Recipes from Ikaria

Crisp pastry with a soft pumpkin filling, onions and fragrant herbs. An Ikarian-inspired recipe with homemade dough or ready-made filo.

Sometimes a good recipe doesn't begin with a plan, but with something that suddenly appears in front of you. We had ripe apricots that I was given as a gift. Sun-warmed, soft, and full of fragrance. At first, they simply sat on the table, then it turned into a quiet afternoon in the kitchen. Apricot jam without gelling sugar, with lemon, vanilla and honey Makes approximately 4 small glasses of 200 ml each Ingredients 1 kg ripe apricots, weighed after pitting 300–350 g raw can

Sometimes the best recipes don’t come from planning, but straight from the garden. When we recently harvested these large, earthy beetroot bulbs, it was clear they didn’t need anything complicated — just warmth, good olive oil, fresh herbs and a little cheese. This dish is simple, grounding and full of flavour — exactly how we like to cook on Ikaria. Ingredients (approx. 2–3 servings) 500 g waxy potatoes 200 g beetroot 100 g onions (you can also mix with spring onions) 1 clov