Eat Me Kitchen

13/11/2025

13/11/2025

It’s everywhere, and rightly so in my opinion! Whipped, tangy feta is really versatile, goes with sweet and savoury flavours, doubles as a sandwich spread or dip, has aesthetic appeal and is really easy to make.

Whizz in a processor, or mash with a fork:

200g feta cheese
170g Greek Yoghurt (I buy 5 or 10% FAGE tubs, which is pronounced FYE-YAY and means EAT IT!)
Juice and zest of a lemon
1 garlic clove, crushed to a paste with a pinch of salt
2 tbsp evoo

Spread onto the base of a lovely platter (thanks for the luscious, vintage plate), then top with your choice of roasted veg/fruit.

I peeled, chopped and roasted a packet of heritage carrots that were reduced (do the unusual colours put people off??), with some evoo, oregano, ground cumin, salt and Aleppo pepper for 15 mins at 200c.

I faffed around with dill, mint leaves, pomegranate seeds and more Aleppo pepper on top to make it look pretty!

Dishes like this look great as part of a Christmas buffet, or as part of a sharing menu.

Other combos to try:

Roast fig, beetroot & thyme
Roast squash, hazelnut & sage brown butter
Roast cherry tomatoes, nectarines, pistachios & hot honey
Garlic confit, bay & pomegranate molasses

Lemme know what you make if you’d like to, or have other combos you’ve tried and want to share :) ⬇️

07/11/2025

This is really easy, & makes two flatbreads, but just double, treble etc if you need more:

100g plain flour
100g Greek yoghurt
1/2tsp flakey sea salt
1tsp baking powder

1. Mix the flour, baking powder & salt together in a bowl.
2. Make a well and add in the yoghurt.
3. Bring it together with a fork.
4. Pat and knead to a dough & then rest, covered, for 1/2 hour.
5. On a floured surface, cut the dough in half.
6. Pat the dough into two rounds - not too thin, Savvas!
7. Get a frying pan really hot and dry fry one by one for 90 secs per side until fuffy and slightly charred.

So good with garlic butter, or any other toppings like hummus, tzatziki etc. x

01/11/2025

I haven’t worked for three months now, although I managed a shoot weekend drop off for 16 last night👩🏻‍🍳

My hip op is in ten days…I have been for my pre-op & the whole surgical team couldn’t be nicer, or more professional. Even though I now know I will technically be AWAKE for the procedure 😮

So, I’m using these before & after days to design & rebrand my business for 2026.

I wrote down some brand/core values as a starting point. I’m going to have a website, booking platform, blog, Linktree & all the other s**z you all wanted when I still wasn’t sure who, or what, my business was about.

I had a boss once who made my writing into a font & used it to market her new restaurant menus…

If there is anything you’d like to add to this ‘Vicky is…’ list, please do mention below. Keep it clean ;)

27/10/2025

Early bird retreat DEETS next week…

# foodie #

17/10/2025

(Greek friends, please forgive me if this is not how you make your Spanakorizo!)

This is super easy & cheap & you can use frozen spinach if you need to:

1. Pick over & wash 1kg spinach (or 500g of frozen).
2. Gently cook off one sliced onion & two chopped garlic cloves in olive oil, with salt & lid on.
3. Add the spinach, put the lid back on & let it wilt down.
4. Add a tin of chopped tomatoes, a veg stock cube, a big pinch of cinnamon, a small pinch of nutmeg, a tsp of sugar, chopped dill & 300ml of boiled water, cook down for 15 mins, lid on.
5. Add 200g risotto rice & another 300ml of water, simmer for 20 mins or so, until the rice is cooked.
6. Add more herbs (dill, parsley & mint), some Parmesan (I used whey cheese, or leave this out if you’re strictly veggie), the juice & zest of 1 lemon (or two), & salt & pepper.
7. Plate up feta cheese & more olive oil.🌿

Let me know if you make it!


#🇬🇷

10/10/2025

Quick visit to the market in Corfu Town, fabulous Autumn produce:

1. Quince
2. Fishermen’s stalls
3. Almonds & walnuts
4. Grey mullet
5. Chilli selection
6. Leaves!
7. Mackerel

13/07/2025

This is a great summer pud, super easy & quick.

Also, here are a few flavours you could try pairing with strawbs that really make them ‘pop’, tried & tested during my jam making (Jamsmith) days:
Basil, Mint, Ginger, Black Pepper, Balsamic Vinegar, Champagne, Cognac, Rum, Chocolate, Elderflower, Honey, Maple Syrup, Citrus, Vanilla, Almond & Rose.

Strawberry Tiramisu:
6-8 portions
500g strawberries, hulled & halved
3 eggs, separated
50ml elderflower cordial (or any of the liquid flavours listed above)
1 lemon & 1 orange, juice
A few drops of vanilla essence
500g mascarpone
A packet of ladyfingers (savoiardi) biscuits
150g caster sugar
Α trifle bowl, gratin dish or individual glasses

🍓whisk egg yolks & vanilla with 100g of the sugar, until pale & creamy
🍓macerate the strawberries in the rest of the sugar, the orange/lemon juice & the elderflower, give them a gentle squish & leave for at least 15 mins so all the juices start to come out
🍓whisk the mascarpone into the egg yolks & then separately whisk the egg whites to soft peaks
🍓fold the egg whites into the mascarpone mixture
🍓put the strawberries into a colander over a bowl to collect the juice, dunk the biscuits into the liquid, then begin layering into your chosen container…biscuits, strawberries & cream & repeat.
🍓Grated chocolate, almonds, or lemon zest are good toppings over the last layer of cream
🍓Refrigerate before serving & don’t leave it out for too long in really hot weather (raw eggs!).

Let me know if you make it!

#🍓