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January’s Sunvil Supper Club: Sopa de Couve
Not to be confused with Caldo Verde, one of the best known soups in Portuguese cuisine, Sopa de Couve (Kale Soup) is a primary go-to dish for a family in the azores and very similar. More stew based,...
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February’s Sunvil Supper Club: Chicken Cacciatore
Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, basil, olives, and wine. It’s a delicious, easy to make, rustic Italian...
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March’s Sunvil Supper Club: Huevos Rancheros
This is a traditional Mexican country breakfast that was served to farm workers at dawn. It comprises of eggs with chillies, tomatoes and peppers in corn tortillas. As the popularity of the dish spread...
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April’s Sunvil Supper Club: Mayiritsa Soup
Spelt either Mayiritsa or Mageiritsa; this traditional Greek soup is eaten at midnight after church, when the priest has declared ‘Christ has Risen’. It is eaten to break the fast of the Greek Orthodox...
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May’s Sunvil Supper Club: Cod fish served in a bread basket
This recipe is a take on a traditional Portuguese dish served at Sitio da Pedralva restaurant in the small village of Pedralva. Surrounded by tree-covered rolling hills, just north of the town of Vila...
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June’s Sunvil Supper Club: Flash-fried Scallops from Skane
This recipe is courtesy of Head Chefs Görgen Jonsson and Marcus Bengtsson at Restaurant Sand in Bastad, Southern Sweden. Flash-fried scallops with a green asparagus, trout roe and migas salad, finished...
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July’s Sunvil Supper Club: Tyropitakia (Cheese Scones)
This recipe makes circa 30 scones depending on the size of the balls you make. They can be served any time – for breakfast, coffee, a snack, or with aperitifs. These Cheese Scones were made by Giota...
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August’s Sunvil Supper Club: Xtapodi Kofto (Octopus Pasta)
Traditionally, this is a dish that is served during Greek lent and often consumed on the first day of lent known as Kathara Deftera (Clean Monday). Although this dish may seem strange to some, many...
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September’s Sunvil Supper Club: Koupepia (Stuffed Vine Leaves)
Cyprus was where it all started for Sunvil 45 years ago, and the Mediterranean island will always have a special place in our hearts and in our stomachs. Cypriot cuisine is a unique blend of Greek,...
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October’s Sunvil Supper Club: Skåne Kavring Bread (Rye Bread)
Despite the name and possibly even the bread, coming from Denmark, it has been baked in southern and western Sweden since the late Middle Ages. Kavring is baked, sold and eaten all year round. But the...
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November’s Sunvil Supper Club: Galaktoboureko (Milk Pie)
Milk pie comes in two forms, with filo pastry (galaktoboureko) or without (galatopita). They are originally country recipes, from the farm kitchens, where there was often a surplus of dairy produce....
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December 2015 – Kourabiedes (Almond Cookies)
Kourabiedes are enjoyed throughout the year in Greece and Cyprus, but are arguably most prominent at Christmas time. The name actually derives from the Turkish word “Kurabiye”. In some regions of...
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January 2016 – Moqueca (Brazilian Seafood Casserole)
Originally from the state of Bahia in the northeast of the country. The dish evolved during the Colonial times when the Portuguese brought coconuts to the country. They planted the coconut trees along...
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February’s Sunvil Supper Club – Fish and Shellfish Cataplana
Cataplana is a very popular and traditional dish from the Algarve. If you have ever travelled to the southern most region of Portugal, it is very likely that you have tried it or have at least heard of...
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March’s Sunvil Supper Club – Greek Easter Cookies (Koulourakia)
Easter is a major festival in Greece – bigger than Christmas – and Greek Easter celebrations are renowned worldwide. Although our recipe includes dairy (for extra indulgence!), Koulourakia are...
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April 2016’s Sunvil Supper Club – Panamanian Stew (Sancocho)
Sancocho is the National dish of Panama and probably the most popular soup (virtually a stew) in Central America. It originates from the Azuero peninsula, and is made with chicken, vegetables,...
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May 2016’s Sunvil Supper Club – Skopelos Goat and Prunes
Ta Kymata (Angelos Taverna) is the oldest taverna in Skopelos Town and has always been in the same family. The four brothers who currently run the taverna are the fourth generation after their great...
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June 2016’s Sunvil Supper Club – Octopus à lagareiro
Lagareiro is a style of cooking fish which has many variants but typically ends in dressing the fish generously with extra virgin olive oil (lagareiro is the owner of an olive oil press) after grilling...
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July 2016’s Sunvil Supper Club – Caldillo de Congrio (Conger Chowder)
Caldillo de Congrio is a Chilean favourite – a simple fisherman’s stew made with red conger eel. It is traditionally served in ceramic or baked clay bowls to maintain its temperature for longer. It was...
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August 2016’s Sunvil Supper Club – Kotopoulo Tis Yiayias (Grandma’s Style...
Kotopoulo tis yiayias or Grandma’s style chicken is a simple and traditional recipe from the Sporadic Island of Skopelos, Greece. Traditionally, this Skopelitan recipe would see the chicken roasted...
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