I’ve been trying to work out a way to start this post that won’t sound like I’m asking for sympathy. A few things have kept me from posting the last few weeks. ”It’s all good” as we say here in Australia and I’m ready to begin blogging again. (The last thing I made was ladenia and that was approximately five weeks ago!). During this absence I’ve done a lot of re-evaluating. I’ve started going to the gym again and am taking a more relaxed approach in my day to day activities. Stress is not worth it I tell ya!
What is worth it is the quick time it takes to make and prepare this skordalia. Traditionally, skordalia is made by crushing garlic (alot) in a mortar and pestle with salt and adding olive oil until you derive a thick garlicky purée. Mashed potatoes are then added and this is traditionally served with bacalao. (fried battered cod). I have vivid memories of my mother making this in a traditional wooden mortar and pestle known as a “gouthi”-γουδι. She used to love and prefer serving it on wild greens that she had picked up at the local market.
It was only when I was older that I discovered that there were many other versions of skordalia. Some were made using almonds, others included bread but my favourite version of skordalia was the one made using walnuts. I believe this recipe comes from the North of Greece in Macedonia. I find it terribly addictive but in a healthy, good way. The walnuts get a good toasting on a hot pan, there’s lots of garlic and a smallish amount of Greek extra virgin olive oil. You’ll love it on just about anything you cook. I like serving it up with rack of lamb or for you seafood lovers out there, try it on some of these fried prawn cakes I made eons ago on this blog.
- 1 cup of walnuts (shells removed and dry roasted on a hot pan for 5 minutes)
- 1 cup of day old stale bread with the crusts removed-I used wholemeal sourdough
- 4 cloves of crushed garlic
- 2-3 tablespoons of red wine vinegar
- 1/4-1/2 a cup of extra virgin olive oil
- salt and pepper to taste
- Take your bread and dip it into some water-remove it immediately and squeeze out all the excess water.
- Place the bread, garlic, dry roasted walnuts and red wine vinegar in a food processor and blend until it resembles fine bread crumbs or meal
- With the food processor still running start adding your olive oil in a thin stream until a fine paste forms. (be wary not to add too much oil here)
- Add salt and pepper to taste, mix well and transfer to another bowl.
- Drizzle with a little olive oil on top
For something a little different I decided to serve up my walnut skordalia on top of some toasted crostini and garnish it with some micro herbs. I think it works wonderfully as a canape to be served with drinks or cocktails.
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Hi! I'm Peter. Welcome to Souvlaki For The Soul. My "little" space on the web. My blog is choc full of recipes, travel stories and photos. Have a good look around and enjoy your time here. Cheers!
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Peter! It is great to have you back! I was missing you. Time off to re-evaluate is good! I am glad you took time our for yourself. But I am so happy to see you posting again!
Your Skordalia is wonderful. I really like your version. It must go really well with toasted bread!
Cheers,
Rosa
Welcome back Peter. It’s always good to have a break. What a great recipe for a started. I love walnuts.
..and all this time I thought you were busy on some reality show! lol
So many recipes are now enjoyed throughout Greece…regional dishes have been blurred a bit. If the bowls you have in the pics are also of walnut wood then you are masterful!
excellent dip peter – i love these twists on greek food
Welcome back , Peter. You are so right, stress is not worth it (I’m still learning it the hard way!)
Skordalia! This is the first time I’ve heard about it. Looking at the ingredients and photos, I know it is really tasty!
Great skordalia. I bet it is beautiful and nutty.
This is definitely something I would — maybe even today
Thanks.
So glad to have you blogging again. You have been missed! Gorgeous looking skordalia Peter and btw, where did you get that fabulous plate and spoon?
Welcome back! Hope all is well with you now. I too have been thinking recently that I need to have a more relaxed approach to life!
Five weeks was indeed a long time to keep your fans like me waiting but hey! It was all worth it! Great pics great recipe and great to hear you aren’t sweating the small stuff. You are just sweating at the gym! Heehee
The photos get me every time and when I’m out sadly acquiring props – I think of you. Silly but true. It is so true too that we have to re-evaluate. Sometimes, we get caught up in the throes and lose the essence of just being……..it is well (as we say to the hopeful!)
Peter, I’ve missed you and I want to hear the story. I have also been a bit overwhelmed with everything and blogging and emails getting to me. I’ve up’d my trips to the gym and feel better.
I like how you reflect back to your home cooked family meals and recreate them. This is what blogging is all about.
Glad you’re blogging again, Peter! Your description and photos of this dip are making my mouth water. I agree that stress is not worth it and can make life very difficult (I developed an anxiety disorder a few years ago). Definitely try to relax and enjoy life and your many talents
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So glad to see you back Peter. We know that work and life can get in the way of blogging:D I have not had skordalia made with nuts but it is definitely worth a try.
And he’s BAAAACK!! =P I love the walnut twist, never tried this version but now I am looking for a gouthi to make it!
So glad to see you back! Can’t believe it’s been five weeks, time really flies so fast! I love your recipes as you often surprise me with anything new. I’ve never heard of skordalia. It looks and sounds very tempting, definitely worth trying. Your photos are gorgeous as always!
Glad you are back Peter. Love this skordalia. It’s exactly the same way I make it and this year I made it with pecans as well. I’ve also been going to the gym regularly after Easter and watching my diet and taking it easy. I try to avoid any stressful situation, including blogging.
What a mouth watering recipe, Peter. How do you think this would go with roast pork tenderloin? It looks delicious!
Missed you Peter. Good to see you back. I have never made these before, so am bookmarking the recipe, I’ve been meaning to email you about a couple of good photography progams on ABC1 and SBS,
Welcome back Peter! I love the idea of skordalia on crostono.
This looks and sounds delicious and what a wonderful idea to serve it with crostini. I will definitely try this as a canape for my next dinner party.
PS Welcome back
Hope everything is OK! Nice to hear you’re taking it easy. I can’t drink cocktails at the moment, but would love to enjoy this with my alcohol replacement – sparkling water with fresh lime. Love that little wooden bowl.
I’ve read about skordalia on a Jewish cooking book I got somewhere in the bookshelves. Never tried it, though. Looks great with bruschetta! and Welcome back!
Never tried a skordalia with walnuts before but I am sure I would love it. Really can’t wait to try this out soon. Also love your recipes — keep the good stuff coming.
This is wonderful. I’ve never tried skordalia before but it looks yummy!
what can i say – i missed you! but gym is good! i do yoga for the balance and realize the unbalance when i miss it! so good for you!
one of the reason’s i loved eating out in greece was we’d get skordalia and i loved the garlic version best! great stuff peter!
Hope all is well! Stressful times teach us new things about ourselves. Good to know you are looking after yourself. Thanks for sharing Skordalia with us. I have never heard of it prior to this post. I must try it some time!
Peter welcome back! It has been a long time indeed. Walnut skordalia is a much better version for my taste than the regular one. I tried a version once which also had ground basil seeds and cumin- it tasted like heaven.
Welcome back Peter! Taking care of yourself was a smart choice. Health comes first. Everything else can wait. That includes your readers too
I love any type of skordalia. I’ve tried it many times with walnuts and it is indeed delicious and a bit different from the common one.
Magda
Great to see your posts again Peter. I must to do this Walnut Skordalia this week. Thanks
Sometimes it takes a reality check to realize what’s really important and the awareness to act on it. Welcome back – you’ve been missed. Wow…what a dish and garlic is so the cure all for everything that ails.
Ah there you are! I was beginning to wonder where you went off too! Great to see you back as I’ve missed you and your gorgeous photography!
I am so hungry, and it’s only 7.25a.m.!
I just figured you were somewhere exotic like Thailand or Fiji. Glad you’re well and back. It is all good.
Love this recipe!! I love skordalia with almonds, but have a big bag of walnuts sitting on the kitchen counter just begging to treated specially – and this will be perfect!
Glad to see you back.
I just found your blog and think your photography is gorgeous and recipes are wonderful. I love this recipe for Walnut Skordalia and it’s the perfect time of year to make it since Walnuts are in season.
Walnut skordalia?! Love it. Never heard of this version before and I can’t wait to try it. I, too, am wrestling with the idea of down time on my blog. Stepping away from anything for a while is usually productive. Like everyone else who’s commented, I’m glad you’re back, though. Yiasou! ~ Allison
First of all your pictures are beautiful. Secondly, I’ve bookmarked this skordalia to try–I love condiments on most of my food but I’ve never had one with a walnut base. Thanks for posting and welcome back!
Thank you for posting this! I would agree with you, this is a recipe from Northern Greece, Macedonia/Thrace. It’s how my grandmother always made skordalia, not a potato in sight. Unfortunately we have succumbed to making it in the popular manner, with potatoes. Your post has brought back so many memories…
The way u described skordalia sounds very yummy to me. And telling your readers that it’s addictive but in a healthy good way. I should try this because I am a fan of walnuts. Hearing this recipe from a greek guy like you sounds authentic.
Thanks for sharing. And nice to stumble on your blog
Missed you Peter! I kept coming back here to see some yummy post … I’m glad to hear you’re doing well. Definitely need some time to yourself, it does everyone good.
Now, this skordalia looks fantastic! I love the walnuts here.
Love the canapes with a bit o’ greens.
Sounds like your break was advantageous.
LL
Hey Peter! It’s good to know that everything is alright. Whatever it was that kept you away form blogging, I hope it’s gone now and I am happy to see you are ready to start blogging again.
I am surprised to know that bacalao in Greek is batter cod. In Mexico it refers to cod only and it is a favorite during Christmas time.
This recipe looks amazing! Like always, your pictures and recipes make me hungry. Cheers my friend!
So glad you are back Peter! I have missed you! Glad all is well.
Hi, Peter!
)
I have signed up and signed in. I have read you before, and probably commented – but this is just too good to not get into my mailbox daily. I went through a real Greek phase and learned a lot of basic Grek cooking from my Greek friends and neighbours (and students) in Canada. There is nothing I do not LOVE. I have been given the 5 star seal of approval for my dolmades by every Greek guest so far (oh, I know – everyone’s mother’s is the best – but they do all have seconds, at least!
I have seen many recipes for skordalia, but have never been shown how to make it, so have not ventured forth. I will, though. This looks really yummy… it would be divine with the fresh walnuts in the fall.
Valerie
that looks delicious…i’m thinking with some grilled mushrooms it’ll taste so yummy!
Rest is good.. it lets you see things differently.. I do love looking at your spectacular photos… good you decided to return to sharing them!
I’m always open to try any greatly thought out Walnut based recipe. I’m definitely going to be able to amp up my Omega3. I do need to keep my brain sharp;)
Your Ladenia, by the way looks sooo appetizing. Very similar to our Italian version of foccacia with sweet roasted ‘Roma’ tomatoes. Today is too hot for me to oven bake…or else…you just opened up my appetite!!! Thank God lunch is almost on the table!
Thanks a lot for sharing…and apparently, welcome back
Flavourful wishes, Claudia
Glad to see you back Peter! I hope things are in fact “all good”:-) I make a “pesto” like this that I toss with pasta. It was a product of a kitchen experiment but now I have a name to give it:-)
This looks so delicious, Peter! I love skordalia and need to make a batch soon. I will definitely have to try this walnut version – sounds right up my alley! Hope you are getting de-stressed!
I love the way it looks like little piles of wet sand drizzled with oil…stunning. I am having real garlic cravings lately so I will be sure to give it a go
Walnuts in skordalia is indeed a fascinating concept.
Sydney – City and Suburbs
As the Aussie will say, “She’ll be right!”
Welcome back Peter, and hope everything will be brighter for you after the re-evaluation.
Man, you seriously need to throw a greek party for us!
Mmnnnn, this looks more-ish. Loving your site.
Hi there ! I was looking for a recipe for skordalia for my sister, who loves the stuff. I’d never made it before, but came across your recipe in a search. Let me tell you..not only did it receive rave reviews, but I had to make two more batches, one of which I ate all by myself. Delicious!! Love your blog
Oh wow that looks good! I love Skordalia, but have only had the one that uses potatoes. Will definately give it a try!
O my – how I am salivating at the thought of skordalia. My husband and I lived in Greece for almost two years and didn’t find skordalia at first. But once we did, we made up for lost time! However, we are back in the States and I have not been able to find a great, traditional recipe that works for me. Wouldn’t happen to have one? I will definetly have to try this walnut one too. Looks so amazingly good. Beautiful site! Thanks!
Thanks for the lovely skordalia walnut recipe. We’ve seen lots of potato ones but this is really unusual!
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