Station 2: Culinary Canvas by MedDiet4Health

meddiet4health — 2025-08-02 13:06:45 UTC

meddiet4health — 2025-08-03 15:02:02 UTC

meddiet4health — 2025-08-03 15:03:14 UTC

meddiet4health — 2025-08-03 15:03:52 UTC

meddiet4health — 2025-08-03 15:07:02 UTC

meddiet4health — 2025-08-03 15:07:32 UTC

Panagiotis P, Nafpaktos

2025-08-03 15:13:51 UTC

With fish a la Spetsiota I never seen fish baked with tomatoes and breadcrumbs like that, it looks simple but full of flavor.

Lamprini P, Nafpaktos

2025-08-03 15:14:05 UTC

Caldo verde really stood out to me. I had never heard of a soup made with kale and sausage, it looks both healthy and comforting.

Thanasis A, nafpaktos

2025-08-03 15:14:33 UTC

I was amazed by bakalhau à brás! The mix of shredded cod, potatoes, and eggs was totally new to me. I didn’t expect fish to be used that way.

Zuzana Z, GCD

2025-08-03 15:15:03 UTC

I loved the way they made painted Easter eggs- not just the colors, but the idea of using natural dyes from onion peels was very creative.

Filip Z, GCD

2025-08-03 15:15:43 UTC

Easter cheesecake looked so fluffy and different from the ones we usually eat. I liked the use of fresh cheese.

Antonia A, Acharnes

2025-08-03 15:16:11 UTC

Baklava caught my attention because of the thin layers of pastry and the syrup. I've always heard of it but never seen how it’s made.

Vivian T, Acharnes

2025-08-03 15:16:38 UTC

I liked the pilafs, especially the version with dried fruits and nuts. I didn’t know rice dishes could be sweet and savory at the same time.

Lucia Z, GCD

2025-08-03 15:17:04 UTC

The ingredient that caught my eye was the salt cod used in bakalhau. I’ve never cooked with it and I’m curious about how it tastes after soaking.

Kostas Pd, Nafpaktos

2025-08-03 15:17:36 UTC

Caldo verde surprised me because I usually think of it as a modern "superfood," but here it’s part of a traditional dish

Hiranur G, Usgged

2025-08-03 15:18:41 UTC

The thing that stood out was how baklava is assembled-layer by layer with butter in between. It takes patience and skill.

George D, Acharnes

2025-08-03 15:19:01 UTC

I liked breadcrumbs and garlic topping on the fish a la Spetsiota. It looked like a Mediterranean version of a crust.

2025-08-03 15:19:30 UTC

The way eggs are used in bacalhau à brás was unexpected. Scrambling them into fish and potatoes creates a creamy texture I want to try.

2025-08-03 15:19:59 UTC

Olive oil was used in almost every dish! It made me realize how important it is to Mediterranean cooking.

2025-08-03 15:20:26 UTC

The Easter cheesecake caught my eye because it was made with homemade cheese and had a rustic, traditional look very different from what we usually see in bakeries.

2025-08-03 15:20:57 UTC

I was surprised by how colorful the pilaf with saffron and carrots was- it looked like a celebration on a plate!

2025-08-03 15:22:09 UTC

The syrup used in the baklava caught my attention. I didn’t expect it to be made with lemon juice, it balances the sweetness nicely.

2025-08-03 15:22:34 UTC

I was curious about the layering technique in pilafs. I had no idea that the way you stack ingredients could affect flavor so much.

2025-08-03 15:23:00 UTC

The use of fresh herbs like parsley and dill in the fish dish really stood out. It reminded me how herbs can completely change a meal.