This Lemon and Ginger Apricot Jam is a great breakfast jam, especially when using perfectly ripe apricots which have a beautiful aroma and taste.
Breakfast and brunch
Pirozhki or piroshki or Piroski (as we call them in Greece, with stress on the last syllable), are made from yeast dough and filled with a variety of fillings and are great for snacks, appetizers, lunch or dinner.
Tyrompiskota (pronounced Tee-roh-mpi-SKOH-tah) literally mean cheese biscuits. I made them based on other shortbread cookies I have made in the past by adding cheese and spices.
Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.
If you are carving a pumpkin for Halloween, here are a few idea what to do with your Pumpkin meat after carving it.
This Aromatic Kagianas is is a dish made with eggs, aromatic herbs, such as Kafkalithres (Mediterranean Hartwort), Myronia (chervil) and pasto (cured pork) from Lakonia.
These Healthy Olive Oil Honey Oatmeal bars have a crunchy base with a subtle olive oil and coconut taste and the topping is like a dessert we make in Greece with nuts and honey called pastelli.
There’s nothing like homemade apple turnovers with homemade shortcrust pastry and apple sauce.
When I made the pomegranate syrup, the children asked me to make some waffles. I had forgotten we had a waffle iron as it was hidden somewhere in a closet for years. There was a recipe in the booklet which I had tried in the past, before starting the blog which I did not …
Halloumi Muffins are based on my Kypriaki Tyropita (a savoury halloumi cake) but made in muffin tins which are lined with phyllo pastry.