A fragrant pomelo, apple and ginger marmalade recipe made with natural pectin. A perfect balance of sweet, tangy and spicy flavours.
Cooking technique
Vegan olive oil mandarin thumbprints filled with marmalade, made with fresh mandarin juice, spices and almonds. Includes instructions to turn the same dough into Greek mandarin paximadakia (twice-baked rusks).
A rich red-wine kydonopasto with warm spices and roasted almonds. Inspired by tradition, finished with a personal Valentine’s twist.
Gougères, the classic French cheese puffs made with pâte à choux and Gruyère. Crisp outside, light and airy inside, perfect for apéritifs, wine, and entertaining.
Traditional Glühwein is a warm wine, with lots of aroma from the warm spices, which you will find in many European countries, during winter.
Discover two unique panettone recipes with Greek fruit preserves, one with bergamot for a raisin-free version, and another with citrus, figs, and raisins. Learn tips for dough handling, fermentation, and enriched bread techniques.
Delicious creamy pasta shells with roasted eggplants, sweet cherry tomatoes, and feta, blended with Philadelphia and Graviera for a Mediterranean-inspired meal full of flavour and texture.
Make rose petal jam using Rosa Damascena and Centifolia petals with natural pectin from Granny Smith apples. A fragrant, homemade preserve of spring.
Learn how to make your own natural pectin from Granny Smith apples using just water and a few simple tools. Perfect for homemade jam, preserves, and traditional recipes without commercial additives.
This Easy Tyropita with Shredded Phyllo is a traditional Greek way of using up those phyllo odds and ends, and the result is both practical and delicious.