This recipe for braised chicken breasts stuffed with spinach, graviera, and bacon is a perfect showstopper for family dinners or special gatherings.
Cooking technique
Classic French éclairs made with choux pastry and filled with pastry cream. An elegant yet simple dessert, perfect for Valentine’s Day.
Vols au vent are small, hollow cases or shells made of puff pastry. These pastry shells are typically used as
containers for various savoury or sweet fillings.
Learn how to make dulce de leche at home with simple methods using condensed milk. Discover its pronunciation, tips, and delicious ways to use this rich caramel milk spread.
This Pork tenderloin recipe is one of my favourites because it is filled with sauteed spinach, halloumi and bacon.
Traditional Greek tsakistes olives are cracked green olives cured in brine and flavoured with lemon, garlic, and herbs. Learn their history and how to make them at home.
Tyropita Kourou is a cheese pie made with a type of phyllo which I would describe somewhat like tart dough.
Lagana (in Greek λαγάνα, pronounced lah-GHAH-nah) is a traditional Greek flatbread, which is made with flour, yeast, salt and water.
Celeriac is a root vegetable which looks strange and peculiar, somewhat ugly and repulsive but with a lot of health benefits.
Cypriot pitta bread are much different to the Greek pitas. They are flatbread like the other pita but are different in shape and in taste.