Peach compote is a simple and delicious dessert, made of whole or pieces of fruit in sugar syrup. It’s very easy to make and can be eaten as a simple dessert on its own, or it goes well with ice cream, with Greek yoghurt, served with crepes or pancakes, on top of puddings, etc.
“Chaniotiko Boureki”. Chaniotiko is a casserrole dish from Chania, Crete. Boureki is usually something made with phyllo which encloses a filling. Do not confuse it with the Turkish borek, as this is something totally different, although in some cases phyllo is also used.
Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. I have used the ingredients of the Greek popular dish called “Moussakas” to make this frittata
Elioti Cake, is a quite unique vegan savory cake made with black olives and tahini, which is the only fat in the recipe, herbs, spices and orange juice, which makes it very healthy.
Gavros Risotto is a wonderful, quite unique risotto with fresh anchovies, because the risotto is cooked first and then fresh anchovies sandwich the risotto.
Glyko Portokali (orange fruit preserve) is one of the most popular Greek preserves. The traditional way of making “glyko portokali”, is by using the peels making them into rolls whereas this one uses the whole fruit.
Kotsi Chirino – Pork shank, which comes from the front leg of the pig, is a cheap cut which, if cooked properly, can yield a delicious meal, as it becomes succulent and flavorful.
Kritharaki (orzo) is the Greek word for barley, which is named after its shape, although it looks more like rice. I love it as an alternative to larger pasta to make colourful and healthy salads.
Kotopita tou Kynigou , which means Hunter’s Pie, is an easy pie recipe made with leftovers from pollo cacciatore.
Melomakarona are Greek, spiced cookies, made with olive oil, drenched in a honey syrup and walnuts are sprinkled on top. This time they are stuffed with white chocolate, toasted walnuts and raspberry jam!