Agginaropita is a delicious Greek pie made with artichokes and leeks. It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.
Desserts
Kaltsounia or Lychnarakia are Cretan cookies, traditionally made during Easter. They have a sweet pastry shell and are filled with anthotyro (ricotta).
Delicious and velvety Greek Yoghurt was combined with whipped cream and pomegranate juice to make this mousse with a very light and airy texture.
The idea of flavouring a ryzogalo (Greek rice pudding) with lemon and krokos Kozanis (saffron) sounded perfect in my mind, so I made a twist to the classic rice pudding by adding these two flavours.
Lemon curd is a dessert spread and topping like a velvety custard, usually made with citrus fruit, zest and juice of lemons or even limes, oranges or tangerines, butter, eggs, corn flour (starch) and sugar. It can be eaten as it is, or served as a spread on bread or biscuits or as a filling for pies, tarts or cakes.
For this month’s challenge of the Royal Foodie Joust, I made Veal in Dark Beer with a Sweet and Sour Pumpkin Sauce.
This Greek roasted pork (or lamb) is stuffed with bacon, halloumi, feta, as well as other ingredients then it is wrapped in vine leaves and baked in the oven with potatoes.
This Ultimate Chocolate Cake is made with a chocolate sponge and a Baileys Chocolate mousse filling, topped with Chocolate ganache.
Sykotakia me Lahanika (pr. see-koh-TAH-khia meh Lah-chah-knee-KHA) are Greek braised chicken livers with vegetables. This dish is not only easy to make but also very nutritious.
This amazing Asian inspired Sweet and Sour Turkey, is cooked in a sauce with bell peppers, carrot and pineapple, which makes the sauce delicious.