If you get some lovely, fresh courgettes (zucchini) with their flowers on don’t throw away the flower and if you scoop the interior or courgettes to stuff them, don’t throw that away either. Here’s what I did:
Desserts
Gemista (pronounced as yeh-mee-STAH), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked with potatoes, in a tomato sauce.
Kotopita is one of many types of pita, or Greek savory pies. After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well. You can make the recipe from scratch or use leftover chicken or turkey. I based this pie on the Chicken Pie I used to make …
Tiganopsomo, which means fried bread is very easy to make. All you need is any kind of yeasted bread dough, which is fried in olive oil. Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by sprinkling some honey or icing sugar and cinnamon on top.
Tyropita me Maratho means cheese pie with wild fennel. This is a traditional cheese pie, which my mother in law used to make with feta cheese and fennel.
This no machine ice cream is based this recipe on an ice cream I made last year. It was mere coincidence that I made Dulce de Leche a few days before as well as the Cherry Compote.
In the summer I love making these sauces/spreads which are thinner than jams and less sweet and use them on top of desserts but they are also perfect for breakfast.
Grilled sardines are a common menu item at many Greek restaurants, called “tsipourakika”, served as an appetizer.
Vegan Spanakopita or Nistisimi Spanakopita, is a Lenten version of a spinach pie, which we make during Lent without any egg or cheese. A small amount of semolina is added in the filling to bind the ingredients.
Lavraki (Dicentrarchus labrax or seabass) is one of the fish we love and I cook very often and this is a very easy way to prepare it.