This Vegan Chocolate Cake is so easy to make that you only need a bowl and a whisk.
Desserts
Roxakia are Greek vegan, bicoloured, yeasted dough cookies, which after being baked are drenched in syrup. The original recipe is not vegan as it requires eggs and milk in the dough. I have made my own Lenten version with no milk and no eggs and they were even better than the original ones.
This Caramel Cake was made with a Zebra sponge, cream cheese and white chocolate frosting and decorated with Candied Caramel and homemade white chocolates.
Savoro, which means sour, is a sauce which my mother used to make whenever we had fried fish such as red red mullets (μπαρμπούνι), mullets (κουτσομούρα) or other fish like bogue (γόπα) etc. The combination of vinegar and rosemary is a method they used to preserve food back when there were no refrigerators.
Revithosoupa, (pr. reh-vee-THO-sou-pah), is a very simple, vegan Greek, healthy and nutritious chickpea soup made with a few simple ingredients.
Looking for a different Strawberry Cake? This tutorial which teach you to make a vanilla sponge made from scratch decorated with whipped cream and white chocolate leafs? How does that sound?
Gigantes plaki is a deliciously hearty vegan dish made with giant beans, cooked in a tomato sauce, served as a main dish or as part of a mezze platter.
This recipe for braised chicken breasts stuffed with spinach, graviera, and bacon is a perfect showstopper for family dinners or special gatherings.
One of my favourite salads I love pairing with fish, is my mom’s beet salad with roasted beetroots, boiled potatoes and eggs, tomato and cucumber served with a simple vinaigrette.
Classic French éclairs made with choux pastry and filled with pastry cream. An elegant yet simple dessert, perfect for Valentine’s Day.