Gogges, sometimes also called Goggizes, is the name of a Greek pasta and a traditional dish with the same name, from the Peloponnese. This dish is found in Argolida, where I live but also in many other parts of the Peloponnese, where Arvanites live.
Greek Citrus Blossom Preserve Panna Cotta is an easy dessert to make but its flavour is unique that you will think that spring is captured in every spoonful.
Choux pastry, or pâte à choux, is a French light pastry dough used to make profiteroles, éclairs, gougères, croquembouches, etc.
An easy recipe for a variety of delicious Almond and Cinnamon Thumbprint Cookies with a video tutorial to help you make these cookies.
Red mullet (Mullus barbatus) “Barbounia” (Baar – BOO -nya) in Greek and their cousins, surmullets (Mullus surmuletus) “koutsomoures” in Greek, are a species of goatfish, found in the Mediterranean Sea and are considered the most delicious of smaller type of fish.
Halvas – Χαλβάς (plural Halvades) is one of our favourite Lenten desserts, which is made on the stove top with olive oil and semolina and then drenched in syrup.
Sole Meunière is one of the most easy and delicious fish recipes from the French Cuisine.
A simple recipe for Roasted Carrots with garlic and herbs, which makes a wonderful side dish to serve with meat or fish or combine them with other ingredients in a salad.
Tyropita (pronounced tee- ROH -pee-ta) from tyri = cheese and pita = pie and Strifti (pronounced stri-FTEE), which means twisted. It takes it’s name from the way the cheese pie is shaped.
Mandarin Marmalade is one of the most delicious and aromatic citrus marmalades. It’s delicious on toasted bread for breakfast but also between cake layers or with other desserts.