This Watermelon Rinds fruit preserve (in Greek glyko karpouzi), is made using a mini watermelon about the size of a regular football ball. Some of the flesh has also been left on the rind.
Gluten-free
Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.
Watermelon Pudding is a gluten free dessert, made with leftover watermelon fruit preserve syrup which is thickened with rice flour.
This Peach and Nectarine Jam recipe, made with classic ingredients, is easy to make. Spread it onto toasted bread and butter, dollop it onto ice cream, or top it on top of a pasta frolla.
This Lemon and Ginger Apricot Jam is a great breakfast jam, especially when using perfectly ripe apricots which have a beautiful aroma and taste.
This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.
This vegan Greek Fava Santorinis and Pumpkin Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper.
These vegan Pommes Lyonnaise is a twist to the French recipe, which I recently made for Kathara Deftera (Clean Monday).
Pickled vineyard shoots, also known as “ampelokorfades or ampelovlastara toursi” in Greek cuisine, are a traditional Mediterranean delicacy made from the young shoots or tendrils of grapevines.
This delicious caramelized rice pudding recipe is not the usual Greek rice pudding (ryzogalo). The classic dessert is made in a completely different way resulting in a decadent new dessert.