This amazing Asian inspired Sweet and Sour Turkey, is cooked in a sauce with bell peppers, carrot and pineapple, which makes the sauce delicious.
Gluten-free
Grilled sardines are a common menu item at many Greek restaurants, called “tsipourakika”, served as an appetizer.
Guacamole is a popular Mexican dip made from mashed avocado mixed with various ingredients such as onion, tomato, garlic, and lime juice. It is often enjoyed as a healthy and flavorful addition to many dishes.
Tashi is a Cypriot vegan dip made with tahini, garlic and lemon juice. It goes well with almost any food and this appetizer is served in all Cypriot restaurants.
Pantzaria Xydata (pronounced pan-TZAh-rhia Ksee-DAH-tah) are beets preserved in vinegar, which are one of our favourite vegetables to preserve.
Whether you are making Sweet or Savoury fillings for your vols au vent, these elegant vols au vent will surely impress your guests!
Arakas laderos is a Greek, vegan or Lenten dish, with peas, carrots, potatoes and herbs cooked, in a rich olive oil-tomato sauce.
Quince (Kydoni in Greek), is known from ancient years and its cultivation is said to have preceded that of the apple culture.
Bombari is a Cypriot traditional recipe which resembles like sausage but it is made with ground pork and rice and is actually a cooked meal.
Fig preserve called Glyko sykalaki in Greek, (pr. glee-KHO sy-kha-LAH-kee), is one of my favourite fruit preserves. It is perfect to eat alone as a dessert with a few calories or use it in other desserts. In order to make the fig preserve, the figs should not be ripe. Living in Athens it’s not easy …