Epityron is an ancient Greek olive spread made with olives, olive oil, herbs, and spices. Discover its origins, history, and a simple recipe rooted in Greek culinary tradition.
Greek
A moist Greek-style olive oil apple cake with fresh ginger, lemon zest, and a crunchy almond topping.
A lighter twist on the Greek dishes, using a creamy Greek yoghurt topping instead of béchamel. Perfect for a healthier, flavourful meal.
Light, creamy vegan orange frosting, perfect for Halloween cupcakes. Made with orange juice and zest, this easy recipe adds a festive pumpkin hue and bright flavour to any vegan dessert.
Spicy fig jam made with ripe figs, apples, chili and ginger is the perfect balance of sweet and heat. This homemade jam pairs beautifully with cheese, meats and fresh bread, making it a versatile condiment for any table.
A simple homemade pickled beets recipe with honey, orange juice, and aromatic spices. Sweet, tangy, and perfect with goat cheese, roasted meats, or fresh salads.
This Lemon Anthotyros cake, which is made with semi-fat Greek anthotyros, is incredibly light, moist, and fragrant.
A delicious and comforting Greek dish made with chickpeas, baby spinach, white wine, tomatoes, and crumbled feta, baked to perfection. A vegetarian twist on a classic favorite.
Make rose petal jam using Rosa Damascena and Centifolia petals with natural pectin from Granny Smith apples. A fragrant, homemade preserve of spring.
Learn how to make your own natural pectin from Granny Smith apples using just water and a few simple tools. Perfect for homemade jam, preserves, and traditional recipes without commercial additives.