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.
Lactose free
Pollo alla cacciatora is a classic Italian dish made with chicken braised in a tomato-based sauce with onions, garlic, and various herbs, such as basil and oregano.
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).
Crusted Salmon is a dish that typically consists of a salmon fillet that is coated in a mixture of sesame seeds, almonds, and other seasonings, and then cooked.
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.
Rosotto is a vegan rice pudding made with rice flour and rose cordial. I named this pudding rosotto (playing with the name risotto) because roz in Greek means pink. I must be the person who has made the most rice puddings in the world! Here are a few: Classic Ryzogalo (Greek Rice Pudding) Vegan Lactose …