Braised Pork Stew is a favorite Greek Fall dish, combining various root vegetables, such as celeriac root, carrots, potatoes, and onions.
Kebab Yiaourtlou, is a dish made with ground lamb or veal or a mixture of both, kneaded together with onion, garlic, and spices, then packed by hand around skewers and grilled.
This Strawberry Bavarian Cream Cake was made with 4 layers sponge Cake, filled with whipped cream, cream cheese and strawberry coulis, topped with a strawberry white chocolate frosting.
Moustokouloura are Greek cookies made with Petimezi, which is a concentrated syrup made of grape juice, which is used as a sweetener.
I used dog friendly ingredients to make my Dog’s healthy birthday Cake, such as butternut squash, peanut butter, extra virgin olive oil and Greek yoghurt.
Káposztás Tészta is a simple Hungarian dish with two main ingredients: cabbage and pasta.
Galaktoboureko, (pr. ga-lahk-to-BOO-reh-koh), also written Galaktomboureko or Galatoboureko, is possibly the king of sweets for many in Greece and the one I prefer the most. A fabulous semolina cream, rich and consistent, lies in the middle, between thin layers of crispy phyllo which are bathed in syrup.
Caramelized Peach Custard Tarte Tatin is a combination of sticky caramel, sweet peaches, delicious pastry cream topped on a crisp buttery pastry base, combine to make a twist to this heavenly French dessert.
Koukia, Fava beans (Vicia faba), in Greek koukia (plural of word kouki), pr. kou-KHIA, is an easy, vegan Greek dish paired with lemon, dill, fennel and parsley, which adds lots of flavour to this healthy dish.
Brown Lentils with Smoked Eggplant and Pasta is inspired from my Cypriot dish called Fakhes Moudjentra. It is a light dish with a lot of flavour from the smoked eggplant as well as sweetness from the carrots and onion. The pasta is cooked in the leftover fluid, which absorbs all the flavour and adds body to the dish, making it a healthy and filling dish.