The economic crisis in Greece is making us find new ways to save some money and one of it is finding creative ways to make good use of our leftovers. Psomotyri (ψωμοτύρι) in Greek means bread and cheese and Tyropita (τυρόπιτα) is a pie made with cheese. Psomotyri, used to be a staple food decades …
My recipes
A moist, buttery and subtly flavoured lemon sponge, with pastry cream between the layers and topped with salted caramel and whipped cream.
This Eggplant – Potato Casserole Gratin with Feta and Mozzarella was inspired by my Cypriot recipe Vazania (melitzanes) Giahni (stewed eggplants) which is a stove top stew and combined the ingredients to make this delicious eggpant casserole.
Kolokytholoukoumades are Greek battered courgette (zucchini) flowers, stuffed with Greek feta and other cheeses and fried.
Thrapsala (Illex coindetti or shortfin squid) are of the same family as calamari but much more cheaper, at least here in Greece, but equally delicious.
One of my favourite marmalades is the one with mixed citrus. You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.
Nanaimo Bars are a classic Canadian Christmas dessert. They are made with a chocolate biscuit base, coconut, and walnut crust then topped with a layer of custard and topped with chocolate.
These Turkey Ravioli are made with homemade phyllo, stuffed with leftover roasted turkey, mashed potatoes, cheese and other ingredients.
Chocolate puddings are sweet, creamy desserts made primarily from milk, sugar, and chocolate. Puddings typically have a smooth and thick consistency, similar to custard or mousse.
This dessert is easy to make and so light and refreshing, which will please everyone. Instead of making a pastry cream with heavy cream, butter and eggs, I made this light cream using evaporated milk and Greek yoghurt, which add a wonderful taste but with far less calories. My relatives in Sparta have started their new …