When Zorra of Kocktopf, invited me on Facebook, to participate to the Bread Baking event, I wasn’t sure what to make but I decided to take the challenge. This month’s theme is breadsticks and according to our host, Marion it doesn’t matter if they are thick, thin, long, short, straight or crooked, as long as the bread or …
My recipes
Galaktoboureko in kantaifi nests is a twist of two classic Greek recipes: Galaktoboureko, which is a pastry with semolina pudding and Kantaifi, which is a pastry filled with nuts.
This Chickpea Salad combined with bulgur wheat as well as the remaining ingredients is a very healthy meal on its own, even if it is called a salad.
This easy Cherry Pit Liqueur is made using the leftover pits of cherries and leftover syrup from a cherry preserve.
I am a sucker when it comes to using anything leftover, unless I am sure that there is no other use of it!
The usual Loukanikopitakia we make in Greece are those called Pigs in a Blanket made with frankfurter sausages, wrapped in puff pastry. The other day I made Galaktoboureko and had some leftover phyllo sheets*. Instead of making the usual Tyropitakia I saw some Kalamata sausages** in the fridge, I had leftover parmesan from my last recipe …
Yiaourtoglyko is one of the easiest desserts you can make. It can be made with any glyka tou koutaliou (fruit preserves) but if you do not have any you can substitute the fruit with canned fruit.
Kounoupidi me Patates Kapamas (pr. kou-nou-PEE-dee MEH Pah-TAH-tess Kah-pah-MASS) is a simple vegan Greek Stew with potatoes. You can also make the dish without the potatoes and serve it as a side dish.
This recipe for Sausages in Tomato, Leek, and Feta Sauce with Fusilli is the perfect choice for a flavourful and comforting pasta dish!
This Brown Lentils with Carrots, Orzo and caramelized onions dish has been one of my family’s favourite Cypriot dishes for years.
The addition of carrots and serving them with caramelized onions on top, add a lovely sweetness to the dish and an intense depth of flavour.
Samali is a traditional Greek semolina dessert, flavoured with mastic and drenched in syrup. Some blanched almonds are used to decorate the cake on top.