Gigantes plaki is a deliciously hearty vegan dish made with giant beans, cooked in a tomato sauce, served as a main dish or as part of a mezze platter.
Vegetarian
Trahanas (pronounced trah-hah-NAHS), is a traditional Greek and Cypriot product, made from cracked wheat flour and a goat milk curd that is fermented.
Agginaropita is a delicious Greek pie made with artichokes and leeks. It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.
Delicious and velvety Greek Yoghurt was combined with whipped cream and pomegranate juice to make this mousse with a very light and airy texture.
The idea of flavouring a ryzogalo (Greek rice pudding) with lemon and krokos Kozanis (saffron) sounded perfect in my mind, so I made a twist to the classic rice pudding by adding these two flavours.
Kolokythopita (pronounced koh-loh-kee-THOH-pee-tah) in Greek Κολοκυθόπιτα is a compound word from “kolokythi” (squash) and pita (pie). This Greek savory pie is made with butternut squash and fresh myzithra, a cheese from Chania, Crete.
This Ultimate Chocolate Cake is made with a chocolate sponge and a Baileys Chocolate mousse filling, topped with Chocolate ganache.
Ampelofassoula are the fresh green green beans (Vigna unguiculata) also known as cow peas, also called louvi in Cyprus. These beans are eaten before they mature,usually boiled and eaten as a salad with olive oil and lemon juice. When they ripen the seeds are dried become the well known black eyed peas.
Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and season
Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven. However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven. If you don’t have any of the above, use a baking tin which cover with an aluminium tent.