“Chaniotiko Boureki”. Chaniotiko is a casserrole dish from Chania, Crete. Boureki is usually something made with phyllo which encloses a filling. Do not confuse it with the Turkish borek, as this is something totally different, although in some cases phyllo is also used.
Vegetarian
Loquat Jam is easy to make, with a sweet and tart taste, slightly floral from the fragrant geraniums and absolutely delicious.
Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. I have used the ingredients of the Greek popular dish called “Moussakas” to make this frittata
Galatopita, (pr. Gha-lah-TOH-pee-tah) is a simple and easy Greek dessert, made with milk,eggs, semolina, butter and vanilla, which is baked in the oven.
Pasta Frolla is an Italian shortbread pastry tart, similar to the one we call Pasta Flora, in Greece made with Pâte brisée and topped with Jam. The word “pasta” means dough and “frolla”, as explained to me by my friend Simona, means tender in Italian, as it is a very flaky dough.
These vegan chickpea burgers are packed with spices and herbs, very healthy and seriously satisfying !
This Greek Garlic Sauce with Basil is easy to make and can be used as a condiment on grilled meats, veggie patties, mixed in pasta or as a salad dressing.
Baklavas Tart is a twist to the classic Greek baklavas dessert made with walnuts and topped with chocolate ganache.
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 …
This black eyed peas salad is not only frugal but also filling and healthy as it is packed with vitamins and protein, not to mention how delicious it is!