Melitzanes me tyria (Greek Eggplants with Cheese) is a deconstructed imam bayildi recipe I made, which however, is much lighter and healthier by roasting the eggplants and even tastier by adding peppermint and Greek cheeses, graviera and feta, which also add to the flavour.
Vegetarian
Apple Meringue Galette is a delicious autumnal dessert which it’s so quick and easy to prepare, you’ll want to make this again and again!
Pirozhki or piroshki or Piroski (as we call them in Greece, with stress on the last syllable), are made from yeast dough and filled with a variety of fillings and are great for snacks, appetizers, lunch or dinner.
This Red Velvet Strawberry Cake is the most incredible Cake, with Cream Cheese filling and frosting. It is fluffy, soft, buttery and moist with the most perfect strawberry taste made with real strawberries!
These vegan Pommes Lyonnaise is a twist to the French recipe, which I recently made for Kathara Deftera (Clean Monday).
Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.
This Dakos Savoury Greek Cheesecake, is the perfect appetizer when you need to feed a crowd. A savoury cheesecake I made during Christmas, based on the Greek Cretan recipe for Dakos.
Have you ever considered using your pasta maker to make homemade phyllo from scratch? You will not believe how easy it is to make homemade phyllo in no time!
These beans are called barbounofassoula or hantres in Greek, which means beads. When these are fresh and green they are called fassolia barbounia (runner beans) Phaseolous Coccineus which are a hybrid of Phaseolous Vulgaris (the common bean) and when they are ripe their pods become beige and red and inside the beans are off-white with red markings. However, when cooked they loose this lovely colour.
Pickled vineyard shoots, also known as “ampelokorfades or ampelovlastara toursi” in Greek cuisine, are a traditional Mediterranean delicacy made from the young shoots or tendrils of grapevines.