Chantilly cream, or crème chantilly as it is call in French, is simply sweetened heavy cream, which is whipped and flavoured with vanilla.
Graviera is one of the most popular cheeses in Greece. It is a hard cheese wtih a light yellow color, and has a slightly sweet and nutty taste. The Cretan version (there is also a graviera made in Naxos) is made with sheep milk, or sheep milk with a small amount of goat milk. There …
Kotopoulo Psito sto Fourno is Greek roasted chicken, with extra virgin olive oil, garlic, salt, pepper, oregano, garlic and lemon juice. “Kotopoulo” is chicken, “psito” means roast and “sto fourno” means baked in the oven.
Greek Fried Potatoes, in Greek called Patates Tiganites, (pr. pah-TAH-tess Tee-ghah-nee-TESS), are fried in olive oil, with oregano sprinkled on top.
This cabbage and carrot salad is so simple but yet so delicious. This is a very classic winter salad you will find in restaurants in Greece throughout winter till spring using just a few ingredients.
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.
This homemade flaky butter phyllo is a simplified way of making dough similar to puff pastry, which makes it ideal for Greek Pites (pies).