If your preserves have mildew or the sugar has crystalized, don’t throw them away as today we are going to learn how to fix these preserves. 

Glyka tou koutaliou, which means spoon sweets, are traditional, homemade sweet fruit preserves, served in a spoon as a gesture of hospitality in Greece and Cyprus. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables and flowers.

Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes.

If you ever visit Greece, you must definitely try gavros tiganitos (fried fresh anchovies). They have nothing to do with those awful tinned anchovies.

Hoummous Soup is a unique twist on traditional hummus, transforming the beloved dip into a satisfying meal.

Croutons are small pieces of leftover stale bread made by roasting in the oven, toasting, frying or roasting in the air fryer.

  This Salmon recipe with sweet and sour flavours, surrounded with fruit and vegetables is incredibly delicious, plus easy to make, not to mention very healthy. Glykoxinos Solomos (Sweet and Sour Salmon en papillote) Preparation time: 5 minutes’ Baking time: 30 minutes’ Serves:  4 – 5 Ingredients: 3 salmon fillets red and yellow bell peppers, …

Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.

Fried Halloumi Halloumi is the most popular cheese in Cyprus and it has been registered as a protected Cypriot product. You can eat it as it is or fried, grilled or barbecued.

These mini flaounes or flaounitses as we call them, are easy to make and are an excellent snack and the perfect finger food for parties.