Chicken with Leeks is a very simple but delicious and light dish which can be whipped up in no time made with Greek yoghurt and pesto which makes a very creamy sauce.  

This braided Savory cheese tsoureki is made with tsoureki dough and a filling made with cheese, eggs and mint.

Traditional Lambriatika Koulourakia (also called Paschalina Koulourakia), are Greek Easter butter cookies, which are traditionally made only during Easter and have a distinct flavour as baking ammonia is used as the leavening agent.

  Halvas – Χαλβάς (plural Halvades) is one of our favourite desserts during Lent but although I do like the classic recipe, over the years  I have made so many new flavours, that I don’t want to go back to the classic one. This time I made a honey syrup, flavoured with lemon, cinnamon and …

Anginares à la polita is a dish originating from Constantinople, in Greek Constantinoupolis, also called “Polis” meaning the city of Constantine. Therefore this dish means “artichokes city-style”.

  Happy Easter to all my friends celebrating Easter tomorrow. For us Orthodox, it’s Palm Sunday tomorrow and one of the two times during Lent where fish is allowed to be eaten.   The other day was on the 25th March, the Anunciation on the Holy Mary, when I cooked this recipe, as we avoided …

Eliopsomo is a traditional Greek bread made by adding olive oil and olives to the dough.

This vegan Greek Fava Santorinis and Pumpkin  Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper. 

Kok pronounced like “coq” or the smaller, mini ones which are called kokakia (pr. coqakia) are small sponge cookies which after being wet with syrup, are filled with a vanilla pastry cream and then the top sponge is covered with a chocolate ganache.  

Borscht, also spelled borsch, borsht, or bortsch, is a beet soup of the Slavic countries. Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin.