You’ve heard me talking about the Mediterranean Diet many times in my posts. For those of you who are not familiar with this diet, this is the modern nutritional recommendation, inspired by the traditional dietary patterns of Crete which expanded to the remaining parts of  Greece  and followed by most of the countries of Southern …

Soon after Easter I started watching my diet again but reading blogs all the day, there are some times I am really tempted to make some of the recipes I see. Being on diet doesn’t mean that you can’t eat a dessert once in a while or a snack.  Instead of eating anything else in …

  “A wise man should consider that health is the greatest of human blessings, and learn how by his own thought to derive benefit from his illnesses“ –Hippocrates, Greek Physician (460 BC – 370 BC) I’ve decided to focus more on healthy recipes again and especially on the Medieterranean Diet. Although I am not strictly …

This Chocolate Mocha Mars Cake is a rich chocolate cake with a mocha cream cheese filling and a chocolate – caramel ganache made with Mars Chocolates.

This delicious mushroom pie is made with homemade kourou phyllo (shortcrust pastry), mushrooms, leeks milk, eggs and feta.

Profiteroles are made with choux pastry. I’ve been wanting to make profiteroles for a long time but instead of making the classic profiteroles I made a cheesecake and added them on top.

Celebrating Greek Name Days is an important event for the Greeks.

Name days or “onomastiki eorti” as it is called in Greece is a tradition celebrated on a particular day of the year associated with the one’s given name of a Saint.

The 23rd April is the memorial day of St. George. My eldest son is named George and today is a day of celebration. St. George (one of my first icons) I’ve been preparing a few things today and tomorrow I will be very busy cooking most of the day as we will be celebrating it …

Kritharaki me Fakes (pronounced fakhés) is a pasta dish made with orzo and brown lentils. This is a different way of making the Cypriot dish called fakhés moudzentra, which is a staple lentil dish, cooked with brown lentils and rice and then caramelized onions, which are called “tiganissi”, are mixed in.

I’ve already spoken about syglino or pasto which is cured pork meat which is smoked. However, after the meat is cured and smoked it has to be cooked and preserved in olive oil. This is an old method which they used when there were no refrigerators but it is still used as it adds flavour to the cured meat.