A very moist, delicious and healthy Vegan Carrot and Banana Cake with flax-seed and spices, sandwiched and topped with Coconut cream frosting and Bergamot fruit preserve.
Tahinopita is a Cypriot bread filled with tahini, sugar and cinnamon. It is shaped into a coil, fattened and baked. The traditional Cypriot Tahinopita is amazing but can it get any better? The answer is YES.
Penne Skordalia is an easy and healthy pasta dish made with leftover Walnut Skordalia, a Greek dip made with olive oil, garlic, bread and walnuts.
Thrapsala (Illex coindetti or shortfin squid) are of the same family as calamari but much more cheaper, at least here in Greece, but equally delicious.
Samali is a traditional Greek semolina dessert, flavoured with mastic and drenched in syrup. Some blanched almonds are used to decorate the cake on top.
Fresh octopus (htapodi) is one of the most popular appetizers served in Greek tavernas. However at home we cook it in many other ways and is one of our favourite dishes during Lent.
I love to make fruit preserves and at the end when we eat the fruit there’s always some leftover delicious syrup, which has absorbed the flavour of the fruit but also of the ingredients added at the time of preparation. I have been using leftover syrups in my recipes for ages but until recently, …
Lagana with Garlicky Olives, Sun-dried Tomatoes and Rosemary is not your classic Greek flatbread traditionally baked for Clean Monday, but a twist you can make year around.