Nistisimes syntages

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.

These vegan choco-strawberries are very easy to make and taste amazing.  They can be dipped in any kind of chocolate but I made them during the fasting period, using a certain brand of dark chocolate which is vegan.

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.

This vegan Chocolate Carrot cake is moist and delicious with a chocolate – tahini glaze on top, which makes it not only healthy but also irresistible.

  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, …

I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some.  The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut …

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”.

Eliopsomo is based on a traditional Cypriot Olive Bread.  I have made a few changes to the original recipe which is included  in my Cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste” as well as in Volume 2 of my e-book. I know that I said that I will be on hiatus for a short while …

This Greek Pumpkin and Fava Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper.  Leftover can easily be made into a delicious dip.

  Beetroots (Beta Vulgaris) in Greek Pantzaria or Kokkinogoulia, also known as zacharoteutla, are known in Greece since antiquity as a valuable and nutricious vegetable. Wild Sea Beets (Beta Maritima), being native to the shores of the  Mediterranean region,   has been used as a vegetable for over 2000 years.  There are mentions even by …