Vassilopita (Greek New Year's Cake) flavoured with mahleb

One more recipe for this special (only once a year made) traditional cake! This version includes a spice with such a distinctive aroma and taste and it's not other than the mahleb ("mahlepi" in Greek). Only the seed kernels are used and because of it's strong aroma only a very small quantity is enough to enrich various breads and cakes. *** For more tasty ideas for a Vassilopita cake check out the relative category

Greek cheesecake with melomakarona

It can happen, not often though, to have some leftover Christmas melomakarona cookies (the classic version) and not to be sure what to do with them. Leftovers in general are a good thing in my opinion because you can use them to create something totally different to please family and friends. Here is a tasty example of how you could use leftover melomakarona

Cheese pie with onions

A nice traditional pie recipe with a special home made pastry. There are many different versions of onion pie around Greece and this is only an example of this Greek delicacy. Pies were always a staple in the Greek cuisine for ages and ages and still are one of the most popular dishes

Haricot beans soup with lemon, parsley and oregano

A delicious alternative to the traditional Greek Fasolada bean soup. A "must" during the Winter months to enjoy along with plenty of country style bread. If you are used to the classic recipe you will be surprised how tasty and hearty this dish is!

Greek New Year's cake (Vassilopita) flavoured with rosewater and mastic

Another delicious version of the traditional New Year's cake! After the classic recipe of last year's and the one with walnuts, today we have the elegant taste and aroma of rosewater and mastic added in which will give a special twist to the cake. Surely, it will not leave your family and guests indifferent!

Baked pork fillet with walnut crust and caramelised shallots

A rather unusual, more modern, Greek cooking for pork fillet which still gives us the chance to taste something delicious! Walnuts give something extra in the final result and it won't disappoint you

Festive tourta with almonds and cream

A delicious syrupy Festive dessert based on the recipe of a Saint Basil's cake but with the addition of  oranges and a cream flavoured with lemon

Spiced beef cooked with pomegranate and raisins

A delicious recipe with the intense aroma and refreshing taste of pomegranates. You could substitute with beef cheeks or brisket. If you'd prefer the sauce more velvety in texture, you can pass it through a blender after discarding the cloves

Braised cabbage with chestnuts and spices

A delicious alternative to other Winter vegetables to accompany your roast poultry or pork at the festive table but not only then

Fava beans stew with tomatoes and orange

I would not say that fava beans are the kind of dried pulses we cook often at our house but when I saw this recipe I thought it would be a nice idea to try them out in a different way. The dish was as we were hoping, a nice hearty stew with a delicious sauce to mop up with crusty bread. In Greece fava beans have been quite popular in past decades when the majority of people could not afford to have meat very often and the country was under very difficult times... So, they might have been popular out of necessity in the old days but I do know that many people really like them still nowadays. Fava beans can be quite versatile and it is a good thing that the modern Greek chefs come up with ideas such as this one because, trust me, most of the Greeks (sooner or later) will have to go back to the basics (or to learn how to) under the current circumstances.... if you know what I mean... I'm sure those who belong to older generations and they were unfortunate enough to feel what a real crisis means in the past will understand better...

Wild pig in wine sauce with honey and orange

A classic Winter-time dish, delicious and very hearty! The marinade is necessary because the meat will remain moist and tender with an exceptional flavour. Slowly cooked for plenty of time it will reward your patience with a great result. Don't forget to keep an eye on it so there is enough liquid all the way through

Festive crème Bavaroise with spearmint

An unusual but still delicious dessert with the spearmint as the star of the dish! A festive dessert which will impress your guests with it's vibrand colour and refreshing taste after a rich Christmas dinner

Country style sausages with Haloumi cheese baked in baking paper

A delicious (and very fast and easy) recipe to enjoy anytime in the year really and not only during the Winter months. Great dish to share as a meze along with some good red wine

Greek Festive baklavas with Aegina pistachios

I don't think that Baklavas needs a lot of introduction to most of you. Those who have not tried it in Greece probably have in Turkey or Lebanon or other Middle East or Balkan countries. The name is almost the same everywhere with minor phonetic variations. It's history is not well documented but it's current form is believed to have developed in the kitchens of the Topkapi Palace during the Ottoman years.... although, it seems, there is evidence of mentioning Baklava in Arab, Greek, even Byzantine sources before the Ottoman period. It is a very popular (and very sweet) dessert which can be found all over Greece with small variations from region to region. In many areas of the country it is considered as the main Christmas dessert and a lot of people prefer the home made phyllo pastry than the store-bought one. Here we have the delicate version with pistachios which, in my opinion, makes the Baklava lighter in taste (but probably not in calories I'm afraid...:-) *** Don't neglect to read the two important notes at the end of the recipe

Leek and ground meat pie with home made phyllo

I know it is a bit of an effort to make home made phyllo but it is much nicer and there are specific pie recipes that they require this type of pastry instead of the store bought phyllo sheets. The home made phyllo is time consuming and demands a fair amount of patience and skill but all you need is practice (including myself). I have mentioned before that some pies need thicker home made phyllo and others (like the Baklava, various cheese pies etc) need to have quite thin phyllo sheets (about 2.5 mm). For the home made phyllo a long thin rolling pin is needed anyway (as you have seen before in other pie recipes in this blog) but in the case of the thin phyllo sheets you have to keep rolling and rolling to achieve the proper thickness. Today, again, I give you the full version of the recipe (which surprisingly enough doesn't include any cheese) and you can decide whether to make the home made phyllo or to follow the easy way

Slowly cooked oxtail with thick macaroni

A delicious and hearty dish!! Comfort Greek food at its best! It is not so common to cook such a recipe in Greece without any tomato in, so to have a rich sauce to mop up... But it is a very nice alternative to the classic stews. Still, though, you could add some colour if you want using 2 tbsp of tomato paste or 1 tin of grated tomatoes. In that case you should double the amount of balsamic vinegar

Braised leeks in creamy lemon sauce

A great vegetarian/vegan recipe with the leeks being the star of the dish! It is so versatile because, in this way of cooking, you can prepare almost all types of Winter or Spring time vegetables: cauliflower, cabbage, courgettes, sweet peas and even potatoes

Christmas salad dressing with pomegranate

Christmas and pomegranate are best friends! Such a big favourite and so versatile! Here we have a tasty dressing which goes perfectly well with green salads, beetroots or cabbage, with chestnuts or even avocados. It goes well with shrimps, lobster and scallops but also with salmon. You can even use it as a marinade for pork meat, game and poulty

Braised beef with chestnuts

A very hearty, filling and delicious dish for the Winter months to enjoy with family and friends. To gain sometime and make your life easier you can always substitute with tinned or vacuumed packed chestnuts

Karpenissi traditional walnut pie

After the classic version of walnut pie and the one in phyllo pastry, today we have a third version quite different than the previous two. A traditional dessert coming from Karpenissi, the beautiful capital of Evrytania region (the "Switzerland of Greece" as we call it), in Central Greece. A very popular destinaton during Winter time (but not only) thanks to the beautiful mountainous landscape and the famous ski resort up to the Velouchi mountain with its highest top at 2314m.

The area is full of delicious local specialties (mainly with meat) and this dessert today is full of spices and anthotyro cheese wrapped in crunchy phyllo... A delicious alternative for baklava or other similar Christmas desserts but at the same time a dessert which you can enjoy anytime. The original recipe asks for a type of Greek cheese called "Chlorotyri" or for "Sweet Myzithra" but the more known abroad "Anthotyro" cheese is a good substitute for the recipe

Melomakarona (Greek Christmas honeyed cookies) with mandarin flavour

Last year I posted the classic recipe of Melomakarona. This is another version of these delicious, traditional Christmas honey-dipped cookies. The mandarin orange flavour makes the difference. Why don't you try something different this Festive Season?

Chocolate truffles with orange and cognac

Fantastic truffles with a very easy recipe and so easily to consume! Let them slowly melt in your mouth and enjoy their unique taste and aroma. A great idea to make these truffles to treat your guests or to offer as a gift

Pork fillet with mashed leeks

A delicious dish which can become a Sunday lunch favourite! The mashed leeks are a great alternative to the classic mashed potatoes and the pork fillet gets beautifully tender

A "tiramissou" like dessert with the flavours of an apple pie

A delicious dessert with a totally new approach thanks to refreshing and crunchy green apples and spices. A special combination which reminds of an apple pie

Braised lamb with quinces in grape molasses sauce

"Petimezi" (grape molasses), is a thick, non-fermented grape juice, which is used in Greece since ancient times. It is produced by cooking down must for hours, until it becomes dark and syrupy. "Petimezi" keeps almost forever and it was one of the ancient sweeteners (along with honey) used as a sugar substitute. Petimezi's flavour is not just sweet, but much more complex, with slight bitter undertones. We use it in various desserts but also in some savoury recipes, like the one we have today with the great combination of lamb and quinces cooked in meat broth with a sweet and sour taste and ending up with a thick sauce like honey. A few simple ingredients are used in this recipe but the final result is exceptional

Carrot salad with raisins and pomegranate

If you are bored of the various green salads, which often can be rather tasteless or predictable in taste, then this one here is for you! Before you buy the carrots try out a small piece. If it is sweet and aromatic then you should not miss them! If it is rather bitter or you can smell the soil you have two options: it is time to start going to another grocery store or choose another recipe in this blog!:-)) Joking aside, this is a delicious and quick salad with very simple ingredients. If you leave it in the fridge all night the next day the flavours will all nicely come together ending with a lightly pickled flavour

Almond and mandarin truffles

Almonds and mandarins... A great combination of flavours for these little sweet treats which can be served anytime and not only during the Festive season! Great gift idea for friends and family

Sweet potatoes, pumpkin and chestnuts stew

Lets start this Christmas season with a delicious recipe. A very seasonal vegetarian dish which can be served not only as a main but also as a side dish at the Christmas or New Year's table! If there are any leftovers next day, you can turn them into a tasty purée simply by mashing the vegetables into a smooth mixture. Or you can mash the vegetables with your hands and mix with one egg, some fine breadcrumbs and plenty of grated parmesan. Shape into balls, shallow fry on both sides and you'll end up with an excellent meze on your plate!

Amygdalopita - Traditional almond pie with syrup

This is a traditional syrupy dessert which can be found in various areas of Greece with more or less the same ingredients and name. In some regions instead of the famous classic Ravani or the mastic flavoured Ravani they make this pie and it is considered as a dessert for treating the guests. It is one of the easiest "oven-pan desserts" (as we call them) and normally it should be served lukewarm along with some vanilla or pistachio ice cream or even plain

Fluffy meatballs in sweet and sour sauce with beer

Beer is an amazing ingredient to cook with. It can totally transform a plain recipe, add a kick to various sauces, give a richer taste in braised foods. It is so versatile since we can marinade meat like pork or beef with it, to cook sea food in, to use in a batter for fried vegetables and fish. It goes perfectly well in bread dough, in cakes, pastry, crepes, even in ice cream!!! It is better to cook with a type of beer that you normally like to drink! The taste of beer stays with us after cooking, so choose one depending on the flavour you'd prefer your food to have: a light,  fruity, strong or bitter flavour

Lamb and chickpeas stew

Chickpeas with meat! One of the most hearty and popular Winter time combinations which you can find around the country with minor differences from region to region. A simple, classic, every day, tasty and nutritious dish. You definitely have to try it out

Orange flavoured Marbré Cake with cream cheese (or how another childhood cooking illusion was shattered...)

This recipe is not Greek at all of course but it seems that it is with us since..... forever!!! Loooong before the average housewives started to discover all the fancy cooking magazines and books or cooking TV programmes or (even more) the Internet, in Greece this was one of the most popular type of cake!!! In a way, I think, responsible for this (and for other recipes that they are not native to Greece but still made mine and previous generations initially to believe they were), is a gentleman who was one of the first who published a complete cooking book in the country. Nikos Tselementes (1878-1958), born in Sifnos island, was French and Vienna-educated chef. When he returned in Greece he started becoming known through a cooking magazine of the time (1910) called "Cooking Guide". Later he left Greece for higher level of studies in cooking (he also worked as a chef in the most glamourous Hotels of the time) and he came back in 1932 where he opened a small cooking and baking school and it was then when he published his book which had, after the first printing, another 15 official reprints during the decades that followed!!! Obviously, influenced by the French cooking, he was the one who first introduced to the Greek housewives what "Béchamel Sauce" means or how the "Piroshki" are related to the Greeks or why a "Bouillabaisse" is "a must" instead of the humble traditional Greek fish soup... Still nowadays there are those who "swear on his name" and are loyal fans of his guidelines and recipes (my mother still has one of the reprints at home, it must be an antique by now...), but there are also those who accuse him for the "distortion of the Greek cuisine with unnecessary European influences"... and with this happening it took us afterwards a few decades to recover and "go back to basics and into the traditional way"... Imagine the impact his work had that in cooking books of the '30s, '50s and even '60s when referred to the "Moussaka" without the béchamel sauce, but sprinkled on top with fine breadcrumbs or beaten eggs with grated cheese, it was mentioned as a "Moussakas Imitation"!!! Well, I will agree with both sides because I can not deny that Tselementes tried his best and introduced us to a great amount of guidelines and knowledge and recipes which, maybe, could not find their way to our tables if things were different. And, between us, I'm not sure that I would prefer my "Moussaka", "Pastitsio" or "Aubergines Papoutsakia" without a luscious béchamel sauce on top:-)).... As for the "Marbré Cake" we have a different version of it here today with the addition of cream cheese which makes it fluffier and more moist. You could also use Mascarpone cheese for a richer taste and texture or the Greek unsalted Anthotyro cheese for a lighter and slightly sour taste

Cauliflower Stifado

A delicious and hearty vegetarian Winter time recipe to enjoy with your family. Cauliflower gets better than ever with the addition of the small shallots in a nice sweetish tomato sauce

Fresh cod soup with vegetables and flavoured with saffron

Winter is coming and soups will become an essential part of our diet for a few months. Always warm, hearty and nutritious. This fish soup has a rich texture and is full of aromas thanks to the various vegetables. Accompany with a glass of chilled white dry aged wine and don't forget to have plenty of country style bread next to you so to enjoy this dish even more

Chicken with Swiss chard served with potato and Spring onions mash

A delicious recipe with a vegetable that in Greece is mainly used as a part of a pie filling or as a plain vegetable for salad. But lately more and more often it is used in other dishes and because of it's distinctive taste swiss chard is becoming quite popular

Warm orange cake with hazelnuts

A delicious cake for Winter time, easy to make and with a great orangy flavour! Normally it is served warm (along with some vanilla ice cream if you want) which makes it so luscious... It can be served, though, cold as well and if you accompany it with some glazed orange slices it will be even better

Home made bread kneaded with beer

This is a delicious bread thanks to the beer! We substitute the water with beer and we have a fluffy and moist bread inside with a nice crust on the outside. Definitely the beer makes the difference for such a home made bread

Mixed cabbage salad with raisins, pomegranate and pine nuts

A quick, tasty and nutritious Winter time salad to accompany your main dishes. Cabbage is a very popular vegetable in Greece and is used in so many different recipes as an ingredient for salads or cooked. This recipe is inspired from the classic "Cabbage salad à la Polita" and the different flavours balance together very well. Consider it as a nice alternative idea for the Christmas dinner table

Easy olive oil and chocolate cake

A tasty and fluffy cake for every occasion and so easy to put together. Enjoy a slice (or two...) with your tea or coffee or as a snack at work or at school

Smoked pork chops with Haloumi cheese and potatoes in the skillet

Greek cuisine is one of those that loves to use cheeses in many different cooking ways. In the pot, in the skillet or in the oven cheese can be the main star of a dish, always enriching the recipe. We do love cheese in Greece and we appreciate the special identity that it gives in numerous dishes. Like this one today where we use Haloumi, the famous Cypriot cheese. As important feta cheese is for the Greeks equally important is the Haloumi for the Cypriots. Try out this special recipe as a meze to share

 Recipe of Makis Georgiadis

Monthly "BHMA GOURMET" magazine of "TO BHMA" newspaper

Fried chicken bites in the skillet with dried fruits

A hearty and delicious traditional dish which will satisfy you and enrich your Winter time table with its savoury and sweet taste. The chicken bites stay soft and moist and the dried fruits add a nice extra flavour to the whole dish

Individual potato pies with puff pastry - Great for vegetarians too

A delicious idea for savoury pies which they can be served as a snack, a first dish or to pack up and take with you to a picnic. Herbs and vegetables in these pies are the key ingredients giving such a great taste

Braised rabbit with potatoes in white sauce

It is a delicious dish and something different in taste and aroma than the common recipes with rabbit. You can also use wild rabbit or hare. Chicken is a good substitute but then the final taste will not be the same

Panna Cotta with pomegranate jelly

This is not a traditional Greek dessert of course.... but since pomegranate is quite popular and involved in the Greek culture and cuisine since... forever, I thought to give you this delicate recipe for something different to enjoy during the Winter months but also to keep it in mind as an idea for a special Christmas dessert

Velvety chickpeas soup

Soups are always welcomed during the Winter months and chickpeas soup was always a popular one in Greece. This version today has a bit of a different approach to the classic one but the velvety texture of it makes the difference worth it

Winter lamb leg with garlic sauce, fresh herbs and vegetables

Lamb is not only for Easter time... we can enjoy it all year through and in this case is a perfect recipe for a Sunday dinner thanks to the Winter vegetables which give a delicious taste to the final result. Baking the lamb in this way is not traditionally Greek but various Greek chefs the last few years have started introducing this more modern (for the Greeks) approach to a classic dish which gains more and more friends

Potato pie "a la Polita"

A delicious pie which you can serve as a first dish or even as a main along with a fresh green salad. Not the usual method for this pie since some of the phyllo sheets are blind-baked before they get into the pie. This though makes the pie even more delicious and special

Baked whole apples wrapped in puff pastry

A delicious, simple but impressive dessert to finish a nice dinner. Apples are in season now and they are so versatile to allow you to create the most tasty and beautiful desserts