Almond cake with honey

A traditional recipe, which varies a bit from region to region and is one of my mother's favourite versions. Great to accompany your tea or Greek coffee

Classic walnut pie (crustless)

A really popular dessert around Greece. We have the Lent version (with no eggs), the version soaked in syrup or the one with a chocolate glaze on top or both or even without any of the two which then it can be served as a normal sponge cake. It is so versatile and nicely spiced and nutty. You can find it all year through although in some regions it is considered as the main Christmas dessert

Cookies with sesame, spices and ouzo

In general I'm not a big fan of cookies and especially the home made ones- believe it or not! Don't ask why, I just don't like them much. But.... this recipe here is one of the tastiest I have ever had in my life and I recommend it to you with all my heart

Amygdalota - Almond cookies flavoured with orange blossom water

This is one of many versions of  "Amygdalota", a traditional recipe coming from Cyclades islands. A very sought after cookie which is served on various special occasions

Goat kid fricassée with artichokes in egg/lemon sauce

A traditional recipe which is very popular all around Greece. All the Greek flavours gathered in one dish! Very popular during Easter time but it can be cooked anytime in the year. Those who are not fans or not familiar with the goat kid meat can use lamb instead

Riganada - Savoury cheesecake on a barley rusks base

What "Dakos", the delicacy with barley rusks (see recipe in the "first dish" category of the blog) means for Crete, the same "Riganada" means for Kefallonia Island. Only this time, this traditional recipe comes in the form of a cheesecake, based again on barley rusks... It is a delicious in taste, very colourful and an impressive in looks first dish. It has all the taste of a classic "Cretan Dakos" but also the ability to be served in wedges
 
 

 

Olive oil cake with chestnuts

A delicious Winter time cake to accompany your tea or to have it plain any time of the day

Aromatic Greek chicken soup

A classic winter dish which brings memories of my childhood

Classic Greek cinnamon and wine cookies

One of many many different recipes we have in Greece for cookies. This recipe is quite easy and with not too many ingredients involved. A classic Greek cookie to accompany your tea or coffee

3 batter cheese bread with green olives

A traditional and delicious recipe from Syros island in Aegean Sea. A bread that keeps moisture until the last bite. It needs some preparation and some patience but in the end the result will blow you way

Warm milk flavoured with Greek saffron and cardamom

Krokos is a small Greek town only 5 km south of the city of Kozani in Western Makedonia province. This town is famous in Greece and abroad for the production of the Greek Saffron, which is one of the world's most intense and valuable varieties. The history of Greek red saffron or "Krokos Kozanis" as we call it (Crocus Sativus Linneaus plant) dates back to prehistoric Greece. Although the ancient Minoans were known to cultivate saffron during Late Bronze Age Crete, the cultivation of the plant disappeared from Greece until about 300 years ago, when Greek traders brought the plant from Austria back to the region of Kozani. The town of Krokos is the base of the Cooperative of Saffron Producers of Kozani. Annual production, depending on weather conditions, ranges from 6 to 12 tons of pure red saffron each year. All of it is Protected Designation of Origin (PDO), meaning no other region of Greece can produce Greek Red Saffron. It is also extremely high-quality because it has a guaranteed coloring strength of 230. We use the Greek saffron very often in the Greek cuisine in both savoury and sweet dishes. Today I have for you a special warm drink where the Krokos gives a special aroma and taste

Marinated green olives

We like to do this in Greece, preparing our own olives and have them all year round in big jars waiting to become a delicious meze to accompany our ouzo. The taste varies depending on the herbs we use but the result is always full of aroma and flavour. You need a good quality of Greek or Cypriot green olives, a few simple ingredients and a bit of patience

Meat pie with onions and crunchy phyllo pieces

An unusual and delicious pie which comes from Arta region in Northwestern Greece (Epirus province). A traditional recipe which can be served as a first dish or even a main meal along with a green crispy salad

Baked cockerel with hard cheese in wine sauce, flavoured with saffron

Another delicious traditional recipe with cockerel, this time baked in a bag so to retain all the juices and flavour. You can use a whole bottle of wine if you wish but in this case you will reduce the amount of water accordingly. If you go with this idea then you should add 1 tbsp of blond or dark raisins so the food will get a nice ballance with the "bitterness" the wine will release while cooking. The dish can be served with thick macaroni but fries, mashed potatoes, rice pilaf or spaghetti suit the dish equally well

Creamy chicken pie with leeks and feta cheese

A traditional recipe from Roumeli region in Central Greece. A delicious pie, slowly baked, with a home made pastry

Grilled tuna fillets marinated with ouzo, anise and thyme

A delicious recipe for tuna fish fillets with a sauce that gives something special to the whole dish

Beetroot salad with yoghurt sauce

An easy and so delicious salad that accompanies your BBQs (and not only) in the best way!

Whole fish with herbs baked in baking paper

This is a very popular and traditional way of baking fish in Greece. Sometimes, depending on the season and people's preference, either a whole fish is used or fillets or thick slices off large fishes. Cooking the fish in this way you have the best result because no moisture is lost and also allows the fish to absorb the flavours of the seasoning

Sweet and sour beef liver cooked in sweet wine

A traditional recipe from Limnos island, in the Aegean sea. Cook the liver in this delicious way and you won't regret it. It can also be served as a meze dish

Aegean greens pie with Quaker oats

A modern twist in a traditional pie from Aegean Sea islands

Macaroni with Lobster sauce

A delicious traditional sea-food recipe from Paros Island, in Aegean Sea. Using the water the lobsters are boiled in for the pasta makes the whole dish very flavoured and aromatic

Cheese pie with lemon flavour

A delicious and unusual version of the classic Greek cheese pie

Pastry rolls filled with sausage served with orange dip

A very tasty and clever recipe to serve to your friends while waiting for the main dish or to become a successful dish among others at a party. The "flogeres" (flutes), as we call them in Greece because of their shape, is always a popular dish at a buffet and the number of combinations regarding the ingredients in the filling is countless

Baked squids stuffed with orzo, red peppers and olives

A tasty traditional recipe from Lesvos island in Aegean Sea. A different version of stuffed squids which will satisfy the seafood lovers

Fried pork bites in vinegar sauce

A delicious recipe which can be served anytime of the year and in various forms. It is excellent as a main meal along with fries and salad but as a meze is even better along with a good red wine. Simple and few ingredients which get together nicely with a great result