Fast and easy yoghurt cheesebread with herbs

I like the recipes that include yoghurt, I suppose because I do like yoghurt anyway..:-) But, I do believe, that in many cases the addition of yoghurt gives to various dishes a special touch. A very refreshing flavour but, at the same time, fluffiness and moisture which in many recipes this is essential. Feel free to play with the herbs and/or the spices used in this cheesebread according to your personal preference. Don't follow the recipe strictly regarding the cheeses, choose those you like better or your fridge has the day you decide to bake the bread. You can also add finely chopped olives but in that case just be careful what type of cheese you will use, not to be too salty. Sun-dried tomatoes, chopped bell peppers or cured meats can be added as well for a richer flavour. It's up to you but even if you follow the simple version of the recipe it will not disappoint you at all

Stuffed green bell peppers with bulgur, raisins and walnuts

"Gemista" is one of the most popular recipes in Greece regardless the season although many of us consider the stuffed vegetables a more Summery dish. Here today we have only green peppers to stuff which personally I always prefered because I find that the tomatoes no matter how hard I try never stop making the rice soggy because of their juice... In this version instead of the rice of the classic recipe we use bulgur, an ingredient that maybe was not so popular (as it used to be in the past and especially in villages and small towns) but lately more and more often is used in various recipes. It is a very tasty and filling dish this one and the addition of raisins and walnuts (instead of pine nuts) gives an extra flavour and texture

Baked pasta with fresh salmon, sweet peas and lemon

Easy, fast and delicious light recipe with pasta for all seasons and any day to enjoy with family and friends! Baked pasta (regardless the ingredients of the recipe) is really one of my favourite dishes. The fact that the food gets this nice and crunchy crust on top is my weakness:-)) And when the recipe has cheese in well then even better!

Oregano and lemon chicken in the pot

Easy recipe for all seasons with simple ingredients but with a great taste! A classic way of cooking chicken in the pot in Greece giving you the opportunity to accompany it with side dishes like rice pilaf, mashed potatoes or fries. One of my favourite "mum's" kind of dishes with the aroma of my favourite herb: oregano

Dark chocolate mousse with rum and hazelnuts

A delicious and light in texture chocolate dessert to satisfy the most difficult chocoholics! If you want, feel free to substitute the hazelnuts with walnuts, almonds, raisins or other dried fruits of your preference but I strongly believe that chocolate and hazelnuts is a Heaven made combination!

Chickpeas salad with feta cheese

Easy and fast to put together! A different way to use this nutritious pulse (useful recipe to me since I don't like chickpeas much) and end up with a delicious salad which can be served as a light meal too!

BIG DAY with a BIG FEAST!!!

HRONIA POLLA ELLADA!

Once again the time came to celebrate the 25th of March which means a lot to the Greeks since it is a double celebration! And for those (Greeks or not) who shake their heads ironically all I have to say is GREECE NEVER DIES!!

Check out the recipes most households cook today around Greece: here, here and here and if you are in the mood for a bit of Greek history check out this article

Spaghetti with spearmint and olive oil/lemon dressing

Light, easy and fast pasta dish for those days we come back late from work and we need to have something ready in short time... Simple ingredients with a delicious result and a recipe for all seasons

Mushrooms stifado with cornmeal mash

Oh, this is a delicious vegetarian as well as Lenten dish! Although there is no meat involved it is very hearty and filling. The mushrooms cooked in a tasty sauce and accompanied with this unusual but special mash. Try it out now while the weather is still quite Wintry. Don't get confused by the word "cornmeal" in the ingredients below! In Greece we call it "corn flour (kalabok-alevro)", meaning the "flour coming out of corn". In other words, the yellow flour ground from dried maize which we use for corn bread or as an ingredient in various crustless savoury pies. On the other hand, the word "cornflour" is used in Greece (in English) when we refer to the "corn starch", the ingredient to thicken up soups, sauces and to make custard cream for various desserts (like galaktoboureko)

Mixed cabbage salad with tunna and pomegranate

Take advantage of the season where the cabbage is in its best, to create and enjoy this simple but light and healthy salad. The original demands only white cabbage to be used but we also like the red one so I divided the quantity in half and half

Chicken drumsticks with Kalamata olives in lemon and wine sauce

A light, fast, simple and very tasty recipe to enjoy along with the family or friends. The combination of the lemon sauce with the olives and the cheese gives an extra flavour so don't neglect to have plenty of fresh crusty bread around.... BE CAREFUL with the salt because the cheese, the olives and the stock cube are quite salty already

Almond biscuits with honey and lavender

So tasty, nicely crumbly and aromatic these unusual biscuits! A delicious idea to accompany your coffee and tea. Great for all seasons and easy to prepare!

Orzo pasta yiouvetsi with octopus in the pot

A delicious dish which can be enjoyed anytime of the year but during the Lent is a very popular dish for those who fast. It is a traditional recipe which more or less can be found around Greece with minor changes but surely it is a good example of the cuisine of Paros island

Pork fillet in wine and mustard sauce with green pepper

An easy, simple but delicious recipe for pork to enjoy all year round. It goes perfectly well with rice pilaf, fried or mashed potatoes. The ground coriander in my opinion gives an extra flavour and aroma to the dish but it is up to you to use it or not

Rice pilaf with shrimps in the skillet

A delicious and classic dish (in one of its versions) of the Greek cuisine which we enjoy all year round but it makes a great idea during the periods of fasting. The shrimps mixed with the rice pilaf in a sweet tomato sauce with peppers are going perfectly well together and give us a very hearty meal

Dolmadakia (vine leaves) stuffed with rice and lentils

The well known "fake" (since there is no meat in) dolmadakia in a different version thanks to the addition of lentils and tomato. This last bit, actually, reminds me of the delicious Cypriot dolmadakia, the "koupepia". Anyway, this is a great meze for all seasons but also ideal during the fasting periods because it will go perfectly well with various of your main Lenten meals and I'm sure you will enjoy them. I would like to mention here that for a recipe like this in Greece, usually, we use a short-grain type of rice called "Carolina". You have to find a variety appropriate for stuffings, which will not be very sticky or soggy after cooking. Usually this kind of rice has to be thoroughly rinsed under running water before used so most of the starch will be discarded

Brioche buns filled with vanilla cream, caramelised prunes and roast almonds

A delicious, clever and very good looking dessert to treat your guests!! Make things easier buying ready-to-use mini brioche and the rest is not something complicated. You'll end up with a light but hearty dessert which can be served all year round

Potted chicken with fluffy rice pilaf

A nice, traditional recipe which is very popular during the Winter months and a great idea for Sunday's dinner. It needs time with all these pots and pans but in the end the result will satisfy you and your family to the full!

Mixed seafood salad

A delicious salad for all seasons but now that we are in the middle of Lent it is even more popular since it can be served also as a light meal

Stuffed artichokes

The large variety of Greek recipes known under the collective name of “ladera” (literally “oily”) is largely due to the custom of fasting observed in the Greek Orthodox Church. For years, when modern cuisine "smartly" sneaked in, some of these dishes were often just an accompaniment to meat, poultry, eggs and cheese and a few of them were almost forgotten. The last decade or so, though, most of those "old fashioned" recipes came back to life and, as in the past, they are again meals in themselves because people realise how healthy, nutritious and filling can be. More and more people, with the excuse of fasting, go back to basics and delicious meals (like this one) re-established themselves and are proudly presented at our tables

Goat kid and potatoes baked in baking paper

This is a great recipe for a hearty Sunday lunch but since Easter time is not too far away keep it in mind as an idea for that Sunday... If you don't like goat you can easily substitute with lamb. Try to find and buy waterproof baking paper to ensure that the packet will stay intact while cooking and the juices will not escape

Giant beans with mixed greens (and fresh myzithra cheese)

Giant beans are a very popular dried pulse in Greek cuisine and that goes back ages and ages... Very popular thanks to their ability to be cooked in so many different ways and to combine perfectly with so many different vegetables, meat, poultry or even fish. Here we have a classic way which can be an easy vegetarian dish and if you want to omit the cheese then you have a perfect vegan version. Also ideal as a lenten dish for those who like to fast from time to time regardless the time of the year. Part of the original recipe is a type of a leafy and thorny wild green called "Stamnagathi" ("Spiny Chicori" and "Coastal Chicory" probably are the foreign names for it) which mainly (I would say only) grows in Crete. It grows wild and it can be very pricey in the farmers' markets around Greece. My mother only recently started buying it since it was not easy to be bought in other areas other than Crete and she has paid even up to 8 euros per kilo which is very expensive for greens!!! It seems, though, that lately "stamnagathi" is also cultivated around Crete and that is why the price now is cheaper.... It is a very tasty and lightly bitter green when in its wild form. Very popular and common in the Cretan cuisine where it can be eaten either boiled or raw in salads or cooked with other ingredients as in this recipe. I don't expect you of course to find any "Stamnagathi" abroad, so you can use any other type of wild greens that are available in your area. This dish can also be served as a Lenten recipe as long as you omit the cheese

No eggs and no dairy Bougatsa

Which means that this version of bougatsa is ideal also for those who fast as well as for vegetarians! In this version of the traditional dessert instead of the classic phyllo sheets we use puff pastry (there are brands where their pastry is made without any butter). When I first talked to you about "bougatsa" I did mention that at home it is not possible to create that special "airy" phyllo pastry the professionals use to make the original bougatsa. But we can't have everything... so, lets compromise on this and enjoy this delicious sweet pie all the same

Leek pie with anthotyro cheese in crunchy phyllo

You must have realised by now how popular and important pies are in the Greek cuisine regardless the season. Leek pie is probably (after cheese pie and spinach pie) the most popular especially during the Winter time. Here we have a delicious version with the soft and mild anthotyro cheese which makes it even more interesting. Admittedly this version is not the most traditional one because of the addition of the single cream and the wine but honestly, nothing is missed regarding the final result. Leeks are still in season so take advantage of this and create a pie that can be served as a snack or light meal

Rice pilaf with velvety tomato sauce

A great idea to accompany various meats and poultry. A light and delicious rice pilaf dressed in a luscious red velvety tomato sauce

Meatballs in tomato sauce with peppers

I've said before how versatile the Greek meatballs are... Here we have a very tasty Winter dish for Sunday dinner but not only. It is a great idea to use up the leftover meatballs from another day

Baked beetroots salad with feta cheese and hazelnuts

A delicious, refreshing and simple to put together salad which will satisfy you and your guests! The sweetness of the beetroots balances nicely with the salty feta cheese and the hazelnuts give this extra crunchy texture to the dish. A Winter-time salad to its best! Adjust the quantities of the ingredients accordingly

Crab lasagna

During the Greek Lent period a lot of people focus on shellfish. Since this is a dairy, meat and fish free period (with only a break on the 25th of March and on Palm Sunday where fish is allowed) the idea of "only pulses and/or vegetables and nothing else is not enough" often swirls in their mind... So, not only the seafood restaurants do great business this time of year but at home as well, people try to come up with ideas of how to use prawns, octopus, crab, mussels, shrimps etc to enjoy a delicious full meal. Like the recipe I have for you today and which can perfectly substitute the classic lasagna or pastitsio recipes. And yes, the luscious béchamel sauce is still part of the dish!

Giant beans salad

This is one of the most classic salads with pulses in Greek cuisine. A dish which can be served any time of the year but it is also ideal for periods of fasting like Lent. The always tasty giant beans this time combined with fresh, crunchy vegetables

Spiced cocoa, walnuts and orange cake

This is a delicious cake to enjoy with your coffee or tea. A recipe for everybody and all tastes! No eggs and no dairy in it so it is ideal for vegetarians and those who would like to fast during the Lent period

Classic potatoes Yahni....

.....meaning, in a way, "potatoes ragoût". One of the classic meatless recipes of the Greek cuisine. A delicious and simple dish for any season. Easy and quick to prepare but also quite versatile since it can be served plain or as a side dish to chicken or other meat. A great idea for the vegetarians but, since we are already in the Lent period, a tasty dish for those who would like to fast