Zymaropita - Easy crustless cheese and eggs pie

A delicious, easy and very fast cheese pie which will remind you a lot of a soufflé. Two little but essential tips will ensure the success of this recipe: a) the pyrex dish has to be very well warmed in the oven before use and b) the batter should not be too thick so the pie becomes really fluffy and airy

Grilled steaks with tomato and balsamic sauce

We love steaks but most of the times the problem is of how to cook them so they remain juicy and tender. Considering that I like my meat "well done" this is rather difficult to achieve especially when they are grilled or on the BBQ. This is a recipe which (partly) satisfies my preference of "well done" steaks or chops thanks to the nice marinade keeping the meat tender. Since I first discovered it I've cooked it many times and never failed

Fragrant omelette stuffed with spinach and feta cheese

We love eggs and although not everybody is a fan of spinach at our home this omelette makes things much easier... Simple, tasty and very filling this recipe serves us in the best way when we want a light meal or brunch any day in the week. Especially those days that not much time is available for cooking this omelette is a saviour!! I liked the idea of the anise and the fennel in the egg mixture because it gives a very light flavour of ouzo and a very nice aroma and in my opinion goes perfectly well with the specific filling. If you are not a fan though simply omit any of the two spices

Homemade chickpeas gnocchi with myzithra cheese and sauté spinach

Inspired by the famous italian gnocchi this is an unusual version using traditional ingredients from the Greek cuisine. I was very intrigued by this recipe when I first found it... But I also felt a bit intimidated by the homemade gnocchi... Who would cook it for me so to be able to try it? Not a lot of volunteers around but I had decided that this is one of those recipes someone should cook at least once! In the end with a little help of a good friend this recipe was cooked but I must admit that I didn't get crazy about it... There was nothing wrong with the recipe, it was just me being difficult when it comes to chickpeas. But because I don't like them it doesn't mean that other people don't... right?? That's why I decided to post it in the blog after all. I believe that this recipe will give them a new perspective to enjoy this nutritious pulse in a different and very interesting way

Perch fillets with potatoes and herbs

Light and tasty recipe which is ideal after all this meat-feast we had at Easter. I'm not a fish lover but perch is one of those that I really like and I find it quite versatile. Feel free though to substitute with any white-flesh fish fillet like cod, haddock etc

Basic recipe of homemade dough for savoury tarts

Tarts, sweet or savoury, are so filling and there are so many different ingredients somebody can use to create a delicious meal out of them. They are so versatile, they keep alive their rich flavours and filling and if the pastry is homemade then they are divine! I know it takes time to made your own pastry but if you do and save some in the freezer then next time you'll see how handy this is. Here we have a, more or less, basic dough recipe but don't stop at that. Feel creative and play with some ingredients which will add a special flavour to the dough. Depending on what kind of filling you plan to have you could add: 2 tbsp of poppy seeds, 1-2 tbsp of finely chopped flat-leaf parsley or basil or spearmint, 2 tbsp of grated Greek Kefalotyri or parmesan cheese, 1 tsp of ground cumin, a few black or green olives finely chopped, 3 dried cherry tomatoes finely chopped, 1 tbsp of toasted almonds, walnuts, pine nuts or even hazelnuts and you'll see what a delicious twist your tart will get

Feta cheese mousse with honey and sesame

Mousse and cheesecake are two of the most popular desserts around the world and definitely no connections with the Greek cuisine, not in the slightest!! But why not try to give it a bit of a Greek feeling using Greek cheeses instead of the classic one and see the difference? Like this delicious recipe where the famous Feta cheese becomes the star of the dessert thanks to the brilliant idea of my favourite Greek patissier, Mr Parliaros. I feel obliged to him because thanks to his articles and TV programmes I was taught how not to hate the idea of making sweets and desserts at home where accuracy and precision (regarding the quantities of the ingredients) are essential for a successful recipe. I have learned a lot of things from him especially since I'm not considered a huge fan of sweet things in general. Another time I'll tell you more about him and his work but for now try out this version of mousse which I believe will become one of your favourites. The mousse is even better if prepared the day before you need it 
 

 

Chicken legs in sweet wine sauce with peppers and mushrooms

Easy and simple but delicious dish with chicken which, in my opinion, is one of the most versatile types of meat! So many different things you can do with chicken! Dip it into honey, mix it up with various vegetables, wrap it into baking paper for the oven, get it drunk in sweet wine.... Chicken is one of the biggest stars in cooking around the world! Enjoy it to the full in this family-friendly version with plenty of vegetables

Kayianas with corned beef

"Kayianas", the delicious Greek version of scrambled eggs, this time with the addition of corned beef. It can be served for breakfast or brunch. But if you serve it along with Greek salad and fries then you'll have a more substantial meal which everybody will enjoy

Anthotyro cheese spread with rocket and olives

Easy, fast but so delicious this anthotyro cheese-based spread to enjoy on your sandwiches or to serve along with bread sticks or bite-sized barley rusks

Potatoes au gratin with yoghurt sauce

A lighter in taste and calories au gratin, but still delicious, which can be served as a first or a side dish to accompany various meat and poultry recipes. I love potatoes and I love almost everything that goes "au gratin" but we know how high in calories they can be... So I was quite thrilled when I discovered that with this yoghurt-based sauce, the recipe doesn't lose anything in flavour and at the same time is not so fatty

Chocolate tourta with leftover Easter Tsoureki bread

Any leftover Tsoureki or other type of Easter bread like Challah or Brioche?? No worries! Here there is a delicious recipe which is very handy to use up any stale sweet bread you still have around, creating something different than the classic bread puddings

Easter lamb roasted on grapevine twigs

Some cook it on the spit (the lucky ones!) and others they prefer it stuffed. Some cook it in the pot and others they prefer it in the oven. The big star of the Easter table is cooked in Greece in so many different ways, but it is worshiped the same from everybody (or almost...). For example in areas of Roumeli (Central Greece), as well as other parts of the country, a traditional way of cooking the Easter lamb is to weave vine twigs together to make a bed in a deep roasting pan for a whole lamb (or goat kid), which gives the meat a rich "woody" flavour. If you don’t have a vine in your garden ask a friend, your butcher or your grocer to help you out –normally someone is sure to be able to get their hands on some. Also, make sure to wash the twigs well in plenty of water before using them. Alternatively, if you can't find any, place the meat on the oven metal rack and in the pan you'll place underneath it, make a bed of a bunch of fresh rosemary (or mixed similar herbs) so to give a special fragrance to the meat

Easter Mageiritsa soup with chicken livers - A milder version of the classic recipe

Two years ago I posted the classic recipe of the "Mageiritsa soup" but it doesn't end to that one... We also could have a vegetarian version of mageiritsa and again it doesn't stop to that either! There are so many things we could say about this special, once a year, soup!! The main star of the Easter Saturday night feast after the Resurrection church service in most households around Greece. There are as many versions of it as there are people's preferences! Different versions from region to region but also from household to household! Others they prefer "mageiritsa" soup rather thin and others quite thick, with egg/lemon or tomato sauce. Housewives argue about things(probably silly to the rest of us) like"should the lamb liver be cut in small cubes or roughly chopped?...»! And there are families which cook the same soup but in two different versions so to please everybody: one pot with chopped lettuce included and the other pot without any!!!! What can you really say? You just give up!:-)) So, this year's version of "mageiritsa" is for those who would like to taste some of the traditional Greek Easter dishes but the idea of the innards of the lamb (traditionally used in this soup) puts them off.... Try this one out, it is very tasty and hearty! The original recipe demands of trahanas but you can substitute with rice or bulgur

Tahini soup with rice for Good Friday

The fasting period is in its peak for the Greeks since the Holy Week started last Sunday. During the last week of Lent, before the Greek Orthodox Easter, many Greeks around the world observe the olive oil-free fast. On Good Friday especially, the table is never really set and people observing Lenten customs to the letter will eat such things as steamed shellfish, dried pulses cooked in water without any oil in, lettuce dipped in vinegar (signifying compassion with the ordeals of Christ) and plenty of raw vegetables. Each region has its own customs like in Makedonia and Thrace, where people eat preserves made with dried fruit and without any sugar in, drinking up the juice, while in other parts of the country they eat raw broad beans soaked in water and sprinkled with rock salt and oregano as a fortifying snack... Tahini soup is one of those dishes that a lot of people love to eat during fasting periods and especially on Good Friday. It is so nutritious and so filling thanks to the sesame which is the base for the tahini paste. And although there is oil in the sesame seeds it seems that it is one of those ingredients that they are allowed to be eaten that day. There are a few variations of this soup around the country but all of them start and finish to this unique ingredient: the tahini paste. Here we have a version that the monks of the monasteries of Mount Athos follow and believe me that over there some of the most nutritious, healthy and delicious cooking is taking place all year round although meat is never involved in any recipe!

Amygdalopita No 2 - Easter almond pie with syrup

Almond is one of those ingredients that is so popular in traditional recipes coming from various Greek islands giving us some delicius desserts like this almond pie. In this version, without spoiling the tradition, a slightly modern twist is allowed so to give to the dessert a more refreshing taste

Easter egg salad with capers

The Greek Easter table is full of various delicious dishes which can feed a whole army!!! Every year many of us think "lets not do too many things this time, who is going to eat all this food?"... and yet again we get into our kitchens and we start cooking as if there is no tomorrow!!:-)) I suppose all these special Easter delicacies (some of them for once a year) are so tempting and we can not really resist them... not to mention of course that those of us who fast for at least one week before Easter Sunday are drooling only with the thought of the roast lamb and the red eggs and all those (full of cholesterole but who really cares!) meat meze... But don't think that meat is the only ingredient presented that day. So many different dishes are served and among them tasty and refreshing Spring time salads like the one I have for you today. It can easily be adjusted according to the number of guests of that day

Galatopita - Easter open sweet milk pie with phyllo pastry

Don't feel intimidated by the term "Easter" on the title of the recipe because "Galatopita" is one of those desserts that can be served any time in the year. It's only because of its light, airy and fluffy flavour and texture that, in my opinion, suits better to the Spring time mood which makes it ideal for an Easter Sunday dessert (especially after a rich Greek celebration feast...). It will remind you a little bit of "Galaktoboureko" the ultimate Easter Sunday (and not only) dessert but this version of Galatopita is not soaked in syrup and also is open on top. It can be served plain with some icing sugar and ground cinnamon dusted on top or along with a couple of dolops of "dessert-spoon sweets" like sour or sweet cherry

Baked cod fillets with potatoes for the Greek Palm Sunday

Palm Sunday in Greece not only means that the Holy Week before Easter starts but also that those who fast are allowed to break their fasting and eat fish that day. During the Lent period only twice fish is allowed to be eaten, on the 25th of March (if it happens to coincide with the Lent period) and on Palm Sunday. The most popular fish for that day is cod and especially the salted cod but other type of fish can be cooked as well. Last year I decided instead of the classic deep fried salted cod to cook this tasty fish in a different way for a change. Baked cod with potatoes is not an uncommon way of cooking this fish but it was time for us too to try it out in this way. It is not essential to use salted cod, fresh fillets are welcomed and in my opinion they are more meaty. I'm giving you though the classic recipe using the salted cod and then you decide. A small tip: if you want the salted cod to taste like the fresh (after soaking into the water to discard most of the saltiness) keep it in a bowl full of water and milk in a ratio of 50-50 for 1 hour

Lenten apple pie with tahini

The fasting period continues for the Greeks and it is nice to see that classic recipes can change into a way that suits everybody! In this case to adjust a classic apple pie so to become a delicacy for the Lent period. A lot of people follow Lent but this doesn't mean they can not enjoy various savoury or sweet recipes that normally are considered "forbidden" when fasting. The tahini gives an extra flavour and a special texture to the home made dough and the rest remain more or less the same as in any other apple pie. Enjoy it with your coffee or as a dessert

Tortiglioni pasta with fried onions, Kasseri cheese and parsley

The motto for this recipe goes like this according to a dear friend "Starch is good for our mood and pasta dishes always speak right to our hearts ... So, instead of feeling guilty about it, just enjoy them with all their calories and a good company..." Besides, I would add, you don't do it every day:-)

Chocolate Tourta with five spices

A delicious chocolate dessert which will spread wide smiles to your guests! In Greece various types of "Tourta" ("Tourtes" in plural and probably the name derives from the Italian word "Torta") is the most common and very popular dessert all year round to serve on special occasions and not only. What we call "Tourta" is the kind of dessert which combines layers of sponge cake ("padespani" or "pantespani" in Greek) and then filled for example with cream and fruits etc and then decorated accordingly. There are cases, though, that no sponge cake is required as a base, like in the recipe I have for you here. Tourtes are the best birthday type of cakes in Greece and they are very different than those in the US or over here in the UK. Saying "Birthday cake" in Greece and you mean "Tourta" in every possible flavour, colour or shape you can imagine! To be honest, and no offence please, I was never really a fan of the birthday cakes they make in the US or the UK... I always find the cake rather dry in texture and the combination of the dried fruits inside and the frosting decoration on the outside... Sorry guys but not my cup of tea... The only exception for me is the Xmas cake and that's all I can handle once a year... Don't hold it against me though... The tourta recipe I'm giving you today will make amends:-))

Spinach and potatoes bake topped with béchamel sauce

This is a nice and tasty type of "au gratin" dish. It needs a bit of preparation but it is worth the trouble and it is always a good way to use up the forgotten spinach in the fridge...

Baked octopus in foil

Simple but super delicious and easy to put together recipe for octopus. It can be served as a meze accompanying the "fava dip/spread" but also as a main meal along with baked potatoes

Tender veal in vegetable sauce, served with penne

A tasty and easy vegetable sauce to cook the veal with. A very filling dish to enjoy any day in the week. If you can't easily find the muhrooms the original recipe demands then substitute with the classic white mushrooms as I did since they are the variety we prefer mostly. You can also divide the quantity between white mushrooms and some dried ones. Don't forget to soak them in warm water for at least half an hour and to use their liquid in the recipe. I find that pasta suits better in this recipe but feel free to serve the meat with mashed potatoes or rice pilaf