SOUP WEEK 1: Creamy walnut soup with herbs

Autumn is back already and soon Winter will smile at us... It is time to get prepared for tasty and hearty dishes like the soups. Here is a rather unusual recipe but very tasty and nutritious with the walnuts as the main ingredient. Nuts are not only to keep us company while watching a game or having drinks with friends, they can become a special ingredient in various sweet or savoury dishes. They have an intense taste and a rich texture and they give an extra flavour in savoury dishes like this thick, velvety soup 
 

SOUP WEEK 1: Spicy tomato soup with fennel to warm you up!

Tomato soup I think is one of the most popular soups for a lot of people and quite versatile since it can be cooked either in the Summer or Winter season. Since, as I've mentioned before, I've never been a crazy fan of these kind of dishes tomato soup would not be my first choice but this doesn't mean that I can not appreciate a good recipe when I try it. And this tomato soup here, without having anything exceptional to gloat about,is a really tasty and very easy dish to make for the whole family. Following the same steps and just adding a couple of dollops of thick Greek yoghurt it is a great dish for the Summer months too

SOUP WEEK 1: Potato and leeks soup flavoured with Kozani crocus (Greek saffron)

Potato with leeks is one of the most classic combinations for a soup and it is one of the few soups I actually like. I was never a fan, it was my nightmare when I was a kid and mum was cooking some kind of soup in the classic Greek way... Eventually I started compromising a bit but that was all, a bit! But then (years later) I discovered the "other" soups and things changed... Creamy and thick, that's the thing I like about them and the specific combination is my favourite. In today's recipe the addition of the saffron not only gives that beautiful colour but also adds extra flavour creating a really hearty and delicious meal. The Kozani Crocus (from up-North Greece), famous all over the world under the name “Krokos Kozanis”, grows from a small rounded bulb which is planted in late summer or early fall and produces small purple flowers, with three red-gold stigma strands in each flower and the saffron spice is actually made from these dried strands. Put a bit more colour and flavour in a classic soup to enjoy it even more

SOUP WEEK 1: Mushroom soup with Winter-time vegetables

A tasty soup which can warm you up during the Winter months. The rest of the vegetables give an extra flavour to this easy soup and along with the pitta breads you'll have a very hearty dinner

SOUP WEEK 1: Creamy lemon soup with chicken meatballs

The ultimate kind of Winter-time soup! Lighter than the classic "Yiouvarlakia" soup, thanks to the chicken we use for the meatballs, this is such a tasty, filling and hearty dish for the whole family!

PUMPKIN SEASON: Baked pumpkin with walnuts, garlic and cheese crumble

Another savoury recipe using pumpkin to enjoy a very tasty appetizer dish. The original recipe demands the use of a very special Greek cheese called "Batzo". It is a cheese mainly coming from the Central and Western province of Makedonia (up North Greece). It is very tasty, strong but without being as sharp as, for example, is the Kefalotyri cheese. It's made of sheep or goat's milk, quite firm in texture and resembles a sponge since there are holes in the inside. Being firm it makes it the ideal cheese for frying because it can hold its shape. Again, I don't expect you to find Batzo abroad but you can easily substitute with Greek mildly salted Kefalotyri, Kefalograviera, Kasseri or Haloumi cheese

PUMPKIN SEASON : Pumpkin and eggs gratin with spring onions, herbs and cheese

Pumpkin, surely the star of this month for the Americans but very popular as well to other nations around the world during the cold Winter months. Quite a versatile vegetable since it can be used in so many sweet and savoury dishes. Like this gratin for example which you can serve as a first or side dish, or as a light meal for a tasty Sunday brunch. Easy to prepare and with nice and simple ingredients you can think of it as an oven omelette or a type of soufflé... It is really tasty and the rather distinctive taste and aroma of the pumpkin comes to a nice balance with the rest of the ingredients without dominating the final flavour 

PUMPKIN SEASON: Kolokoudi - Traditional savoury pumpkin fritters with tomato, cheese and sage

Another version of savoury pumpkin fritters which are a great idea to serve as an appetizer or even as a light meal along with a crispy salad. This recipe can be found in various Aegean islands with minor differences from place to place. For example, instead of sage you can use fresh spearmint. The few ingredients involved in this recipe work together very well and they become a really delicious seasonal dish

PUMPKIN SEASON : Greek-style pumpkin pie with phyllo pastry poured with honeyed syrup

This is a very popular and traditional recipe for a sweet pumpkin pie in Greece. The principle of the recipe is rather the same all around the country. There are a few minor differences, though, from region to region. Usually related to the type of pastry used (store-bought phyllo or homemade or even a version without any pastry at all) and some of the ingredients in the filling (almonds instead of walnuts for example). Most of the recipes though, especially if phyllo is involved, are poured with a light syrup (a Greek obsession...) and that makes a richer dessert. Like this version I have for you today which is very common especially in Central Greece and the one my mother follows although she prefers to make her own pastry

PUMPKIN SEASON : Baked pumpkin with chestnuts and green olives

A nice and simple, but definitely tasty and nutritious vegetarian recipe to enjoy during the Winter! Pumpkin and chestnuts, two of the most popular ingredients during the cold months come together in a very tasty combination and the addition of the green olives gives to the dish an extra kick to the final taste! It is a quite filling dish but you could also serve it as a side dish to various game and poultry dishes

PUMPKIN SEASON : Warm salad with marinated baked pumpkin and other root vegetables

A different way to enjoy some Autumn and Winter-time vegetables with a great taste. A delicious and nutritious salad which gets a special flavour after marinating the ingredients. It also works great as a side dish next to various roasted meat and poultry dishes

PUMPKIN SEASON : Oven-braised pork with pumpkin and rosemary cooked in wine sauce

Rich in taste and ingredients this recipe is ideal for the Autumn and Winter time Sunday meals! Tender pork meat combined with the pumpkin, flavoured with orange and slowly cooked in the oven will satisfy you to the full!

DESSERT WEEK 1: Super easy chocolate tourta!

This tourta (as we call it in Greek) is one of the most easy versions you can find! It is one of our favourites at home and that's why I make it often. In general I'm not as good in desserts as in cooking (maybe because I'm a bigger fan of savoury dishes) but this recipe, which is almost identical to the one my mother makes, is really easy and the taste is light and delicious! It never failed us and it has covered brilliantly so many different occasions like parties, birthdays or name days regardless the season. It can also be made with sponge cake cutting it in two slices but I think that the savoyard (ladyfingers) biscuits make the procedure quicker. You could also caramelise the nuts with some sugar in a non-stick pan, something that my mother does, which gives extra flavour to the almonds

DESSERT WEEK 1: Semolina Halvas "à la Polita" with grapes molasses

Another version of this special dessert which is quite popular in Greece, as you know by now, (and one of my favourites) and not only during the fasting periods. This time, influenced by the cuisine of the Greeks from Asia Minor, the special ingredient that stands out is the grapes must (the juice squeezed from fresh grapes). I have to admit that I have not done the recipe myself yet because I was never a big fan of grape must anyway when it is used in desserts... BUT I have tasted this version of Halva 2-3 times so far from different people and without getting crazy about it I must say that it is tasty and surely different in taste from the classic version. Not to mention that in this way it is much healthier since the grapes must is used instead of granulated sugar. So, there is nothing wrong with the recipe it is just me being peculiar with some ingredients....

DESSERT WEEK 1: 3-ingredient light chocolate mousse

Mousse in general, as we all know, is a dessert which can be served any time of the year and that makes it very popular. Especially the chocolate mousse I think it is probably the most popular and although more or less the ingredients and the method don't change from recipe to recipe still nobody gets bored of it. This version we have here is so simple but also slightly different than the classic recipe since olive oil is used. More and more often we see desserts like cakes or ice cream using olive oil and from my experience (because I was a bit hesitant in the beginning) the oil doesn't spoil the final taste. If you have not tried out a mousse in this way this is a good chance and I hope you'll enjoy it

DESSERT WEEK 1: Simple orange individual soufflés

Light, airy and very tasty this citrus-flavoured soufflé is the ideal dessert after a rich dinner. Again, not too many ingredients are involved but, as always is the case with the soufflés, they can be tricky and that's why we have to be careful with their baking and serving

DESSERT WEEK 1: Easy banana & chocolate mousse with cinnamon biscuits crumble

There's nothing much to say about this dessert is there? Banana and chocolate, a great combination and with the aroma of the cinnamon biscuits you end up with a very tasty and rather light layered dessert! Just a few ingredients and not a complicated preparation and the dessert is ready to satisfy your guests and family

DESSERT WEEK 1: Pears "dessert-spoon" sweet in saffron syrup

Another idea for a traditional "dessert spoon" sweet to keep in your jars for the whole Winter and serve it as it is (in the classic Greek way) or to decorate with it various other desserts. The ingredients are not too many and the method is the classic one for such kind of preserves. Try to choose the pears having in mind to be ripe but firm and more or less in the same size. As for the variety it is up to you and what you can find abroad. In Greece we have one called "Crystallia" which they are firm and crispy and they hold nicely while cooking so not to lose their shape. The saffron used in this version is optional but in my opinion it does give to the dessert extra flavour and of course this beautiful colour

DESSERT WEEK 1: Sponge cake-style Tiramisu with cream cheese

What can we say for this delicious dessert? The Italians have given us through the years so many luscious savoury and sweet dishes and Tiramisu is one of those! Although it seems that it is not one of those recipes that goes back in centuries (apparently it was invented in the late 60's) it has been stuck with us in such a way that you feel it was there for God knows how long! But there are people who believe that Tiramisu is a variation of the much older dessert "Zuppa Inglese"... Who knows, and who really cares, what we care about is that Tiramisu is a really tasty dessert for all seasons and occasions! There is nothing really Greek about this dessert as you can realise except the fact that the version I'm giving you today we could say that it gets closer to some Greek desserts because instead of the classic ladyfingers we use layers of "Pandespani", which is nothing more that a type of sponge cake which in Greece is the ingredient used as a base in so many desserts of this kind (like tortas etc) 

MEAT WEEK 1: Baked pork shin flavoured with cumin and cooked in beer sauce

We really love pork meat in our family and I always try to discover new recipes and experiment with this, rather "misunderstood" in my opinion, kind of meat. In today's recipe we have the classic pork shin (or shank?) slowly cooked in beer sauce and mildly spiced. As you will see just a few ingredients are enough for this recipe! The result is really delicious and I think that this is one of our best Winter-time recipes with pork. The best company for it is a potato salad, a fluffy potato mash or for those who don't worry so much about calories a good portion of fried potatoes

MEAT WEEK 1: Mildly spiced caramelised baked lamb leg with potatoes

One of the most classic recipes for lamb in the Greek cuisine and one dish that it is perfect for all seasons! In this version we have a bit of a twist thanks to the presence of paprika and ginger. It is a very family and kids-friendly recipe and surely one of those which is also ideal to entertain guests at home. Slowly cooked in the oven, the meat is so tender and moist inside and caramelised on the outside with the potatoes absorbing all the luscious flavours

MEAT WEEK 1: Potted Veal in red wine and tomato sauce

Tender veal slowly cooked in tomato sauce along with small onions brings to mind the traditional "stifado" recipe. Only in a rather lighter version I would say, regardless the presence of the bacon. The good quality of the red wine used is rather essential in this recipe because it will come so nicely together with the sweet onions and the bacon. There are so many Greek good reds in the market but also a Syrah will do the job perfectly in this case. You can serve the food as it is but also you could accompany it with steamed white rice or tagliatelle

MEAT WEEK 1: Yiouvarlakia meatballs "à la Polita"

This is another version of the classic "yiouvarlakia" dish and from its name we can figure that this recipe is a legacy of the Greeks of Asia Minor. I didn't used to be a big fan of this dish when I was younger and from what I've heard not many kids of that age were anyway! Since then, though, my taste for various foods have changed and now I can really appreciate them for what they really are, just delicious! This version of "yiouvarlakia" is rather heavier than the classic one because of the frying of the meatballs but definitely they are tastier! Beside the obvious, the feta cheese and some fresh bread that is, they can also be accompanied by thick Greek yoghurt. Add a few dollops of it on your plate and you'll see how even more interesting the flavour can be

MEAT WEEK 1: Baked pork fillet with smoked cheese and white wine sauce

Such a delicious recipe this one! Pork tenderloin cut into thin fillets and baked with smoked cheese which melts and gives such a wonderful taste! The wine sauce poured over adds extra flavour to the dish and you can enjoy it along with a salad, or rice pilaf or fried potatoes and enjoy with the family a really luscious meal! The original recipe includes the very tasty Greek smoked Metsovone cheese coming from Metsovo (hence its name) in Epirus region. I don't expect you to find this cheese easily abroad, but you can use another smoked, yellow, semi-hard cheese instead. A good substitute for this recipe is, for example, the over-a-flame smoked Gouda

MEAT WEEK 1: Lamb "yiahni" with capers and Kefalotyri cheese

A very hearty recipe to enjoy with the family! Based on traditional recipes this one will cause you no trouble to prepare! The slow cooking makes the meat so tender and juicy at the same time. You'll probably notice that, unlike with other similar Greek recipes, no wine or spices are involved and that's because the capers and the cheese are more than enough to give that special extra flavour to the whole dish. A fluffy white rice pilaf is probably the best company for this recipe but mashed potatoes also suit it nicely

MEAT WEEK 1: Marinated beef bites served with roasted sweet potatoes and garlic dip

Slightly inspired by the Asian cuisine this is the kind of recipe which is a good excuse to gather with friends or family around the table and share a delicious meal! Serve it as it is or accompany with a white rice pilaf for a fuller meal

Sweet banana and cocoa bread with walnuts

As a snack, for your breakfast or as a dessert even, this easy-to-make bread will fill you with joy! Classic recipe, easy to find ingredients and with no trouble at all!

Sauté mushrooms with wine, parsley and garlic

Very easy way of cooking mushrooms and use them as a side dish or even as a warm salad next to various roast or grilled meats and fish. Cooked in medium heat they have the chance to absorb the flavours of the wine and the rest of the ingredients and they are really very tasty

Spaghetti with sweet and sour roasted cherry tomatoes and almonds

Grape molasses (Petimezi) is God's gift really and in Greece it is widely used in both sweet and savoury recipes. Here it is used to offer its special flavour to a sauce-kind of mixture along with the roasted tomatoes and the vinegar and all these come together nicely giving us an easy, light, very tasty and filling meal in no time!

Savoury crackers with rosemary

Just an easy dough is enough to create these crispy crackers and have them any time you feel like it. A delicious snack for all hours and occasions without too much work. The rosemary is only a suggestion, you can use other herbs you might prefer better

Scrambled eggs with sauté ground meat

You can enjoy this recipe as a light meal or brunch or to serve over crispy toasted bread and offer as a first dish. It's easy, light and very tasty and it can be easily served all year round