FESTIVE SEASON 2013-2014: St. Basil's pie "a la Polita" - Another version of the traditional New Year's cake

That special time is knocking at our doors again... The time to say "good bye" to the current year and "welcome" the New one full of hopes and expectations for us and our beloved. And in Greece, today on New Year's Eve, in most households the main star of the day is the "Vassilopita" cake (St. Basil's pie). That delicious cake (mainly sweet but also savoury in some regions) which is not just any cake. It is a special tradition and festivities would not be the same without it. I have told you in the past about St. Basil, his role and what he means to the Greeks and the significance behind the preparation of this cake. There are different versions of Vassilopita around the country but all of them have something in common. The coin we put in while preparing it and which, according to the tradition, brings luck and good health for the rest of the year to the person who might end up with the specific piece of the cake. One quite popular version of this cake is the one resembling the traditional Tsoureki sweet bread and which we call "Politiki Vassilopita" ("a la Polita") probably because its origin goes back to the Greeks from Asia Minor, whom we have to thank especially for all the delicious culinary treasures they brought with them years ago. Admittedly this is not the fastest or easiest version of Vassilopita. Like the Tsoureki bread it demands time and patience to rise properly and perhaps it is not the best choice for those who are not so experienced in home bread making. But for those who'd like to try it out I have to say that their time and effort will be fully rewarded! Full of taste and aromas thanks to the aromatic spices this fluffy cake/pie/bread could become a favourite and for the non-Greeks a year round sweet delicacy to enjoy with a cup of coffee or tea

FESTIVE SEASON 2013-2014: Party mini kebabs served with two delicious dips

If you want to give a nice spicy touch to your parties this Festive season try out these delicious mini kebabs, which of course you can also cook any other time! To plan a buffet dinner for family and friends is not so easy after all... So many ideas in our heads for various dishes we could present but when the time comes the whole thing makes our heads spin... So, it's good to plan ahead and prepare some of the dishes the day before or even a few days before the party. For example today's recipe can be prepared the day before and kept in the fridge until cooking time. As for the dips, they can be easily prepared just a while before serving

FESTIVE SEASON 2013-2014: Baked rabbit cooked in sweet red wine and mild spices sauce

Rabbit is one of our family's favourite meats and thankfully it is so versatile that we had the chance to try quite a few recipes through the years. It is, also, popular in Greece and in many areas around the country it is the first choice when it comes to Holiday season cooking. The most common dish probably is the luscious "Rabbit stifado" (made with hare too) but so many other recipes exist  in various regions of the country. You can never really fail with rabbit as its meat is always so tasty and tender and, at the same time, so light. Today's recipe has a delicious subtle sweet and sour taste cooked in a richly flavoured sauce thanks to the sweet wine and the full aromas of mild spices, orange and rosemary and they are accompanied by mellow oven baked potatoes

FESTIVE SEASON 2013-2014: Easy fully-chestnut chocolate truffles with rum

These small, cute and really delicious truffles can be made in advance and stay with you during the whole Festive season to be served any time! If they survive all these days that is!:-) So easy to pick one up every time you pass by them and it is hard to ignore them I'm telling you! The recipe it is a rather classic version for truffles and as you'll see not complicated at all to prepare. Although it differs in more than one element, it reminds me of the recipe my mother's sister used to make every year. I still remember how anxious I was as a kid when I knew that the time for "auntie's truffles" arrived.... I know, this is rich coming from somebody who declares in every chance how a big fan of savoury dishes she is but .... everybody has their sweet weakness I suppose....:-)  

FESTIVE SEASON 2013-2014: The easiest savoury puff pastry biscuits - Ideal for the Holidays and every buffet party!

Today's post I would not count it so much as a recipe but rather as a nice idea.... Christmas is over but the Festive season still goes on (and in Greece won't be over before the 7th of January) which means that there is still plenty of time left for cheerful gatherings with friends and family! These cute pastry biscuits are a great idea to serve at a buffet party among other similar dishes or simply to accompany your drinks. The fact of being so easy to prepare and so versatile makes them so popular for any party occasion really and not only during the Christmas period. You can use your imagination to garnish these biscuits with anything you like or simply to serve them as they are because they are so tasty

FESTIVE SEASON 2013-2014: Baklavas with hazelnuts garnished with dried figs boiled in a red wine syrup - A modern twist to the traditional dessert

I hope that all you had a wonderful Christmas day yesterday with your beloved ones and that you still have some space left for one more dessert.... Baklavas in Greece is very popular all year round but in various areas around the country it is considered as the main dessert during the Festive season. The recipe can differ from region to region but the principal idea remains the same. The today's version has a rather modern twist to the classic with the hazelnuts as the main ingredient of the filling instead of the customary walnuts or almonds. Then the syrup is infused with the less sharp flavour of a lime instead of lemon. And for the end the dessert is served garnished with dried figs nicely cooked in a red wine syrup.... Well, no need for any dinner at all!:-)) Joking aside, my opinion is that this Baklavas is very tasty and quite filling but for somebody like me, who is more of a savoury dishes fan, one piece is enough to keep them for days without craving any more sweets. You will also notice that classic spices we usually put in the filling mixed with the nuts are missed in this version. No cloves and cinnamon are involved and that had me intrigued the first time I saw the recipe. So, when I first made it I followed it to the letter because I was so curious... I thought it was very fine but still as if something was missing ... The second time I had it my way but then I wondered if the hazelnuts do really go with cloves and cinnamon, at least in sweets of this kind.... I'm not sure really and I think that I will probably stick to the original recipe after all. And, quoting my husband when he often teases me, "I used to be indecisive but now I'm not so sure"....:-))))

FESTIVE SEASON 2013-2014: Roasted guinea fowl with quinces cooked in wine and citrus sauce - A bird that deserves our attention

Guinea fowl is not exactly the type of bird you would find on a typical, traditional Greek household table during the festive season although a type of it does exist in Greece (Fragokota in Greek). It has started though becoming more popular and this is nice because it is a tasty bird and also it's there to remind us that there are actually alternatives other than turkey and chicken. Year in year out with the same kind of bird at the Festive table can easily put some people off and guinea fowl gives us the chance to try something different. In this recipe, which is nice and simple, the bird collaborates with quinces. This (ugly, I agree but...) precious Winter time fruit is so versatile since it can so easily be used in various sweet and savoury dishes

Merry Christmas to you all!!!

FESTIVE SEASON 2013-2014: "Christopsomo" - Traditional Christmas spiced sweet bread

The "Christopsomo" (Christ's bread) is a tradition found more or less all around the country and there are various versions of it depending on the region it comes from. Nowadays, of course, more often people buy their savoury or sweet Christmas bread at the bakery shop but in the past the families were preparing this significant for the season bread at home. The recipe I present you today is one of a lightly sweet taste with the addition of some amazing aromatic spices in it and the distinctive but elegant flavour of mastic

FESTIVE SEASON 2013-2014: A special Christmas cake with white chocolate glaze

Another sweet idea for your Festive table. A cake which is out of the classic traditional Greek standards where, though, the ingredients work together perfectly! Chocolate, two types of chestnuts and hazelnuts, in other words an explosively tasty combination which will not pass unnoticed. A cake which can be served in any occasion really during the Winter time

FESTIVE SEASON 2013-2014: Crispy green salad with avocado and pomegranate

So colourful, refreshing, nutritious and tasty salad to serve at this year's Christmas or New Year table! The various vegetables manage to suit each other perfectly and the pomegranate gives this extra freshness with its ruby colour and crunchy texture. The light dressing only compliments the salad which can accompany any Holiday roasted meat and poultry dish

FESTIVE SEASON 2013-2014: Christmas crusty layered rice pilaf

A colourful and impressive side dish for any roast meat and poultry to make your Festive table even more enjoyable! Fragrant spices and dried fruits work together perfectly for a delicious stuffing for this unusual dish

FESTIVE SEASON 2013-2014: Easy Festive trifle with chestnuts flavoured with coffee liqueur

This is a really tasty dessert but also not complicated at all to prepare if you'd like something different to serve during this year's Holiday season. Layers of fluffy sponge cake (Madeira cake is also a good choice for this recipe), cream cheese and chestnut jam are the main ingredients for this luscious trifle which will not take much of your time since you can cheat a bit regarding its preparation giving you the chance to concentrate on other more demanding festive dishes you have in mind to prepare

FESTIVE SEASON 2013-2014: Greek-style Festive stuffed roast chicken

For those who don't like turkey too much (or at all) there is always an alternative and this could be a nice roast chicken for the big day of Christmas! Why don't you try it in one of the ways it is cooked in Greece this year, stuffing the bird with a rich filling full of taste and aromas? If you prefer you can substitute the mushrooms with 200gr. of pickled cabbage cut in thin strips and in that case omit the cinnamon

FESTIVE SEASON 2013-2013: Festive easy and fast white chocolate bars with dried fruits

A simple but delicious and very presentable little sweet treat to offer as a gift to friends and family this Festive season or to have at home and treat yourselves and your guests any time! Without too many ingredients or a complicated preparation these mini bars will prove to be the stars of the Holidays! Very easily, if you prefer, the dried fruits can be replaced by various toasted finely chopped nuts or to combine the two for a richer flavour

FESTIVE SEASON 2013-2014: Two delicious ideas for the Festive period parties!

Every year this magic season is full of dinners with friends and family but also full of cheerful parties where various colourful and tasteful dishes are served to enjoy along with our drinks. Here today we have two easy, delicious and elegant recipes to include in your parties during the Festive season! Two appetizers which both can proudly sit at your buffet tables next to other savoury and sweet treats! The fluffy choux pastry can be easily replaced by mini vol-au-vent cases or mini tartelettes if you prefer

FESTIVE SEASON 2013-2014: Melomakarona (Greek Christmas cookies) stuffed with sesame seeds

This is a different version than the classic Melomakarona. A traditional recipe coming for the beautiful island of Rhodes

FESTIVE SEASON 2013-2014: Baked baby potatoes flavoured with citrus fruits

A different but delicious version of the classic side dish which can be served next to the Festive turkey or other roasted meat during the Holidays but which, of course, are perfect for every season and occasion!

FESTIVE SEASON 2013-2014: Roxakia - Traditional sweet two-coloured pastry bites

Small and cute sweets and quite light in taste. A traditional delicacy coming from up North Greece but possibly they first arrived with the Greeks from Asia Minor. In Thessaloniki, where they are considered as a local delicacy, they also serve Roxakia as a Christmas sweet treat

FESTIVE SEASON 2013-2014: Baked quinces with rosemary make a great side dish!

Quinces are already in season and here we have a simple but delicious side dish to accompany various meats. It is an easy recipe to put together and it is a great idea to use it as a side dish for your Holiday roasted meat and poultry meals

FESTIVE SEASON 2013-2014: Kourabiedes (Greek Christmas butter cookies) flavoured with mastic

The mastic gives an extra flavour and aroma to the, already, delicate and delicious taste of kourabiedes. Another version of this popular traditional Christmas sweet

FESTIVE SEASON 2013-2014: Roasted rack of pork with dried fruits and quinces

Here we have an easy recipe to prepare for the Festive season. It is ideal for those who break into a sweat every time they see complicated recipes to put together for a dinner party for friends, especially in periods like Christmas!... Delicious pork recipe, simple but impressive at the same time, which can be presented intact and cut at the table. You will need about two chops per person, so it is best to get two racks of pork. *** Also it would be wise if you make your order a few days in advance because racks of pork are not always readily available

FESTIVE SEASON 2013-2014: Mini cakes with whisky and coffee

Serve these simple in ingredients but delicious in taste Festive mini cakes during the Holiday season to please the family and your guests. Nothing complicated about them but the addition of the whisky and the coffee turn them into a special sweet treat

FESTIVE SEASON 2013-2014: Oven-cooked deer with blackberries and red wine sauce

Something different for your Festive table if you are bored of the old classic roast turkey or other poultry. The blackberry sauce is ideal for this kind of game meat and gives extra flavour. Deer is a special kind of meat and it needs a delicate cooking so not to get tough. It's much tastier if it is cooked medium and not well done. *** But, still, if you prefer your meat further cooked it is good to have in mind not to cook it more than 10 extra minutes. A piece of deer (no bone in), for example of 350gr., needs 50 minutes of cooking in the oven at 200°C

FESTIVE SEASON 2013-2014: Edible Holiday gifts for friends and family!

The little gifts made at home by ourselves always enclose the care and the meaning of offering something special to those we love! The difficult times most people have to deal with the last few years make us to be especially careful with our finances... but having to cut off expenses is not always so bad after all since now more than ever we have the opportunity to discover hidden talents which we had not realised that we possessed... So lets start this year's festive season with a few ideas of how we could create tasty, edible little gifts for those we love. I'm sure that most will appreciate the effort and the time we spend on this and they will enjoy these delicacies made at home. Three simple but very tasty recipes, two sweet and one savoury, which you have plenty of time to prepare

RICE WEEK: Layered one-pot aromatic rice with lentils, chicken and dried fruits

So delicious and colourful this recipe! Full of taste and so nutritious it can become a family hit offering a very filling meal! All flavours come together in a very nice balance and the fact that it is in the pot in layers makes it so interesting with every bite you have tasting of the different ingredients

RICE WEEK: Fluffy rice pilaf with a creamy chestnut, mushroom and almond sauce infused with Vodka

This is one of my favourite rice pilaf recipes and one that I often cook on various occasions (formal or not) to accompany meat and poultry dishes! Personally, because I love rice so much, I don't mind having it as it is without any meat on the plate! If you too like rice, try out this recipe and I'm sure it won't disappoint you! Not to mention that it is also a great idea for your Festive table

RICE WEEK: Double cooked risotto with feta cheese and herbs

I love rice! I probably love it as much as I love potatoes and probably more than I love pasta! My favourite type is the yellow long grain one but the last few years I have a thing about the wild rice too. Today's recipe is one of my favourites with this precious little grain and it is so easy to prepare. Definitely it can be served as it is but it also makes a great accompaniment to various roast or potted meats and poultry

RICE WEEK: Easy rice pilaf with mussels cooked in wine, mustard and tomato sauce

This is a quite popular dish around the country and especially in Northern parts, like Thessaloniki, where mussels are a super delicacy cooked in so many different delicious ways! There are variations of the recipe and my favourite is the one where pine nuts and black raisins are added into the mussels sauce getting this special "a la Polita" flavour brought to us from the Greeks of Asia Minor. The rice suggested in the recipe is the Basmati but, since it is not our favourite type of rice, I have tried the recipe using the old, good long grain one

RICE WEEK: Rice pilaf with chicken livers, chickpeas and raisins

A delicious rice pilaf which arrived to us thanks to the Greeks of Asia Minor who are the experts of this type of cuisine. This is one of the finest of Northern Greece traditional dishes and although it can be served any time, during the Winter months it gives this special hearty feeling. Cooking the ingredients with less liquids you can have a delicious stuffing for roast turkey or chicken 
 

 

RICE WEEK: Risotto with beetroots and fresh tarragon

A different dish for risotto with the addition of refreshing beetroots, flavoured with tarragon. A very tasty and colourful recipe to enjoy

RICE WEEK: Baked tomato rice with raisins, pine nuts and fresh herbs

An old Indian proverb says that "grains of rice should be like two brothers - close to each other but not stuck together".... The sure thing is that in our every day cooking life we need to know which type of rice suits better to each recipe. Like this dish today which is a very hearty and delicious rice pilaf with, probably, the most popular variety of rice in Greece, the yellow long grain one. The sweetness of the raisins and the crunchy pine nuts give an extra flavour. A good company to various meat or poultry dishes

BAKING BREAD WEEK 1: Savoury loaf filled with mildly spiced ground meat and Feta cheese - A bread which is a meal on its own!

My preference for savoury "things" as opposed to sweet ones must be rather known to many of you by now.... Another weakness of mine, not so well known perhaps, is the freshly baked homemade breads. And of course the savoury ones! Imagine my pleasure every time recipes like today's are discovered! Not only a savoury homemade bread but filled with some flavoursome filling at the same time! How deliciously exciting! A bread that can easily get packed to take with you at a picnic, to serve proudly at a children's party or to serve as a light meal with some salad. Things can get easier if you prepare the ground meat the day before or if there is any leftover meat sauce from a previous meal so to gain some time. Just keep in mind that if you use any leftovers the sauce needs to go in the bread well drained of its juices