Fresh artichokes stuffed with fresh sautéed peas, herbs, spices and feta cheese

Now that artichokes and peas are back in season there are so many delicious recipes we could cook to enjoy these two tasty and nutritious vegetables! This is a really nice recipe which has become one of our favourites through the years although, I must admit, the procedure of preparing the artichokes is not something that I'm fond of:-) The artichokes are double-cooked but only enough so to keep their shape and flavour. The Feta cheese on top goes nicely with these vegetables but if you'd like a strictly vegetarian version then you just omit the cheese without risking losing too much of the taste 

Cretan cuisine inspired shallow-fried fennel handpies with homemade pastry, served with fluffy tarama mousse

Fennel is a really favourite vegetable of mine and especially the green fronds, I use them very often in various recipes like pies for example. I love the distinctive aroma and taste of it and I think it only compliments the various cheese and vegetable pies we do in Greece. Since I first tasted feta cheese pies years ago with finely snipped fennel fronds in the filling I really loved this herb and I don't neglect to add it into my pies. Today's recipe is inspired by the Cretan cuisine and I don't really need to say much because this island has offered us great culinary miracles through the years! The version of these fried pies is a vegetarian one but if you'd like you could add cheese like Feta or Manouri or fresh Cretan Myzithra crumbled. The recipe can be served as an appetizer along with this different but really tasty mousse but the pies can be served alone as a snack, appetizer or packed for a picnic. Don't reject the idea of preparing your own pastry for these pies because thanks to the Tsikoudia (Cretan raki) the phyllo gets a special taste. The recipe can be easily adjusted to treat more persons

Springtime tart with orange zest-scented pastry - Time to use up last season's fruit jams

"Pasta Flora" tart or I should say "Pasta Frola" since this is the right way of saying it (taking the name of the type of the Italian dough used) is a classic dessert and a "must" for decades in the Greek cuisine. Again, this is one of those desserts that I thought, when much younger, is Greek but of course that's not the case:-)) But this light and delicious tart is with us God knows since when so it was easy for a young kid (or even older people) to think it is of Greek origin. Anyway, Pasta Frola is really popular and always in fashion and it is the ideal dessert to use the various jams we might have in our fridges since last year. Usually apricot jam is used for this tart but also strawberry, cherry or other is suitable. The specific type of dough, in my opinion, is the element that makes this tart so tasty and it is worth the trouble to make it at home

Baked fresh salmon fillets cooked with caramelised onions and tomato sauce

Fresh and meaty salmon fillets cooked in a light and delicious tomato sauce with caramelised onions... Simple as that but you end up with a nutritious and filling dish for the family and a nice idea for Sunday's meal so to get away a bit from the classic meat and poultry recipes. It can be served as it is but a fluffy rice pilaf or a nice potato salad suit the dish perfectly

Aubergines, red peppers and Feta cheese skillet salad

In my opinion it's not really the right season for vegetables like courgettes or aubergines and although nowadays such veggies can be found in the market all year round, in general, I avoid to cook them before Summer really comes... But, sometimes, you feel the need for something different, something refreshing that will give you the feeling that Summer is not so far away after all. This salad is a good example of what I mean! It is quite versatile since, beside as a salad, it can also be served  as a side dish to various meat, fish and poultry dishes or even as a light meal during the warmer months when served cold. The combination of the ingredients are perfectly balanced and the feta cheese makes all the difference 

Potatoes "yahni" with yoghurt sauce - A refreshing twist to the classic

After all the heavier and meaty dishes during the Easter it's time for something lighter... This is a great vegetarian dish which you can enjoy any time of the year. A bit different to the classic recipe because of the yoghurt. This addition, though, makes the difference since it creates a nice creamy sauce and the lightly sour taste to the dish suits it just fine!

Pasta with asparagus pesto

Easter is over now and just a few leftovers in the fridge still reminds us of the food craziness that got all of us for a few days... Now we have to return to our normal food habits and I think a light and seasonal pasta dish is a good start. This is a fast and tasty Spring-time dish to enjoy the asparagus now that they are in season.An easy recipe to put together for a light meal but quite filling at the same time

Feta cheese batter-pie with (leftover Easter) boiled eggs and spearmint

This is the pie I was telling you about and it is easy to prepare, fast, delicious and of course when made during or just after Easter it is a great way to use up some leftover Easter eggs. Although nowadays the store-bought dyes for Easter eggs are not toxic, it is preferable if there are no spots on the eggs caused by the dye getting through the possible cracks during boiling. Another thing (ideally) is to use eggs that they are slightly soft boiled. There is a possibility some of the eggs, because of their weight, will sink into the batter (as happened to me the first time I made this pie) but it doesn't mean that the taste of the pie will be effected. To avoid this unfortunate incident though it is better if you use a shallow and large pan so the batter will cover the bottom like a pizza does. We had this pie along with a green, seasonal salad and it was a great light meal. It can be served as a main or first dish but it is also great to take with you to a picnic because it can be made all year round and not only at Easter time

Country-style sandwich with roasted lamb - A tasty solution for the leftover Easter meat

This is what I was telling you about regarding the leftover Easter food... Mainly eggs (a nice pie is coming up) but also leftover Easter meat... and I believe it has happened to many of you too- more than once... Being left with plenty of roasted lamb the next day, especially if cooked on the spit where always a bigger quantity of meat is needed... I'm sure you don't really need my tips but just in case you are out of ideas, or fed up of cooking for the Easter weekend, here there is an easy recipe which became a favourite of ours the last few years on a day like this. A simple but nevertheless very tasty sandwich! Sweet and sour flavours really love the roasted lamb (or goat kid) and it will give you the chance to taste something different without a lot of effort. *** The cheeses used are only an indication. You can use various fresh white or blue soft cheeses for the mixture to give the flavour you prefer

Springtime terrine with strawberries and sweet wine scented ladyfinger biscuits

HRISTOS ANESTH!!
----
HE HAS RISEN!!

I hope all the Greeks around the world had a great night yesterday and I wish to all of you a great Easter Sunday! Hopefully the weather elsewhere is sunnier and milder than it is where we are, definitely not the right one for outdoors roasting the lamb on the spit!:-)) But, that's why the ovens and the pots are around, to save the day! And while our meat is cooking away and most preparations are done, I have the chance to give you today's dessert recipe which I prepared late last night so not to have to do too many things today. Okay, this year we didn't go with anything traditionally Greek... No Galaktoboureko, or Amygdalopita or Galatopita which are some of those desserts people like to have on Easter Sunday. We all love strawberries and it was my husband's request from days ago to repeat a dessert I had done before and we really enjoyed it. A simple and easy but delicious terrine. A really refreshing dessert which I think is ideal after last night's meal and especially after today's big feast that will take place later on... I believe a lighter dessert like this one is ideal for such occasions and what is better than some strawberries! I have done this recipe before and once I replaced the mascarpone with Anthotyro cheese but this time I didn't have any so I followed the original recipe

Tender Spring lamb with artichokes, mild spices and herbs - A delicious family-friendly Easter meal

Of course most households (at least in Greece) have made their plans for tomorrow's big Easter feast but this recipe is a very tasty idea to have in mind for next year or to enjoy it anytime during the coming Spring and Summer months. It is an easy and seasonal recipe and definitely one of the most popular lamb dishes for those who don't have the chance to enjoy lamb or kid on the spit. Besides, lets not forget, that roasted lamb on the spit is not so common as a tradition in all regions of Greece but mainly in the Central part of the country. From there at some point it was spread elsewhere but, for example, in areas of North Greece and in many islands the tradition remains cooking the meat in the pot or in the oven. The lamb is a great friend of artichokes and vice versa and this is only one of plenty of versions of these two cooked together. The addition of the herbs and the spices only compliments the final result ending up with a really luscious dish

Greek-style Easter eggs salad with capers and vinegar mustard dressing

Every year, in most households I believe, the amount of eggs dyed for the Easter weekend are far more than enough! And, believe me, they never get wasted because they have more than one use! What I mean is that beside the traditional game we have with the red eggs (click here to find out about this interesting tradition of ours) and which some of them are consumed there and then, the rest will be used in various salads, pies and as an appetizer or side dish either the same night or during the big feast of Easter Sunday but also during the following days. This recipe here is one of many versions of Easter eggs salad we make in Greece and it is really very tasty. Just a few ingredients are enough to transform the ordinary boiled eggs (in this case Easter ones) to a delicious dish! We have tried this recipe already using it as a meze dish to accompany our ouzo (with ordinary boiled eggs) but I'm looking forward to having it again on Sunday since the Easter eggs I find that, in a mysterious way, always are tastier:-))  

Traditional Roumeli-style Gardoumbes - A "must" Greek Easter delicacy

What can I say about "Gardoumbes" and how, really, to describe not only what they are but also how significant to the Greek Easter feast and a staple recipe they have become in various regions of Greece! A traditional dish which can be found in various areas and under different names ("Gardoumia" is another one) and which are a speciality, usually, cooked during the Easter either as a main dish or, more often, as a meze dish. Some of the most famous Gardoumbes recipes come from areas in Central Greece (commonly known as "Roumeli") and from this region comes the today's recipe. For me this version was something quite different than the one I was used to since I was a kid and I had to try it out. My mother comes from Evritania (an area in Central Greece) and every year, beside the rest of the delicacies she was cooking, Gardoumbes were always a must at our Easter table. Gardoumbes were (and still are) one of my mother's special dishes but although she follows a traditional recipe of her mother's it is different than the one I'm presenting you today. The idea is the same but more greens and fresh herbs are used in this one and they are cooked in the oven. Gardoumbes, though, can also be cooked in the pot but they are delicious either way. As I said, the idea is the same and the main ingredients, again, are the lamb's or goat kid's offal and intestines. In our family, usually,they were served along with the Mageiritsa soup on Saturday night and then on Easter Sunday as a meze dish along with others while waiting for the lamb or the kid to roast on the spit during the times we were spending Easter away from Athens. What my mother does, and I believe that most home cooks do, is to prepare the ingredients for the Gardoumbes and after cutting the offal into thin strips what small bites are left go to the pot to become the Mageiritsa soup

"Tsilihourda" - A different version of the traditional Easter mageiritsa

In most households around Greece after the Resurrection church service, on Saturday night, a plate of hot Mageiritsa soup is waiting so to start the joyous Easter feast which will last until Monday! There are various recipes of Mageiritsa around Greece and nowadays even vegetarian versions of it exist or others with chicken for those who are not fans of the lamb's offal traditionally used for this special delicacy. Here we have a version of mageiritsa called "Tsilihourda", a traditional recipe coming from Corfu island. It is quite different than the classic mageiritsa : first of all Tsilihourda is not a soup really like the classic recipe which, personally, I'm glad about since I'm not a big fan of soups! Then, no rice and no avgolemono sauce are involved which again to me looks more attractive. Another difference is the addition of garlic and wine. But, regardless the differences from region to region, what all mageiritsa versions have in common is the lamb's offal and that doesn't change. Tsilihourda, in my opinion, is a lighter type of mageiritsa comparing to those I'm used to and definitely it is worth a go!

"Galatenio" - Traditional sweet Easter tsoureki bread scented with mild spices

Beside the Easter red eggs (that I was telling you about yesterday) another traditional sweet treat made (usually) on Holy Thursday is the making of the Easter Tsoureki bread. A semi-sweet, yeasted bread full of taste and aromas of various spices. There are different versions of Tsoureki bread (which nowadays can be found in the bakeries all year round) depending on the region it is coming from as well as Lenten variations of it for those who want something nice during the fasting period. The Tsoureki bread we have today is a traditional recipe coming from Karpathos, one of the Dodecanese islands in the southeastern Aegean Sea. Its name "Galatenio" literally means "milky" and this specific recipe includes soured milk (which is widely consumed in Greece and other countries in Europe) instead of the classic milk and which of course has nothing to do with spoiled milk that has gone off naturally. Another difference from the classic Tsoureki bread recipes is that, beside the mastic, spices like cloves, nutmeg and cinnamon are added giving a special flavour to the bread. You'll see that the quantity of the ingredients is big in this recipe and it is up to you if you'll make plenty of smaller individual breads or a few bigger ones. Also the shape you'll give to the dough is up to you. Wreaths, twisted or braided will all look nice and they will be delicious 

Easter eggs dyed in the old, natural good way!

The preparations for the Easter have started in Greece once again! In most households the baking of Easter sweet goodies is well on even since yesterday! We, though, will start with something different. Something which traditionally is prepared on Holy Thursday and if there is not enough time that day then people have another chance of doing it on Saturday. On Good Friday nothing much is happening related to cooking and preparations for the Easter weekend because that day is a day of grieving for most Greek Orthodox people as an honour to Jesus's crucifixion and burial. So, we are starting with Easter red eggs but this time showing how we could dye them in a natural way as people used to do in the past when all these modern, fancy products didn't exist. This is just one of few different ways using natural products. Simple ingredients will be needed and you'll end up with some dark red, decorative Easter eggs. I still remember my mother following a natural way of dying eggs and I have done it myself a few times but unfortunately then the easy way got me and I had not done it for quite some time. This year though back to basics and back to nature for a change!

Sweet tahini pies with homemade pastry - A vegetarian sweet treat for all hours

Monday today and we'll start with a traditional recipe found in various regions of Greece and which is a great snack to have while fasting during the Holy Week (but not only). As you'll see the ingredients are not many or fancy and the whole recipe counts on the presence of this especially tasty and nutritious ingredient: the tahini paste which comes from the sesame seeds and it has always been a staple in the Greek cuisine! During the Holy Week, and especially on Good Friday, in those households where people strictly fast,it is the main ingredient used for various recipes since even olive oil is not eaten. There are variations of the recipe but this one is simple and basic as things should be during this special week

Cod fillets with black olives in mildly spiced tomato sauce

We have reached this point again, one week before Easter Sunday and all is sunny and bright and Springy!! Palm Sunday today for the Greek Orthodox calendar (the Catholic one too for that matter since both Easters coincide this year) and this was our meal today which we really enjoyed! According to the forty days fasting period before the Greek Orthodox Easter (Lent), today is the second occasion where fish is allowed to be eaten giving the chance to those who fast to enjoy something different other than strictly Lenten food. The original recipe (and the tradition) asks for salted cod but since it's not easy to find it over here we compromised with fresh cod fillets and it didn't lack in taste at all! Of course it is a recipe which can be cooked anytime through the year. Simple ingredients and easy way of cooking gave us this delicious and filling meal which is great along with a green salad and fresh crusty bread to mop up the sweet sauce

"Lazarakia" - Traditional Lenten cookies for the "Saturday of Lazarus"

Today in the Greek Orthodox calendar is the "Saturday of Lazarus" and is, in a way, the beginning of the Greek Orthodox Holy Week. "Lazarakia" (literally meaning "Little Lazaruses") are traditional small, sweet and mildly spiced cookies made only once a year and that day is today. They represent, of course, the miracle of Jesus raising Lazarus from the dead. We are not 100% sure from when and where this custom started but it seems that it probably arrived in Greece with the Greeks from Asia Minor. Hence the fact that it is a recipe that we don't find all over Greece but mainly in places where the Greeks of Asia Minor reached and established themselves through the years. For example, Cretan friends have told me that in Crete they are not familiar with this custom. On the other hand there are other islands like Kalymnos, Kasteloryzo, Rhodes and Skopelos where these cookies are a "must" for this time of year and there are various festivities connected to them on this specific Saturday. Lazarakia are cookies shaped like a man wrapped in a shroud (supposedly Saint Lazarus of Bethany) with cloves for eyes. They are Lenten cookies meaning they do not contain any dairy or egg products. Somebody would say that they look ugly and macabre but these cookies have a different purpose than any other type of fancy cookies. They are meant to remind us of Lazarus' resurrection which forebodes Christ's and lets not forget that this was Christ's last miracle before his own death and resurrection. Being not so attractive in looks and rather "poor" in ingredients, these small cookies don't lack of taste at all!! On the contrary they are very tasty and aromatic thanks to the spices that go in. There is a basic recipe but depending on the region the cookies come from there are various extra elements added which enrich the flavour of them. The version I'm giving you today is only one of the many that exist. I've cooked them 2-3 times in the past (different versions regarding the spices) and once you have the first bite you forget all about looks...:-)) 

Lentils, potatoes and peppers stew with or without meat

A very filling, nutritious and tasty recipe for the whole family! Very versatile too since instead of potatoes you can use rice or adding 1 cup of pumpkin cubes when in season, giving extra flavour to the dish. Beside the meat version it can be cooked without any sausage in and then you have a great vegetarian recipe. In this way it is also ideal for those who fast this time of the year

Easy walnut chocolate pie with chocolate sauce glaze

A luscious, fully chocolate pie with the addition of walnuts for extra flavour and crunchiness to treat family and guests! A dessert which can be served any time regardless the season or the occasion. Great idea to serve it as a birthday cake too for something different than the customary cakes 

Orzo pasta with mango and sauté shrimps cooked with marinated citrus sauce

Inspired a bit by exotic dishes and cooked almost like a risotto, this pasta recipe is really delicious with the shrimps and the lightly sweet and sour sauce to enjoy with the family. Also a great idea for those who fast during this period and they want something different, filling and tasty

Savoury crunchy biscuits with paprika

Crunchy and nicely spiced these biscuits are ideal to accompany your drinks or to have as a snack any time of the day. You can play with the ingredients and use half the quantity of the Kefalotyri cheese replacing with the milder Anthotyro cheese and 1 tbsp of finely snipped dill or 2 tbsp of finely chopped pistachios or even hazelnuts. The taste comes out different in each version but having tried all of them I'm telling you they are so tasteful!

Easy white chocolate and lemon mousse

Easy to prepare, airy and light this mousse can be served any time but during the Spring and Summer months it gives us the chance to taste something special and refreshing. I've said before that personally I'm not (and never was) a fan of the white chocolate but, as it happens very often in life, there are exceptions even in cooking ...:-)

Spinach sauté with ground meat sauce and paprika-scented yoghurt dip

Something different than the usual Sunday-meal recipes for a change. Nutritious, very tasty and easy to prepare it can be served as it is or along with a rice pilaf or fried potatoes. And who knows, this meal could be a good idea to persuade the children to eat spinach which, usually, is not something they are very fond of...

Easy penne and sundried tomatoes with basil and tahini paste pesto

Simple and easy but very tasty and filling recipe. Great for vegetarians but also for those who fast during this period if they omit the grated cheese. The ingredients balance together nicely and the pesto has a different and distinctive flavour thanks to the tahini paste

Potted octopus with multi coloured peppers, almonds and dried figs

A lot of people fast the period of Lent but it doesn't mean that they can't or haven't the option of tasty recipes to enjoy! So, don't hesitate to try out new ideas using nutritious and delicious seafood! Mussels, octopus, squids and cuttlefish are only a few of the sea treasures you can bring to your kitchen creating hearty and filling meals for the whole family!!

3-cheeses fluffy cheese pie with phyllo

Another version of Greek cheese pie. This time three different traditional Greek cheeses are used and a surprising ingredient which is the key for such a fluffy pie which you'll see makes the pie look and feel like a souflé. You have the option of using the customary commercial phyllo pastry or your favourite homemade dough for pies, which you'll turn into medium-thickness pastry sheets. There is also the option, as many of you know by now, that there is a commercial version of thicker (than the usual thin) phyllo sheets

Easy Springtime greens and shrimp salad with mildly spiced dressing

An easy but beautiful, refreshing and so tasty recipe to serve as a first dish or as a shared salad. And I might call it "Springtime" but of course it can be served all way through the Summer months. The shrimps can be replaced with king prawns if you prefer

Lenten Halvas with two flours and almonds

The popular traditional dessert in a different version since this time, beside the customary semolina, plain flour is added as well giving a very interesting and different texture to the Halvas. I've done this recipe 2-3 times so far and we did like it (as did others who had the chance to try it) but, personally, I think I prefer the old good fully-semolina version. Old habits don't change easily...