Fluffy oven-baked omelette with zucchini, basil and pine nuts

Inspired by various traditional omelette recipes with zucchini which can be found in various areas of Greece and especially the islands. This is a light and delicious omelette and the ideal light lunch or brunch during the Summer months

Mushrooms and goat's cheese saganaki in fresh tomato sauce

A delicious and very easy appetizer dish to enjoy along with some chilled wine. One of those dishes which are meant to be shared with others in a friendly gathering but which you hope you could not share at all!:-) Simple but full of flavoursome and aromatic ingredients in another version of the popular "saganaki" dish

Easy chicken omelette served with tomato and rocket salsa

For breakfast, brunch or even a light dinner this is a very easy but tasty omelette to enjoy any season

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:-))  

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!

Oven-cooked omelette with leeks, potatoes, cheese and apples - A great Wintertime easy meal!

Omelette has always been an easy way out in our family either when we are not in a great mood for too much cooking, either when not at home on time or when we can not decide what we'd like for dinner:-) So yes, an easy way out but what a delicious one! Not to mention how versatile it can be giving countless options regarding the ingredients going in. This frittata type of omelette is sooo tasty and filling since it encloses some really popular Winter flavours in a combination that works perfectly!! It can be served for brunch or as a light meal along with a salad, it can turn your sandwich into something exciting or even to get packed and taken at a picnic. The options are there for you to choose! 

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

Baked eggs with spinach and sausages

A tasty and easy recipe for the days where you can't be bothered to spend hours in the kitchen or when you want a nice light meal with some cool wine or to serve as a brunch

Cretan "Dakos" topped with fried egg

The traditional Cretan barley rusks this time with the addition of a fried egg on top to enjoy for breakfast, as a first dish or a light meal. Dakos traditionally is topped with Cretan "Xynomyzithra" cheese which is a European protected designation of origin cheese. It is a traditional, unpasteurized fresh cheese, a sour variant of "Myzithra". It is made with milk and whey from sheep and/or goats. The Xynomyzithra comes in various sizes and its shape is usually a truncated cone or ball. It is soft, snow-white, creamy and moist, with a sour taste

"Sfougatto" omelette with courgettes and two cheeses

This is a classic and traditional Summertime dish of the Greek cuisine, which can be found in various areas of the country but surely it is a popular dish in the islands. Simple but tasty ingredients come together perfectly for this kind of omelette which can be served as a brunch or light meal. There are no special tips about it except that the courgettes need to be fresh and tender for better taste and the eggs as fresh as possible. The housewives in Mytilene (in Lesvos island), though, insist that there is a small secret for a successful "sfougatto": to sauté the grated courgettes until they are lightly stuck at the bottom of the pan without getting burned...

Fried eggs on crusty rustic bread

So simple, so easy and fast but sooo delicious to enjoy for breakfast or a light meal!! Classic recipe, bringing back childhood memories when ingredients like butter, eggs and bread were still so "pure" and when still people were not so worried about cholesterol, calories and all these evil things that nowadays give us nightmares and make us feeling guilty....



Festive cheese terrine wrapped with smoked salmon

Christmas is gone but the Holiday season is not over yet and a lot of people's mind is in the upcoming New Year's parties! Here we have a delicious and very impressive terrine which can be served among other party food at your Festive buffet and surely will satisfy your guests! The original recipe demands a special white, soft, spreadable Greek cheese (very low in salt) called "Katiki Domokou". I don't expect you to find it abroad so you can substitute with regular cream cheese or another not heavy in salt curd cheese. It will not be exactly the same but the taste still will be great!

Baked eggs with broccoli, tomatoes and feta cheese

A very simple but rich in taste recipe to serve as a first or main dish or even for brunch any day of the week! Also a nice idea to persuade the children to eat some more vegetables

Omelette with portobello, cheese and sausages

Omelettes are always welcomed by adults and kids alike. In our house omelette is one of our favourite foods either as a filling breakfast, a brunch or a light meal along with a salad. We find them the ultimate tasty and fast dish! There is nothing exceptional about the specific recipe, just fresh eggs, good quality of sausages, the meaty portobello and the special taste of Manouri cheese which it can be replaced by Feta cheese. Always better if you finish the cooking of the omellette in the oven because it makes it more moist and fluffier whereas on the cooker it usually turns out more dry and rather flat

Fried Manouri cheese with grapes sauce

"Manouri"... a delicious Greek cheese which can be used in so many savoury or even sweet recipes. Here we have a seasonal and very fragrant appetizer using Manouri which will open your meal in the best way! The recipe asks to fry the cheese but you can always cook it under the grill of the oven for a few minutes. In this case just omit the butter. Another delicious way to serve Manouri as an appetizer is to drizzle over with a few drops of "petimezi" (grape molasses) mixed with some balsamic vinegar or to serve it along with some kind of fruit chutney. Try it this way too and you'll remember my words!

Herbed and spiced yoghurt/cheese balls in the jar!

An easy and delicious way to prepare this appetizer and enjoy it any time you want through the year! They can be served as they are or added in various salads

Tzatziki Panna Cotta

The popular Greek yoghurt dip, only not as strong in garlic, turned out into a very clever idea with a delicious taste to serve to your guests as a first dish!

Baked omelette and potato salad

This is a nice alternative for those hot days when you want something easy, light but still tasty to enjoy with the family. Also a very nice idea for when you have friends invited for a casual meal or when you are in a mood for a filling brunch

Summer cheese and yoghurt terrine with courgettes and Florina red peppers

This special, in looks and taste, terrine is made by simple and very Summery ingredients but it will satisfy your guests to the full and will make them wonder how many hours you've spent in the kitchen.... A recipe which can be served as a first dish and it is quite light in calories without any heavy creams or too many eggs... simple but delicious!

Omelette with artichokes and rosemary

Another light but delicious recipe to enjoy those Summer days when it is too hot to trap yourselves in the kitchen or when on vacation and you need something light for you and the family. The original recipe demands the "Tinos island variety" of artichokes but of course it is not possible to be found abroad. Try to find small and tender artichokes and the recipe will not lack in taste at all