Perch fillets with garlic sauce

Perch is a very tasty fish and this recipe combines beautiful and aromatic ingredients and it is very easy to put together. You can cook the same recipe using cod fillets. The recipe comes from Mrs Lambraki, a well known cook/cooking TV shows presenter and cooking author in newspapers and magazines in Greece

Baked quinces in sweet red wine

Different and delicious dessert for a fruit that although it is not possible to eat raw it can be used in so many different sweet or savoury recipes. You can use any type of sweet red wine but if you can find the Greek "Mavrodaphne" you should try it out. It dates back in the 1800s when this wine first was produced from a variety of red grapes in Achaia region in Peloponnese and we use it in various recipes

Fried Anthotyro cheese

Α delicious meze for all seasons with the minimum of work to put together. Anthotyro cheese is so tasty and elegant and it will satisfy you completely. Because of its delicate taste it is better to be served alone without any other contiments next to it. Enjoy this dish even more along with a chilled glass of ouzo

Octopus stifado with capers

A delicious dish which you can enjoy anytime of the year since you can use frozen octopus. Be careful with the salt because the octopus is rather salty by nature and also the capers will keep some of their saltiness

Snow-white truffles "mandarinato"

A cute and delicious little sweet with the fresh aroma of the mandarines which will be a great treat to your guests or a very nice gift for Christmas or any other occasion. Mandarines are very popular in Greece and one of the most bought Winter time fruit. Try to get unwaxed mandarines so to get most of the flavour and the aroma

Classic rice pilaf flavoured with zafora

"Zafora" is the greek word for the "saffron" and the best quality comes from the area of Kozani in Northern Greece. I have said before a few things about Greek saffron and how important has become again in the Greek cuisine. Here today we have a nice and simple rice pilaf but full of taste and aroma thanks to this precious spice. You can serve the dish accompanying roast or braised meat, poultry and even fish. This version of the dish is an idea of Mrs V. Alexiadou, one of the most popular Greek chefs