Chicken legs in sweet wine sauce with peppers and mushrooms

Easy and simple but delicious dish with chicken which, in my opinion, is one of the most versatile types of meat! So many different things you can do with chicken! Dip it into honey, mix it up with various vegetables, wrap it into baking paper for the oven, get it drunk in sweet wine.... Chicken is one of the biggest stars in cooking around the world! Enjoy it to the full in this family-friendly version with plenty of vegetables

Kayianas with corned beef

"Kayianas", the delicious Greek version of scrambled eggs, this time with the addition of corned beef. It can be served for breakfast or brunch. But if you serve it along with Greek salad and fries then you'll have a more substantial meal which everybody will enjoy

Anthotyro cheese spread with rocket and olives

Easy, fast but so delicious this anthotyro cheese-based spread to enjoy on your sandwiches or to serve along with bread sticks or bite-sized barley rusks

Potatoes au gratin with yoghurt sauce

A lighter in taste and calories au gratin, but still delicious, which can be served as a first or a side dish to accompany various meat and poultry recipes. I love potatoes and I love almost everything that goes "au gratin" but we know how high in calories they can be... So I was quite thrilled when I discovered that with this yoghurt-based sauce, the recipe doesn't lose anything in flavour and at the same time is not so fatty

Chocolate tourta with leftover Easter Tsoureki bread

Any leftover Tsoureki or other type of Easter bread like Challah or Brioche?? No worries! Here there is a delicious recipe which is very handy to use up any stale sweet bread you still have around, creating something different than the classic bread puddings

Easter lamb roasted on grapevine twigs

Some cook it on the spit (the lucky ones!) and others they prefer it stuffed. Some cook it in the pot and others they prefer it in the oven. The big star of the Easter table is cooked in Greece in so many different ways, but it is worshiped the same from everybody (or almost...). For example in areas of Roumeli (Central Greece), as well as other parts of the country, a traditional way of cooking the Easter lamb is to weave vine twigs together to make a bed in a deep roasting pan for a whole lamb (or goat kid), which gives the meat a rich "woody" flavour. If you don’t have a vine in your garden ask a friend, your butcher or your grocer to help you out –normally someone is sure to be able to get their hands on some. Also, make sure to wash the twigs well in plenty of water before using them. Alternatively, if you can't find any, place the meat on the oven metal rack and in the pan you'll place underneath it, make a bed of a bunch of fresh rosemary (or mixed similar herbs) so to give a special fragrance to the meat