DESSERT WEEK 1: Semolina Halvas "à la Polita" with grapes molasses

Another version of this special dessert which is quite popular in Greece, as you know by now, (and one of my favourites) and not only during the fasting periods. This time, influenced by the cuisine of the Greeks from Asia Minor, the special ingredient that stands out is the grapes must (the juice squeezed from fresh grapes). I have to admit that I have not done the recipe myself yet because I was never a big fan of grape must anyway when it is used in desserts... BUT I have tasted this version of Halva 2-3 times so far from different people and without getting crazy about it I must say that it is tasty and surely different in taste from the classic version. Not to mention that in this way it is much healthier since the grapes must is used instead of granulated sugar. So, there is nothing wrong with the recipe it is just me being peculiar with some ingredients....

DESSERT WEEK 1: 3-ingredient light chocolate mousse

Mousse in general, as we all know, is a dessert which can be served any time of the year and that makes it very popular. Especially the chocolate mousse I think it is probably the most popular and although more or less the ingredients and the method don't change from recipe to recipe still nobody gets bored of it. This version we have here is so simple but also slightly different than the classic recipe since olive oil is used. More and more often we see desserts like cakes or ice cream using olive oil and from my experience (because I was a bit hesitant in the beginning) the oil doesn't spoil the final taste. If you have not tried out a mousse in this way this is a good chance and I hope you'll enjoy it

DESSERT WEEK 1: Simple orange individual soufflés

Light, airy and very tasty this citrus-flavoured soufflé is the ideal dessert after a rich dinner. Again, not too many ingredients are involved but, as always is the case with the soufflés, they can be tricky and that's why we have to be careful with their baking and serving

DESSERT WEEK 1: Easy banana & chocolate mousse with cinnamon biscuits crumble

There's nothing much to say about this dessert is there? Banana and chocolate, a great combination and with the aroma of the cinnamon biscuits you end up with a very tasty and rather light layered dessert! Just a few ingredients and not a complicated preparation and the dessert is ready to satisfy your guests and family

DESSERT WEEK 1: Pears "dessert-spoon" sweet in saffron syrup

Another idea for a traditional "dessert spoon" sweet to keep in your jars for the whole Winter and serve it as it is (in the classic Greek way) or to decorate with it various other desserts. The ingredients are not too many and the method is the classic one for such kind of preserves. Try to choose the pears having in mind to be ripe but firm and more or less in the same size. As for the variety it is up to you and what you can find abroad. In Greece we have one called "Crystallia" which they are firm and crispy and they hold nicely while cooking so not to lose their shape. The saffron used in this version is optional but in my opinion it does give to the dessert extra flavour and of course this beautiful colour

DESSERT WEEK 1: Sponge cake-style Tiramisu with cream cheese

What can we say for this delicious dessert? The Italians have given us through the years so many luscious savoury and sweet dishes and Tiramisu is one of those! Although it seems that it is not one of those recipes that goes back in centuries (apparently it was invented in the late 60's) it has been stuck with us in such a way that you feel it was there for God knows how long! But there are people who believe that Tiramisu is a variation of the much older dessert "Zuppa Inglese"... Who knows, and who really cares, what we care about is that Tiramisu is a really tasty dessert for all seasons and occasions! There is nothing really Greek about this dessert as you can realise except the fact that the version I'm giving you today we could say that it gets closer to some Greek desserts because instead of the classic ladyfingers we use layers of "Pandespani", which is nothing more that a type of sponge cake which in Greece is the ingredient used as a base in so many desserts of this kind (like tortas etc)