SAVOURY PIES WEEK 1: Traditional Cretan snail and potatoes pie with herbs - Don't feel intimidated by it!

I'm certain that some of you will turn your heads on the other side or scroll down immediately only by the sight of the title of this recipe but before you do just bare with me because there are always alternatives... I must admit that only 4-5 times so far in my life I have tried snails (cooked only in the Greek classic way and only twice have tried this kind of pie and not once I have cooked them myself) and I must, also, admit that snails are not exactly my idea of "meat".... but, at least regarding this pie, things are not or taste so bad as you would think because, honestly, if you don't know in advance what there is inside the filling it is rather difficult to feel the difference... Not so much because you could not distinguish the "proper" meat from a snail but because by the time you will realise you have already tried it and thanks to the rest of the ingredients the taste is soooo good and you forget all about the snails... well, almost, because then you start thinking about them... Anyway, as I say on the top, there are alternatives and if snails put you off just follow the recipe using the rest of the ingredients and some "proper" meat instead like ground lamb or beef. Those who come from Crete, because this is where this famous pie comes from being a real delicacy in various areas of the island, probably will get mad at me but hey... snails are snails and not all people like the idea of them!

SAVOURY PIES WEEK 1: Onions and Feta cheese pie with homemade pastry

Onions are a staple in the Greek cuisine. They are a big part probably in most dishes regardless the type of the recipe or the season. There are so many classic examples of the Greek cuisine where onions (the "dried ones" as we simply categorize them so to show the difference between them and the Spring (or green) onions) are used, kept whole, in slices, finely chopped or grated. Plenty of the small type of onions in the rich meaty dish called "Stifado". Raw in various salads or as a garnish they are almost always there to remind us that they can make or break a dish.... The onions found in most vegetable markets and grocery stores around Greece are usually red or yellowish and more rarely white. The small red onions that are used whole in the "Stifado" recipe should not be confused with the “Kokkari” variety of a similar size, destined for planting. Occasionally you may be able to find large, red and slightly flat sweet onions from Zakynthos island which are used for a delicious local speciality. Shallots are simply onions that have been picked before the bulb forms and have a more delicate flavour, which again can be used in the "Stifado". We could say much more about the onions but for now lets concentrate on today's recipe where the onions are the main ingredient. There are various versions of onion pies around the country depending on the variety of the onion and the filling and this one is one of the simplest but still delicious in taste thanks, also, to the homemade pastry

SAVOURY PIES WEEK 1: Ground meat, chestnuts, pine nuts and mild spices pie with Kadaifi pastry

This is really a delicious and filling pie which can be served proudly in any family or more formal occasion. It is not difficult to prepare and you can gain sometime if you have cooked the filling from the day before. The Kadaifi pastry, as always, gives such a nice crunchy texture to the pie and the filling is full of aromas and taste thanks to the presence of the chestnuts and the mild spices! It can be easily served as a first dish or as a main meal along with a crispy green salad

POULTRY WEEK 1: Marinated grilled chicken with lemon and mixed olives in brandy sauce

This is a recipe which manages to put together ingredients which probably would not meet in a pan at the same time but the result is really tasty and full of aromas. Marinating the chicken the whole night not only makes it more tender and keeps it juicy but especially tasty thanks to the brandy. The olives are not something new in such a recipe but this traditional touch with the modern twist of the marinade works out very well and with the various flavours in a perfect balance

POULTRY WEEK 1: Braised turkey breast fillets with chestnuts and dried fruits in a sweet and sour sauce

Such a delicious and hearty recipe this one, full of Winter flavours and aromas! Some of the most popular ingredients of the season are in it working together very well and making the (sometimes boring) turkey breast really moist and delicious! In my opinion the recipe doesn't need any accompaniment because it is so filling, but if you'd like something extra a light white basmati would be fine

POULTRY WEEK 1: Spicy chicken with baked pumpkin, carrots and chickpeas

Easy to prepare and a really delicious and aromatic recipe with a spicy flavour, ideal for a Winter meal with the family or friends. In the version I give you the spices are there but not so strong or too hot so the flavours blend together well without dominating one another. You'll gain time if you prepare the chickpeas the night before or if you use tinned chickpeas to make things even simpler. The fresh ginger it was more than enough for us because we are not big fans of too hot flavours. So, instead of the curry powder the recipe suggested, I used saffron (turmeric is good too) but of course this is a matter of preference and you can choose otherwise