Phyllo pastry rolls with chicken, mayo and sundried tomatoes filling

Delicious recipe with so many uses: as a first dish, as a snack for all hours, as a dish among others at a party... Finger food in its best!! Tasty ingredients wrapped with crunchy phyllo is always a great idea and welcomed by everybody. Play around with the ingredients if you want but this combination is tested and it works perfectly!

Potatoes yahni with mussels

This is a great recipe for those who are big fans of sea food and I'm sure they will really enjoy it! The classic vegetarian "potatoes yahni" recipe comes very nicely together with the mussels creating a really filling and delicious tasty dish!

Rice pilaf with artichokes

A delicious but so simple and easy recipe to put together any time and enjoy as a light meal or to accompany roast chicken or steamed fish

Meringues with Aegina pistachios, lemon and Earl Grey tea

The air in the meringue and its crunchy texture combined with the lightly sour lemon taste and the aroma of a good quality tea leads us into something really elegant! A joyful little sweet treat for all seasons to serve to your guests and enjoy plain or with a cup of fragrant tea

Grilled saddled seabream with tomato sauce - Version of "fish à la Spetsiota"

Saddle Seabream ("Melanouri" in Greek) is a very tasty fish of the Greek waters and very popular during the Summer months. The term "à la Spetsiota" shows the origin of the dish which is none other than the very beautiful and picturesque island of Spetses in Saronic Gulf, not far away from Athens. "A la Spetsiota" is a specific way of cooking with very few but essential ingredients. According to the elder locals this is a very old recipe and the authentic one consists only of fish, ripe tomatoes, dried savory, salt, good quality of olive oil and... that's it!! Initially fish and tomatoes are grilled on charcoals, sprinkled with some coarse salt. Then the tomatoes are peeled and mashed with a fork, making a nice, almost, raw sauce. Plenty of olive oil is added and some salt and then the sauce is poured over the fish finishing with some fragrant savory sprinkled on top.... Simplicity at its best!! Through the years changes and/or additions (minor or not) took place and the original recipe lost some of its traditional colour but the taste is always nice. You can also use fish like whole Gilthead seabream, Common dentex or White grouper in slices, so feel free to subsitute the saddled seabream with something you prefer. The version of "à la Spetsiota" I'm giving you today is more enriched in ingredients but nothing stops you to try the authentic recipe as I described it above. Fresh, meaty fish is the key ingredient in this recipe which you can enjoy along with a fresh green salad

Baked pasta with chicken, goat's cheese and broccoli

Easy and very tasty recipe to enjoy any day of the week with your family. The combination of the ingredients is quite balanced but you can, as always, make your alterations regarding the vegetables