My Recipes
I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some. The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut [...]
Continue reading about Hoummous with Roasted Butternut Squash and Garlicky Olives
When I received the package from GreekFoodShop.com and saw two kinds of olives and sun-dried tomatoes, the first thing that came to my mind was to make lagana, which is the predecessor of focaccia and top it with these wonderful ingredients. Tepes edible olives are produced in Gera, which is a beautiful and rich [...]
Continue reading about Lagana with Garlicky Olives, Sun-dried Tomatoes and Rosemary
I know I have virtually disappeared and it will take some time until I am back and start visiting your blogs. My husband was operated and had his gallbladder removed (cholecystectomy). Although technically it’s not a difficult operation if it is done laparoscopically, however the doctor began laparoscopic but had to proceed to an [...]
Bread Pudding is an old fashioned dessert which is made in many countries which had an English influence. Cyprus was a British colony for many years so this dessert was known in Cyprus as well. Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, [...]
Continue reading about Tsoureki Pudding and Persimmon Bread Pudding
Pirozhki or piroshki or Piroski (as we call them in Greece, with stress on the last syllable), are made from yeast dough and filled with a variety of fillings and are great for snacks, appetizers, lunch or dinner. Last week when I visited my friend Natasha of Five Star Foodie, she posted Pirozhki filled with eggs [...]
Continue reading about Deconstructed and Healthier Braided Piroskis (Pirozhkis)
You can do this recipe from scratch if you like but I made it the following day, after having leftover spaghetti and Bolognaise sauce. The changes I made to this classic dish turned it into something completely different, very tasty, light and healthy not to mention that with a few extra ingredients this dish was [...]
Continue reading about Anthotyro and Smoked Paprika Deconstructed Pastitsio with Eggless Bechamel
Christos Anesti and chronia polla. This is our wish after Easter which means Christos Anesti (Christ has risen) and may you live for many years. Today, Monday after Easter it is still a public holiday here in Greece. I wanted to cook something light with ingredients I had at home as all the shops [...]
Continue reading about Chicken with Leeks, Greek yoghurt and kafkalithres pesto
Halvas – Χαλβάς (plural Halvades) is one of our favourite desserts during Lent but although I do like the classic recipe, over the years I have made so many new flavours, that I don’t want to go back to the classic one. This time I made a honey syrup, flavoured with lemon, cinnamon and [...]
Continue reading about Melenios Halvas Bananas (Honey flavoured Banana Halvas)
Happy Easter to all my friends celebrating Easter tomorrow. For us Orthodox, it’s Palm Sunday tomorrow and one of the two times during Lent where fish is allowed to be eaten. The other day was on the 25th March, the Anunciation on the Holy Mary, when I cooked this recipe, as we avoided [...]
Continue reading about Perka sti Ladokolla (Perch en Papillote) with Fresh Rosemary and Garlic
I know that I said that I will be on hiatus for a short while and I will still continue for a short while but whenever I can, I want to post a few recipes which are suitable for Easter Lent. This recipe is based on a traditional Cypriot Olive Bread. I have made a [...]
Continue reading about Eliopsomo me Dendrolivano (Olive Bread with Rosemary)
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