These vegan chickpea burgers are packed with spices and herbs, very healthy and seriously satisfying !
My recipes
This amazing Toblerone Cake was made with a sponge cake and the filling and decorations are are made with cream cheese and rich Toblerone frosting.
This Greek Garlic Sauce with Basil is easy to make and can be used as a condiment on grilled meats, veggie patties, mixed in pasta or as a salad dressing.
Baklavas Tart is a twist to the classic Greek baklavas dessert made with walnuts and topped with chocolate ganache.
The economic crisis in Greece is making us find new ways to save some money and one of it is finding creative ways to make good use of our leftovers. Psomotyri (ψωμοτύρι) in Greek means bread and cheese and Tyropita (τυρόπιτα) is a pie made with cheese. Psomotyri, used to be a staple food decades …
A moist, buttery and subtly flavoured lemon sponge, with pastry cream between the layers and topped with salted caramel and whipped cream.
This Eggplant – Potato Casserole Gratin with Feta and Mozzarella was inspired by my Cypriot recipe Vazania (melitzanes) Giahni (stewed eggplants) which is a stove top stew and combined the ingredients to make this delicious eggpant casserole.
Kolokytholoukoumades are Greek battered courgette (zucchini) flowers, stuffed with Greek feta and other cheeses and fried.
Thrapsala (Illex coindetti or shortfin squid) are of the same family as calamari but much more cheaper, at least here in Greece, but equally delicious.
One of my favourite marmalades is the one with mixed citrus. You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.