Savory Cake with Halloumi & Raisins

A delicious Savory Cake with few ingredients so easy and so economical that it will fit you in many and many, you will make it very often, it will become your favorite in the family for weekdays and holidays. The kids will love it.

It goes everywhere and will keep you happy at home for a quick meal, combined with a fresh salad, at work, at school, on a trip, gathering for a coffee or a drink, a gift pack for a friendly visit, and much more!

Its composition consists of halloumi cheese, eggs, milk & olive oil. The Corinthian currant, this wonderful antioxidant from the Greek vineyards, gives it a small drop of sweetness, pleasantly surprising, to every bite. The mint is so perfect with the halloumi that you do not need to add any other aromatic herbs or spices. Gentle and tender inside and well-groomed exterior. Enjoy it with a cool (10-12℃) rose wine of your choice, it suits it very much!

Yours!

work: 15′

time: 1h:00′

easy:

Amigthalota-Greek Almond Biscuits

A very easy dessert with minimal fats, without butter & with minimal ingredients. Almonds ground as the main ingredient and egg whites, beaten in a meringue. Flavored with mastic of Chios Island and cherry liqueur. Their top is decorated with almond flakes and a candied cherry to give them their color, to make them more attractive. One of the best, traditional delicacies is the almond cookies. The shape, as well as their aromas, vary from place to place. Almonds biscuits are generally made from whitened ground almonds or marzipan, egg whites meringue, and sometimes even semolina. They have pear, rosette, small hill, ball, crescent, etc. shapes. Sometimes they are sprinkled with powdered sugar and become whitish and at other times stand out with the roasted almond crumb. The best known are probably Andros, where there is a traditional local industry. The almonds of Andros are flavored with rose water. In all of the Dodecanese, the Cyclades & the islands of the Northeast Aegean, almonds biscuits are a classic delicacy offered at weddings and engagements… Yours!

work: 20′

time: 1h:00′

easy:

Greek Pastitsio-Baked Greek Bucatini with Meat

When I started preparing it today, I remembered why I hadn't written this recipe before - though I had in the past posted a pastiche down like this made in individual portions - it's because everyone is making this dish, maybe slightly different, but it's a classic dish that everyone thinks is theirs the best way so it wouldn't be of much interest. My own methodology will have some controversial moments, but I know my dish is particularly tasty to me at least and so I recommend it! Make this recipe if you want to see what it looks like and compare it with your own cooking method. It is also a suggestion for those who have never tried it, and although they have always wanted to know how this dish is made, now could be the perfect start to your test with so much step-by-step process! The recipe is the inspiration of N. Tselemendes almost a century ago. It was and remains one of the most beloved recipes of Greek households. Made with layers of thick pasta, minced meat and Béchamel cream as a final layer. It is not difficult but it is jagged and with the sink full of pots at the end… Yours!

work: 2h:15′

time: 3h:00′

medium:

Crostata Without Butter with Ricotta & Peach Jam

I wanted to try this type of dough, which contains light oil instead of butter. Although not really an Orthodox preparation compared to the rules of pastry, it is a great and easy way to make a dough very quickly. Mix everything in a bowl, work with the wire or spoon and then finish the process with a quick kneading on the kitchen work surface.
This shortens the time needed to make a tart dough, as it does not need to rest in the fridge and can be used immediately even when there are a hundred degrees in the house due to the summer heat.
We open a sheet that is easily inserted into the mold, fills up and at one point we have our tart ready to get into the oven.
Sweet Tart without butter, stuffed with cottage cheese and peach jam, made by us in a very short time with less sugar. Light jam recipe★ at the end of the article. The leaf is so wonderful, biscuit, crumbly, that it will surprise you with its taste and texture. It can also be used in salty tarts by removing the sugar.
Hmmm, remember to make cookies with this dough…
Yours, the Tart!

work: 20′

time: 1h:00′

medium:

Eggplants Stuffed with Potato Purée & Mozzarella

Roasted eggplants, stuffed with mashed potatoes and mozzarella. Alternatively Greek stuffed 'little shoes'. Delicious, easy and filling.
Eggplant is a tender perennial plant of the family Strychnoid (Solanaceae) and is cultivated for its homonymous fruit. Eggplant dominates in Mediterranean dishes. For us the moussaka and the shoes, the Italian parmesan aubergine and the Turkish imam baildi are among the best known. It is also roasted, fried, stuffed, salad and in vinegar (pickled).
Eggplant has low nutritional value and characteristic taste. It contains a greenish substance, strychnine, which can cause stomach upset when fruits are eaten unripe or very ripe. That's why attention is needed.
Yours!

work: 30′

time: 1h:00′

easy:

Fresh Lemon Syrup

Whether you find standard lemons from the market or from the supermarket or - even better - from your own organically grown lemon trees, take their juice and do not throw away the lemon juice but make this raw, fresh lemon syrup for many uses.
You fill a transparent glass bottle with this syrup, made of nothing but sugar dissolved in the acidic lemon pulp and no boiling is required! Since there is no extra juice, it tastes somewhat sweeter than sour but is balanced by the fine bitterness of lemon.

The lemon mugs are acidic enough to dissolve up to half their weight in sugar, giving the syrup a strong flavor and vivid color without any additional juice, flavor or dye.
Use it in various dishes in your kitchen from a simple liqueur with ice cubes and soda, your favorite cocktails to cakes or where else you want to give strong lemonade flavor to your preparations.
Yours!

work: 10′

time: 3h:00′

very easy:

Spicy Cheese Pie with Tabasco

Spicy, golden brown, fluffy and particularly tasty thanks to the various fresh cheeses, which give it an unparalleled taste. The use of tabasco makes it spicy as long as our palate can withstand. These spicy tones enhance the flavor, so we enjoy a very tasty pie. Once it comes out of the oven it is like a cheese soufflé and where the cheeses have been scattered and joined to the leaves in a uniform form. Yours!

work: 30′

time: 2h:00′

easy:

Honey Banana Upside-Down Cake

We know the traditional version of the upside-down cake in which he wants to star in the pineapple, which is always particularly impressive even when cut & cooked. Bananas, on the contrary, do not have such a "shine", but cutting them down and placing them in a row on the base of a refractory pot in honey can become just as attractive and beautiful. My opinion; Another taste, with the presence of honey! Yours!

work: 20′

time: 1h:10′

easy:

Pasta with Smoked Salmon in Creamy Sauce

Spaghetti bathed with a white creamy sauce -we adore- combined with smoked salmon to give them their wonderful smoky taste and plenty of green onion and chives. Of course (!) Vodka, which so much like in salmon, will help in the taste of this dish.
What else to say, to say that white pasta, pasta with white sauce, combined with some seafood, is one of our favorite macaroni. Although you are unable to make this combination make this macaroni and enjoy it!
Yours!

work: 10′

time: 30′

easy:

Greek Cabbage Pie with Yogurt Sauce

Do we like Cabbage Rolls but we do not have time to wrap them one by one? We prepare quickly and easily a cabbage pie, which is just as delicious but easier and more impressive.
Yours!

work: 45′

time: 2h:15′

easy: