Who doesn’t like the smell of a freshly baked tsoureki bread? This version is soft and fluffy and contains unique ingredients such as mastiha and mahleb, distinct flavours and aromas. This bread is the ultimate accompaniment with your morning cup of coffee or tea.
This spinach and cheese pie which is known as spanakopita is well recognised and loved. Best eaten warm and very difficult to stop at just one piece. The corner pieces are well sought after as the filo – phyllo is crispy, flaky and crunchy. Variations of this popular pie can […]
A super tasty vegetarian appetizer or dip. Traditionally served with thinly sliced red onion, a little drizzle of olive oil and 1 or 2 lemon wedges. Our version of this recipe is different in that we do not blend the ingredients at the end as we find this adds an […]
Taramosalata is usually served as part of a meze platter with lots of pita bread or traditional Cretan barley rusks. The homemade version cannot compare to any store-bought version, noticeable differences are colour and thickness. The store-bought version is a bright pink colour which is a clear indication of added […]
Saganaki (Σαγανάκι) is any one of a variety of dishes prepared in a small frying pan called a ‘saganaki’.
Fun Fact: Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. Traditionally served with barley rusk bread (Paximadia – Greek: παξιμάδια).
Stra-pa-tsa-da Strapatsada is a popular dish in many regions of Greece, due to the ingredient availability (low cost). This dish is often prepared “on the spot” and served for breakfast or lunch or as a light snack (it can also be served cold). Traditionally served on bread (toasted optional). Add parsley […]
Kalitsounia are small cheese or herb pies associated with the Greek island of Crete. They resemble a common cheese or stuffed pie. Με μια ντομάτα δυο ελιές, τρία παξιμαδάκιαπίνουν στην Κρήτη τσικουδιά και λεν΄ μαντιναδάκια. How to make the kalitsounia filo.
Dakos (Nτάκος) is a well-known Greek appetizer served with tsipouro or ouzo. It originates from Crete and is delicious, healthy and extremely moreish. The base of Dakos is Cretan barley rusks which are made out of whole grain barley flour, water and salt. They are hard in texture and very […]
Ask any Greek what their favourite accompanying dish is and 9/10 will respond “potatoes”. In most cases oven baked or as Greek’s would say “Sto Fourno” would be their response. This method is very moreish and can accompany any main meal as a side. Try this method for yourself and […]