Béchamel sauce, when perfected, is something to be proud of. It forms a golden top layer of goodness for dishes such as moussaka, lasagne and if perfected it will form into a smooth and creamy texture.
Easter time in our household is a very special time and every year on Holy Thursday we dye red eggs. The colour red symbolises the blood and sacrifice of Christ. Come Sunday, it is traditional to crack eggs with one another which symbolises resurrection. He or She who successfully cracks […]
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 […]
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 […]