Veganuary. A different way of looking at the way we fuel our bodies and care for the world around us and how it’s given me vegan food for thought.
As they are my favourite Greek Christmas bake I thought I’d share the recipe for melomakarona with you. A Greek honey cookie, soft, spicy and dipped in honey, eaten warm they are amazing.
This Christmas, aged 50, I decided it was time to make my first gingerbread house, here’s how it went, the recipe and template to make your own.
A light tasty and healthy breakfast. It’s easy to eat on the go and just happens to taste great warm straight from the oven or cold the next day. They also freeze well.
This is one of my favourite breakfast recipes and a great way to keep clear of all those processed foods. If you make a batch that’s breakfast for a few days done.
Everyone loves Greek food and that includes their very own fast food gyros (γύρος). The word gyros means ‘turn’, the meat is packed onto a vertical spit and grilled as it turns, very similar to the Turkish doner and the shawarmer of the Middle East yet distinctly Greek. Slices of either chicken or pork are wrapped in pita bread with a good dollop of tzatzi, slices of fresh tomato, sweet red onion and a few fries.
Looking for a healthy warming winter dish? This vegetarian lentil stew will spice up your cold evening and satisfy a hungry man.
As autumn turns to winter in the northern hemisphere November is a time when stews, crock pots and soups take over from the salads of summer. Here on the island the days are still reaching 20C in the sun but the nights are definitely getting cooler. People have started lighting fires in the evening and everyone is getting ready for the much cooler months of January and February.
Chocolate and orange are just so delicious together. With the oranges beginning to ripen on the trees putting them into muffins just seemed like the right thing to do.
Beetroot – παντζάρι – is a wonderfully versatile vegetable and found in lots of Greek recipes. Originally only the greens were eaten the small root was used for medical purposes in ancient Greece. Later the larger bulb developed and the beet as we know it today. I was first introduced to it by a friend from eastern Europe who would always have some as a side dish or pickled.
Scones and muffins are something we love for breakfast and are great to have as a snack on the go on a busy morning. As summer comes to an end I’ve been watching the Great British Bake off and it’s time to start baking at home again.
There was some gorgonzola on offer at half price in the supermarket the other day so I couldn’t resist finding a way to add that flavour into a scone. Looking at what was in the cupboard and the herb pots I came up with blue cheese, chive and walnut.
Goats cheese has a soft subtle flavour and it’s good for you too. Lower in cholesterol than cows milk cheese yet still full of calcium and vitamins. This recipe is great to share for breakfast, or as a light lunch or supper with a salad.
This classic Cretan salad is a filling summer lunch or supper with fresh organic locally grown ingredients. Simple, tasty and great when the days are getting warmer and you really don’t want to cook.
This is a very quick and easy recipe to make, with very little fuss you’ll have warm tasty cheesy scones for any occasion. We like them for breakfast or an afternoon snack with a cup of tea.