Thursday, July 30, 2015


2 pounds of unsalted, fresh myzithra (or other white whey cheese)
1/2 pound of butter or margarine, softened
2 1/4 cups of sugar
1 cup of golden seedless raisins
1 tablespoon of brandy
6 tablespoons of cornstarch
1/2 teaspoon of salt
1 teaspoon of vanilla extract
6 eggs, separated
juice and grated peel of 1 lemon
1 1/2 cups of crushed almonds
For the topping:
confectioner's sugar

ground cinnamon

First steps:

Mash the cheese well with a fork.
Soak the raisins in the brandy for 20 minutes.
Beat egg whites to stiff peak stage.
Preheat oven to 355°F (180°C).

In a mixing bowl, beat together the butter (or margarine) with the sugar and egg yolks. In order, beat in cheese, crushed almonds, cornstarch, salt, vanilla, lemon juice and peel, and the raisins and brandy. Fold in the stiff egg whites last.Pour into a greased baking pan and bake at 355°F (180°C) for 50 minutes. To test for doneness, insert a knife into the cake. It should come out dry.

Allow the cake to cool for 20 minutes. Sprinkle with confectioner's sugar, then a  little cinnamon


200g yogurt (2% fat) (7 ounces)
300 ml corn oil (1 and 1/4 of a cup)
300 ml sugar (1 and 1/4 of a cup)
300ml orange juice ( 1 and 1/4 of a cup)
20g baking powder (4 tsps)
zest of 1 1/2 orange
1 tsp vanilla extract

440-450g phyllo dough (15 ounces)

For the syrup
400ml water (1 and 2/3 of a cup)
400ml sugar (1 and 2/3 of a cup)
zest of 1 orange
1 cinnamon stick (optional)

Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C, until dry; repeat with the rest.
To prepare this greek yogurt cake, start first by preparing the syrup. Pour into a pot the water, the sugar and the orange zest  (and a cinnamon stick) and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool.
In the meantime prepare the mixture for the yogurt cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly.
Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk well
Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour in the mixture. bake in preheated oven at 170-180C for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the cake is ready.
To finish the yogurt cake, ladle slowly the cold syrup over the hot cake (allow each ladle of syrup to be absorbed, before ladling again).

Allow time for the syrup to be absorbed and put in the refrigerator. Greek yogurt cake is ideally served cold, not hot, so that it does not crumble.

Wednesday, July 29, 2015


1250g green beans, trimmed (45 oz.)
3/4 of a cup olive oil
1 1/2 onions, chopped
1 clove of garlic, chopped
750g ripe tomatoes, grated (27 oz.)
a pinch of sugar
2 tbsps chopped parsley

salt and freshly ground pepper

To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander and set aside.
Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.

Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with salty crumbled feta cheese and lots of Kalamata olives. Enjoy!

Monday, July 27, 2015


1½ kilo raw mussels in their shells
5 spring onions, finely chopped
1 mild green pepper, finely chopped
1 coffee-cupful lemon juice
1 teacupful olive oil
1 soup-spoonful oregano
1 soupspoonful mustard

1 tumbler white wine


Scrub and clean the mussels carefully. Sauté the onion and pepper in a deep pan. Quench with wine.
Toss in the mussels immediately, bring to the boil for 2 minutes. Add the lemon, mustard and oregano. Mix well and serve.


Thursday, July 23, 2015


3/4 cup Simply Dressed® Greek Feta Salad Dressing 4 cups fresh cauliflower florets 2 tbsp olive oil 2 large golden beets 1/4 tsp ground cumin 1/2 cup roasted red pepper slivers 1 cup fresh parsley leaves 1 cup diced cucumber One (15 oz.) can chick peas, rinsed & drained 1/2 cup slivered and pitted kalamata olives 1/4 cup diced red onion 3 oz. crumbled feta cheese

Preheat oven to 400° F. Combine cauliflower and olive oil and place on a baking sheet. Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary depending on size of cauliflower pieces).
Place beets in a saucepan and cover with water, bring to a boil and simmer until tender, about 20 to 30 minutes (times will vary depending on size of beets). Cool slightly, peel and dice.
In a large bowl, combine Simply Dressed® Greek Feta Salad Dressing with ground cumin. Add all remaining ingredients and toss well. The salad is best served right after it is tossed.

Tuesday, July 21, 2015


For Flaouna Mixture:
1 kg flaouna cheese
2 pkts hallomi
400g 1 pkt cheddar cheese
1 pkt semolina (small)
2½ glasses (500g) plain flour
1 bunch fresh mint, leaves
20g dried yeast (said 2pkts)
1-2 pkts raisins(small)or to taste
½ cups of sugar (optional, I don’t put sugar as I put so many raisins)

½ bottle of mehlepi
1 bottle of mastiki
5 tsp ground cinnamon
12 eggs plus 1 egg to crack and smear over the top of the mixture.

For the dough:
1kg plain flour
¾ glass (00ml) olive oil
1x 500ml tub natural yoghurt
3 tsp baking powder
1 tsp mehlepi
1 tsp ground mastic
1 tsp salt

First make the Flauona mix. Grate the two cheeses – we usually do this the day before to dry them out.
Chop the mint leaves. Grind the mastic with a pestle and mortar adding a little sugar to prevent it from sticking.
Crack all but 1 egg into a large bowl and beat, then add the semolina, flour, sugar, mint, yeast, cheese, cinnamon and last but not least the raisins. Mix well with hands and flatten out in the bowl. Then crack on the last egg, smearing over the top of mixture, leaving to soak in.
Now for the dough: to the flour add the salt, mehlepi and ground mastic.
Mix using the palms of your hands and add olive oil and yogurt.
Slowly add water to make a dough consistency, knead well for 5-10 minutes.
Separate into 4 balls, cover and leave to stand for 20 minutes in a warm place.

Roll out pastry into a square, add a heaped amount of the flaouna mixture, fold into a square around the mixture, press the corners down with a fork
Place flaouna on lightly greased baking tray. Glaze with a beaten egg that has had a little sugar added to make it a more golden colour, make sure the egg yolk does not run as this will make the flaouna stick to the backing tray
Leave flaounes to stand for 10 mins before placing in the oven.

Cook in clay oven for about 20-25 minutes. Standard oven – 180c for the first 15 mins and then lower to 180 c for 10-15 mins. Very important DO NOT OPEN OVEN DOOR at all for the first 20 minutes as this will make the flaouna sink.


Sunday, July 19, 2015


2 c. plain greek yogurt (I highly recommend Fage brand)
1/4 c. milk
1/3 c. cocoa powder
1/2 c. sugar (you can add more or less to taste)

real chocolate syrup (optional)

In a small bowl, heat the milk to lukewarm in the microwave then whisk in the cocoa powder and sugar.In a medium sized mixing bowl, whisk the greek yogurt on its own until it becomes fluffier.
Slowly pour the chocolate mixture into the yogurt while whisking it until you achieve a consistent brown color in the yogurt.Set the bowl aside in the refrigerator for 10 minutes.

Freeze according to your ice cream maker’s instructions.Remove the yogurt from the ice cream maker and put it into a freezer-safe container. Put in the freezer to harden further for another 2 hours.
Scoop, top with chocolate syrup (optional), and enjoy!

Friday, July 17, 2015


1⁄2 cup chopped seeded tomatoes (1 medium)
1 tablespoon bottled low-carb balsamic vinaigrette (we used Newman's Own)
4 boneless pork chops, cut 3/4 inch thick
1 teaspoon lemon-pepper seasoning
1⁄4 cup crumbled feta cheese with garlic and herbs

snipped fresh oregano (optional)

In a small bowl combine tomato and salad dressing, set aside.
Trim fat from meat.
Rub lemon-pepper seasoning on both sides of chops.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until juices run clear, turning once halfway through grilling.
Transfer chops to serving plates.
Top each chop with some feta cheese and some of the tomato mixture.

If desired, sprinkle with snipped oregano.

Friday, July 3, 2015



200 ml / 7 fl oz white wine vinegar
freshly ground salt
3 small rock lobsters
150ml / 5 fl oz extra virgin olive oil
juice of 2 lemons

2 tablespoons chopped fresh oregano or parsley


Fill a large sauce pan with water and bring to the boil.
Add the vinegar, a teaspoon of salt and the lobsters.
Return pan to the boil, then reduce the heat and simmer for approx 9-10 minutes.
The lobsters will turn bright red.
Using long handled tongs, scoop the lobsters from the water.
Leave to cool.
Cut each lobster in half, lengthwise.
Remove the vein running down the body.
You only use the tail meat, loosen this meat from the shell.
Cut into small pieces.
Whisk together the lemon juice, extra virgin olive oil and freshly ground salt and black pepper until amalgamated, it should turn opaque.
Spread the lobster on a platter and sprinkle the oregano or parsley over the fish.
Serve the lemon sauce either by pouring over the top or separately.

Lemons You can serve this boiled lobster recipe with lemon wedges, rice pilaf and a salad, or with potato salad.


Wednesday, July 1, 2015


1 kg good-quality stewing beef, cut into portions (35 ounces)
1.7 kg baby shallot onions, peeled (60 ounces)
1/4 of a cup olive oil
3/4 of a cup red wine
3 tbsps red wine vinegar
1/3 of a cup cognac
1 large, juicy ripe tomato, roughly chopped
1 tsp tomato purée
1 bay leaf
3-4 allspice berries
a pinch nutmeg

salt and freshly ground pepper

To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
Carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
Pour the meat along with its juices to the saucepan, add the chopped tomato, tomato puree, bay leaf, allspice berries and nutmeg. Bring to a boil, turn the heat down and simmer the beef stifado for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.

Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!