Author: gibayi

This hearty Greek soup couples tender beef meatballs and a creamy, flavorful broth. The meatballs and the broth are usually seasoned with various fresh herbs, and the whole dish is finished with the addition of avgolemono—the creamy egg and lemon sauce—which thickens the broth and adds the characteristical zesty flavor. Traditionally associated with wintertime, youvarlakia is …

This thick and nutritious chickpea soup is a Greek classic that is enjoyed throughout the country, but is traditionally associated with the island of Sifnos, where it comes in a form of a thick, oven-cooked stew. Revithia varies in consistency and additional ingredients, but it is often enriched with lemon and olive oil that give …

This traditional Greek dessert consists of layered or torn phyllo sheets that are blended with a creamy, orange-flavored yogurt custard. When baked, the cake is doused in a thick, sugary, orange-spiked syrup. Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and dried or candied fruit. It is best …

Greek-style apple pie is a classic dessert that appears in many variations across the country. It is either prepared as a rich coffee cake that couples cinnamon-spiced apples and soft, buttery dough, or as a simple pie in which shortcrust pastry is topped with a delectable apple filling. Standard additions often include walnuts, various types …

Spoon sweets are a traditional Greek and Cypriot custom and a sign of hospitality – fruits, nuts, and vegetables are placed in sugar syrup, remaining firm and retaining their original color, flavor, and aroma. They are called spoon sweets because the standard serving portion is a well-filled teaspoon which is offered to guests at numerous …

In its simplest form, spanakorizo consists of rice and spinach that are slowly simmered until creamy and well combined. The dish is usually generously seasoned with lemon juice and olive oil and is easily adapted with additional ingredients such as spring onions, chickpeas, leeks, and a variety of herbs and spices. It is traditionally prepared …

Greek paximadi is a twice-baked rusk that is traditionally made with barley, but modern-day versions may employ various flour types and significantly vary in form and size. Paximadi comes in both savory and sweet versions that are often flavored with citrus zest, anise, or chocolate.   It can be enjoyed as a snack or an …

Ingredients 50g salted butter softened 50g light brown soft sugar 1 medium egg 100g ground almonds 5-6 peaches or nectarines ½ lemon juiced 1 tbsp cornflour 1 tsp vanilla bean paste or extract 3 tbsp icing sugar 2 tbsp peach jam thick double cream or vanilla ice cream, to serve For the pastry 250g plain …

Ingredients 600ml double cream 1 tbsp vanilla bean paste 1 tbsp orange blossom water 125g icing sugar plus 2 tbsp 500g shortcake biscuits plus 3 crushed 350g strawberries sliced Method step 1 Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of …

Ingredients 300ml double cream 100g cream cheese 300g strawberries 2 tbsp icing sugar 2 meringue nests, crushed 2 gingernut biscuits crumbled Method step 1 Whisk the double cream and cream cheese to soft peaks. Hull the strawberries, then roughly chop half and quarter the rest. Blitz the chopped berries and icing sugar until smooth, then …

Ingredients 6 thin slices of brioche loaf cut into cubes 4 Little Gem lettuces cut into quarters 6 ripe peaches stoned and cut into wedges 2 balls burrata or buffalo mozzarella, torn into small chunks ½ tsp lemon thyme leaves, to serve handful basil leaves, to serve For the dressing 6 tbsp olive oil 1 …

Ingredients 8-10 heads of elderflowers 100g golden or white caster sugar 1 lemon zest removed with a peeler, ½ juiced 750ml vodka (reserving the bottle) Method step 1 Snip off the long green stalks of the elderflower, leaving enough to hold the flower heads together. Gently rinse the flower heads in water and check for …

Ingredients 3 nectarines or peaches, stoned and sliced 200g strawberries sliced 750ml bottle Spanish rosé wine juice 1 orange 1 tbsp golden caster sugar 50ml orange liqueur (we used Grand Marnier) 300ml sparkling water small handful mint sprigs Method step 1 Put all the ingredients, except the sparkling water and mint, in a large jug …

Ingredients 400ml cloudy apple juice 200ml vodka juice 2 lemons 750ml prosecco ice 1 green apple cored and finely sliced 1 lemon sliced Method step 1 Pour the apple juice, vodka and lemon juice into a punch bowl and chill for 1-2 hrs. step 2 When you’re ready to serve add the prosecco, ice and …

Ingredients 65ml bourbon 10 mint leaves 12.5ml 2:1 sugar syrup (see tip, below) ice cubes and crushed For the garnish a big mint sprig and a straw Method step 1 Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice. Churn gently …

Ingredients 70ml maple syrup plus extra to serve 125ml red wine 250g blueberries 2 eggs plus 4 egg yolks 100g golden caster sugar 250ml double cream 50ml kirsch 50g plain flour 6 rashers streaky dry-cure bacon 1 ½ tbsp icing sugar crème fraîche to serve (optional) Method step 1 In a saucepan, bring the maple …

Ingredients 390g jar cherries in kirsch 2 tbsp dark brown sugar 4 big scoops of vanilla ice cream 50g amaretti biscuits Method step 1 Tip the cherries and sugar into a small saucepan. Bring to a simmer over a medium heat, stirring, and allow to bubble for 10 mins. Leave to cool slightly. step 2 …

Ingredients 500ml full-fat milk 1 vanilla pod seeds scraped out 2 tbsp golden caster sugar zest 1 lemon 150g brioche crumbs 1 ½ tbsp butter 3 large egg yolks beaten 6 tbsp blackcurrant compote or jam (see recipe, right) For the meringue 3 large egg whites 1 tsp balsamic vinegar 50g caster sugar Method step …