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Galatopita
A close relative of galaktoboureko—that is distinguished by the use of phyllo sheets—classic Greek galatopita combines semolina, milk, eggs, butter, and sugar into a creamy, custard-like treat. Often enriched with citrus zest (and wrapped in pastry in some regions), galatopita is baked until golden-brown and is typically garnished with a sprinkle of powdered sugar or cinnamon. …
Loukaniko
Outside of Greece, loukaniko is typically described as a pork sausage that is generously seasoned with orange zest and fennel. However, in Greece and Cyprus, the term encompasses fresh, smoked, or cured sausages that are prepared with different types of meat such as pork or lamb, and a variety of regionally influenced ingredients such as …
Rizogalo
Greek-style rice pudding is a popular dish that is usually enjoyed as a sweet breakfast, a light afternoon snack, or a comforting dessert. In its basic form, it consists of rice and milk that are slowly cooked and vigorously stirred until they transform into a thick, almost custard-like treat. The base is often enriched with …
Patatosalata
Greek potato salad is incredibly versatile and can complement various Greek dishes. It usually consists of large bite-sized potato chunks that are coated in a flavorful dressing based on olive oil, mustard, yogurt, or mayonnaise. The salad is easily adapted with various additions that may include different vegetables, boiled eggs, olives, and fresh herbs such …
Fasolada
Fasolada is a simple and traditional Greek and Cypriot soup made from dried white beans that are drizzled with olive oil and eaten with various vegetables and herbs such as onions, celery, and tomatoes. The dish is nutritious and reminiscent of antiquity, as barley, olives, and beans were the three crops that sustained the armies …
Kalamarakia tiganita
This classic Greek dish consists of squid rings and tentacles that are seasoned, dredged in flour, and fried until crispy and golden brown. Fried calamari is a restaurant staple, typically enjoyed as an appetizer or a meze dish. It is usually complemented by lemon wedges and garnished with freshly chopped parsley.
Makaronia me kima
This Greek version of pasta and a tomato-based meat ragù is a traditional dish that appears in numerous versions across the country. Although makaronia me kima is incredibly versatile and can be easily adapted with additional ingredients, it is usually distinguished by the use of fragrant spices such as cinnamon or cloves in the meat …
Melitzanosalata
This classic Greek dip typically combines grilled eggplant, garlic, and olive oil into a creamy and flavorful dish that is mainly enjoyed as a part of meze—traditional meal service comprised of a selection of small dishes. Although simple, it is incredibly versatile and is often elevated with additional ingredients such as groundnuts, cheese, different vegetables, and …
Apricot & pistachio frangipane blondies
Ingredients 100g unsalted butter melted, plus a little extra for the tin 200g light muscovado sugar ½ tsp fennel seeds 1 large egg 120g plain flour 50g pistachios roughly chopped 1-2 tbsp milk 6 large ripe apricots halved and stoned For the frangipane 65g golden caster sugar 80g unsalted butter softened 1 egg 100g pistachios …
Strawberry & elderflower trifle
Ingredients For the custard 600ml pot double cream 1 vanilla pod seeds scraped 4 large egg yolks 1 tbsp cornflour 50ml elderflower cordial 2 tbsp golden caster sugar For the ginger jelly 350ml ginger wine 3 sheets leaf gelatine soaked in cold water for 5 mins For the sponge base 200g lemon drizzle cake broken …
Aperol spritz
Ingredients ice 100ml Aperol 150ml prosecco soda to top up Method step 1 Put a couple of cubes of ice into 2 glasses and add a 50 ml measure of Aperol to each. Divide the prosecco between the glasses and then top up with soda, if you like.
Charred nectarine & prosciutto panzanella
Ingredients 3 slices sourdough 4 tbsp olive oil 1 tbsp thyme leaves 1 tbsp capers 1⁄2 lemon juiced 2 tsp Dijon mustard 4-6 ripe nectarines halved and stoned bunch of basil 50g sorrel or spinach leaves handful of chervil handful of tarragon 2 tbsp ricotta 100g prosciutto handful of roasted hazelnuts chopped Method step 1 …
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Quick peach Melba crumbles
Ingredients 410g can sliced peaches in syrup 1 tbsp butter 150g raspberries 100ml whipping cream ½ tbsp icing sugar 100g granola Method step 1 Pour the can of peaches, with the syrup, into a small saucepan over a medium heat. Add the butter and simmer until the peaches are hot. Once simmering, add the raspberries …
Sardines with crisp paprika crumbs
Ingredients 4-6 sardines depending on size 1 tbsp olive oil 2 garlic cloves crushed 1 thick slice bread blitzed into crumbs 1 tsp paprika handful flat-leaf parsley chopped lemon or lime wedges, to serve Method step 1 Heat grill or light the barbecue. Season the sardines inside and out, then grill or barbecue for 5 …
Gooseberry & camomile jam
Ingredients 1 ½kg gooseberries washed 100ml lemon juice (about 3 lemons) 3 tbsp dried camomile flowers (taken from 3 tea bags) 1kg white granulated sugar Method step 1 Put a few small saucers in the freezer. Top and tail the gooseberries and tip into a preserving pan or large pan with the lemon juice. step …
Frozen margarita
Ingredients 50ml tequila 25ml triple sec (we used Cointreau) 25ml lime juice 15ml sugar syrup (see ‘Goes well with’ below) large handful of ice wedge of lime to garnish Method step 1 Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, …
Cucumber, mint & melon punch
Ingredients 1 large cucumber peeled and chopped into small chunks small bunch mint leaves picked 500ml vodka juice 6 lime plus wedges to serve 200g white caster sugar 1-2 small melons (we used 1/2 honeydew, 1/2 cantaloupe and 1/2 watermelon) 1l sparkling water chilled Method step 1 Put the cucumber and half the mint in …
Strawberry, feta & thyme tart
Ingredients 100g crème fraîche 3 thyme sprigs, leaves picked, plus extra to serve 100g vegetarian feta crumbled 1⁄2 garlic clove crushed 1⁄2 lemon zested pinch chilli flakes 1 sheet ready rolled puff pastry (about 320g) 200g strawberries sliced rocket salad to serve (optional) Method step 1 Heat the oven to 200C/180C fan/gas 6, and put …
Grilled harissa sardines with fennel & potato salad
Ingredients 900g new potatoes 2 fennel bulbs 1⁄2 lemon juiced 24 small good-quality black olives 5 tbsp extra virgin olive oil For the sardines 12 sardines cleaned and gutted 4 tbsp olive oil shop-bought harissa 2 lemons 1 juiced, 1 cut into wedges to serve 3 tbsp chopped parsley Method step 1 Cook the potatoes …
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Raspberry, pomegranate & rose Eton mess
Ingredients 200g raspberries 1 tsp rosewater 400ml double cream 2 tbsp icing sugar 1 tbsp pomegranate molasses 3 meringue nests, crushed 70g pomegranate seeds dried rose petals Method step 1 Blitz most of the raspberries with the rosewater until smooth. Whisk the double cream and icing sugar to soft peaks. Fold through the puréed raspberries …
