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How to Make Giada’s Cinnamon Espresso Churros | Food Network
Marcela Valldolid’s Classic Tortilla Soup | Mexican Made Easy | Food Network
How to Make Alton’s French Press Faux Latte | Food Network
Giada De Laurentiis’ Perfect Chocolate Macchiato | Everyday Italian | Food Network
How to Make Giada’s Curried Chicken Sandwich | Food Network
How to Make Giada’s Strawberry Glazed Cupcakes | Food Network
Tsipouro
This strong Greek spirit is distilled from pomace—solid components of grapes that are left after the juice has been pressed. According to some records, tsipouro was first produced in the 14th century by Orthodox monks. The drink comes in its original, pure form, but some distillers infuse it with botanicals, primarily anise, to create the …
Xynomyzithra Kritis
This soft table cheese is made from whey from the processing of Graviera or Kefalotyri Kritis cheeses and the addition of sheep or goat milk, or a mixture of the two. Its name is a combination of two words – mizithra and xyno – meaning ‘acidic whey cheese’. It is produced on the beautiful island of Crete in the Chania, Rethymno, Heraklion, and Lasithi prefectures, where it …
Katiki Domokou
This cottage cheese is made with goat milk or a mixture of goat and sheep milk from breeds traditionally raised in the village of Domokos in the Othrys mountain range in central Greece. It is made following a traditional recipe without the use of rennet. Once the cheese is drained, it is salted and the …
Anthotyro
Anthotyro is a Greek cheese made from goat’s and sheep’s milk. The name anthotyro means flowery cheese, referring to the strong aromas of wild herbs. There are two varieties of this cheese – fresh and dry. The fresh variety is known as anthotyro fresco and has a soft texture and mild flavor. It is typically consumed as a table cheese or …
Metaxa
Metaxa is a popular Greek spirit that is made from brandy (usually produced from Savatino, Sultanina, and Black Corinth grapes), a secret combination of botanicals, and the aromatic and carefully selected Muscat wines from the island of Samos. The distillate and the wines are aged separately in oak casks before they are blended and flavored …
Kopanisti
This cheese is traditionally produced from goat’s or sheep’s milk, although some dairies also use cow’s milk or a mixture of the three, taken from breeds reared on the Cyclades in the southern Aegean Sea. The diet of the animals is based on the area’s endemic aromatic plants, which affect the flavor of their milk. …
Metsovone
Metsovone is a hard or semi-hard smoked table cheese, produced from cow’s milk or alternatively with a mixture of cow’s milk with up to 20% sheep’s or goat’s milk. It has been made in the Metsovo mountain region for more than 50 years from locally reared animals’ milk. During the manufacturing, it is put in cylindrical …
Kalamata
This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia’s inhabitants at the end of the year and a key factor in the regional economy. This extra …
Plum cake
Ingredients butter for greasing 2 tbsp demerara sugar 500g plum For the cake 175g butter 175g dark muscovado sugar 140g golden syrup 2 eggs beaten 200ml milk 300g self-raising flour ½ tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp mixed spice Method step 1 Heat oven to 180C/160C fan/gas 4. Grease and line …
Chicken, fennel & tomato ragout
1 large fennel bulb 1 tbsp olive oil 2 boneless skinless chicken cut into chunks 1 garlic clove chopped 200g new potato cut into chunks 400g can of chopped tomato 150ml chicken or vegetable stock 3 roasted red peppers in brine from a jar or deli counter, chopped Method step 1 Trim the green tops …
Prawn & avocado pasta salad
400g bag penne pasta 400g bag raw peeled tiger prawns defrosted 4 tbsp olive oil juice and zest of 1 large lemon 1 small garlic clove finely chopped 1 large avocado peeled, stoned, cut into cubes 250g cherry tomato halved 2 spring onions thinly sliced 100g bag rocket small bunch basil leaves, torn Method step …
Cherry swirl cheesecake
Ingredients For the base 50g butter plus extra for greasing 140g shortbread biscuits 1 tbsp golden syrup For the filling 350g cherry 200g of them stoned 225g caster sugar 500g medium-fat soft cheese 1 tbsp cornflour 2 eggs 1 tsp vanilla extract zest 1 orange 200ml tub crème fraîche icing sugar for dusting Method step …
Bacon, pea & basil macaroni
Ingredients 6 rashers streaky bacon chopped 2 leeks finely sliced into rings 1 tbsp vegetable oil 140g frozen pea 400g macaroni 200g pack soft cheese 85g mature cheddar grated 1 tbsp English mustard small bunch basil shredded Method step 1 Fry the bacon and leeks in the oil for 10 mins until the bacon is …
Chana masala (chickpea curry) with spinach
Ingredients 400g can chickpeas drained 1 tsp cumin seed 1 medium onion finely chopped 1 garlic clove finely chopped 1cm piece ginger peeled and finely chopped or grated 1 tsp garam masala ½ red chilli deseeded and finely chopped 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 1 tsp paprika 400g can …
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Crisp prosciutto, pea & mozzarella salad with mint vinaigrette
Ingredients 4slices prosciutto 100g peas fresh or frozen 1ball buffalo mozzarella torn into large pieces ½ juice orange 1 tbsp olive oil small handful mint leaves finely chopped, plus extra small leaves to serve Method step 1 Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on …
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Tangy trout
Ingredients 4 trout fillets 50g breadcrumbs 1 tbsp butter softened 1 small bunch parsley chopped zest and juice of 1 lemon plus lemon wedges to serve 25g pine nuts toasted and half roughly chopped 1 tbsp olive oil Method step 1 Heat the grill to high. Lay the fillets, skin side down, on an oiled …
Summery soup with pesto
Ingredients 1 courgette halved and thinly sliced 200g frozen peas defrosted 1 vegetable or chicken stock cube or concentrate 250g bag of ready-cooked basmati rice (or left-over cooked, cooled rice) 100g bag baby spinach 4 tbsp pesto (fresh from the chiller cabinet has the best flavour and colour) olive oil for drizzling (optional) grated parmesan …