Cake with sour cream and strawberries

Cookies with tahini, honey and nutella

Grilled octopus - Greek Recipe

Mutabbal - arabic eggplant dip

ingredients
3 eggplants
3 tsp tahini
2 Tbs greek yogurt
1 clove garlic
juice from 1  lime
1/2 tsp salt
for garnishing
olive oil
sumac spice
chopped parsley

instructions
 
Cook the eggplants in the oven, under the grill until the flesh within is soft.
 

 

Allow them to cool and peel off the skin.
 




Blend all the ingredients, including the flesh of the eggplants until it becomes a smooth dip.
Transfer to a serving dish and garnish with olive oil, sumac and chopped parsley.
Enjoy it with toasted arabic bread!

 

Ricotta and sour cream tart with fennel

ingredients
4 fresh leeks
1/2 cup olive oil
250gr ricotta cheese
350gr feta cheese
1/2 cup regato cheese, grated
200gr sour cream
1/2 cup bulgur
2 eggs 
1 bunch of fennel leaves, finally chopped
1 tsp salt
1 tsp pepper

instructions
Wash the leeks and cut them in small rings.
Heat the olive oil in a pot and saute the leeks until they are soft and tender.

In a large bowl, mix the cheeses, the sour cream, the eggs, the bulgur and the fennel.

Add the leeks and season with salt and pepper.
Mix until combined. The tart filling is ready. 

Now, it's time to make the tart dough!

ingredients
600gr flour
160gr olive oil
1 Tbs fennel seeds
300gr greek yogurt
1 tsp salt 
1 tsp pepper 

instructions
In a large bowl, stir the  flour, the olive oil, the fennel, salt and pepper.

 Add the yogurt and start kneading until you have a soft dough. 
Grease with olive oil a 27x33cm pan.
Spread the dough with your hands and with a small rolling  pin. Press it lightly and firmly over the base and the sides of the pan.

  
Add the filling and press with the back of a spoon to flatten.

 Bake in a preheated 200C oven for approximately 1 hour, until the tart is golden brown!

 

Enjoy it!!!

  

adapted from '' Kitchen Stories from Greece''
 

Apricot marmalade with ginger and star anise - Greek Recipe

Muffins with fresh peaches and greek yogurt

Lollipop chicken wings from Jamaica

ingredients
1 1/2 kilos chicken wings
5 Tbs olive oil
jamaican spice blend
1Tbs dried thyme
1 tsp allspice, ground
1 tsp chilly flakes
1 tsp coriander, ground
1 tsp ginger, ground
1 tsp pepper
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp clove, ground
2 tsp salt

instructions
 
In a bowl, mix all the spices together.
Rinse the chicken wings with cold water and drain them with paper towels.
Sprinkle them with the olive oil and the spice blend.
Put the chicken wings in the refrigerator to marinate for 2-3 hours.

 







Line a large pan with baking paper and arrange the wings.
 







Bake in the preheated oven at 200C for 40min.








adapted from Kitchen Stories from Greece

Bulgur with yellow bell pepper and almond

ingredients
1 cup bulgur
1 medium onion finally chopped
1 garlic clove chopped
1 yellow bell pepper cut in small pieces
2 Tbs olive oil
2 cups water
salt pepper
parsley 
2-3 Tbs roasted almond 

instructions
In a pot, heat the olive oil and saute onion, garlic and bell pepper  for 2-3 minutes.
Add the bulgur, the water, the salt and the pepper.
Stir and boil it for 10-15 minutes. 
Remove the pot  from the heat and leave it to absorb the rest of the water.
Serve bulgur and garnish with chopped parsley and almonds.