Puff pastry stuffed with brie and caramelised apple

Cupcakes with cacao, cherries and chocolate ganache frosting

Pomegranate cheese ball

Pumpkin cake with cream cheese filling and chocolate

Chestnut stew - Greek Recipe

Cacao mousse with avocado

Chicken satay with peanut sauce

Mandarin mousse

Guacamole

Cookies with chocolate and walnuts

Oven baked salmon and shrimps with quinoa

Baked onion rings

Baked zucchini omelette

Baked octopus with potatoes - Greek Recipe

Chocolate cake-souffle

Feta cheese and sun dried tomato mufffins

Cherry tomato fritters - Greek Recipe

Bulgur cheese pie

Peach sorbet

Eggplant rolls with feta cheese

Watermelon juice with blueberries

Marinated fresh anchovies - Greek Recipe

Mojito sorbet

Oven-roasted eggplant with goat cheese - Greek Recipe

Dako salad - Greek Recipe

Dakos  is a  healthy summer salad  from Crete, Greece , very easy to make and  you can also eat it for lunch or as a snack.

Chocolate ice cream with coconut milk and rum

Zucchini pie with spearmint - Greek Recipe

Strawberry mousse

Τomatoes and peppers stuffed with bulgur and fennel - Greek Recipe

Risotto with whiskey and shrimps

Lemon - poppy seed cake with lime curd

 

Pasta with asparagus, porcini mushrooms and truffle oil

Peas with swiss chard, spices and orange juice

Butter cookies with pink pepper

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''