A fasting-friendly traditional dish, nutritious, healthy, and highly nutritious. Very delicious, where you can make it with more tomatoes than I suggest (personally, I prefer light flavors) or with lemon! Either way, I'm sure you and your family will love it.

Our ingredients:

• 300g chickpeas
• 2 dried onions, finely chopped
• 200g yellow rice
• ½ green bell pepper, finely chopped
• 2 cloves of garlic
• ½ celery stalk, finely chopped
• Warm vegetable broth
• 1 tbsp tomato paste
• ½ concasse tomato
• 2 carrots, diced
• 1 tsp baking soda
• 2 bay leaves
• Salt and pepper
• Olive oil

Are you ready to enjoy a warm and flavorful soup that will warm you up on cold winter evenings? Leek soup with smoked sausage is the perfect choice! With the combination of aromatic vegetables, potatoes, and slightly spicy pepper, this soup will offer you a delightful taste experience.

Not only is it delicious, but it's also easy and quick to prepare. In just half an hour, you'll have your soup ready and savoring every spoonful with absolute satisfaction.

Indulge in the warmth and rich flavor of this leek soup with smoked sausage. It is the ideal option for a tasty and nutritious meal that will satisfy and warm you up from the first spoonful.

Our Ingredients:

• 2 pieces of spicy smoked sausage
• 4 leeks, sliced
• 3 potatoes, diced
• 2 tsp mustard
• 2 cloves of garlic, finely chopped
• Homemade vegetable broth
• Olive oil
• Salt, thyme

Creamy, velvety, and very tasty soup for those who love leeks and soups, of course. And there are many of us! I can't imagine winter without warm soups! Pair them with croutons, crushed almonds, or cashews, or with crispy, finely chopped leek leaves with toasted bread or even sunflower seeds. They go wonderfully together!

Our Ingredients:

• 4 leeks, sliced
• 2 potatoes, diced
• 2 cloves of garlic
• Homemade vegetable broth
• Salt, pepper, thyme
• 1/2 tsp turmeric
• Olive oil

Polysporous Lemon Soup Polysporous lemon soup is a wonderful choice for those seeking a nutritious, flavorful, and beneficial soup packed with healthy ingredients. The combination of various legumes provides a unique taste and texture to the soup, while the addition of lemon gives it a fresh and aromatic note.

This soup is perfect for all seasons, as it combines the nourishment and energy provided by legumes with the refreshing and antioxidant properties of lemon. It can be enjoyed as a complete meal or as a warming appetizer on cold winter days.

With a variety of ingredients such as beans, black-eyed peas, chickpeas, lentils, fava beans, and wheat, this soup offers a rich flavor and desired consistency that makes every spoonful enjoyable. Legumes are rich in protein, fiber, and essential nutrients, serving as a fundamental source of energy and making this soup an ideal choice for a healthy diet.

The vegetables added to the soup, such as onions, carrots, red and green peppers, zucchini, and celery, contribute color, aroma, and valuable nutrients. They are rich in vitamins, minerals, and antioxidants that enhance the immune system and protect the body from the harmful effects of free radicals.

The addition of olive oil to the preparation of the soup adds moisture, fatty acids, and antioxidant properties. The inclusion of salt, pepper, and oregano enriches the flavor and adds a subtle spicy note to the soup. Finally, the lemon juice added at the end of the soup's preparation gives it a fresh and tangy note. Lemon juice is rich in vitamin C and antioxidants, which strengthen the immune system and offer multiple health benefits.

With this soup, you will enjoy a tasty and nutritious experience. You can savor it as a complete meal or as a flavorful and warming appetizer. It is an excellent choice for those seeking a balanced diet, as it provides ample protein, dietary fiber, vitamins, and minerals.

Indulge in the delightful taste of this polysporous lemon soup and enjoy a flavorful and nourishing meal that will provide you with energy and well-being.

Ingredients:

• 300g mixed legumes (beans, black-eyed peas, chickpeas, lentils, fava beans, wheat, etc.)
• 2 dried onions, finely chopped
• 2 carrots, sliced
• 2 cloves of garlic, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 zucchini, diced
• 1 potato, diced
• 1 celery stalk, finely chopped
• 1 cup olive oil
• Salt, pepper, oregano
• Lemon juice

When ingredients that complement each other are combined in various forms, the result is sure to be wonderful. We cannot overlook the nutritional value of this soup for our bodies and how healthy it is.

Here are our ingredients:

500g of multigrain mix (beans, black-eyed peas, chickpeas, lentils, fava beans, wheat, etc.)

2 dried onions, finely chopped

2 carrots, sliced

2 cloves of garlic, finely chopped

1 leek, finely chopped (optional)

1 zucchini, diced

2 potatoes, diced

1 celery stalk, finely chopped

1 cup of olive oil

Salt, pepper

Lemon juice

Get ready to enjoy an exceptional recipe for potato veloute soup with bacon that will impress you! This hearty, creamy, and flavorful soup is the perfect choice for a quick and easy meal. With fresh, organic potatoes, aromatic leeks, and delicious bacon, this soup will fully satisfy you in just half an hour.

Our ingredients offer an ideal combination of flavors. The potatoes, cut into cubes, provide a smooth and rich texture, while the leeks and onions add aromatic complexity. The bacon contributes a delightful savory note that will excite your taste buds. With the vegetable broth and strained yogurt adding moisture and creamy texture, this soup will fill you up from the very first spoonful.

Ingredients:

• 3 medium-sized organic potatoes, cleaned and cut into cubes
• 1 leek, sliced (white part only)
• 1 finely chopped onion
• 1 clove of garlic
• 40g of olive oil
• 50g of butter
• 150g of finely chopped bacon
• 1 ½ liters of vegetable broth
• 100g of strained yogurt
• Salt, white pepper, thyme, and smoked paprika

Potato Veloute Soup warm up your cold winter days with its delicious flavors. This easy recipe offers you a tasty soup that you can make in just 30 minutes. Fresh, organic diced potatoes are combined with aromatic leeks, garlic, and herbs, while the plant-based milk gives it a creamy texture. You can add finely ground almonds for an extra delightful texture and flavor. Serve the soup at the table with lightly sauteed vegetables to create a delightful experience of taste and texture. Enjoy this warm soup and indulge in the pleasures of winter!

Our Ingredients:

4 medium-sized organic potatoes, cleaned and diced

1 liter of homemade vegetable broth

1 leek (white part only)

2 cloves of garlic

200g plant-based milk

2-3 tbsp finely ground almonds (optional)

Olive oil Salt, white pepper, smoked paprika, thyme

Various lightly sauteed vegetables for serving.

I love mushrooms... I always have them in my refrigerator. When I want something light and healthy, it's one of my top choices. So, here's an easy and quick soup that is nourishing and delicious. It can be made in just half an hour and will satisfy you without weighing you down!

Ingredients:

500g mushrooms

1 potato, diced

750g homemade vegetable stock

1 leek, sliced (white part only)

100g plant-based milk

2-3 tbsp finely ground almonds (optional)

Olive oil Salt, white pepper, thyme

I love this soup so much! It's easy, quick, delicious, and perfect for the winter months! There are many variations and we can add various flavors like sage, coriander, fennel, cardamom, or even ingredients like coconut milk, almond milk, or Parmesan cheese. Depending on the wine notes we want to emphasize, it will give our soup a unique twist.

Our Ingredients:

• 1 kg butternut squash, peeled and roughly chopped
• 1 onion, roughly chopped
• 1 potato, roughly chopped
• 1 small piece of ginger (about 3-4 cm), grated
• 1 leek (white part only), roughly chopped
• Vegetable broth
• ½ wine glass of white wine
• Butter, salt, and pepper

Today we will make a velvety, aromatic, and delicious winter soup, which I like to call "cozy." I'm crazy about this soup as it is one of my favorites. After making it many times with various variations, I have come up with this recipe that I think you will also enjoy! So, give it a try!

Ingredients:

500g peeled and boiled chestnuts (keep 2-3 whole chestnuts for serving)

2.5 liters vegetable broth

150g butternut squash

150g sweet potato

100g celeriac

10g fresh ginger, finely chopped

1 leek, finely chopped

4 tablespoons of butter

Salt and pepper

Kollyva Kollyva comes from the ancient Greek word "kollybos," which referred to grains and cereal crops. It is a type of sweet treat that we dedicate to the memory of a departed individual and offer to our loved ones. During the preparation of kollyva, we always keep a lit candle and burn incense.

There are variations of kollyva depending on the region, and each ingredient has its own symbolism. Wheat symbolizes the earth, but it also represents the idea that just as a seed is buried, rots, and decays, then sprouts anew, stronger and more beautiful, we too anticipate the Divine Resurrection. Almonds represent pebbles, parsley represents grass, pomegranate represents the joys experienced by the departed, and raisins represent the sorrows they encountered in their life. All of these elements come together to form the essence of a person. As for the decoration on top, it symbolizes the memorial, which is why we usually include the initials of the departed that we have crafted.

We make kollyva on the Saturday of Souls, the third day after the person's repose, when we scatter kollyva on their memorial and break the plate. We also make it on the 9th day, at the 6-month mark, annually on the anniversary of the departed's repose, or whenever we want to offer a memorial prayer for our departed loved ones.

Ingredients for kollyva:

500g wheat

250g blanched almonds

500g powdered sugar

200g brown raisins

50g sesame seeds

1 cleaned pomegranate

2 tablespoons finely chopped mint

2 teaspoons cinnamon

5-6 tablespoons toasted flour

Every time I made an orange cake, I followed the classic method using zest and juice. This time, I decided to enrich it with whole oranges and cognac. The oranges used should be organic (I picked them from my own tree) and not waxed. So, a fragrant cake filled with orange flavor! We will dress it all around with slices, and it will be delightful! What's better than a slice of this cake next to your Sunday coffee?

For this cake, we will need a large round cake pan or 2 narrow and long ones.

Ingredients:

4 oranges (3 for the cake + 100g sugar)

300g sugar

4 eggs (around 280g)

125g slightly melted butter

170g orange juice with the pulp, and all the zest

10g cognac

500g sifted all-purpose flour

25g baking powder

I have plenty of lemons from the village. I'm expecting friends for a coffee gathering in the afternoon. What's better than a fresh, easy, quick, and aromatic light lemon cake? It's so easy that I won't even need a mixer, and by the time I finish writing this, it will be done!

Ingredients:

250g vegetable oil

250g eggs

250g 2% Greek yogurt

250g sugar

250g self-rising flour

100g fine semolina

Juice from one juicy lemon

Zest from one lemon

Topping:

150g powdered sugar

20g lemon juice

20g water Lemon zest

There's no easier cake than this one!!! Delicious, full of aromas and flavors! Can you think of anything better for coffee, treats, or satisfying a momentary craving? Ingredients that we all have at home and, of course... an appetite! So, let's get started...

Ingredients:

340g grated carrots

240g eggs

560g self-rising flour

320g sugar

300g vegetable oil

100g natural orange juice

2 tsp brandy

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

½ tsp ground ginger

? tsp ground cloves

A pinch of salt

An easy, quick, and delicious walnut pie. I have plenty of walnuts, so I'm going to make a walnut pie. It's the traditional walnut pie that our mothers used to serve on holidays and Sundays, and there wasn't a single crumb left! Let the house be filled with its aroma as I sweeten the hearts of my loved ones.

Ingredients:

400g sugar

400g all-purpose flour

110g fine semolina

110g coarsely chopped walnuts

6 egg whites (beaten to meringue)

6 egg yolks

2 yogurts (Greek-style)

16g baking soda

1 vanilla extract

For the syrup: 750g sugar

650g water

½ lemon

1 cinnamon stick

4-5 cloves

A classic sweet treat that can be found in Kimi. It can be served on joyous occasions or offered as a treat. During my visit to Stavroula, she taught me a lot about this sweet delight. With a cup of coffee and stories, we made wonderful Karydata of Kimi, which we served as a treat for birthdays, impressing both the old and the new! The process is not difficult at all... I would say it is more time-consuming due to the technique of shaping the cookies, which resemble little stars. Let's see the steps.

Ingredients:

1kg ground walnuts

½ kg sugar

½ kg water

½ tsp cinnamon

½ tsp ground cloves

20 drops of roze water

200g breadcrumbs (finely ground) Powdered sugar (optional)

Delicious kariokes for treats, rich in chocolate, nuts, and raisins with hints of orange. Our base is made from cookies, but you can also make excellent kariokes using leftover cake, a pie, or sweet bread.

• If we have leftover cake: We crumble the cake and add crushed walnuts, a few blond raisins (optional), a little cognac, a little orange syrup, and finely chopped pieces of sweet orange. If desired, we can also add a pinch of cinnamon. Caution: When adding liquids, we need to gradually incorporate them and shape the dough to achieve a firm consistency. We shape them into small rolls and place them in the refrigerator to cool thoroughly. While they cool, we melt the chocolate in a double boiler. Then, we take the roll out and cut it into slices. Using a fork, we dip each slice into the melted chocolate. We place them on a rack and refrigerate them. Finally, we wrap them in aluminum foil and store them in the refrigerator.
• If we want to make kariokes from scratch:

Ingredients:

• 1 pack (250g) unsalted butter at room temperature
• ½ cup sweetened condensed milk
• 450g Petit Beurre biscuits (or any other plain, buttery cookies)
• 300g chopped walnuts
• 40g cognac
• 1 tsp cinnamon
• Syrup and sweet orange jam (according to taste)
• 500g melted chocolate couverture

Kazan dibi is a recipe from the region of Mikrasia, and its name means 'the bottom of the cauldron' (kazan = cauldron, dip = bottom). Traditionally, it is made with buffalo milk and served with grated cinnamon or Aegina pistachios. It is an easy, quick, refreshing, and delicious dessert loved by everyone.

Our Ingredients:

A.

600g milk

150g sugar

150g water

75g cornstarch

1 vanilla pod

½ tsp mastic gum from Chios (optional)

For the caramelization on the bottom:

B.

30g milk

7g sugar

7g water

3g cornstarch

Now you might ask me where I remembered it from... well, as I was looking through an old album, I stumbled upon some photos of when I was in Kos. I was working there at a hotel, and memories of the chef at the time, the team I worked with, and my godfather came to mind! My godfather is a very talented pastry chef whom I love dearly, and he's truly a saint considering what he's been through with me. So, one of the pranks I used to play on him was making his incredible il flottant disappear... He made them so delicious that whenever I saw them, there was no chance I wouldn't eat them... until I burst! Il flottant is a French dessert (floating islands in translation) served in a deep dish or glass with velvety vanilla cream and somewhat airy. So, I decided to make this sweet treat myself (a very bad idea, as I ended up eating it all by myself...). To bring back memories for the old and introduce something new to the newcomers.

Our Ingredients:

4 eggs (separate yolks and whites)

100g sugar (for the meringue)

2-3 drops of lemon juice

250g milk

250g cream

1 vanilla bean

140g sugar (for the cream)

150g sugar (for the caramel)

Who can resist small, fluffy, delicious eclairs? For holidays, birthdays, as a treat, with coffee, for... everyone wants eclairs and no one says no!

Ingredients for the eclair dough:

150g flour

150ml water

A pinch of salt

70g butter

3 medium eggs

Put the butter, water, and salt in a small saucepan over heat and stir until well combined. Remove from heat and gradually add the flour while stirring with a spatula until fully incorporated. Place the saucepan back on the heat and bake it lightly until the flour smell disappears. Then remove it from the heat and let it cool for 5 minutes. Once the temperature drops, add the eggs one by one and mix until a thick dough forms, thick enough to pipe through a pastry bag. Spread parchment paper on a baking tray and use the pastry bag to pipe small, thick strips of dough onto it. Bake in a preheated oven at 200 degrees Celsius with the top heat on for the first 5 minutes (until they rise), then reduce the temperature to 150 degrees Celsius for about three-quarters of the baking time.

Patisserie Cream:

350ml milk

150ml cream

100g sugar

40g cornstarch

1 vanilla pod

3 egg yolks 1 whole egg

Put the cream, milk, sugar, and vanilla in a saucepan. In a separate bowl, mix the eggs with the cornstarch. Once the cream mixture is sufficiently heated (just before boiling), remove it from the heat and slowly incorporate the eggs with the cornstarch, stirring quickly. Place it back on the heat and continue stirring until it thickens.

Once the eclairs are out of the oven, let them cool. You can cut them in half like sandwiches or use a pastry bag with a small tip to fill them from below.

Chocolate Anglaise Cream:

200g milk

200g cream

½ tsp vanilla extract or 1 vanilla bean

4 egg yolks

1 chocolate bar

125g sugar

? tsp salt

Diples filled with spoon sweets

Incredible diples filled with spoon sweets, delightful bites that burst in your mouth! You can use any spoon sweet flavor you like or have made (such as fig, orange, lemon, chestnut, etc.) or even add small pieces of chocolate, loukoumi, and more.

Ingredients:

1 batch of diples dough (from the previous recipe)

Spoon sweet of your choice (orange, cherry, quince, fig, chestnut, etc.)

Vegetable oil for frying

Cinnamon, crushed walnuts, and syrup from the filling

For the syrup:

350g sugar

350g water

1 cinnamon stick

½ tsp cloves

½ lemon

Diples are a purely Greek sweet treat that can be found throughout Greece with variations in some of the ingredients. However, the foundation of diples is the thin and delicate pastry that is fried in hot oil and then soaked in cold syrup.

Traditionally, they are prominently featured during Christmas, coated with honey and walnuts. If we recall from our memories, every household had them placed on the table in an honorary position, slowly disappearing as if by magic!

Let's see step by step how to make them.

Ingredients:

500g all-purpose flour

5 eggs A pinch of salt

1 tbsp olive oil

2 tbsp brandy

2 tbsp granulated

sugar Vegetable oil for frying Honey,

cinnamon, crushed walnuts,

and Aegina pistachios for sprinkling

For the syrup:

250g granulated sugar

100g honey

1 cinnamon stick

350g water

½ tsp cloves

½ lemon

We have all seen clusters of dates hanging and falling down. Yet, they make a wonderful sweet treat!!! A special, unique, spoon sweet made with almond filling. Aromatic and very distinct sweet that when presented... everyone wants to try. Small bites, so that...you just can't eat only one!!!!

Ingredients:

500g of dates

300g of sugar

250g of water

1 cinnamon stick

5-6 cloves boiled almonds a little bit of lemon

Fig!!!! My favorite sweet!! I can eat whole jars of it!! It's my preferred spoon sweet! Perhaps because I have associated it with childhood memories... In the village, every afternoon we would have ice cream with sweet fig on top. In the village, there is not a house without sweet fig. It is, of course, easy to make since Euboea is full of fig trees. It's no coincidence that it is the leading fruit here. The fruit that Kymi produces in large quantities. I remember from my childhood the distinctive aroma that filled all the streets and places in the village. They had the sweet fragrance of the fig trees. It's no wonder that Euboea is the queen of figs. Sweets, dishes, in all preparations, you can find them here! Wonderful fig syrup, where we make everything from small cookies to whatever you can imagine... And let's not forget the dried Kymi figs, now famous all over the world. I remember tourists taking bags of dried figs from Kymi back to their homeland... I have made many spoon sweets. But I wanted to make sweet fig in my homeland, together with a housewife from Kymi. All the ingredients of the sweet to come from there, so that when I serve it, it will have the aroma and taste of my homeland.

So, with a local housewife like Stavroula, we will make the sweet and she will share all the secrets of traditional Kymi sweet fig with me!!!!

Our ingredients:

25 small figs (anemosyka variety or arinous variety)

1 kilogram of sugar

1 kilogram of water Galazopetra (rock samphire) about the size of a chickpea

25 cleaned and roasted almonds

1 star anise

1 tsp glucose