Shrimp Bisque
A delicious and exquisite broth that we extract from the heads and other parts of shrimp that are usually discarded. Before we even start making a risotto, a soup, a jambalaya, or a shrimp pasta, sauces, etc., this is the essential first step. We create a wonderful broth that enhances the flavor of our dish and simply becomes...fantastic!
Our ingredients:
Heads and tails, etc., from 500g of shrimp
40g olive oil
2 large onions, roughly chopped
2 carrots, roughly chopped
1 clove of garlic
1 tbsp tomato paste
2 stalks of celery Peppercorns
5-6 allspice berries
2 bay leaves
½ cup white wine
Salt
Fish Balls with Sweet and Sour Chili Sauce
Today, I will share with you a delicious recipe for fish balls with sweet and sour chili sauce. This variation of fish croquettes is healthier, as it doesn't use flour and breading. The fish, which is the main ingredient, remains tender and flavorful, while the chili sauce adds a touch of spiciness.
This recipe is perfect for those who desire a healthy meal, even for children if served with vegetables or steamed rice. The result is a dish full of aromas and flavors that will impress your taste buds.
Let's start with the ingredients we'll need. Feel free to adjust the recipe according to your preferences. Let's enjoy this tasty recipe for fish balls with sweet and sour chili sauce!
For the Fish Balls:
• 1 kg sole fillets
• 1 tablespoon corn flour
• ½ tablespoon salt
• 1 teaspoon sugar
For the Sweet and Sour Chili Sauce:
• 500 g water
• 80 g soy sauce
• 1 clove of garlic, finely chopped
• 1 onion, finely chopped
• 250 g brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon corn flour
• 4 chili peppers, finely chopped
• Salt to taste
Red Fish in Parchment Paper
Today we are going to make oven-baked fish. It's a light meal with vegetables, very delicious because it will be cooked 'in its own juices.' The parchment paper will seal in all the flavors, and our dish will turn out tender and juicy. It's a perfect cooking method—healthy and practical, as it leaves the baking dish clean without any scrubbing!
Ingredients:
• Approximately 1.5 kg (3.3 lbs) Red Fish, cleaned and cut into portions
• 4-5 potatoes, peeled and sliced into rounds
• 2 carrots, finely diced
• 2 zucchinis, sliced into rounds
• 2-3 tomatoes, thickly sliced
• 2 spring onions or 1 large onion, thinly sliced
• Olive oil
• Salt, pepper, and oregano
• A little parsley and lemon for serving (optional)
Stuffed bell peppers with quinoa and tuna
Discover the delicious combination of flavors in stuffed bell peppers with quinoa and tuna. This original recipe combines the healthy and nutritious qualities of quinoa with the rich taste of tuna. With the harmonious balance of ingredients, a dish is created that will satisfy the demands of health-conscious food lovers, offering both rich flavor and nutritional benefits.
Ingredients:
3 green bell peppers
3 red bell peppers
3 orange bell peppers
6 tomatoes
2 cups quinoa
3 cans tuna, drained
3-4 fresh onions, finely chopped
1 tbsp vegetable broth
2 dried onions, finely chopped
1 tbsp tomato paste
2 cloves garlic, finely chopped
Olive oil
Salt and pepper
½ bunch dill
½ bunch fennel
Steamed Shells
Shells are one of the most aristocratic treasures of the seas. With their alluring appearance and refined flavor, they manage to impress gastronomy lovers with every taste. These steamed shells, with their delicate texture and rich maritime flavor, are a true delight for our palates.
The magic of shells unfolds with the first bite. Their luminous exterior and the mysterious sensation they evoke upon opening pave the way for an utterly enjoyable experience. When the plate is filled with the aromatic shells, time stands still, and a silent anticipation prevails, ready for us to savor them.
Our Ingredients:
• ½ cup mussels
• ½ cup clams
• 1 large onion, finely chopped
• ½ cup scallops
• 2 cloves of garlic, finely chopped
• ½ cup mild mustard
• 1 cup white wine
• Salt, pepper, and oregano
• Finely chopped parsley
Marinated Sea Bass Carpaccio
A cooking method that marinates the meat thanks to the acidity of citrus fruits, allowing us to enjoy a dish that bursts with freshness, flavor, and aromas. We have already encountered it in restaurants, and we are seeing it more and more frequently, with familiar names like "ceviche," "tiradino," "tartare," and others, all of which feature fresh fish and marination.
Let's not forget that our tradition follows a similar logic with marinated anchovies and marinated sardines.
So, if we want to have this incredibly tasty dish on our table, we need to secure a fresh sea bass and ask our fishmonger to remove the bones and fillet it. All that's left for you to do is to cut it into thin slices with a very sharp knife or, if you prefer, into small cubes.
Our Ingredients:
• Approximately 300g filleted sea bass
• 3 tbsp olive oil
• 1 tbsp lime juice and zest
• 1 tbsp orange juice and zest
• 1 tbsp ginger juice
• 1 tbsp lemon juice and zest
• Finely chopped parsley or cilantro
Stuffed vegetables with seafood and quinoa
Discover the perfection of stuffed vegetables with seafood and quinoa. An exquisite recipe that combines the delightful taste of the sea with the healthy and nutritious value of quinoa. Each bite is an experience of pleasure, where the gentle sweetness of the seafood combines with the rich flavor of quinoa, all embraced by fresh vegetables. By uniting the sea and quinoa, we create a mesmerizing culinary journey that leaves no one indifferent.
Ingredients:
3 green bell peppers
3 red bell peppers
3 orange bell peppers
6 tomatoes
2 cups quinoa
750g mixed seafood
3-4 fresh onions,
finely chopped
1 tbsp vegetable broth
2 dried onions, finely chopped
1 tsp tomato paste
2 cloves of garlic, finely chopped
olive oil
Salt and pepper
½ bunch dill
½ bunch fennel
Riki paste
Riki paste
Riki, also known as riki fish, is a relatively rare fish, essentially a bonito. It has less fat with subtle spots, which is why we prefer to make it into paste.
Ingredients:
1 kg cleaned riki fish (without head and tail)
2-3 cloves of garlic
1 red Florina pepper
½ bunch of finely chopped parsley
Salt and pepper
Oil
Fried Anchovy Balls
Fried Anchovy Balls
Today, my dad came home loaded with fresh anchovies. "Hey Stella, I brought anchovies!" he said. "How do you want them, dad?" I asked. He replied, "Make them however you like..."
There are plenty of anchovies, it's a beautiful day, we have ouzo, and thank God we have the ingredients. So, I'll turn them into delicious fried anchovy balls.
First, let's clean them and then get started...
Our Ingredients:
500g cleaned anchovies (without heads)
1 tomato, deseeded and finely chopped
1 onion, minced
2 cloves of garlic,
? bunch of parsley, finely chopped
1 tbsp ouzo
15 mint leaves
A little dill or fennel
4-5 tbsp self-rising flour
2 tbsp olive oil
Salt and pepper
Vegetable oil for frying Lemon for serving
Prosphoro
Prosphoro, or the Divine Liturgy, is the gift, the offering given by the faithful in order to perform the mystery of the Divine Eucharist. It is bread that is round (formerly, before the Fall of Constantinople, square was used), symbolizing the "beginningless" and "endless" nature of God. The seal on it has certain symbols. First, the cross stands out, each center of which has 3 equal-sized squares where we see in each square a cross with the letters IC-XC-NI-KA (Jesus Christ Conquers). On the horizontal part of the central cross, on one side we see a triangle representing the Virgin Mary with the initials MT (Mother of God), and on the other side the 9 orders of angels in 9 small triangles (3 rows of 3 triangles). The prosphoro is kneaded from pure first-quality wheat flour, and not other cereals (corn, rye, etc.). The leaven that we put in the prosphoro is made with basil from the Holy Cross or with holy water instead of yeast. This is also the proof of how wonderful our faith is. The kneading process of the prosphoro is accompanied by the corresponding sanctity and devotion. Silence prevails in the space, and the only thing heard is the prayer that is made parallel to the kneading.
The utensils to be used (bowl, towel, pan) are only for the prosphoro. We do not use them elsewhere. The waters with which we will wash our utensils are collected and poured onto ground that will never be trodden. The preparation of the space is necessary for the kneading process. The space must be spotlessly clean, we must have lit our vigil lamp, and incense and a candle should be burning on the table.
When the prosphoro is baked, we wrap it in a clean towel (which is only for the prosphoro) and thus offer it to the priest for the mystery of the Divine Eucharist.
The priest will cut it into 5 pieces. The central piece, which symbolizes the Lamb, is placed in the center on the Holy Paten. The next piece is that of the Theotokos (the left one, that is) which is placed to the right of the lamb on the Holy Chalice. Then the triangles of the ranks of Angels, 9 in total, are cut to the right and placed to the left of the Lamb, on the Holy Paten. The next piece is for remembrance for health, and the last piece for repose where the priest commemorates the names given to him by the faithful, taking out a crumb for each name.
OUR INGREDIENTS FOR AN 18-POUND PAN
200 g leaven ½ tsp salt
700 g high-gluten flour
200 g lukewarm water
1 small piece of pure candle wax.
Green beans in tomato sauce
Green beans in tomato sauce
Fragrant fresh green beans, easy and quick to make, budget-friendly, suitable for fasting, vegan or vegetarian diets, and even for picky eaters who refuse to eat such a nice meal.
Ingredients:
1 kg fresh or frozen green beans, cleaned
2 potatoes, cut into large pieces
2 carrots, sliced
1 onion, finely chopped
3-4 fresh shallots, finely chopped
2 garlic cloves
½ kg fresh tomatoes, grated
½ bunch parsley
½ bunch dill (optional)
Salt and pepper
Olive oil
Lasagna with Chicken and Bechamel Sauce
Indulge in a delicious dish that won't leave a single crumb behind. This recipe for lasagna with chicken and bechamel sauce is loved by both kids and adults alike. It's perfect for a Sunday meal or to be served at a buffet or dinner table, as everyone will simply enjoy this wonderful flavor!
This recipe combines tender chicken, vegetables, and a rich bechamel sauce to create a delightful combination of flavors and textures. The layers of lasagna sheets with the mixture are baked in the oven, resulting in a rich and creamy dish that will satisfy everyone's gastronomic desires.
Ingredients:
• 15 lasagna sheets
• 1 finely chopped onion
• 3 boiled and shredded chicken breasts
• 10 sliced mushrooms
• 140g corn kernels
• 1 finely chopped green bell pepper
• 1 finely chopped red bell pepper
• 400g mixed cheeses
• 2 egg whites
• 1 tbsp butter
• ½ cup white wine
• Salt and pepper
• ½ tsp milk
For the bechamel sauce:
• 200g butter
• 200g all-purpose flour
• 1 ½ liters milk
• 2 egg yolks
• 100g grated gruyere cheese
• ? tsp nutmeg
• Salt and pepper
Tiganopsomo Kymis
As far as I can remember from my childhood in the village, significant images are etched in my memory of the moments spent kneading the tiganopsomo dough. What joy it brought us! Early in the morning, my grandmother would head to the village oven to get yeast (back then, we didn't have those convenient yeast packets). And so, the beautiful process would begin. "It shouldn't rise too much!" she would press it gently with her hands, creating small indentations with her fingers. Meanwhile, we would secretly take bits of dough (as if she wouldn't notice) and play, shaping little rolls or mimicking my grandmother Panayiota's movements. Later, it was time for the frying pan... a drizzle of olive oil, the bread placed on the pan, and my grandmother would constantly turn it (to ensure it cooked evenly, she would say).
We would take our places on the divan, eagerly awaiting the plain tiganopso?mo served with petimezi (grape molasses) or tiganopsomo filled with feta cheese. The feta was sparingly grated, as my grandmother would say, "It's not a cheese pie." The exhaustion from playing, the warm tiganopsomo, and the cozy warmth of the fireplace... oh my! One by one, sleep would overcome us, fully satisfied.
Here are our ingredients:
- 1/2 kilogram of all-purpose flour
- 1 packet of dry yeast
- 2 tablespoons of olive oil
- 2 tablespoons of vinegar
- 1/2 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 1/2 cups of lukewarm water
- 1/2 kilogram of grated feta cheese
Thessaloniki Sesame Rings
Delight in these wonderfully fluffy, incredibly tasty, and incredibly easy Thessaloniki sesame rings. You can make them and accompany them with ham, cheese, or even turkey, along with some butter and whatever deliciousness your imagination desires. This recipe comes from Thessaloniki, from an exceptional chef whom I greatly admire. It involves 3-4 steps that, if followed, make the sesame rings so easy to prepare that you'll want to make them every day!!!! For the kids, for school, for work, for snacks, and more...
Our Ingredients:
240g strong flour
240g all-purpose flour
300g sesame seeds
10g salt
30g sugar
280g water
20g sunflower oil
40g tahini
12g fresh yeast (or 1 packet of dry yeast)
Lenten Tsoureki
Do you like tsoureki? Are you fasting or aiming for a lighter diet without eggs, milk, butter, etc.? Do you want a tsoureki that's full of flavor, aromas, and, above all, rich in fiber? Well, here's the recipe you've been searching for! You'll enjoy a delicious, fluffy tsoureki without any guilt. Let's go through the recipe step by step.
Ingredients:
1. For activating the yeast:
? 250g lukewarm water
? 20g dry yeast
? 80g tsoureki flour (in a yellow package)
? 1 tbsp sugar
2. Ingredients for our tsoureki:
? 1500g tsoureki flour (in a yellow package)
? 400g sugar
? 500g orange juice
? 250g vegetable oil
? 4g mahleb
? 4g ground cardamom
? A pinch of salt
? Powdered sugar for glazing: 2 tbsp powdered sugar, 4 tbsp water
Loukanipitakia (Sausage Puff Pastry Triangles)
Incredible loukanipitakia with a delicious and soft dough that both kids and adults love. We fold them like croissants to prevent the sausage from drying out. This recipe makes approximately 35-38 pieces, perfect for enjoying at any time. Whether it's for kids at school or at home, or for adults at the office or as a quick snack on the go, these loukanipitakia are great for parties, birthdays, and many other occasions!
Ingredients:
- 200g butter (at room temperature)
- 200g milk
- 450g self-rising flour
- 1 egg + 1 egg for brushing
- 10g salt
- 20g baking powder
- 1 package cocktail sausages (around 40 pieces)
- 1 tbsp ketchup, 1 tbsp mustard, 1 tbsp mayonnaise
- 2 tbsp sesame seeds for sprinkling
Spinach and Herb Pie
The Strifti Hortopita (twisted herb pie) is a traditional and beloved recipe in Greek cuisine. It is usually made with various greens and feta cheese, but can also include herbs and spices such as dill and fresh onions.
For the filling:
- ½ kilo spinach
- ½ kilo mixed wild greens
- 2 eggs
- 1 leek
- 1 onion
- ½ bunch dill, finely chopped
- ½ bunch fresh onions, finely chopped
- 200 grams feta cheese
- Salt, pepper
- ½ cup olive oil mixed with melted butter and vegetable oil
For the dough:
- 600 grams soft flour, plus extra for rolling
- ½ cup olive oil
- 300 ml water
- 2 tsp vinegar
- 2 tsp salt
- A little butter and vegetable oil mixed together for brushing the dough
Spinach and feta cheese swirl
pie On a lazy afternoon, with a movie and some friends, there's nothing better than enjoying a delicious pie that fills the house with its amazing aroma. This spinach and feta cheese swirl pie has a crispy crust and a delicious filling.
Ingredients: For the dough:
- 600g soft flour, plus some extra for rolling
- ½ cup olive oil
- 300ml water
- 2 tsp vinegar
- 2 tsp salt
- Butter mixed with vegetable oil for rolling
Alternatively, 1 package of phyllo pastry sheets can be used.
For the filling:
- 1 egg
- 300g hard feta cheese
- 750g spinach, roughly chopped
- 3 spring onions, finely chopped
- ½ bunch fresh dill, finely chopped
- Salt and pepper
SPINACH LEMON RICE WITH MUSHROOMS
A delightful combination of spinach and mushrooms creates a tantalizing dance of flavors and aromas. Our beloved spinach, with its nutritious and rich composition of vitamins and iron, pairs perfectly with aromatic mushrooms, offering antioxidants and protein. The result is a delicious and wonderful culinary experience that is worth trying. Get ready to discover the harmony of flavors and the freshness of this lemon-infused spinach rice with mushrooms.
Our Ingredients:
1 kilogram of cleaned and roughly chopped spinach
1 medium-sized onion, finely chopped
2 cloves of garlic, finely chopped
30 grams of dried porcini mushrooms
1 bunch of fresh spring onions, finely chopped
200 grams of rice
½ bunch of dill
Lemon juice
Salt and pepper
½ cup of olive oil
500 grams of mushroom broth
MELITZANA SAGANAKI
A Seductive and Delightful Meze for the Eclectic Palate
Indulge in a delectable appetizer that combines the rich flavors of grilled eggplant, smoky cheese, sun-dried tomatoes, and aromatic thyme. Melitzana saganaki is a wonderful meze that captivates the palate and takes you to new levels of enjoyment.
The saganaki of eggplant perfectly blends the tender texture of grilled eggplant with melted cheese, while the sun-dried tomatoes add a sweet note and the olive oil enhances the overall richness. Thyme elevates the flavors, creating a harmonious taste sensation.
Our Ingredients:
2 grilled and sliced eggplants
100g Metsovone cheese (or Vermiou or similar Greek smoked cheese)
3 slices of sun-dried tomato, cut into small strips
Some olive oil
Some salt, pepper, and thyme
EGGPLANTS WITH CHEESE AND SAUSE
A Summer Dish Full of Aromas
Discover the amazing taste of these delicious, magical eggplants that melt in your mouth. This dish is a flavorful and rich summer meal that will delight you. Our ingredients are simple and affordable, so don't hesitate to give it a try.
Our ingredients:
- 4 eggplants
- 4 ripe tomatoes
- 1 tablespoon tomato paste
- 1/3 cup olive oil
- 2 large onions, finely chopped
- 1/2 cup finely chopped parsley
- 2 cloves of garlic, finely chopped
- 200 grams grated Cretan graviera cheese
- 100 grams Vermio cheese
- Salt, pepper, oregano, thyme
EGGPLANTS WITH EGGS
A recipe that I come across in my homeland during the summer months and not only there. I have encountered it all over Greece with interesting variations, using local herbs and spices, and with local touches. However, the foundation remains the same, and the enjoyment is exquisite! A delicate mezze to accompany your wine, but also a tasty and easy summer dish!
Our ingredients:
- 2 eggplants, cut into cubes
- 1 green bell pepper, cut into cubes
- 1 red bell pepper, cut into cubes
- 1 dry onion, finely chopped
- 200g crumbled feta cheese
- 4-5 eggs
- 2 ripe tomatoes, cut into cubes
- Salt, pepper, oregano, a pinch of sugar
STUFFED TOMATOES WITH TUNA AND BULGUR
Delightful tomatoes filled with light and flavorful tuna, paired with healthy bulgur, that will win you over. This recipe is a key player in many dietary plans as it combines everything we desire: convenience, deliciousness, low fat, healthy eating, enjoyed by both young and old.
Ingredients:
12 medium-sized tomatoes
2 cans of yellowfin tuna
1 cup of bulgur
2 cloves of garlic, mashed
2 grated carrots
2-3 fresh finely chopped onions
2 finely chopped dry onions
½ bunch of finely chopped dill
Tomato flesh (removed from the tomatoes)
A pinch of sugar (optional)
Olive oil
Salt and pepper
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