all the recipes

mixed roasted nuts & milk caramel tart
mixed roasted nuts & milk caramel tart

What do you get when you combine mixed roasted nuts and a milk caramel filling made with sweetened condensed milk and some eggs, and you place it inside a sweet shortcrust pastry pie shell ? You get this amazing autumn tart (or pie) ! You have the recipe & instructions for the sweet shortcrust pastry pie-shell because I posted that too...

12.10.2019
simple & perfectly versatile mediterranean-style roasted vegetables
simple & perfectly versatile mediterranean-style roasted vegetables

A preparation that can be added to or included in almost any savory dish : quiches, omelettes, pizzas, pastas, lasagnas, sandwiches or just as a side-dish with roasted meats and fish … And with a special ingredient that we often don’t think off when we roast things : VINEGAR ! It adds just enough depth and acidity, like and alongside...

05.10.2019
deep-dish & thick-crust mini-pizza snacks
deep-dish & thick-crust mini-pizza snacks

It’s a wonderfully delicious dough and it’s more interesting if you make 6 DIFFERENT MINI-PIZZAS. The toppings can be a variety of thicker spreads (instead of thinner sauces), like red tomato, green pepper, white mushroom, purple eggplant and black olive preserves called caviars, “confits”, tapenades or just spreads,...

21.09.2019
rustic greek “choriatiki” salad slices on flatbread rusks
rustic greek “choriatiki” salad slices on flatbread rusks

TOMATO, FETA, CUCUMBER, GREEN PEPPER, RED ONION, OLIVES, OREGANO, OLIVE OIL, WINE VINEGAR and RUSKS. I’ve convinced myself that this simple and purist GREEK SALAD recipe could like a magical spell that you can cast on the Earth, the Skies and the Sea and if you prepare it and make it today on Augusts 31st, then the goddess of...

31.08.2019
braised & shredded meats pita sandwich (with fresh vegetable toppings & tzatziki)
braised & shredded meats pita sandwich (with fresh vegetable toppings & tzatziki)

… But please understand that one man’s DONER KEBAB, is another man’s SOUVLAKI, is another man’s GYRO, is another man’s SHAWARMA, is another man’s SHASHLIK, is another man’s CHUANR, is another man’s KATI ROLL, is another man’s TACO, etc. (and when I...

24.08.2019
'easy as pie' sweet shortcrust pastry pie-shell
'easy as pie' sweet shortcrust pastry pie-shell

It’s a double-post weekend with 2 recipes so you can make a very autumnal mixed roasted nuts & milk caramel pie, right after reading this !  Shortcrust pastry can be prepared following the simplest equation : 2 to 1 or twice as much flour as butter as opposed to puff-pastry that is 1 to 1 or equal amounts of butter to flour, and...

12.10.2019
loquat fruit & cardamom sweet preserves
loquat fruit & cardamom sweet preserves

We have a tall LOQUAT TREE in the shared garden of the property-owners. The LOQUAT isn’t a well-known fruit and it is still often called a Japanese MEDLAR or PLUM, even though originally from China and Central Asia. The other European names for this fruit that you might recognize are NISPERO, NESPOLO, PIPA, MISPEL, MOUSMOULIA, BIBACE or...

28.09.2019
‘summer’s end’ apricot, peach & nectarine fruit cobblers
‘summer’s end’ apricot, peach & nectarine fruit cobblers

… with a mix of stone fruits like bright orange APRICOTS, FLAT VINE PEACHES, WHITE NECTARINES and YELLOW PEACHES (but you could add some PLUMS too), all bathing and lolling around in their sweetened syrupy juices, topped by a nutty cake that rises as it bakes on top, almost floating (until it cools and settles down again) and then some...

07.09.2019
cold oven-baked & multi-grain round flatbread & rusks
cold oven-baked & multi-grain round flatbread & rusks

A traditional greek RUSK made with BARLEY, SPELT and WHOLE-WHEAT flours, water, olive oil, honey, salt, yeast and some malt powder is not a dry, leftover thing nor a by-product of old or stale bread. It’s a purposely planned and twice-baked preparation that many folks prepare regularly as a replacement for fresh...

31.08.2019
a better traditional tzatziki : thicker & chunkier & tastier
a better traditional tzatziki : thicker & chunkier & tastier

A 'traditional' TZATZIKI should be denser, drier (thus less wet and runny, so-to-speak) and more concentrated in texture (thus chunkier) and in flavor (especially if made with goat’s milk and/or sheep’s milk yogurt too) and the ultimate texture test is that a spoon placed upright in its center, should be able to remain...

17.08.2019