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Greek Cookery

A collection of all my greek recipes, or recipes that are especially popular in Greece (hence the 'au gratins' and the middle-eastern mix). My aim is not only to include the recipes Greece is known for, but to also reflect modern life here in Greece.
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This recipe calls for raw egg yolks in the filling, so make sure of your source before you attempt it.

Recipe #71989

This is an incredibly simple pasta recipe and it tastes wonderful!

Recipe #77093

We serve this as a main dish - Greek meals are often meatless.

Recipe #60347

This is an unbelievably delicious pasta salad - it has to be with all that good stuff that goes in. Next picnic, bbq, pot-luck or get-together, this will get all the raves.

Recipe #88585

The verb 'klevo' in Greek means 'to steal'. This delicious lamb dish is called 'kleftiko' because, it is said, that when Greeks were fighting to liberate themselves from Ottoman Rule and hiding in the mountains, they would seal all the ingredients for this dish in a clay pot, bury it with hot coals under ground, cover with dirt, and allow it to braise, slowly, until done. This way, there were no delicious cooking smells in the air to betray their presence and bring the Ottomans to their hide-out. A romantic story - a lovely dinner. Don't forget some good red wine. Many, for lack of a clay pot (like a bean pot) wrap their kleftiko up well in parchment (a couple of layers) and braise that way.

Recipe #171314

This is a traditional 'Sunday Lunch' dish. The orzo (a kind of pasta that is shaped like large grains of rice) cooks in the liquid released by the lamb and tomato and becomes very tasty. Many make it with a cut of beef suitable for roasting, cut into large pieces, or even with chicken pieces.

Recipe #164185

A fast and tasty sauce for a pasta supper.

Recipe #63186

I love artichokes. This recipe is delicious with poached eggs and a tangy sauce - a wonderful light meal.

Recipe #88586

A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.

Recipe #85482

This is a simple gratin that showcases succulent baby artichokes.

Recipe #88370

A hearty and satisfying meal made from things that are almost always at hand.

Recipe #97612

When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.

Recipe #70270

A great dessert for every day.

Recipe #60884

This dessert is very easy to do and good enough for company.

Recipe #59138

Recipe #71151

The quince turns a lovely pinkish colour when baked. The yoghurt gives a cool - tart contrast to the sweetness of the fruit. The walnuts add crunch. Delicious - especially in winter.

Recipe #59301

We try to have salmon atleast once a week and this is a nice way to do it.

Recipe #70519

This can accompany a roast or can be served as an appetizer or even main course in its own right.

Recipe #82034

Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a 1/2-1/2 mixture of pistachios and almonds. They're all great variations on a delicious theme.

Recipe #59863

This is a salad that everyone likes - great for a potluck or bbq.

Recipe #91713

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