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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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Try this with pumpkin too. Yummy!

Recipe #59944

These are addictive. They can be an appetizer, a side dish or the main meal itself (accompanied by a salad)

Recipe #59946

Enjoy - savour the tart, mellow, crisp, soft, fresh flavours and textures!

Recipe #59667

Recipe #59668

Maybe my favourite Greek dish. Yes, my favourite.

Recipe #59672

so good. Serve with toasted pita crisps.

Recipe #59732

A great pasta and ground beef casserole. Hearty and delicious. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking).

Recipe #59733

These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?

Recipe #59756

Wait till you see the lovely orangey-rose the quince turns into once cooked - gorgeous! Spoon Sweets are traditional sweets, always readily available in Greek homes. When guests drop by, it is good form to offer them a teaspoonful of a spoon sweet, served on a demi-tasse plate, and accompanied by a large glass of ice water. A truly welcoming gesture.

Recipe #59782

An unusual 'meze'. Serve with pita crisps.

Recipe #59784

This is a great breakfast cake, with a very spicy flavour. Nutritious too. Please note that there are no eggs or fat (other than the oil in the tahini) in this cake, which makes it denser than normal. If you are looking for a light cake, this recipe is not for you. Very satisfying with a cup of coffee or tea.

Recipe #59786

In Greece this would be served as a main (vegetarian) course. You don't have to eat meat every day.

Recipe #59787

Butter Beans are most similar to our 'gigantes' (giants). If any of you have access to an ethnic Greek grocery, go and get the real thing - you'll love them!

Recipe #59851

This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.

Recipe #59856

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

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

This well-known Greek 'meze' is good in so many different ways...read on...

Recipe #59336

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