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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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A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.

Recipe #59368

Recipe #59464

Recipe #59467

One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.

Recipe #59468

Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!

Recipe #59469

These can be made ahead and frozen for a quick snack when unexpected company shows up. Just tack on a few minutes to the baking time to compensate for their being frozen.

Recipe #59470

Great to make up ahead and freeze. Bake and serve as needed.

Recipe #59570

These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.

Recipe #59573

A great meze to have on hand to nibble at while sipping ouzo or wine.

Recipe #59574

Recipe #59663

A great cake to have with coffee and tea. Very easy to make and tastes like you fussed. Dense and buttery with a gingery zing.

Recipe #59024

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Recipe #59083

A fresh spring-time salad with pronounced Mediterranean flavours.

Recipe #59084

Small cheese pies to be served as a snack or hors d'ouevre.

Recipe #59085

This is a great 'salad' that may be best served as an appetizer. Crusty bread to accompany (and to spread extra skordalia on).

Recipe #59112

My take on traditional moussaka. 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). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.

Recipe #59130

My ideal comfort food. This does it all for me.

Recipe #59134

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

Recipe #59138

Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.

Recipe #59197

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