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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 is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.

Recipe #109552

Made these to snack on with wine last night and they were gone in what seemed like seconds!

Recipe #114023

This is an elegant, rich dessert with the added benefit of being very low fat (only 1 tblsp of butter!). Developed for RSC #6.

Recipe #116373

A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9 inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so you can bake one, and freeze the other (unbaked) to enjoy at a later date when time is short and good food is a must! All your meat and veg in one tasty packet. Developed for RSC #6.

Recipe #116379

This is an adaptation of a traditional Greek recipe for stuffed tomatoes using ingredients from RSC #6. Very tasty, and deliciously different.

Recipe #116408

A very simple but elegant dessert for company, and it's fat free!

Recipe #106035

Most people are familiar with beef stifado but, traditionally, this wonderful dish is made with rabbit or wild hare. In my opinion, the rabbit version is far better than the beef.

Recipe #106996

Rustic, golden-brown bread slices - crisp on the outside, chewy on the inside. Drizzled with great olive oil, sea salt and Mediterranean oregano. That's really the recipe right there. You'll love this.

Recipe #107298

I was originally given this gratin recipe by a friend, and it was delicious. But, I couldn't leave well enough alone and have tweaked the recipe this way and that, and I really think it's fantastic - you let me know.

Recipe #109008

Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.

Recipe #102620

Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.

Recipe #104017

This is my mom's specialty and she makes it for all holidays. It is a rich, dark, spicy cake that has been soaked in a syrup and is best served with a dollop of whipped cream.

Recipe #104421

Great for all kinds of salads--make sure you try it on potato salad, too! One hour standing time before using.

Recipe #101523

A wonderful salad dressing or topping for a simply-prepared fish. Tastes like a lot of work, but isn't.

Recipe #101623

For those of you who have walnut trees and don't know what to do with all the nuts; here's a traditional greek recipe for a spoon sweet -- a 'green' walnut preserve. You pick the walnuts when they're still unripe and the shell has not hardened and make this lovely sweet which can be served as is, in tiny amounts, on tiny plates, with a glass of ice-cold water (as it is here in Greece), or chop up the nuts and drizzle over some ice cream with a little of the syrup. The whole procedure is done over 2 days, but it is very simple to do.

Recipe #101923

A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.

Recipe #102512

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

Recipe #97612

Every calorie in this sinfully-rich dessert is so worth it! Shredded wheat pastry with syrup, topped with an eggy custard and topped yet again with freshly-whipped sweet cream and strewn with slivered, toasted almonds...divine!

Recipe #97615

Kadaifi is a shredded wheat pastry, much used like phyllo, and found next to the phyllo pastry in the freezer/refrigerator section of any well-stocked supermarket. In Greece, Kadaifi is usually filled with a baklava-type filling, often using almonds. This version has a vanilla custard.

Recipe #97614

This recipe provides just enough heat to get those yummy little tomatoes bursting with maximum flavour.

Recipe #95657

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