I tried this salad at a Greek restaurant on my summer holidays in Pelion. I don't think it's Argentinian but it really is a delicious combination of lettuce, walnuts, sun-dried tomatoes and mozzarella. I ended up eating just the salad and ignored my main course! Try it and see for yourself.
This recipe is based on Recipe #59138 from the talented evelyn/athens. I have just tweaked it a bit and added some home-made custard for fun. The measurements I have used are approximate and feel free to add more chocolate chips or cinnamon depending on your tastes. I also prefer to use small apples as I think they make nicer portions and bake more quickly.
This is a simple recipe from the Better Homes and Gardens magazine. It's simple enough for kids to make, tastes good and is vegan to boot! I have made it as written but prefer it with some chocolate covering, whether truffle, chocolate flakes or dipped in melted chocolate.
This recipe came with my 12-hole mini-doughnut pan and it does make really delicious doughnuts. I have tried some recipes from zaar but I found that this one was less cake-like and more doughnut-like. I glazed these with some chocolate topping and sprinkles and kids and adults devoured them! Note that you need to allow the dough at least 30 minutes to chill in the fridge.
I wanted a thick tomato sauce with lots of summer vegetables but without jalapenos or hot spices. I needed something with simple flavours for a pasta sauce or as a base for other dishes. Since I didn't find one, I made up my own and here it is.Note that in my method you don't process the jars after filling so it is relatively quick to do.
These are wonderful rich cupcakes with a delightful caramel flavour. I couldn't believe how easy they were to make and how well they turned out. These do not need any frosting or extra flavours, just a light dusting of icing sugar. (Note that this recipe is from the Women's Weekly 'Cupcakes' book so the cups are Australian measuring cups)
This is a variation of a well-known Greek dessert which is very economical to make with a layer of soaked crispbreads in syrup, a custard layer and topped with jelly (jello). It takes a little time to make but is great in summer as it is very refreshing.
This an amazing chocolate cake which is very easy to make and is sheer heaven if you happen to love tahini. The recipe comes from Stelios Parliaros, a famous Greek pastry chef who has done much to introduce international desserts into Greek homes. It also happens to be completely vegan (or nistissimo) and oil-free. The only thing to watch out for is that the measurements have to be exact or it won't work. Use an electronic scale, measure the ingredients precisely and you can't go wrong.
Another gem from the Women's Weekly 'Cupcakes' book, this is a dark chocolately orange muffin with almond overtones. Elegant, full of flavour and popular with both young and old. Note that as this is with Australian metric cups I have included the gram weight as well.
This is an interesting and tasty variation of meatballs from a Greek cookbook, where half the mince meat is substituted with the contents of a spicy country-style pork sausage. The meatball tastes like sausage but is leaner and healthier. It tastes better if it is allowed to sit overnight before cooking so that the flavours can blend together.
This is a dense delicious flavoursome cake from the Better Homes and Gardens Cake Book. It is quite filling so I don't bother frosting it and cut thin slices.My DH doesn't like cakes much but he loves this cake. Note that it also freezes beautifully.
I quite like the addition of dried fruit in a bread loaf and experimented last night with some dried fruit I had handy. Feel free to alter the amount of dried fruit according to your tastes, though I liked the subtle flavour of this loaf especially toasted with butter.
I got this off a copycat site and have made it many times. It is great in summer as long as you are patient and make it beforehand so it has time to cool and chill. It's a really inexpensive way to make ice tea and works well as long as you use Orange Pekoe Tea bags. It's not half as nice with other flavoured tea bags.
This is a very simple kid-pleasing recipe without a lot of fancy ingredients. You boil the meat first with some veggies to make a stock and then tip everything into the oven over rice to cook. Very simple and very tasty.
Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount.