These are the jello shots I made for a party and I am posting simply because I couldn't find a recipe here in metric measurements and without fancy liqueurs. So here is a very simple one which was popular with my guests.
I love red roasted peppers especially the long red ones imported from Greece in a jar with a vinegar brine which have a wonderful smoky flavour. Don't use roasted red peppers from elsewhere, I have tried and they aren't the same, too sweet and the pieces are too thick and bland. Making a dip is ridiculously easy and if you let it sit overnight it will taste even better. My friends were raving about this recipe so I decided to post it.
I got this recipe from a magazine and adapted it slightly to simplify it. It tastes yummy and it is really easy to make. If you are a purist, then grill fresh red peppers which have been brushed with olive oil in a hot oven, peel them after sweating them in a plastic bag for 5 minutes. The pesto will be even better!
This is my own cottage cheese dip which was inspired by Recipe #189574 and is a kind of home-made ranch type dip. I made it for a party and served it with cherry tomatoes, carrot sticks and cucumber sticks. It went down very well. Note that it should be made a few hours in advance so that the flavours will blend well.
This is a simple bacon and cream cheese dip I have tweaked over the years and it always disappears at any gathering where I make it. It makes a small amount which is just right to accompany a cheese platter with crackers and some wine. Make at least two hours earlier for best results.
This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.
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.
I make sandwiches every year for my children's birthday parties and they are always extremely popular. A friend recently asked me for the recipe but didn't make them so well. I figured out that the order had to be precise for the sandwiches to be as tasty as possible. So here is my method for making the perfect sandwich.
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.
When my husband tried this he asked where I had bought it from and couldn't believe I had made it. I found this recipe on the Eagle brand website and tweaked it a little. It is exactly what you need for a chocolate fix....
This is my summer variation on a wonderful Tiramisu recipe I was given by my Aunt Lola. This is not just for Greek residents but also for those from other European countries who can't find or afford genuine ingredients. This still makes a fabulous dessert without genuine Italian cream cheese or any eggs. Try it and see!
This is a method I devised to use up any leftover dry,stale tsourekia after the excesses of Greek Easter. Note that it can used with any rich sweet bread like challah or brioche too although the flavour will be slightly different. I have suggested some variations so feel free to improvise with whatever you have on hand.
I threw this together one day to accompany a meal. I arranged all the ingredients artfully and was surprised that it tasted as good as it looked! Luckily I wrote it down immediately and can thus make it again and share the recipe.
It is with a heavy heart that I reveal here after much serious thought my special chocolate-banana muffin recipe. I have made this hundreds of times, it is my kids' absolute favourite and the one I make at their birthday parties. To me it is muffin perfection, not overly sweet or rich but with a pronounced banana flavour and intense chocolate flavour. I got the original recipe off the internet years ago but have tweaked it so many times that it no longer resembles it in any way. Make sure you have very ripe bananas for this or you will lose half the magic!
This is simplicity itself, chilled balls of cantalope, honeydew melon and watermelon inside a parfait glass, decorated with two chocolate sticks or ice-cream wafers. I made this once many years ago and still remember the oohs and ahhs when I presented the glasses on a tray to my guests. Note that you will need a melon baller for this recipe.
This is something I came up with when I saw some beautiful hot red peppers at the local market and thought about how to make a chilli sauce without any difficult ingredients. Thus I came up with the idea of blending them with semi-dried tomatoes. It is very potent so use sparingly to accompany dishes which need a bit of a 'kick'.
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.
I have looked through some wonderful chocolate-orange muffin recipes here but none quite like this one which I have tweaked from Jane Brody. It's a healthy light orangey muffin which is especially nice for breakfast.