Desserts

Pastitsio is a layered Greek pasta casserole dish, made with tubular pasta, meat sauce and topped with bechamel sauce.  

This is not a recipe nor did I intend to publish it but so much food is wasted that I just wanted to point out how important it is not to waste any food. Prices are going up every day so nothing must be wasted. A little imagination is enough to make new recipes either savory …

Pasta Flora is a dessert my mother used to make quite often and she usually used whatever homemade jams she had.

The word “Kheer” is derived from the Sanskrit language word “Ksheer”, which means milk.

This Greek tuna fish has rather dark flesh and apart from the back bone the rest is boneless. The marinade makes it tender and delicious.

This lemon marmalade is easy to make and turned out so delicious, everyone at home loved it and the recipe is pretty straight forward.

Gavros Marinatos (marinated anchovies) are like sushi. Actually the fish is not totally raw as by marinating them into an acidic liquid, such as vinegar or lemon juice, it’s like cooking them and serving with with extra virgin olive oil, garlic and oregano makes an amazing appetizer.

Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!

Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.

Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit.  The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked.  Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.