This Christmas Chocolate Carob Yule Log is made with sponge cake, filled with chocolate mousse and covered with a chocolate carob flavoured buttercream.
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Imam Bayildi is a stewed eggplant dish of Politiki Kouzina (the Greek community of Constantinople), brought to Greece by the Greek refugees, after the systematic massacre and deportation of the Greeks of Asia Minor, after 1922.
Making your own Gourmet Sea Salt is very easy and it’s a great way to use the abundance of herbs growing in your garden.
Greek “Spanakopita” (spinach pie), pronounced (spa-nah- KOH -pee-taa), is possibly the most popular Greek pie, made with spinach, aromatic herbs and feta cheese.
Bountry Cake is a luscious cake which mimics the chocolate bars as it is filled with coconut cream and topped with chocolate!
This Zucchini Flowers Pie with Peppermint is perfect as a main dish with a salad or you can cut smaller pieces and serve it as an appetizer or a side dish.
This Apricot Salted Caramel Oreo Tart is made with a crust of thin Oreo biscuits as its base with a pastry cream on top. A thin layer of salted caramel is then added, a mousse, made with lemon flavoured French buttercream (pâte à bombe), combined with whipped cream and topped with the apricots and salted caramel.
Mulberry Lavender Jam with Honey is not only a very healthy combination of ingredients, which marry perfectly together but also one of the most aromatic and delicious jams I have ever made.
French Buttercream, which is a rich and velvety cream, is made using the technique called Pâte à bombe.
Pâte à bombe is a French term for a base which is necessary in many recipes which call for raw eggs.
Lamb Fricassee is a Greek dish with white sauce made with eggs and lemon juice, called Avgolemono. It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season.