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Baked Quinces

Baked Quinces

Macedonian

Ingredients for 6 people

3-4 quinces

1 cup sugar

1glass water

1 cup sweet red wine

cloves

Directions

Rinse the quinces and remove their seeds (keep them in a separate bowl); chop the quinces in quarters without removing the skin.

Place the fruit in a pan with the skin facing up.Put 1-2 cloves in each piece of fruit. Mix the wine with the water and the sugar until the sugar melts and pour the mixture in the pan.Place the quince seeds in the pan as well.Cover the pan with aluminum foil and bake at 180 degreesfor an hour.Remove the aluminum foil after 30 minutes of baking to let the quinces brown.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Felia- French toast

Felia- French toast

Pontian

Ingredients for 4 people

4-5 eggs

3 tablespoons milk

2 tablespoons sugar

butter

4 large slices of bread

to serve:

sugar

Directions

Beat the eggs and the milk in a bowl, until the mixture is homogenous.

Dip the bread slices in the mixture, on all sides, until the bread is soaked well.

Burn the butter in a pan and, using a fork, place the bread slices in and fry them.Once one side of the bread is baked, turn it over.

Serve the french toast with sugar on top.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Grape preserve

Grape preserve

Ingredients for 6-10

1 kg sultanina grapes

1kg sugar

1 vanilla powder

a few drops of lemon juice

 Directions

Remove the grapes from their stems and rinse them thoroughly under water.Then place them in a saucepan with the sugar and leave them overnight.

The next day, boil the mixture over medium heat and skim occasionally. Before removing from the stove, add the vanilla and the a few drops of lemon juice.The preserve is ready when the syrup thickens so much that it can stay on a spoon.

You have to mix the preserve by shaking the pot while holding its handles, not using a spoon; this way the grapes will remain intact.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

Halvas from semolina

Halvas from semolina

Ingredients for 6 people

1 cup oil

2 cups coarse semolina

3 cups sugar

4 cups water

20 raisins

cinnamon sticks

to serve:

cinnamon

Directions

Burn the oil in a wide pot and pour the semolina, stirring constantly with a wooden spoon until it turns brown.

In another pot, put the water, the sugar, the raisins and the cinnamon sticks.Boil the syrup for 7- 10 minutes and then pour it in the pot with the semolina while stirring constantly.Put the lid on the pot, until the semolina absorbs all the syrup.Format the halva before it cools and sprinkle with some cinnamon.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

Houssaf compote

Houssaf compote

Pontian

Ingredients for 6 people

500gdried plums

150 gdried apples

150 g black raisins

100 gdried Pears

2 cups sugar

to serve:

orange peels

Directions

Place all the ingredients in a large pot and add enough water to cover them.Bring to a boil over low heat until the fruits are tender. Serve the Houssaf cold with some orange peels for flavor.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

Mikikia

Mikikia

Eastern Romelia

Ingredients for 10 people

1 kg flour

½ kg water

20gfresh yeast

1/2 tablespoon sugar

frying oil

salt

to serve:

honey

sugar

Directions

Heat some water and when it is warm, pour in the yeast, salt, sugar and a little flour to make a batter.Then, add the remaining flour and water in the batter and mix until the dough is soft.Leave it in a warm place for an hour,covered with a towel,to rise.Once the dough is inflated, prepare the Mikikia.

Pour oil in a pot, until it is half-full, and let it burn.

Hold the dough with the right hand and a spoon with the left.Cut the dough into pieces with the spoon (small or large depending on our preference) and place the pieces in the frying oil, until they turn golden.

Serve with honey or sugar.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

Milk-pie

Milk-pie

Macedonian

Ingredients for 6 people

1 litre milk

4 tablespoons fine semolina

1 cup sugar

5 eggs

3 phyllo sheets

zest of 1/2 an orange

3 tablespoons butter

Directions

Whisk the eggs in a mixer until they turn white and set aside.

Boil the milk with the sugar and the semolina over low heat; when the milk starts to thicken, remove from the stove and stir slowly while adding the eggs and orange zest.

Melt the butter and spread some in a small pan; place two phyllo sheets on the bottom of the pan.Pour the mixture of milk and semolina in the pan; crash the third phyllo sheet and put it in the mixture as well.Pour the remaining butter in the pan.

Bake in a preheated oven at 180 degrees for 30-40 minutes, until the pie forms a crust. 

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

Otia

Otia

Pontian

Ingredients for 10 people

5 eggs

1 cup yogurt

1 cup sugar

1 baking powder

1/2 teaspoon salt

500gflour,all-purpose

frying oil

to serve:

castor sugar

Directions

Mix all the ingredients together until the dough is soft and smooth.

Divide the dough in portions and roll out each one with a rolling pin.Cut diamond shapes from the rolled out dough and make a hole in the middle; form a bow by taking one end of the diamond shaped dough and passing it through the middle hole.

Deep fry the little bows in oil until they turn golden and serve with powdered sugar.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

Retseli

Retseli

Macedonian

Ingredients for 4 people

30 ripe figs

1kg sugar

2 glasses water

150ghoney

vanilla

juice of 1/2 lemon.

Directions

Remove the stems from the figs and boil them in water for 7 minutes.

Rinse them thoroughly under cold water and drain them gently with your hands.Dissolve the sugar and the honey in water and boil the syrup.Once it thickens, place the figs in the syrup.

Continue to boil, skimming the top layer, until it starts forming large bubbles; then, remove from the stove and add the vanilla and the lemon juice.Leave the preserve for one day and if it isn’t thick enough, boil it again for another 10 minutes.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

Varvara

Varvara

Thracian

Ingredients for 10 people

500ghard wheat

1 cup walnuts

1 tablespoon cinnamon

5-6 dried figs

1 teaspoon salt

1 cup sugar

1 cup raisins

2 tablespoons sesame seeds

2 tablespoons flour

to serve:

pomegranate seeds

Directions

Soak the wheat overnight and the next day boil it over low heat with plenty of water, until the seeds 'open'.

Add the sugar, raisins, cinnamon, salt and the figs and boil all together until the soup thickens.

Grate the walnuts, dissolve the flour in some broth, cook the sesame seeds in a the pan and add all these ingredients in the Varvara.

Serve with pomegranate seeds.

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

 

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Yellow Pumpkin

Yellow Pumpkin

Eastern Romelia

Ingredients for 4 people

4 large pieces of yellow pumpkin

1 cup sugar

water

to serve:

3 tablespoons honey

grated walnuts

cinnamon

Directions

Clean the pumpkin pieces from the fibers and the seeds.

Put them in a pan with the sugar and some water.

Bake in a preheated oven at 180 degrees, until they melt. Serve with honey, walnuts and cinnamon.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

Read more...

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