For the syrup:
1 cup granulated sugar
½ cup honey
1 and ½ cup water
Juice of a medium lemon
For the cake:
4 large eggs, at room temperature
½ cup granulated sugar
¼ cup light olive oil, or flavorless vegetable oil
¾ cup fine semolina flour
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Zest of a medium lemon
1 teaspoon vanilla extract
1 teaspoon pure almond extract
1 cup shredded sweetened coconut, plus more for garnish
Optional: ground seeds of 2-5 cardamom pods, ½ cup finely ground almonds, ½ cup golden raisins
Preheat the oven to 350 °F, 180°C.
Grease a 9-inch round baking dish and line with parchment paper.
Combine the all-purpose flour, semolina flour, salt, baking powder, and lemon zest in a bowl. Whisk all of the ingredients together until combined.
Make the syrup by combining the sugar, water, lemon juice, and honey in a small pot. Mix together and bring to a boil. As soon as the sugar is dissolved remove from the heat and set aside to cool completely.
Combine the eggs and sugar in the bowl of a table top mixer and mix on high speed 3-5 minutes or until thick, pale yellow and fluffy.
Add the olive oil, vanilla and almond extract and mix until combined.
Add the flour mixture in three batches, whisking slowly. Take care not to overmix.
Fold in the coconut with a spatula and pour all of the cake batter into the prepared cake pan.
Bake in the center rack of the oven for 25-30 minutes or until golden and a toothpick inserted in the center comes out clean.
As soon as the cake comes out of the oven, poke all over with a toothpick or skewer and pour all of the cooled syrup over top.
Allow to rest for at least an hour or up to overnight (in the refrigerator) so that all of the syrup is absorbed.
Invert onto a dish or cake pedestal and garnish the top with shredded coconut and confectioner’s sugar (optional).
For an indulgent treat, serve topped with a scoop of ice cream or with some homemade whipped cream.
A delicious way to cook and enjoy split peas. Use it to dip vegetables in it, pita bread or as a spread in sandwiches. It stays fresh for many days in the refrigerator so make a big batch to enjoy throughout the week.
½ cup (100g) yellow split peas, rinsed and soaked for 30 minutes
½ small onion, sliced
1 garlic clove, peeled
2-3 tablespoons light olive oil,
1 teaspoon dried crushed oregano
½ teaspoon of salt, or to taste
Freshly ground black pepper
Juice of half a lemon, or to taste
½ teaspoon capers
1 scallion, finely sliced
Sundried tomatoes, packed in olive oil
Toasted pine nuts
Fresh parsley, finely chopped
Drizzle of good quality Greek olive oil
Rinse the split peas with cold water until the water runs clear. Soak at least 30 minutes.
Place the sliced onions, garlic and olive oil in a small pot and cook over high heat until golden. About 5 minutes.
Drain the water from the split peas and add to the pot along with salt, oregano, and black pepper. Pour 2-3 cups hot water over top, bring to a boil and reduce the heat to medium low.
Cook, stirring every few minutes and adding more water (half cup each time) when necessary. Cook until the split peas are soft. About 1 cup of liquid should remain in the pot at the end of cooking.
Puree the mixture until smooth.
Season with more salt and pepper if desired.
Add the lemon juice and mix to combine.
Garnish with your favorite toppings and serve with vegetables and/or warm bread.
3 (7 oz./200g) sheets puff pastry thawed
1 batch homemade vanilla pastry cream
1 pound (450 g) fresh strawberries, hulled and sliced
13 oz. (390 g.) apricot jam
¼ cup confectioner’s sugar for garnish
Preheat the oven to 400 °F, 200 °C.
Roll each puff pastry sheet to a rectangle measuring 8 and ½ inches by 12 inches.
Place the puff pastry sheets on baking trays lined with parchment paper and dock them all over using a fork (piercing all over).
Place parchment paper over each sheet and place a baking tray over the paper to add weight.
Bake in the center rack of the oven for 20 minutes.
Remove from the oven, carefully, while wearing oven mitts, press the trays down to flatten the pastry.
Remove the top trays and parchment paper.
Place the puff pastry back in the oven and bake about 15-20 minutes more or until golden brown.
Allow to cool completely.
Place one puff pastry layer on a platter and spread half of the apricot jam over it.
Spread a layer of sliced strawberries on top of the jam.
Fill a pastry bag fitted with a large star tip with pastry cream.
Pipe a thick layer of cream over the strawberries, cover with another sheet of puff pastry.
Repeat the same steps with the second layer.
Place the final puff pastry layer on top and dust generously with confectioner’s sugar.
Allow to set in the refrigerator 1 hour. When ready to serve, use a serrated knife to carefully saw the cake into equal rectangular slices.
1 and ½ pounds potatoes, cubed
Optional: mint, rosemary
Kalamata olives, pitted and halved
3-4 sundried tomatoes (packed in oil), chopped
Garnish: 2-3 tablespoons pine nuts
Optional: 2-4 tablespoons plain whole milk yogurt or sour cream
For the dressing:
¼ - ½ cup extra virgin olive oil
2-4 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Place the potatoes in a pot of cold, salted water. Bring to a boil and cook until fork tender. About 10-15 minutes. Finely chop the scallions and herbs and set aside.
Combine the dressing ingredients in a bowl and whisk well to combine.
Place the pine nuts in a small pan and toast over medium heat until lightly golden. About 3 minutes.
Strain the potatoes and peel the skin.
While the potatoes are still warm, toss them in the dressing and mix to combine. Taste and add more salt if needed.
Mix in the herbs, olives, and sundried tomatoes.
Garnish with toasted pine nuts and serve.
Optional: To create a creamy potato salad, fold in the yogurt or sour cream and serve.
1 cup olive oil
2 pounds boneless beef cubes
3 onions, chopped, about 1 pound (780 grams)
6 garlic cloves
2 tablespoons balsamic vinegar
14 ounces canned tomatoes, pureed
1 bay leaf
2-3 teaspoons dried crushed oregano
¼ teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
2 pounds red bell peppers (4 large peppers), seeded and cubed
10-12 small mushrooms (8 oz./230 grams), sliced
Preheat the oven to 500 °F, 260 °C.
Place a baking tray in the oven to heat up.
Drizzle ½ cup olive oil over beef and season with salt and black pepper. Mix well to combine.
Place the beef in the heated tray in one even layer and roast in the oven for 15-20 minutes or until brown.
Combine the chopped onions, garlic, and ¼ cup olive oil in a pot and cook over medium heat about 10-15 minutes or until soft and golden.
Add browned beef, tomatoes, bay leaf, vinegar, and spices, pour enough water to just cover the meat. Bring to a boil. Cover the pot and simmer over medium low heat, stirring often, for about 45 minutes. Check for doneness. Add more water if needed. Cook about 15-20 more minutes or until sauce reduces and meat is tender.
Place the sliced mushrooms in a baking pan in one even layer. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Mix well to combine. Roast at 500 °F for 10 minutes or until browned. Transfer the mushrooms to a bowl and set aside.
Place the cubed red peppers in the same baking tray, drizzle 2 tablespoons olive oil and season with salt and pepper. Mix well to combine and spread them in one even layer in the pan. Roast at 475 °F (250 °C) for about 20 minutes or until softened and slightly charred.
Stir in the roasted bell peppers along with the roasted mushrooms. Stir and warm through about 2 minutes.
Serve over mashed potatoes, with toasted bread, or with a rice pilaf.
A traditional Greek dish made with lamb and greens in a refreshing lemon sauce.
2 – 2 and ½ pounds lamb
¼ cup olive oil
Salt and freshly ground pepper to taste
8 scallions, finely sliced
1-pound greens: Romaine lettuce, mustard greens, spinach, or dandelion greens, roughly chopped
¼ cup dill, finely chopped
2 tablespoons mint, finely chopped
For the Avgolemono sauce (egg-lemon sauce):
3 egg yolks
¼-1/2 cup fresh lemon juice
Pinch of salt
1 tablespoon cornstarch
Season the meat on both sides with salt and pepper.
Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
Cover the meat with water and bring to a boil.
Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
Wash, dry, and coarsely chop the greens.
Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
Taste and add more salt and pepper if desired.
Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
Pour the sauce into the pot and mix to distribute.
Note: Traditionally, the sauce is not stirred, instead, the pot is lifted (carefully with protective kitchen mittens) and then swirled while gently shaking so that the sauce is distributed.
Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
Approx. ½ cup (or more) Tomato & pepper sauce
¼ cup or less crumbled feta cheese
Salt and freshly ground pepper
Toasted pita bread
Heat the sauce in a small pan.
Whisk the eggs with the salt, pepper, and feta cheese.
Add the egg mixture and cook over low heat while stirring to create scrambled eggs.
Cook until the eggs are cooked through but still moist.
Toast pita bread and top with the scrambled eggs.
This can be served as a sandwich or with bread on the side.
The scrambled egg mixture can also be served over toasted bread slices as crostini.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!