Your go-to chocolate cake for Valentine’s Cake, containing our favourite milk chocolate Lacta! Preparation: 10 min Cooking: 30 min Portions: 8 Ingredients For the base 140 gr butter 440 gr sugar 70 gr cocoa 250 gr boiling water 250 gr flour 1 1/2 tablespoons of baking soda 1 pinch salt 3 eggs 1 vanilla 260 […]
Recipes
Dolmades with Rice and Haggis
Dolmades with rice and haggis Preparation 25 min Cooking 25 mins For the Grape Leaves: 1 jar of vine leaves in brine 1/4 cup of extra virgin olive oil For the stuffing 300gr haggis 2 onions 6 spring onions 1/2 dill ¼ parsley Juice from 1 lemon Salt Pepper 1/2 cup Karolina / Medium Grain […]
Prawn saganaki with Epiros saganaki PDO kefalograviera recipe
200g (7 ounces) EPIROS Saganaki PDO Kefalograviera, wedged Olive oil spray 1 red onion, halved, thinly sliced 3 garlic cloves, thinly sliced 2 tablespoons no-added-salt tomato paste 125ml (1/2 cup) white wine 400g (14 ounces) can chopped tomatoes 400g (14 ounces) green prawns, peeled leaving tails intact, deveined 2 tablespoons chopped fresh continental parsley Crusty bread, […]
Chickpeas salad with roasted octopus recipe
This is a delicious chickpeas salad with roasted octopus recipe, from our partners at Palirria. Can be executed either with raw chickpeas, or with Greek Island Chickpeas 280g by Palirria. Method Prepare the octopus by putting the tentacles in a saucepan together with the olive oil to get a light color, quench with the wine […]
Epiros Feta wraps with honey and toasted sesame
This is a delicious and easy-to-make feta wraps recipe from our partners at Epiros Ingredients: 300 g EPIROS feta cheese 1 package of wraps 2 tablespoons honey 3 table spoons sesame Frying oil or extra virgin olive oil Cut EPIROS Feta cheese into thin rectangular pieces. Envelope into wraps. Deep fry in medium high oil […]
Chocolate Merenda Ice-cream
Merenda chocolate & hazelnut ice-cream….for the Greek-est summer in the UK!
How to make mageiritsa – Greek Easter soup – with our own raw Kokoretsi!
Now you can make at home your own mageiritsa, the favourite Greek soup eaten on Good Saturday midnight, made with the kokoretsi available on our online shop! Use our frozen raw Kokoretsi, some extra liver pieces, Roman lettuce and finish with avgolemono – egg and lemon juice mix- to make the perfect mageiritsa this Easter!
Lamb rump and vegetables roasted ‘kleftiko’ style – A recipe by Irini Tzortzoglou
This is a delicious kleftiko style lamb to which you can add some crunch but draping a sheet of filo pastry, buttered and folded onto itself over a scrunched up ball of baking parchment. Bake in the oven for 15 minutes at the same time as the vegetables and take out. Remove the baking parchment […]
Spiced pan fried duck breast with parsnip puree, smoked duck lardons and charred broccoli – A recipe by Irini Tzortzoglou
To make the smoked duck lardons, ask your butcher to give you some duck skin with the fat attached. Also ask for some duck bones to make the stock. Alternatively, buy two ducks, cut the legs off to cook another time, use the four breasts, use the carcass for the stock and the skin for […]
Melomakarona & melomakarona base cheesecake. A recipe by Irini Tzortzoglou
Spiced honeyed Christmas biscuits (melomakarona) and a melomakarona base, orange-flavoured cheesecake Melomakarona and kourabie are the two sweet treats that define Christmas in Greece more than any other. Here some of the melomakarona dough is used to make a base for a small cheesecake serving 4-6 persons. The rest of the dough still makes 12-15 […]