Looking for a mouthwatering appetizer or a tasty snack that’s both simple to make and sure to impress? Look no further! Our partners at Epiros have shared this irresistible Crispy Feta Wraps recipe. Combining the creamy richness of EPIROS feta cheese, the sweetness of honey, and the crunch of sesame seeds, this dish offers a […]
Merenda chocolate & hazelnut ice-cream….for the Greek-est summer in the UK!
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!
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 […]
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 […]
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 […]
Pheasant breast with celeriac puree, shredded Brussels sprouts with bacon and a roast shallot, garlic and ginger jus. Ingredients (serves 4): 4 pheasant breasts2 tbsp extra virgin olive oil For the celeriac puree: 1 small celeriac, approx. 350g 250ml milk 200ml double cream For the shredded Brussels sprouts: 500 brussels sprouts, peeled and shredded 160g […]
A similar dish is made in our village in Crete every year on the 4th December and a plateful of it is taken to our church named after St. Savvas who is celebrated on the 5th, to be blessed. The village households then exchange dishes with each other. In the original recipe the cod is […]
Smoked chicken pastitsio is an interesting and mouthwatering twist to the classic recipe, a signature dish by Irini Tzortzoglou, winner of Master Chef Britain 2019. Irini has exclusively used all the Greek ingredients from Agora’s online shop, all the authentic Greek flavours to make this delicious recipe at home and pair it with a glass […]
Preparation Time: 40 min Ingredients 500g watermelonl 1 pinch fleur de sel 5-6 tablespoons extra virgin olive oil 4 tablespoons balsamic vinegar 100g rocket 200g feta cheese 1 tablespoon black sesame seeds juice of ½ lime Method Cut the edges of the watermelon. With a knife, cut the peels all around and then, cut it […]