Vegetarian Gemista (Vegetarian Stuffed Peppers)

INGREDIENTS: *3 medium-sized bell peppers *2 tomatoes, diced *2 cloves of garlic, minced *1 onion, diced *1 tsp dried parsley *1 tsp dried oregano *2 tsp dried basil *1 tsp salt *2 cups white rice *1 cup water METHOD: Preheat oven to 180 C (350 F). Carefully remove the tops of the peppers using a sharp knife. Remove the seeds ... Read More »

Rose Water Greek Rice Pudding (Risogalo)

A classic Greek-style rice pudding with a twist of fragrant rosewater Ingredients: 1L (4 cups) light milk, plus 1 tablespoon extra 1/2 cup (110g) arborio risotto rice 2 tablespoons caster sugar 1/2 teaspoon vanilla extract 1 teaspoon rosewater 1 teaspoon cornflour 1/2 cup low-joule strawberry jam, warmed *Shopping tip: Rosewater is available from gourmet food shops and delis. *Low FODMAP ... Read More »

Strawberry Lemon Cake

A delicious recipe by Ioanna Chalamouki of food blog Pasta Flora. Ingredients: Cake: 6 egg yolks 60g vegetable oil 60g milk 45g sugar Zest of one lemon 120g flour 1/2 tsp baking powder 6 egg whites 75g sugar (granulated) 2 tsp lemon juice 2 cups strawberries, cut in slices (reserve some for decoration on top) Whipped cream: 500ml double cream ... Read More »

Ricotta cheesecake with blood orange marmalade

A difficult to resist cheesecake with a concentrated milk flavour and a glaze that makes a difference Ingredients For the crust: 1 1/4 cups ground almond biscotti 1/4 cup granulated sugar 6 tablespoons unsalted butter melted, plus more for coating the baking pan For the filling: 1 package cream cheese, cut into pieces 225g whole-milk ricotta, drained in a fine ... Read More »

Gluten free Greek Meatballs

Greek meatballs (keftedes) are extremely versatile and absolutely delicious. They can be served as an appetiser on a sharing plate, with a side of rice for dinner or in a pita bread wrap for lunch on the run. They are perfect for kids lunch boxes and extremely popular at parties. Keftedes are traditionally made with breadcrumbs but Helen’s gluten-free version ... Read More »

Gluten Free Pastitsio with Lamb, Rosemary and Oregano

Pastitsio is a traditional Greek baked pasta dish, and Greece’s answer to lasagna. The key differences are lamb mince instead of beef and the use of tubular pasta as opposed to sheets. Helen’s hearty gluten-free version is made using gluten-free penne and is wonderfully comforting on a cold winter’s day. Serve with a Greek salad when entertaining friends to showcase ... Read More »

Lamb Moussaka Gluten Free

Try this hearty and wholesome classic Greek dish, with a gluten free twist by Helen Tzouganatos from her food blog Hungry & Fussy Ingredients: 2 large eggplants, thinly sliced 2 large sebago potatoes, peeled and thinly sliced Olive oil for frying Lamb bolognese 3 tbsp olive oil 1 onion, finely diced 2 cloves garlic, chopped 500g lamb mince 1 tsp ... Read More »

Stifado with mushrooms

Dora Kitinas-Gogos reveals her recipe for a vegetarian stifado Note: I’ve given you a vegetarian stifado as not to contradict what I have said about meat eating in the winter months. Ingredients: 300 grams of any type of meaty mushrooms 300 grams of button mushrooms 1 large onion ½ kilo small shallots, I hand pick these so I get the ... Read More »

Rizogalo – (Rice Pudding)

Dense and creamy Greek rice pudding, by Eftichia Gogos Ingredients: *1 cup of short grain rice *3 cups water *5 cups milk *¾ cup sugar *2 tablespoons cornflour dissolved in 4 tablespoons water Method: *1. Boil water and rice for 15 minutes on low heat stirring occasionally so it won’t stick. *2. Add milk and bring to the boil, then ... Read More »

Fasolakia Yiahni (String beans with tomatoes)

The word yiahni refers to pot cooked food with fresh tomatoes, and it could be likened to the word stew. Ingredients:  *1 kilo of baby string beans (frozen may be used) *5 – 6 ripe tomatoes skinned and diced, or diced tinned tomatoes *2 onions *½ bunch parsley *1 cup olive oil *½ teaspoon salt Method: *1. Slice onions finely, ... Read More »