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 »

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 »

Glyko Kythoni: Preserved Quince Spoon Sweet

Ingredients: 2 kilograms of quinces 4 cups of sugar Method: *1. Run quinces under running water and towel dry to remove fuzz (similar to peach fuzz). Prepare a large bowl of water. *2. To prepare quinces: Because the quince pulp turns dark once cut open, work with small slices, one at a time. Cut a thin slice of quince from ... Read More »

Kythonopasto – Quince Jellies

Ingredients: 15-16 quinces good quality honey 1/4 teaspoon of ground nutmeg 1/2 cup of blanched almond halves For storing: baking parchment paper airtight plastic container(s) 3-4 bay leaves Method: Note: The amount of honey used will be equal to the weight of the puréed quince pulp. The better the quality of the honey, the better the result. It’s important to stir ... Read More »

Baked Quince with metaxa, cinnamon and clove

Ingredients: 12-14 large quinces, peeled, cored and quartered 3 cups of sugar 1 Greek coffee cup of Metaxa brandy 1 teaspoon ground cinnamon 1/4 teaspoon ground clove Method: *1. Pre-heated 190.6C (375F) *2.Using a vegetable peeler, remove the skins of your quinces, cut into quarters and remove the core and place in a large bowl of acidulated water. *3. Bakes ... Read More »