all the recipes
A nice and tasty vegetarian and vegan version of a dish often prepared with ground beef and also mixed with rice. With this rice & herbs stuffed zucchini dish, the zucchini pulp replaces the meat and the fresh aromatic herbs give it those extra green flavours. You can also prepare this dish with bell peppers (very easy because they're already...
Bifteki is not a hamburger. Bifteki is not a steak. Bifteki it's something in between ! When I was young boy, we would always go to my uncle's diner in northern Greece, in Thessalonike, to have a wonderful bifteki ! Bifteki is a very simple beef recipe with no extra herbs or flavours. You can prepare it beforehand and keep it in the...
A POGO is a sausage covered in batter and then fried. Pogos (or cornsdogs) were invented by Germans in Texas in the 1920's. Pogos are as good as they are surprising, you can eat them as a treat during a cocktail-dinner, served alongside other easily held finger foods (my guests loved them). The regular version of pogos uses hotdogs, but I...
A maple fudge recipe to continue with my Belgian-Canadian inspired culinary experiments, following the mussels and fries poutine recipe a few days ago, it was time to switch to a sweet recipe… something very, very sweet ! I combined (and crushed) the spicy ginger, cinnamon, nutmeg, clove and anis biscuits from Belgium called speculoos with...
This is the easier & quicker way to make an almost traditional tzatziki recipe, relatively white like the common version, made with cucumber and yogurt. A simple recipe that (almost) everyone knows and, a modified version of the tzatziki recipe with avocado and green pepper based version with a few changes. The question was how to create...
Melopita means honey pie in Greek. Melopita recipe is a simple cake that people in Greece were making using only 3 main ingredients such a soft neutral cheese like myzhithra in Greece, ricotta in Italy or brousse in France, eggs, honey and a few little extras for flavourings such as cinnamon and citrus zest, what could be simpler ?...
I absolutely had to find out how to make that chocolate syrup that turned into a magic hard shell chocolate coating that we loved when we were kids growing up in North America, and of course covered our ice cream with it ! The "magic" was that this chocolate syrupy liquid (at room temperature) turned into a hard chocolate coating on...
A sorbet is always a nice way to end a heavy meal or even as a refreshing pause before a main dessert (if you'll be having that too). It is quite easy, especially if you have an ice cream maker to churn and aerate the mixture, instead of doing it by hand, but either way is fine and will give good results. The difficult yet beautiful way of...
Or rather when Belgium meets Quebec… This my friends was freaking amazing ! A readaption of the typically simple and delicious mountains of mussels in their shells (cooked in white wine, beer and sometimes cream) with a side-order of fries and mayonnaise like we eat in northern France and further north-east in Belgium (where it originates)....
The first time I tasted matcha (green tea) ice-cream, probably around 20 years ago, it was heavenly. It felt as if I was tasting the cream made from the cow's milk as well as the grasses it fed on in order to create this milk. This is the idea behind my hay and twig roasted leg of lamb. A lamb prepared in a traditionally Greek manner but...
Bread is not hard to do ! Especially with a covered casserole or & dutch oven ! The concern is that the crust is often less crispy than bread from a bakery… the solution is the dutch oven and some water vapor. My recipe is relatively simple and quick to make, you just have to be patient with the time needed for the dough to rise,...
Tarama fish roe dip is usually beige or pale pink in colour when home-made or bright pink when industrially-made. The eggs that are traditionally used are either codfish or mullet fish but obviously these are much harder (and expensive) to find and buy than lumpfish eggs, whether red or black, which readily available in 100 gram jars at any...
It’s time for my favorite Spanish stew, but with a Belgian touch. This is one of those comfort foods I absolutely adore and that I can eat for several days (because I make a lot) and it gets just gets better and better with time. A stew that is usually made in Spain in order to feed many family members all at once, combining veal (I used...
Spring is finally here and we've spent most of the winter eating apples and oranges. Here's an idea for a simple apple snack before the spring and summer seasons provide us with other fruits that we've missed. My mother used to make these for us as a healthier version of a dessert or snack. Just peel, core, slice and coat your apples...
One regular chicken egg is equal to five little quail eggs ! This year for Orthodox Easter, I wanted to dye eggs red again, but not just any eggs but little speckled quail eggs. Why ? Two reasons ! To use them as garnish on my mini-tsoureki breads and second reason, to eat less eggs than I usually do around this time of year. The envelope of red...