Flavours and Flair

Monthly Archive: September 2015



September 2015




Written by , Posted in Sweet

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Loukoumades are Greek bite size honey donuts that are dusted with cinnamon and can also be sprinkled with crumbled walnuts- as we’ve done here.

In all honesty, they are nothing less than mouthwatering!

Here is our family recipe that will definitely be loved by anyone with a sweet tooth!


- 400 x grams plain flour
- 2 x tablespoons yeast
- 2 x cups warm water
- 2 x teaspoon brown sugar
- pinch of salt
- 1 x egg, whisked
- 1/2 x cup milk
- vegetable oil for frying
- honey for drizzling
- ground cinnamon for dusting
- crushed walnuts for sprinkling (optional)


- In a large bowl, mix yeast with 1/4 cup of warm water and 3 tablespoons of flour, salt and sugar. Set aside for 5 minutes.
- Add milk, egg, remaining flour and warm water to bowl and with a wooden spoon combine all ingredients well, until combined.
- Allow mixture to sit for about 1 hour, or until batter expands to almost double the size.
- Fill deep frying pan a bit less than half way with oil. Heat oil over high heat and test by dropping 1/4 x teaspoon of dough into oil. Once it turns brown, oil is hot enough.
- Turn heat down to medium and working in batches, use a teaspoon to drop spoonfuls of batter into oil.
- Allow dough to expand into a fluffy round donut. They should become light, crispy and a nice golden colour. Turn loukoumades with slotted spoon occasionally so they don’t stick.
- Place spoon in a warm cup of water in between batches and dry spoon off before placing in next set of batter.
- Remove loukoumades with slotted spoon when ready and place on paper towel to absorb excess oil.
- Once all batter has been cooked, transfer all donuts on to serving plate. Generously coat with honey, sprinkle with cinnamon and crushed walnuts.
- Serve warm.



September 2015




Written by , Posted in General, Savoury

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Okra (bamies in Greek) are full of nutrients and vitamins, including protein, zinc, potassium, magnesium, folate and calcium.

Here is our fresh and flavoursome sautéed okra with fresh tomatoes and onion, which you can whip up in less than 30 minutes!


- 500 x grams okra
- 1 x white onion, chopped
- 3 x ripe tomatoes, grated
- 1/2 x cup white vinegar
- 1/2 x cup olive oil
- salt and pepper to taste


- Wash the okra and trim pointy ends off.
- Place okra in bowl and cover with cold water. Add vinegar and allow to soak for 2 minutes.
- Drain, pat dry and set okra aside.
- Add olive oil in pan and allow to heat.
- Add chopped onion and sauté for 2 minutes. Take sautéed onion out of pan and place on a dish.
- Add okra into pan and sauté for 5 minutes.
- Add onions back in with grated tomato.
- Season with salt and pepper, stir and allow to cook for 20 minutes on low to medium heat (stirring a few times). Place in serving dish and serve.




September 2015




Written by , Posted in Sides

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Tiganospomo is a homemade fried Greek pita bread, which can be eaten as a savoury snack, as we have made here- with crumbled Feta and oregano- or you can drizzle honey and cinnamon on top for a sweeter version.

Really, you can add anything you like on to your Tiganopsomo and they can also be folded and turned into wraps!

This recipe makes 10 pieces.


- 500 x grams plain flour
- 1 x teaspoon salt
- 7 x grams yeast
- 2 x cups lukewarm water
- olive oil for frying


- Place flour in a large bowl.
- Using your hands, place a hole in the middle of flour and add salt, yeast and water.
- Knead the dough with your hands, until it becomes smooth and doesn’t stick.
- Cover with cling wrap and allow to rest for about 35 minutes.
- Divide dough into 10 even pieces.
- Using a small rolling pin, roll each piece into a circle (pita size).
- Heat frying pan and add olive oil to cover base.
- Add one pita into pan and fry on medium heat till golden brown. Using two forks or tongs, turn over and fry other side.
- Place on kitchen paper to absorb excess oil.
- Repeat process for all pita pieces.
- Add topping of your choice to tiganopsomo.



September 2015




Written by , Posted in Sweet

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One of our all time favourite Greek desserts over here, is Karidopita- a moist walnut cake drenched in a lemon syrup!

We have also created a crunchy walnut brittle to decorate the top of this cake, which is optional- but it definitely looks great and tastes amazing!


For cake

- 300 x grams plain flour
- 250 x grams raw caster sugar
- 2 x eggs, room temperature
- 150 x grams unsalted butter, chopped
- 1 x teaspoon baking powder
- 1 x tablespoon vanilla sugar
- 1 x tablespoon salt
- 2 x tablespoons ground cinnamon
- 300 x ml full cream milk
- 250 x grams walnuts, crushed

For syrup

- 250 x grams sugar
- 1.5 x cups water
- 200 x grams honey
- 1 x cinnamon stick
- 1 x lemon, juiced

For walnut brittle

- 100 x grams walnuts, chopped
- 2 x teaspoons ground cinnamon
-  2 x tablespoons honey


- Grease a 20cm round cake baking tin and line with baking paper.
- Preheat oven to 170 degrees celsius.
- Place flour, raw caster sugar, baking powder, vanilla sugar, salt and cinnamon in a large bowl and mix with hand mixer for 1 minute.
- Add butter and mix for another 3 minutes, or till there are no lumps.
- Add milk and eggs and mix for 2 more minutes. Add walnuts and mix through.
- Pour cake mixture into tin and bake for 40 minutes, or till cake is cooked through.
- In the meantime, prepare your syrup. Pour sugar, water, honey, cinnamon stick and lemon juice into saucepan and bring to a boil- for about 10 minutes.
- Allow cake to cool for 10 minutes then transfer to serving plate.
- Score holes through cake and pour syrup over entire cake. Allow syrup to soak through.
- Meanwhile, combine all brittle ingredients into a bowl and mix.
- Spread onto a baking tray, lined with baking paper and bake at 170 degrees celsius for 12 minutes.
- Allow to cool and then break into small pieces and place on top of Karidopita.




September 2015




Written by , Posted in Savoury

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Makaronopita is a traditional Greek Macaroni and Cheese pie, which is very well known and made in Central Greece (Sterea Ellada)- where my Mum is from.

This is Yiayia’s (my Mum’s) delicious recipe, which is by far the most requested dish by all the grandchildren in our family and has been passed down for so many generations!

I remember my cousins and I asking our Yiayia (Mum’s Mum) to make this amazing pie for us all the time- brings back so many beautiful childhood memories and it’s definitely best eaten when it comes straight out of the oven!


For pastry

- 200 x grams all purpose flour (plus extra to roll out)

- 1/2 x tablespoon of vinegar

- 1 x tablespoons olive oil

- 80 ml x warm water

- 1/2 x teaspoon of salt

For filling

-300 x grams macaroni

- 8 x eggs, whisked

- 200 x grams ricotta, crumbled

- 400 x grams feta, crumbled

- 700 x ml full cream milk

- 1 x cup of olive oil (extra for drizzling)

- salt & pepper to taste



For pastry (Part 1):

- In a large bowl mix the flour with the salt, vinegar and olive oil and place warm water in the middle of the mixture.

- Knead the dough well and then divide into 3 equal parts.

- Leave for 1/2 hour covered in cling wrap to rest.

- In the meantime you can prepare the filling.

Preparing the filling:

-Boil pasta as per directions on packet.

- Drain pasta when ready and place in a large bowl with all ingredients.

- Mix the filling thoroughly and set aside.

For pastry (Part 2):

- Lightly sprinkle flour on the surface you will be using to roll out the dough (so the pastry won’t stick).

- Flatten the balls out one by one and begin rolling them out slowly using a large rolling pin- they should end up being about 60cm in diameter.

- Make sure you continue lightly sprinkling flour between each fillo you roll out- so they do not stick together.

Placing it all together:

- Lightly drizzle olive oil in your baking dish (Mum always uses a round one but square will also do) and place one of the fillo pastries in dish.

- Spread half of your macaroni and cheese filling you have prepared evenly over the surface.

- Add another layer of fillo pastry and spread other half of the remaining mixture.

- Add the final layer of pastry and drizzle lightly with olive oil.

- Fold the edges in and place in preheated oven. Bake for about 45 minutes at 200 degrees or till light golden brown.

- Allow to cool for a few minutes- then cut into diamond shapes and serve.