You can of course use any meat of your choice and replace with chicken instead of red meat, however we do recommend pieces with bone, as it adds more flavour to the dish.

We also garnished our Kritharaki with Kefalograviera but Feta on top tastes just as good!

Ingredients

-      1 x kilo veal Osso Bucco

-      5 x ripe tomatoes

-      1 x Spanish onion, chopped

-      1 x tablespoon tomato puree

-      500 x grams Kritharaki (orzo)

-      1 x cup white wine

-      salt & pepper to taste

-      Kefalograviera, to garnish

-      1.5 x litres water

Method

-      Heat olive oil in large saucepan.

-      Add onion and sauté for 1 minute.

-      Add meat and sauté for a couple of minutes on each side.

-      Add white wine, tomato paste, pureed tomatoes, salt and pepper. Stir well and cook for 3 minutes on high heat, stirring frequently with wooden spoon.

-      Cover saucepan, reduce to medium heat and allow to cook for 45 minutes.

-      Lift lid and add water.

-      Add Kritharaki and stir well.

-      Allow to cook for about 20 minutes, stirring constantly- as pasta sticks together very quickly.

-      Serve with grated cheese.

It can be made plain with olive oil, in a homemade tomato sauce, or you can add chicken, or vegetables.

Our recipe includes meat and vegetables, which is packed high in protein and vitamins and makes about 4 x soup bowls.

Ingredients

- 100 x grams chuck steak, chopped
- 1 x carrot, grated
- 1 x zucchini, grated
- 2 x tomatoes, grated
- 1/2 x onion, chopped
- 2 x cups Fides (Greek angel hair)
- 3 x cups water
- 2 x tablespoons olive oil
- pinch of salt

Method

- Add olive oil into a saucepan and allow to heat.
- Place chopped onion and meat into saucepan and sauté for 1 minute.
- Add carrot, zucchini, tomatoes, water and salt and stir.
- Cover with lid and allow to cook for 30 minutes.
- Uncover and add Fides, cook for another 15 minutes and stir occasionally (add a bit more water if it becomes too thick).

If you are not a fan of pumpkin, you can use sweet potato instead.

Ingredients

- 6 x potatoes, chopped (and peeled)
- 1 x cup, chopped pumpkin (skin off)
- 1/3 x cup Feta, chopped
- 2 x tablespoons milk
- 1 x tablespoon butter
- salt & pepper to taste
- olive oil, for drizzling

Method

- Place chopped potatoes and pumpkin into saucepan with boiling water and cook for about 20 minutes or until tender but not too soft.
- Drain potatoes and pumpkin.
- Place back into saucepan and add milk and butter. Using a potato masher, mash potatoes and pumpkin together.
- Add feta, salt and pepper and beat with a wooden spoon until it has a creamy consistency.
- Drizzle lightly with olive oil and serve.

You can use an entire chicken cut into pieces- otherwise chicken legs, breast or thighs also taste great.

This recipe can be served with rice, pasta, fried potatoes, mash potato or on it’s own- with slices of bread dipped into the yummy sauce!

Ingredients

- 1.5 x kilos chicken
- 5 x ripe tomatoes, blended into sauce
- 1 x Spanish onion, chopped
- 1 x tablespoon tomato puree
- 1/2 x cup white wine
- 3/4 x cup olive oil
- salt & pepper to taste
- 3 x cups water
Method

- Heat olive oil in a large saucepan. Add onion and sauté for one minute.
- Add chicken and sauté for a couple of minutes on each side.
- Add white wine, tomato paste, pureed tomatoes, salt and paper. Stir well and cook for 3 minutes on high heat, stirring frequently with wooden spoon.
- Place water in saucepan and bring to a boil.
- Cover saucepan and reduce heat to medium. Allow to cook for 45 minutes, or until chicken is cooked through and sauce slightly thickens.

We created a Pear with Dark Chocolate & Sea Salt tart, plus a Peach with Homemade Jam & Walnut version.

We used our homemade strawberry jam for the Peach tart (Homemade Strawberry Jam Recipe) however you can use any jam of your choice, plus any fruit and toppings you desire, when it comes to making your own fruit tarts.

Pear Tart Ingredients

- 1 x puff pastry sheet
- 3 x pears
- 1/2 x cup brown sugar
- 1/2 x cup white sugar
- 1 x teaspoon cinnamon
- grated dark chocolate, for sprinkling
- sea salt, for sprinkling
- Greek yoghurt, for serving (optional)

Method

- Line a baking tray with baking paper and place sheet of puff pastry on top.
- Using a sharp knife, trace a square over the puff pastry leaving a 3cm border. This will puff up and become the edge of tart, however make sure you don’t cut all the way through.
- Using a fork, poke small holes into the centre of the square.
- Cut pears in half, take core out and then slice.
- In a small bowl combine brown sugar, white sugar and cinnamon.
- Sprinkle half the sugar mixture onto the traced square part of the puff pastry.
- Lay slices of pears closely together, with wide ends facing towards the outside.
- Sprinkle remaining sugar mixture over pears and place in 180 degrees (preheated oven).
- Bake for 35 minutes, or till golden brown.
- Allow to slightly cool and then sprinkle with grated dark chocolate and sea salt.
- Serve warm with a dollop of Greek yoghurt.

Peach Tart Ingredients

- 1 x puff pastry sheet
- 4 x peaches
- 1/4 x cup brown sugar
- 1/4 x cup white sugar
- 3 x tablespoons jam (of your choice)
- crumbled walnuts, for sprinkling

Method

- Line a baking tray with baking paper and place sheet of puff pastry on top.
- Using a sharp knife, trace a square over the puff pastry leaving a 3cm border. This will puff up and become the edge of tart, however make sure you don’t cut all the way through.
- Using a fork, poke small holes into the centre of the square.
- Cut peaches in half, take pit out and then slice.
- In a small bowl combine brown sugar and white sugar
- Spread jam over the traced square part of the puff pastry.
- Lay slices of peaches closely together, covering the traced square.
- Sprinkle sugar mixture over peaches and place in 180 degrees (preheated oven).
- Bake for 35 minutes, or till golden brown.
- Allow to cool and sprinkle with walnuts.

We added carrot, parsley, onion, tomato and Feta to ours, however you can also include any other grated vegetable or cheese of your choice.

Our recipe makes about 20 pieces.

Ingredients

- 6 x medium potatoes
- 1 x tomato, grated
- 1 x carrot, grated
- 1/2 x onion, very finely chopped
- 1/3 x cup parsley, finely chopped
- 1/2 x cup Feta, chopped
- 2 x eggs, whisked
- 1 x cup bread crumbs, for coating
- 1 x cup plain flour, for coating
- salt & pepper to taste
- olive oil, for frying

Method

- Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
- Strain potatoes and allow to cool.
- Place cooked potatoes into large bowl and begin mashing with potato masher or fork.
- Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon, till well combined.
- Begin rolling mixture into small, round balls.
- Place whisked egg, flour and breadcrumbs into 3 separate bowls.
- Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs.
- Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
- When ready, add olive oil to fry pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown.
- Place on kitchen paper to absorb excess oil and repeat until all croquettes are cooked.

Featuring mouthwatering layers of pasta, spinach, feta and bechamel sauce- it’s guaranteed to please all the family.

Ingredients

- 1 kg x spinach, finely chopped
- 2 x cups shallots, chopped
- 400 x grams lasagne sheets
- 400 x grams Feta cheese, crumbled
- 2 x tablespoons olive oil, extra for greasing
- salt & pepper to taste
- Parmesan cheese, for sprinkling

For the Bechamel Sauce

- 500 x ml milk
- 3 x tablespoons plain flour
- 2 x tablespoons unsalted butter
- 2 x eggs whisked
- salt & pepper to taste

Method

- Lightly grease baking dish with olive oil.
- Begin making sauce by melting the butter and stirring in the flour. Slowly add in milk, stirring vigorously to avoid lumps. Bring to a boil and allow to cook for a minute. Remove from heat.
- Add in whisked eggs, salt and pepper and stir continuously until well combined. Set aside.
- In a large bowl combine chopped spinach, shallots, olive oil and Feta cheese. Mix well with wooden spoon.
- Place some sheets of lasagne on bottom of baking dish and cover with some spinach mixture.
- Place another layer of lasagne sheets and add more of the spinach mixture. Continue layering the ingredients in this order until all ingredients are finished.
- Pour béchamel sauce evenly over the lasagne and sprinkle with Parmesan cheese.
- Cover with baking paper and aluminium foil and bake in a 200 degrees celsius (preheated) oven for 20 minutes. Uncover and bake for another 15 minutes or until golden brown.

There is no added sugar in this recipe and you can eat them drizzled with honey, sugar, jam, cheese or any topping of your choice!

Ingredients

- 2x cups plain flour

- 1/2 x lemon, juiced

- 2 x cups water

- 1 x egg

- 1 x teaspoon salt

- olive oil, for frying

Method

- Pour flour, lemon juice, egg, water and salt into a large bowl and whisk together till all ingredients are well combined and you have a smooth batter.

- Cover with cling wrap and allow to set for 15 minutes or until bubbles form.

- Heat a non-stick skillet over medium heat and pour in enough olive oil to cover bottom of pan.

- Using a tablespoon, spoon 1-2 tablespoons of the batter into hot oil. Allow space between each and fry in batches of about 5 at a time.

- Allow them to cook until a nice light golden brown and make sure to flip on both sides.

- Place on paper towel to absorb oil and repeat till batter is complete.

- Serve warm with topping of your choice.

This delightful family meal is easy to prepare and the addition of grated tomato on top ensures the meatballs remain soft on the inside!

We included potatoes, zucchinis and sweet potato but you can add any vegetables of your choice.

Ingredients

For meatballs

- 500 x grams mince, of your choice
- 1 x egg
- 1 x teaspoon dried oregano
- 2 x tomatoes, grated
- 1 x onion, grated
- 5 x slices white bread (crusts off & a few days old)
- salt & pepper, to taste
- 1/3 x cup olive oil

For vegetables

- 10 x potatoes
- 1 x large sweet potato
- 3 x zucchinis
- 2 x tomatoes
- 3/4 x cup olive oil
- 1/2 x cup water
- salt & pepper to taste
- 1 x tablespoon dried oregano

Method

- Soak bread in water and squeeze out excess moisture.
- Add mince, soaked bread, egg, grated tomatoes, grated onion, olive oil, oregano, salt and pepper into a large bowl and knead together until all ingredients are well combined. Set aside.
- Chop potatoes, sweet potato and zucchinis into rustic size pieces and spread evenly on the bottom of a large baking dish.
- Season with salt, pepper and oregano. Also add 3/4 x cup olive oil and 1/2 x cup water.
- Begin making 12 x meat patties and place on top of the vegetables.
- Grate tomatoes on top of the meat patties and cover tightly with lid or baking paper and aluminium foil.
- Place in 200 degrees (preheated oven) and allow to bake for one hour. Take out of oven and turn meatballs around. Cook for another 30 minutes or until meat and vegetables are golden brown and cooked through.

Here is our family recipe that is quick, easy and definitely a crowd pleaser!

This dessert can be eaten warm or cold and make sure to place in the fridge, if kept for the next day.

Ingredients

- 7 x eggs, whisked
- 3 x cups caster sugar
- 2 x litres milk
- 2 x cups fine semolina
- 1 x tablespoon vanilla sugar
- 125 x grams unsalted butter (extra for greasing)
- 1 x tablespoon lemon juice
- ground cinnamon, for sprinkling
- cinnamon sugar, for sprinkling

Method

- Preheat oven to 180 degrees celsius and lightly grease baking dish.
- In a large saucepan heat milk with butter until it boils, stir frequently.
- Add sugar, beaten eggs, semolina, lemon juice and vanilla sugar and whisk continuously until the mixture thickens, this takes about 10 minutes.
- Pour mixture into greased baking dish and sprinkle with ground cinnamon. Bake for one hour or until golden brown and cooked through.
- Take out of oven and allow to slightly cool. Sprinkle with cinnamon sugar, cut and serve.