Paximadia with Carob, Hazelnut & Cranberry
Carob is much like cocoa powder and if someone is allergic to cocoa then carob is your go-to ingredient.
Moist Olive Oil Chocolate Cake
When chocolate hits the Mediterranean, we’re gonna shake things up a bit. This cake uses green gold…you know, Greek extra-virgin olive oil to offer you moist, easy to prepare chocolate cake.
Vasilopita French Toast
Vasilopita is also known as St. Basil’s Day Cake/Pie, served on January 1st with a coin hidden inside.
Cinnamon Rolls with No Yeast
One of my favourite breakfast (or brunch) items has to be Cinnamon Rolls.
Melomakarona Cheesecake in a Glass
Here’s another inventive way to use up some of your Melomakarona cookies (buy or make more if you don’t have any left).
Newfoundland Snowballs
The base of these treats is milk, sugar, butter, oats, cocoa and coconut. That’s it!
Lemon Brulee
Lighter desserts like this are ideal after having a heavier meal, something likely to happen during the Christmas holidays.
Classic Creme Brulee
Creme Brulee has to be one of the easiest and most satisfying desserts.
Revani with Maple Whisky Cream Sauce
The inspiration comes from my many visits to Quebec, the world’s largest producer of maple syrup.
Spiced Fig Cake
On the weekends, I watch a show from Greece called “ΠΟΠ Μαγειρική”, a cooking show that highlights PDO/appellation products from Greece and Cyprus. The current host is Andreas Lagos, a Greek chef who has appeared on TV, has cookbooks, helps launch new restaurants and he’s a native of Samos (island). One of the featured products […]