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Sound delicious! If you want to use garlic but not be that garlicky then just add one clove cut in half.

There many wonderful Greek dishes that dont take up much of your time to make. Makarionia Me Kima, Kokinisto, Spanakorizo, Soutzoukakia, Chicken Gyro to name a few. All of these recipes can be found in our cookbook Cooking Greek.

Hi. Dimi_pat, Are you referring to the soutzoukakia in sauce?

Yes, you can absolutely use it like jam. I loooooove putting it on my yogurt and on my ice cream. Sometime it just eat a spoonful out of the jar. I even put it in my tea.

Hi Paharo45, Strapatsada or aka kagiana, is a wonderful bright dish usually made in the summer with fresh sun ripen tomatoes that are cooked down. Scramble eggs are added to it and is served with a nice piece of crust bread and a big slab of feta. I have never seen it with fried egg, but the...

Hi nm1999, I love Greek yogurt, and I love using it in my cooking. I love a yogurt cake that’s drench in honey syrup, also greek yogurt ice cream with sour cherry spoon sweet on the top (to die for). As for savory cooking, there are plenty of pasta dishes you can use greek yogurt. Even...

Hi nm1999, I don’t see why you couldn’t. I would start off with 1-2 tablespoons of yogurt for 250gr or half a pound of feta.

Hi Nadellii, Ikaria produces a wonderful cheese from the goats that roam the mountains called Kathoura. Also their pine honey “peukomelo” is tooted to be one of the best honeys in Greece. One of their most famous dishes is called “Soufiko”. It is a medley of various vegetables.

Hi Mastichas09, Each family or I should say each region of Greece has some basic base of how to make a simple tomato sauce. Some like to use spices like clove or cinnamon or even allspice, others just use onion and no garlic. Some add capers. It would all depend on what was available in that...

Star anise and cardamom are good spice to use with orange.

The ingredient list looks solid. You could add parsley to add a nice aroma. Some also add bay leaf.

I love your ideas, and I think you have pretty much covered everything. A mixture of different nuts together is a good one, or actually no nuts at all. maybe the addition of clove in the syrup. In the recipe in our cookbook Cooking Greek we add cognac to our syrup.

Psarosoupa or kakavia is an amazing dish, if you are into soups.

Traditionally ladolemono does not have garlic in it, know that dosent mean you can add in a little bit (or a lot) of garlic if u would like. I think that pre making it and keeping it in the fridge is a great idea. If you make a batch it should keep well for up to a week.

At least 30minutes to an hour

I will agree wit k_tsoukalas. If you do find a recipe that you like but you are afraid of the cream being too thick then I suggest adding an extra 1/2 cup of milk or cream. It wouldn’t ruin the integrity of the cream. It should make it loose enough to see the difference, if not next time you...

Hi acamp7 I to love desserts, and I have narrowed a few down as “healthier”. Pasteli, which pairs excellent with coffee, Fanouropita, moustokouloura. -Pemi

Hi acamp7 There are many options for your winter cooking. Spanakorizo (spinach rice) is a beautiful dish, gigantes or fasolada anre also great hearty dishes for the winter. Fakies, Kotosoupa augolemono, arni frikase, xoriono me patates sto fourno to name a few.

Hi ssherie I don’t think you should use your regular recipe. If you were to omit the meat, you would definitely need to up your rice amount used. Also more water and salt would be need. A great recipe for dolmadakia gialatzi is in our book Cooking greek. -Pemi

Sounds Delish. Bravo!