18 of November is arrived and it is cold. One really popular Greek dish in the winter time to keep you warm is noodles with chicken legs and tomato sauce!

4 servings
1/2 kg. wide noodles (or Greek xylopites)
4 chicken legs
1/2 cup sun-dried red wine
1 dried bay leaf
3-4 tablespoons olive oil
1 chopped onion
2 carrots
2 green peppers
1 sprig of fresh oregano
5 ripe tomatoes
Freshly ground pepper
Cinnamon powder
Dried oregano


In a skillet, heat the olive oil over medium heat. When the oil is hot, add the chicken legs and cook them for 10 minutes. Then add the chopped onion and let it go translucent. Peel the carrots and chop finely. Add the carrots to the skillet. Stir occasionally with a wooden spoon to keep the vegetables from sticking to the bottom of the skillet. Pour the sun-dried wine and wait until it evaporates.
Place the tomatoes in boiling water for 30 seconds. Τhen remove them from the hot water and rinse them with cold water. This process will help you to peel the tomatoes easily. After peeling the tomatoes, chop the tomatoes. Chop the peppers too and add them to the mixture. Add the bay leaf. Salt and pepper. Season with oregano and cinnamon (Note that too much oregano and cinnamon make foods taste bitter.) Pour 2 cups warm water in the skillet, cover with the lid and let it boil for an hour over medium heat. 
Boil noodles in salted water. When they are ready, drain them and (optionally) sprinkle them with  olive oil.
Place the noodles and the chicken drumsticks on a serving plate. Add some sauce and garnish with a fresh sprig of oregano.

  • If the water has evaporated before the chicken is boiled, just add some hot water.
  • If you do not have sun-dried red wine you can use another type of red wine but I definitely recommend the sun-dried wine!


Α delicious salad with shrimps and lemon dip!

4 servings
30 grams. romaine lettuce
200 grams. cleaned, peeled and diveined large shrimps
1/2 avocado
4 cherry tomatoes
3 tbsps condensed corn
2 small oranges
2 lemons
2 tbsps mustard
8 tbsps olive oil
2 tbsps honey
100 gr. yogurt
A pinch of garlic powder
A pinch of oregano
A pinch of salt
A pinch of pepper


Boil shrimps for 5 minutes and then strain them. Put them in a large bowl with 1 tbsp honey, the juice and the  zest of a lemon, the garlic and the oregano.Pepper and salt. Let them marinade for 30 minutes. In the meantime wash and chop the lettuce. Cut the avocado into small pieces and halve the cherry tomatoes. Peel the oranges (don't forget to peel the white parts off the oranges). Stir-fry the shrimps in preheated olive oil for 2-3 minutes. To cook the lemon dip, mix the yogurt with the juice and zest of the other lemon, 1 tablespoon olive oil, the mustard and 1 tablespoon honey. Salt and mix until well combined. Serve as follows: In a serving dish place the lettuce in the center, lay the shrimps on the lettuce, surround with the chopped vegetables and place the  tossed the other vegetables. Optionally drizzle with lemon dip! 


Hello! Happy November! There are many recipes that I want to post today so I will start immediately with one of my favourites recipe! Pappardelle with chicken breast, mushrooms and pumpkin! The sweet flavour of pumkin and the chicken combine perfectly at this recipe! 

2 servings
120 gr. pappardelle or other broad pasta
5  basil leaves 
3 cherry tomatoes
60 grams. pumpkin flesh
150 grams. chicken breast
100 ml. light cream
4 tbsps. butter
1 green pepper
1 tsp salt
A pinch of grated nutmeg
A pinch of pepper
70 gr. sliced ​​mushrooms
1 spring onion
Garlic powder


Add pasta in salted boiling water. Pasta is correctly cooked when it is  al dente. Before you drain the pasta in a collander, keep 1/4 cup water that you use it later. Drain the pasta and leave aside. Next slice the chicken breast and chop the pumpkin into small cubes. In a pan add the butter over high heat. When heated, add the chicken and the pumpkin. After ten minutes, add the mushrooms and cook for another 5 minutes. Pour the water that you have kept when you cooked the pasta and the light cream in the pan. Salt and pepper. Add the garlic and the nutmeg. When the sauce starts to boil, add the chopped onion and the chopped pepper. Let them cook for 10 minutes. In the meantime halve the cherry tomatoes and add them to the pasta. Serve the pasta. Garnish with the basil leaves and add the chicken and pumkin sauce!