Rice pudding! The next trend in China

Today, I am going to reveal my secret plan of how I will become extremely rich...
I will sell Greek rice pudding in China!!! Sounds stupid? What a minute! Chinese people love rice and rice pudding is more than delicious! So creamy, so yummy! Success for sure!

8 servings
5 cups milk
1 cup Short Grain Rice
1 cup sugar
ground cinnamon for serving
1tsp vanilla extract 
A lemon or orange peel


Wash the rice. 
Put the rice in a bowl and cover it with water for about 15 minutes. 
Drain it in a strainer and roughly rub the rice with your hands.
In a large pot heat the milk over medium heat. 
Before bubbles begins to rise from the milk, add the rice and reduce heat to low. 
Stir constantly with a large wooden spoon (to prevent stucks at the bottom of the saucepan) until thick and creamy about 40 minutes. 
Stir in sugar, orange/lemon peel and vanilla extract; cook 20 minutes more, stirring constantly. 
Remove from heat and pour rice pudding into small serving bowls. 
Serve with a sprinkle of ground cinnamon, at room temperature or chilled.


If you are too busy or just bored for a time consuming recipe like this, you can dissolve two tablespoons corn flower in half cup of milk and pour it in your saucepan right after you add the rice. 

Classic Greek family recipe

If you are a beginner cook, this real simple and scrumptious recipe will take all your friends to your kitchen table. The combination of meatballs with potatoes results in a complete dish, while the herbs give the dish an extra flavour and make it even better.

4 servings
Meatballs dough

500g medium ground beef
500g medium ground pork
1 egg
2 onion, finely grated
3 medium slices of day-old bread
1/2 cup red wine
3 tbsp olive oil
1 tsp dried oregano 
Black pepper

Roast Potatoes

6-7 medium potatoes
1 tbsp mustard
1 tsp oregano
Juice of 1 lemon
2 cups water
1/4 cup olive oil
1 clove garlic, roughly chopped


Soak the slices of bread in wine for a minute or two. Strain and grade them by hand.
In a large bowl mix all meatballs ingredients with your hands until combined very well.
Put the bowl in the fridge.
Preheat oven to 200 ° C or 390 Fahrenheit.
Peel the potatoes and cut them into 4 even-sized pieces.
In another bowl add all potatoes ingredients except for water and combine them well to marinate the potatoes. 
Pour the water to a deep roasting tin (one big enough to take the potatoes in a single layer) and add the potatoes.
Cover the roasting tin with baking paper and cook for about 30 minutes. Remove the tin from the oven. Make large finger shape meatballs and line meatballs over potatoes. Cook for thirty minutes more without the paper.

Serve it with Greek Salad and Feta!

Orange sauce is the new red sauce

Sauces can transform even the simplest dish! Some chefs claim that everyone can cook but only a few can prepare a sauce correctly! Don't mean to scare you, today we are preparing a delicious orange sauce! It is really easy-to-cook and will add a sophisticated taste to your meal, just pour the orange sauce over the chicken or duck breasts or even steaks!

Orange sauce

4 servings

the juice of two oranges

2 tablespoons butter

1 cup chicken broth

1/2 cup heavy cream

Salt and freshly ground pepper


  1. Mix the butter, the broth and the orange juice in a saucepan over medium heat. 
  2. Salt and pepper. 
  3. Bring to a boil and reduce heat. 
  4. Add the heavy cream stirring occasionally, for about 15 minutes, until a thick sauce has formed. 
  5. When the sauce is a consistency you like, remove from the heat and leave to cool.
  6. Serve the orange sauce at room temperature or warm.

My pumpkin pie!

Pumpkin pie!Not really a Greek recipe but one of my favourites! I really love this recipe, especially when I use fresh pumpkin, it tastes so much better! 

for a 9-inch pie pan
1 piece pre-made pie dough
4 cups milk
1 cup sugar
2 tablespoons butter2 cups pumpkin 
2 tablespoons Cornflour, or cornstarch
1 teaspoon orange zest
2 eggs
1/2 teaspoon ground cinnamon
Whipped cream or icing sugar for topping


Place the pie dough down into a (9-inch) pie pan and press down along both the bottom and all sides. Pie dough should excess about 1 inch (2 cm)round the edges of the pie pan. 
Put the pie shell back into the freezer to firm up while you are preparing the filling. 
For the filling, in case you use fresh pumpkin, cut it into pieces and boil them in plenty of water till they soften and fork tender. Drain them and place them in food processor. If you use canned pumpkin, start from next step!
Pour milk in a large pot and add cornstarch and combine until dissolved. Heat the milk over medium heat. 
Beat eggs in a large bowl with sugar. When milk is hot enough but has not started boiling, stir in pumpkin, butter and orange zest. Once it thickens, cover it with the lid and remove it from the heat. Let it cool for about 10 minutes.
Pour the filing into pie shell and cover with the edges that excess round the rim.
Bake in preheated 350° F for 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for a couple of hours. Top with whipped cream or icing sugar and cinnamon before serving.

Spinach risotto!

A traditional vegan Greek recipe, healthy, easy-to-cook and dealicius!

4 servings
2.2 lbs fresh spinach (1 kilo)
2/3 cup olive oil
1 med white onion, diced
4-5 spring onions chopped finally 
1-2 tbsp tomato paste or 1 tomato peeled and chopped
3/4 cup Arborio or Carnaroli rice
1/2 bunch dill finely chopped ( optional)
1/2 clove garlic or 1/2 teaspoon some garlic powder
juice of one lemon
3 cups warm water or warm stock
freshly ground pepper


Clean spinach. Remove hard stems from spinach leaves. Slice spinach leaves widely. In a pot, add 3-4 tablespoons olive oil over medium - high heat. Add the diced onion and the choped spring onions to the pot and cook until translucent, then add the tomato paste or tomato and cook for a minute longer.

Add the rice to the pan and stir until it becomes translucent (about 2-3 minutes). Pour the lemon juice. Once the juice is absorbed, add the spinach and the chopped dill to sauté for 2 minutes. Continuously stir the rice so it doesn't stick to the pot. 

Add the warm water or stock and the remaining olive oil and bring it to boil. Salt, pepper and add the garlic. Then lower the heat and wait until the stock is almost completely absorbed (about 30 minutes). Serve it with parmesan or goat cheese.

Secret of god Aphrodite

Greek Debt to Gastronomy today cooks a traditional Greek dessert, baked quinces! Quinces are also called golden apples due to their color. In ancient Greee quince was associated with the god of love, Aphrodite that is why quinces were considered natural Aphrodisiacs!

Baked Quinces
4 servings 
2 quinces
1 cup sugar 
2 cinnamon sticks
2-3 whole cloves 
1/2 cup brandy
1/2 cup water


Rinse quinces under water and rub hardly to remove any outer fuzz. Pat dry and use knife or peeler to remove the outer skin. With a knife cut each quince into quarters from stem end to bottom. Use the knife to carve out core and seeds. Pour the water and the brandy in a bowl. Dissolve the sugar in the bowl with the water. Place quince pieces, cloves and cinammon into a small deep baking dish and sprinkle them with the sugar mixture. 
Bake in a preheated 360-degree F (170 degrees C) oven for about an hour, turning the quinces once. The quinces should be fork tender and golden brown. The water and sugar should have cooked down to a syrup. Serve plain or with whipped cream! How about ice cream? 

Sesame and Honey Shrimps

A simple, healthy and delicious recipe!

4 servings
1 lb (500 g) medium sized raw shrimp (peeled and deveined with tail) 
3 tbsp honey
1 tbsp water
6 tbsp sesame seeds
4 tbsp vegetable oil
Dipping sauce
4 tbsp tomato sauce
1 tsp soy sauce


Rinse the shrimps under cold running water and drain them. Salt and pepper. In a large bowl, stir together the honey, and the water. Add the shrimps and toss to coat. In an another bowl add the sesame seed. 
For each shrimp, hold by tail, dip in honey mixture, then sesame seeds. Heat a wok or large pot with the vegetable oil for deep frying over high heat. Deep fry in batches of 4-5 shrimp until golden brown, about 2-3 minutes turning once. Serve with dipping sauce. For the dipping sauce, combine the soy sauce and the tomato sauce.


Strawberries season has started, isn't great? I can think hundreds of recipes with strawberries but today I am going to make a really easy and quick dessert with only four ingredients. This delicate treat is an excellent choice for vegetarians and whoever is desperate to lose a few pounds before hitting the beach but at the same time wants to keep his/her sweet tooth satisfied ! Strawberry mousse!

8 servings
500 gr. ripe strawberries (17 oz)
200 gr. dairy-free cream (7 ounces)
200 gr. sugar or froctuse (7 ounces)


Wash the strawberries and cut the leaves off. 

Pour water in a saucepan enough to cover- about enough to cover the bottom of the saucepan. Heat the water.
Add the sugar and allow it to melt, stirring occasionally
When it melts add the strawberries. 
Remove the foam that accumulates. 
Strawberries will be ready when syrup is thick but strawberries haven't melted completely. Let the syrup cool down.
Whisk the whipping cream just until it reaches stiff peaks. 
Pour the half of strawberry syrup in the whipped cream and combine well. 
In serving glasses pour the remaining strawberry syrup and then the whipped cream. 
Leave them in the refrigerator for some hours.
Garnish with a strawberry and serve cold.


Hi! I am back!!! It has been a long time since the last time we cooked together and I have no excuse but I will a yummy and healthy recipe. Salmon with salad!


4 salmon fillets
2 lemons
2 tablespoons olive oil
4 carrots
2 potatoes
Some fresh broccoli florets
2 spring onions
Some olives for garnish


Preheat oven to 180 ° C (350 degree Fahrenheit). Salt and pepper the salmon fillets. Take aluminum foil and cut it into four pieces, each large enough to wrap around one salmon fillet. Brush the pieces of aluminum foil with olive oil. Wash the lemons and cut them into thin slices. Place the lemon slices in the middle of a square piece of foil. Then place on the lemon slices the salmon filet and cover with lemon slices. Fold the edges of the aluminum foil over the salmon so that it is fully wrapped. 
Place them on a baking tray and bake them for about 30 minutes. Let's make the side dishes until the salmon fillets are baked. Peel the carrots and potatoes and cut them into small cubes. Boil them with the broccoli in salted water until tender. Drain them and let them dry out a bit. Finely chop the spring onions and place them in a bowl with the carrots and the potatoes. Salt-pepper and optionally pour 2 tablespoons apple cider vinegar. Add the oil and toss them. Serve them!


Strange as it may seem, peas are a traditional main dish in Greece. They are healthy, delicious and not to mention easy and quick. Serve with crusty bread and feta cheese! 

4 servings
1 (500g-or 1 lb) bag frozen garden peas
1/4 cup olive oil
1 onion, chopped
2 potatoes peeled and quartered (optionally)
2 carrots peeled and cut into rounds
A pinch of garlic powder
Salt and pepper to taste
3 tablespoons tomato paste
1 tablespoon sugar
1-2 cups hot water


Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook about 2-3 minutes till transparent. Add peas, potatoes, carrots, tomato paste, sugar and stir. Season with salt and pepper. Add hot water enough to cover the half peas. Cover and cook until the peas are tender and the water is absorbed (only the olive oil to remain)  -about 30 minutes.

Good luck!


2 servings
4 small pork chops
4 tbsp balsamic vinegar
¼ cup olive oil
4 tbsp honey
2 chili peppers
5 baby or 2 medium potatoes
2-3 cherry tomatoes
1 small cucumber
100 gr. dried sour cherries
1 orange (only the juice)
¼ tsp red hot paprika
Dried oregano
Garlic powder
50 g. pumpkin
1 onion
100 ml. red wine


Put the chops in a bowl with the chili peppers, the onion cut into rings and the herbs to marinate for some hours.
Wash and scrub the potatoes, leaving the skins on. Cut the pumpkin and the potatoes into small cubes. Boil the potatoes and the pumpkin cubes in salted water until soften. In a frying pan heat the olive oil over medium-high heat. Add the pumpkin and the potatoes. Add oregano. Remove from heat and keep them warm.
Add oil to cover the bottom of the frying pan and whet it heats put the chops in. Don't forget to cover with the lid to prevent chops from losing their fluids. Add the orange juice, the balsamic vinegar, the honey, the sour cherries and the wine. Pepper. When the chops are caramelized serve them. Strain the fluids of the pan in a small bowl and add some some cour cherries (optionally). 
Cut the cucumber and the cherry tomatoes.
Serve in a plate as it is seen in the picture above.


For some people it's time to resist another slice of Vasilopita or a pie but for others the large feast isn't over! This recipe that Greek Debt to Gastronomy suggests is for everybody! Easy-to-do, gourmet and really delicious!

4 servings
250 gr. fresh spinach
1 red apple
1/2 cup hazelnuts
For the vinaigrette dressing
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp mustard


On a baking pan roast the hazelnuts stirring occasionally for some minutes. You'll know they are done when they lightly browned. Be careful not to overcook them. Wash the spinach under running water well and transfer it to a colander. and apple very well. Let the spinach in colander to drain.The spinach should be torn with hands. Wash the apple and cut into thin slices. For the vinaigrette dressing simply mix all ingredients together until combined.
Optionally in a bowl, toss the hazelnuts with half of the dressing to soften them. Set aside for some minutes.
To assemble the salad, place the spinach, the spinach and the hazelnuts in a serving dish. Pour the dressing over the salad. Toss to coat evenly. Salt and serve! Bon Appetit!


Happy New Year! Wishing you all a wonderful 2013, full of happiness, creativity, health and joy!
Let's start this year journey to Greek gastronomy with a tradition - Vasilopita - that is associated with Saint Basil's day, January 1. Vasilopita is a cake which contains a hidden coin. On New Year's Day families cut the Vasilopita at the family meal. A piece of cake is sliced not only for every member of the family but also for each visitor present at the time. Some families also cut slices for the Jesus Christ, the Virgin Mary and the household. The coin receiver is supposed to have luck the coming year, sometimes a gift is also given.

250 gr. butter
2 1/2 cups icing sugar 
6 eggs 
1 cup of orange juice 
1/2 kgr. flour for all purposes 
1 glass of amaretto liqueur or another liqueur of your choice 
1 pinch of salt 
1 teaspoon baking powder 
1/2 cup nuts like walnuts, almonds, hazelnuts (chopped coarsely) 
1/2 cup chopped finely dried fruits 

For the chocolate icing
250 gr. dark chocolate
100 gr. butter 
2 tbsps. honey 

First put the dried fruit in the liqueur to soak.
Melt the butter over low heat for a while. 
Use the food processor to blend the melted butter with the sugar and the salt until they become fluffy. Separate the eggs. 
Add the yolks to the mixture one by one and continue beating the mixture till combined well. Stir in the orange juice. 
In another bowl, sift together the flour and baking powder. Add the flour and the baking powder to the creamy mixture. Combine them well and finally add the liqueur, the fruits and the nuts. Stir.
Whip the egg whites until they are stiff. Fold gradually the whipped eggs to the mixture and stir gently. 
Pour the mixture into a greased 30 cm. round cake pan. Wrap a coin in foil. Then place the coin in the Vasilopita. Press the coin down so as to be completely hidden. Smooth the surface using a spatula. Preheat oven to 180 degrees C. Bake the cake for about 50 minutes, or until done. Cool on a wire rack. 
While waiting till our cake cool, prepare the chocolate icing. In a bain marie melt the chocolate, the butter and the honey. Stir. Cover the cake while the glaze is still warm. You can also decorate the cake with sugar paste or other decorations - just use your imagination!

Good luck and Greek Debt to Gastronomy wishes you a year full of sweet moments!