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!