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.