Pistachio Ice Cream
I love pistachios and when I see a true/real pistachio ice cream at a shop, I’ll likely order a scoop. My version has no artificial colouring, you can taste real pistachios and the way I do it is using a pistachio cream.
Chocolate Mint Ice Cream
This chocolate mint ice cream is made with the no-churn method, making it both tasty and easy.
No-Churn Olive Oil Ice Cream
With summer here, one of the ways I like to cool off (and treat myself) is with a scoop of ice cream. One flavour I want to bring to your attention is olive oil ice cream. Sounds strange but it’s delicious!
Strawberry Mousse
Strawberries are in season and while I am happy to eat them raw, they make for great desserts as well, like this Strawberry Mousse. You’ll also need some sugar, vanilla, and some whipped cream. A garnish of a half strawberry and you have a pretty (and tasty) little dessert.
Strawberry Granita
Chances are, strawberries are in season where you live or they are about to be.
So, let’s celebrate strawberries!
Citrus Olive Oil Cake
Greeks like using olive oil in a lot of our cooking, including desserts. A fruity olive oil works well with this cake and the result is always moist.
Paximadia with Carob, Hazelnut & Cranberry
Carob is much like cocoa powder and if someone is allergic to cocoa then carob is your go-to ingredient.
Chocolate Mosaico with Halva & Hazelnuts
During periods of lockdown, I have watched a little more television and with technology these days, I can also watch TV programming from Greece, which includes a lot of food and travel shows. One such show is called “Syntages Psyhis”, roughly translated as “recipes with soul”, hosted by cookbook author, cooking show host Eleni Psihouli. […]
Lemon Coconut Ice Cream
Sometimes the tastiest things to come out of my kitchen are the simpler recipes.Even though we’re making ice cream today and if you have an ice cream maker, the task is that much easier. Ice cream usually begins with a custard base, which means using heavy cream and eggs. We have none of that here. […]
