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Cream of Cauliflower Soup

Creamy cauliflower soup – it’s easy, it’s delicious. The great thing about most soups are that one has to dump all the ingredients in a pot, add stock and simmer until tender.

Sea Bass Carpaccio

Today the fish is sea bass, tomorrow it may be sea bream or corvina the next. The ingredients are few: fish, salt, lemon, ground pepper, diced mild chili, Greek extra-virgin olive oil, chives.

Risotto Like Gemista

Today’s recipe is a risotto that will take just like Gemista. Yes! I served this as one of my courses at a recent Greek Supper Club and it was a hit. The risotto get’s the “gemista” flavour from roasting and pureeing tomatoes and peppers. Clever!

Sous Vide Lobster Tails

sous vide lobster tails – place the lobster tails in bags along with butter, lemon, herbs – vacuum seal and cook in the water bath (sous vide). Cooked perfectly every time and the poaching liquid becomes the sauce.

German Potato Salad

I present this recipe as a means of using up those leftover Easter eggs that have been cracked during Orthodox Easter festivities. However, after trying this German potato salad, you may find yourself making this version all year-round!

Lemon Shrimp Linguine

This pasta dish has been in my back pocket of recipes for over a decade. I can cook it on a weeknight, weekend, serve to house guests or catered events. It’s easy, quick, delicious!

Poached Fish with Oil & Lemon Sauce

Poaching fish is another method to cook and enjoy fish. A rich sauce made of reduced poaching liquid, lemon, extra virgin olive, salt and pepper and some herbs.

Romaine Salad with Scallions & Dill

Traditionally this salad would be served Spring time and especially for Easter. It’s a salad of finely chopped romaine lettuce, thinly sliced scallions and chopped fresh dill.