Leek pie or how to make the easiest pie ever!

Hard to admit but, this is the only pie I know how to make… I know it is embarrassing to have a recipe blog and only know to make ONE pie… Well pies are my nemesis. It’s not exactly the pie I am afraid/ hate. It’s the dough, I cannot make dough for pies and tarts. I have extensively tried but with no luck. I will insist though and as soon as I have a success story you will know, IMMEDIATELY, I will shout it from my balcony!! So this recipe is made with puff pastry from the super market! It is a great side dish or can be a main dish for light eating (light in a manner of speaking as it has tons of feta cheese).

You will need:

– 10 leeks (mostly the white part and some of the green)

– 1 red onion

– 5 scallions

– A medium sized bunch of dill

– 300gr – 400 gr of feta cheese (spicy feta is the best)

– 2 medium eggs

– Olive oil

– Salt and pepper

Start by gathering all the ingredients on your work surface and chop everything.












Separate the yolk from the white from one egg and add the white to the other one and beat it a little bit. In a big pan heat the olive oil and add the chopped leeks, onion, scallions and dill. Cook for about 15 -20minutes, until everything becomes soft. Remove from heat and wait until it cools down a little bit (5 minutes). Add the feta cheese and the egg with the extra white. Mix well and set it aside.















In the meantime grease a pyrex dish or a baking pan, (I personally prefer the pyrex dish, but a baking pan will do just fine), and spread a layer of the puff pastry, make sure to create a little wall all around so it can sustain the stuffing. Now add the cooked vegetables with the feta and on top add another layer of the puff pastry to close the pie.
















With a knife cut the uncooked pie into pieces by inserting the knife and drawing lines, not too deep but not too shallow either. Take the extra yolk you have left and spread it on top of the pie as evenly as possible. This will give a shine to the pie plus it’s delicious! Put in a preheated oven, 180° Celsius, and cook for an hour!


Tip: It tastes better the next day, and if it is the summer try it straight from the fridge!!

Pomegranate liqueur or how to impress people with the easiest liqueur recipe!

I must confess.. I am one of those women who looooves sweet drinks. So, one fine Sunday I decided to try this liqueur recipe I came across. I chose this recipe for two reasons, one, it’s super easy to make, and two it’s SUPER EASY to make. It impressed a lot of people and I kind of felt embarassed because I did almost nothing.


Though it takes a whole month, once you take that first sip it’s totally rewarding. I know you might think ‘why pomegranate?’, I know, that was my first thought too, but then I realised that it will probably taste like grenadine with an alcohol upgrade.. and it didn’t… it tasted like something very fragile and soft… BUT SWEET :). It was such a sucess that I only got to drink two glasses of it. So I decided to make a second one to keep and drink all by myself!!!

You will need:

– 1 kilo of pomegranate seeds (you will need about 8 – 10 medium pomegranates)

– 800 grams of sugar

– 800 ml of greek tsipouro (if not availiable where you are you can use italian grappa, the spanish aguardiente or the french marc)

– A tiny piece piece of cinnamon (the size of your nail, this is optional)

Place the pomegrnate seeds along with the sugar and cinnamon, if using, in an airtight jar. Leave it in a warm place (i.e. close to heating). For the first few days until the seeds let all their juices out, shake the jar once or twice a day untill sugar dissolves.


Leave it for a month. After a month has passed, strain the contents of the jar (ignore the funny smell).


Discard the seeds and put the liquid in your final bottle(s), you may now add the alcohol of your choice.



You should wait for a week before serving, personally I did not have the patience… I went on and tasted it!


Tip: If you do not like VERY sweet drinks you could put a little less sugar (100 gr.). Second time I made it I added less sugar and it tasted a little heavier, which I personlly liked.

So enjoy this recipe and let me know if you tried it or if you had any problems :)

Mashed potatoes

Mashed potatoes is one of my favourite side dishes. Since my childhood I have a problem with rice, I do not like it.. I will eat it and even cook it if I have to, but I usually try and avoid it… I have tried A LOT of mashed potato recipes and I have concluded to this simple, quick and very tasty one that can accompany most of your meat dishes.

You will need:

– 6-7 medium potatoes pealed

– 3 tbsp of butter (if it is possible avoid margarine)

– 1 tbsp cumin powder

– a small glass of cream

– a garlic clove, crushed

– salt and pepper to taste

Cut potatoes in small 2 cm pieces. Bring the to boil for about 15 min. Make sure they are not completely mushy. Strain them and add the butter, start crushing them with a fork, when butter has dissolved add cream and keep crushing with the fork. When it has formed a smooth paste like texture add cumin powder, salt and pepper. And voilà your purée is ready to devour

TIP:  You can increase or decrease all the ingredients to your taste. The cream is used to make the purée more liquid; you can alternatively use milk or a combination of both.

Lemon Tart

I will confess that I found this recipe online. MOst of the recipes I post here are either family recipes or mine, I do not feel very comfortable with taking recipes from other people’s blogs; but this one was so easy and tasty I just had to share it.
I have a sweet tooth and as a child I used to eat anything I could get my hands on. Growing up I found the joy of tasting good pastry making. I do enjoy of course the occasional chocolate from store but it does not compare to a good chocolate souffle or an apple pie from the ‘experts’ of pastry making. You see the thing is that pastry recipes are not my forte. Though I keep trying to make simple and easy recipes they very often ‘fail’. I have been trying for years to make an apple tart with no success whatsoever. So you can understand my excitement when this recipe went perfect!! I will also try and make it with tangerines. : )

You will need:

For the shortbread:
– 150 gr. butter
– 2 tsp. sugar
– 2 tsp. powdered sugar
– 1 ¼ cups of flour, all purpose

For the curd:
– 4 large egg yolks (or 5 medium)
– ¾ cups of sugar
– Juice and zest of 2 lemons
– 4 tsp. butter
– 2 tsp. powdered sugar


For the shortbread:

Beat in mixer (closed) sugars for about a minute until very thin.
In larger mixer put sugar with butter until mixed well and form a thick cream.

Then pour the flour and beat until you see crumbly pieces.

Take the dough and knead in your hands, if too sticky you can add some more flour. In a baking pan (preferably 24×24 cm square) put aluminum foil and pat the dough. With a fork make holes in the dough.

Preheat the oven to 170 º C , put the pan and leave for half an hour, you will know it is ready when the edges are brown. Remove from the oven and lower the temperature to 150 º C.

For the curd:

In a saucepan mix the sugar and the yolks with a wooden spoon. Put the butter and lemon juice

and stir over medium heat until it thickens slightly (about 10 minutes). Be careful not to boil it because you will have to start the entire process from scratch.

Take it off heat and pour it in a strainer. After draining add in the lemon zest

pour it over the shortbread and place in it the oven for 10 minutes.

Remove from the oven and let cool for 30 minutes and refrigerate at least 30 minutes before serving.


TIP: Serve with sprinkled powdered sugar. Goes well with coffee and tea!