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.

Chocolate mousse

One of the easiest desert recipes I have ever tried. And to be completly honest one of the few I get right every single time : )!!

You will need:

– 130gr. bittersweet chocolate (you can also use milk chocolate, in that case omit the sugar)

– 2 tablespoons unsalted butter (diced)

– 2 tablespoons espresso or very strong coffee

– 1 cup cold heavy cream

– 3 medium or large eggs (separate egg whites from yolks)

– 1 tablespoon sugar

Whip the cream to soft peaks, then refrigerate.

Combine the chocolate, butter, and coffee in the top of a double boiler over hot, but not simmering, water, stirring until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, put some chocolate on your bottom lip, it should feel warm.

Once the melted chocolate has cooled to desired temperature whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Add in the sugar and beat until soft peaks form.

When the chocolate has reached the proper temperature, stir in the yolks.

Gently stir in about one-third of the whipped cream.

Fold in half the whites just until incorporated, then fold in the remaining whites,

and finally the remaining whipped cream.

Spoon or pipe the mousse into serving bowls.

TIP: You can decorate with whipped cream and grated biscuit.