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.

Burgers in the oven with potatoes

One of the easiest Sunday recipes. I remember as a child when I used to spend Sundays with my grandmother, the only two options i gave her was either chicken in the oven or this recipe. I could never eat this during the week, somehow in my mind it was only Sunday food only.

You will need:

– 1 kg minced meat (preferably beef)

– 2 medium onions

– half glass of milk

– bread crumbs from 1/4  loaf bread

– 1 egg yolk

– 6 medium potatoes

– cumin

– oregano

– rosemary

– paprika

– 2 cloves of garlic cut in half

– salt

– pepper

– olive oil

– 2 lemons

In a mixer you beat together the milk, onions and bread crumbs. Pour mashed mix in the meat and mix with your hands )I find it very pleasing). Throw in all the spices and mix again and in the end mix in the egg yolk making sure it completely dissolves. Peel the potatoes and cut them ( I prefer to cut them in irregular shapes because the corners get crispy).  Grease the backing pan with olive oil, mold the burgers in to 7 -8 cm each and place them in the pan and spread the potatoes and garlic around them(you can add a little bit of water).

Place the pan in a preheated oven in 180 °Celsius.

Bake for about an hour and the lower the temperature to 150° Celsius. About a quarter before you turn off the oven squeeze the lemons and pour the juice all over the burgers and potatoes.

TIP: Make sure to stir the potatoes every 15 – 20 min. and to turn over the burgers once.

Lamb fricassee

This recipe was my grandmother’s, it then passed on to my father and finally me. As I always say on most of the recipes I post here, it is much easier than you think. It just needs time, dedication and a little bit of magic. I got it perfect the first time I tried to cook it, and almost never happens to me. So don’t be afraid of it, just give it a try!

You will need:

– 1.5 kg lamb in pieces

– 10 scallions or spring onions

– 1 bunch of dill

– endives or even better spiny chicory

– Salt

– Pepper

– Olive oil

For the egg and lemon sauce:

– 2-3 eggs

– 2-3 lemons

You start by saute the scallions, in a casserole, then put 1/3 of the chopped dill and raise the temperature a bit then place the meat in the casserole. In the meantime half boil the endives or spiny chicory, drain them (leaving just a little bit of water) and put them in the pan with the rest of the chopped dill. If needed you can add some fresh water. Lower the temperature and cook until meat is tender. A few minutes before the meat is ready prepare the egg and lemon sauce.

Preparation of egg and lemon sauce:

Beat the whites of the eggs (by hand or mixer)  until they become like a foam, add the lemon juice and the egg yolks one by one, without stopping to beat the mixture. When the mixture is smooth, take a big spoon and take some liquid from the casserole and poor very slowly over the egg and lemon sauce (this step is essential because if you put the sauce in the casserole with the meat, due to the heat the egg will cook and become like an omelet, so be very careful during this step, poor the liquid really slowly), after repeating this a few times you can now pour the sauce in the casserole and stir well until all ingredients are well blended together.

And that is it! You now have a delicious Sunday meal or lunch for those cold winter days!


Tabbouleh salad

This recipe is easier than you think. It only needs some patience to cut the parsley.

You will need:

– 2 2 cups finely chopped parsley

– 2 medium tomatoes cut into cubes (approx. 1 centimeter each)

– half a cucumber without the seeds

– 7 mint leaves finely chopped (or more if you like the strong taste)

-3 tablespoons olive oil

– half cup of bulgur

– 1 cup boiling water



Lemon (I use half a lemon, but you can use as you wish).


In a bowl, that withstands high temperatures, mix the bulgur with 3 tablespoons olive oil and then pour the cup of boiling water, cover well with foil to keep all heat inside and let stand for 15 minutes. Meanwhile finely chop the remaining ingredients. While some finely chop the parsley in a mixer, I do not like because it removes all of the juices so I prefer the traditional way using a cutting bench and a good knife. When we have finely chopped parsley, tomatoes, half the cucumber (removing the seeds with a teaspoon ) and mint, mix in the bowl or the final container where We will store our salad.  Strain juices from the bulgur and add it to the chopped vegetables.  Add salt and pepper to taste and finally pour over the lemon juice.


TIP: Unless you plan to serve it immediately better not to add the lemon because after a few hours it loses its sourness, and the one of the main flavors of this recipe is the sourness of the lemon.