RECIPES

Instructions:

Put all of the ingredients in a container with an airtight lid. Shake well until you have a creamy dressing.

Shake or stir before each use.

Instructions:

1. Preheat oven to 410F. Be sure to pat lamb dry. Place lamb in baking tray and cut slits all around the lamb. Push a garlic clove into each slit.

2. Drizzle lamb with olive oil and rub to coat. Sprinkle half the spices on each side of the lamb and rub them in. Bake for 30 min.

3. Remove lamb from the oven and drizzle with lemon juice, wine and stock. Add the rosemary, thyme and red onion. Cover with aluminum foil. Reduce oven to 350F and bake for 2 hours.

4. Remove from oven, uncover and flip the lamb. Cover again and bake for 2 hours.

5. Uncover and bake for the final 2 hours. Take out of oven and transfer lamb to a serving dish. Run the jus through a sieve. Serve alongside lamb with a spoon. Serve with Greek Lemon Potatoes or a simple garden salad.

Instructions:

1. Preheat oven to 350 F. Grease 8” tin with butter.
2. Combine flour, baking powder, salt, cinnamon and set aside.
3. Cream butter and the first lot of sugar until mixture is light and fluffy. Beat in the eggs one at a time until smooth
4. Gradually fold in some of the flour mixture. Add some of the milk and alternate the two until it’s all in the bowl.
5. Pour the batter into the greased tin and bake for 40 min or until a skewer comes out clean.
6. Allow to cool for 15 min and use skewer to make holes all over the cake.
For the Syrup:
In a saucepan combine the honey with the second lot of sugar and water. Bring to a simmer and keep on heat for 5 min. Stir in the lemon juice and bring to a boil for 2 min.
Once both the cake and syrup have cooled drizzle half of the syrup very slowly onto the cake. Use the remaining syrup to serve over individual slices.

Instructions:

1. Preheat oven to 350F

2. Peel the garlic and rub the chicken pieces with the clove. Place chicken on large baking tray and season with salt and pepper.

3. Place the wedged potatoes in-between the chicken portions on tray.

4. Pour water onto the tray. Enough to cover half of the potatoes. Add the lemon juice, white wine vinegar, olive oil, chopped garlic and peppercorns to the tray. Season with salt, pepper and a pinch of salad spice mix.

5. Cover with aluminum foil and bake 60-75 minutes. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake uncovered for the remaining time or until your chicken is browned and crispy on the outside.

Instructions:

1. Preheat oven to 350F
2. Grease an 8-9 in springform pan with olive oil. Sprinkle base of pan with granulated sugar. Set aside.
3. Mix together the flour, baking powder and a pinch of salt. Set aside.
4. Using a hand mixer whip the eggs for 4 minutes until thick, add the sugar and mix for another 3 min.
5. Add the olive oil, milk, lemon juice and lemon zest, mix until well incorporated.
6. Add the dry ingredients gradually to wet mixture on low until all ingredients are incorporated. Do not over mix.
7. Pour mixture into the prepared cake pan. Sprinkle 1/2 tsp granulated sugar on the surface.
8. Bake for 30-35 min. Check doneness with a toothpick.
9. Remove from the oven and let it cool for 15 minutes before serving.

Instructions:

1. Combine water, sugar and yeast. Whisk until yeast is dissolved and let it set for 5 minutes. In mixing bowl add the yeast mixture and the rest of the ingredients and whisk at high speed for 2 minutes until mixture becomes a smooth batter. Cover the bowl with plastic wrap and let is rise in a warm place for at least 1 hour.
2. Into a medium sized frying pan heat enough vegetable oil to deep fry the Loukoumades until hot. Test the oil temp by dipping in some of the dough for the Loukoumades. If it sizzles, it’s ready. About 320F.
4. Using your hands, make a dough ball and let it drop in the hot oil. Repeat this until the surface of the pan is comfortably filled.
5. While the loukoumades are frying, use a slotted spoon to push them into the oil and turn them on all sides until golden brown. Place the loukoumades on a paper towel to drain. Repeat with the rest of the dough.
6. Serve on a large platter, drizzle with the honey and sprinkle with cinnamon and chopped walnuts.