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    Veal and Oregano Polpette Baked in Vine Leaves

    May 16, 2015

    Preserved vine leaves contribute great flavour and texture when used to wrap and bake different meats and fish. These polpette can be served as finger food or as a main meal when accompanied with steamed rice, a tomato salad, Greek yoghurt and fresh pita bread. You may however consider doubling the recipe, as they’re just as delicious the next day! Ingredients (Serves 4) 1 cup fresh sourdough bread crumbs 150 ml milk 600 g minced veal 4 cloves garlic, finely…

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  • Aki’s Pork, Shitake and Cabbage Gyoza

    Cooking and eating together forges friendships and fond memories. This recipe was given to me by my Japanese friend and colleague in the kitchen Aki and is now, one of our family’s favourite comfort-food…

    May 15, 2015
  • Greek Easter Feta and Oregano Pull-apart Bread

    Easter is the perfect time for baking and these delicious cheese-filled pull-apart rolls are perfect for an Autumn picnic or an addition to a delicious Greek-style Easter feast. Ingredients (Makes 16 filled rolls) 2…

    March 23, 2015