On the eve of August 27th and many Greek Orthodox homes are baking, Fanouropita. A cake commemorate the Holy Martyr, Saint Fanourios the Saint for “lost things”.

His name comes from the word “fanerono”, which means “I reveal” and worshipers ask Saint Fanourios to help find people or lost things. Fanouropita can be made all year round as an offering or thanks to Saint Fanourios to help you find what it is you’ve lost.

I’m still looking for a set of house keys I know a certain little someone has hidden in probably the most peculiar place I am yet to think of.

If you’re baking this simple, moist and crumbly vegan spiced orange cake, I hope you find what it is you’re looking for.

1/2 cup chopped raisins (I love crimson).

All you need for this recipe is a bowl and a whisk. Preheat your oven to 170C.

In your bowl, add the orange juice and bicarbonate soda and whisk until it froths and bubbles. Pour in the olive oil and sugar and stir to combine well. Add the flour and spices and stir to create the batter then fold in the walnuts and raisins.

If you’re using a Bundt tin, ensure you grease and flour it very well. If using a standard 8” (20cm) spring form cake tin, grease and line with baking paper. Pour in the batter and bake for approximately 30-40 minutes or until a skewers comes out clean.

Allow it to cool completely before sprinkling with icing sugar and enjoy.

 FANOUROPITA. On the eve of August 27th and many Greek

You’re going to love this 💙. Yiayia sent over a bowl of fava which was perfect timing for us to enjoy with our bread.

Enjoy this little vid whilst I prepare the recipe for you in the next post! 🥖.

 SPITIKÓ PSOMÍ ME MÁRATHO. Home made Greek style bread with

Mass with my father is becoming somewhat of a tradition. Dennis and I got stuck in traffic on the highway coming home so I was late but his face lit up like a Christmas tree when I came in. I love this church. It has a lot of history for me. They did a reno on it a couple years ago and it's just so beautiful💛 I'm not a practicing Catholic but I certainly have a higher power and I love coming into a church to pray.

 Mass with my father is becoming somewhat of a tradition

My husband thought he’d capture what, “Afew things from the shops” looked like 🤣.

1. The reason I’m so passionate about Greek cooking is because it keeps me closely connected to my heritage. I want to encourage people to cook where they come from, introduce the younger gen to cultural flavours and pass down the recipes our grandparents and parents brought us up with 🙏.

2. I’ve been cooking since the age of 12. My mum went back to work and food was no longer waiting for us after school. So I decided to get food started for her when she got home. The first thing I ever cooked for my family was, Ψαρόσουπα (fish soup). I continued to cook for my family up until the day I was married and moved out ❤️❤️.

3. I spent four years at National Art School practicing as a Ceramic artist 👩🏽‍🎨🏺. I mastered a technique called Reduced Lustre that began in the 9th Century AD in the Middle East. I’m also a painter, drawer and high school Visual Arts teacher 👩🏽‍🏫.

4. It took me almost two years to get the one macaron recipe correct. For anyone learning, the secret is not in the recipe but in your method 👌.

5. It’s difficult to be a practicing ceramic artist in suburban Sydney, I’d have to live in the Southern Highlands to perform ceramic firings. This is why cake has become my new art form temporarily 🎂🧁 🍰. A mix of food an art? Yes please 🤩🤩.

 My husband thought he’d capture what, “Afew things from the

The Christmas baking continues as I made Αμυγδαλωτa Amygdalota today.

Almond cookies with orange blossom and rose water.

Perfect with a cafedaki (coffee) after a Christmas feast. 🎄 .

 The Christmas baking continues as I made Αμυγδαλωτa

Today I was in my element making fresh pasta. Beautiful Orecchetti prepared for dinner tonight. 🍝 👩🏻‍🍳 .

 Today I was in my element making fresh pasta. Beautiful

Lentil and trahana fritters inspired by our very favourite

_petretzikis . Watching his journey travelling in Lefkada and other parts of Greece, exploring many areas and their specialties inspired me to create something similar to one of his recipes. If you know me you know I love my fritters! This here is a variation of his recipe using the trahana and lentils as the base for the fritters I created today.

1 handful chopped mint, parsley and dill.

1/4 cup of aquafaba (canned chick pea water or you can use two eggs).

Check out my highlights to follow the full method to create these crispy, crunchy and soft fritakia 🤩.

 Lentil and trahana fritters inspired by our very favourite

A week or two ago ago I posted the tomato based version of, Aginares mai araka (artichokes with peas). I received many requests to also share the lemon version that we love and enjoy also 🌿🍋. So, here it is! Happy cooking!

1kg pack of frozen artichokes, peas and carrots. I use

 . (You could definitely find these separately and use fresh carrot or artichokes).

Sauté onion and garlic in olive oil over medium high heat till soft. Add artichokes, peas and carrots as well as potatoes and half the fresh dill. Cook for about 5 minutes mixing occasionally.

Add the three cups of water and the bouillon cube. Season with salt and pepper.

Turn the heat down to medium and cook with the lid on for about 20-30 mins until half the water has reduced and potatoes have begun to soften.

Now add lemon the juice and continue to cook fully covered until the remainder of water reduces and somewhat thickens (between 10-20mins). Taste and season! 🧂if necessary.

Garnish with plenty of fresh dill and cracked pepper. ENJOY!

 A week or two ago ago I posted the tomato based version of

Cooked in red wine vinegar till soft, then grilled for a beautiful char🔥served with a splash of fresh lemon juice 🍋.

 Greek style octopus 🐙. Cooked in red wine vinegar till

Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red sauce 🍅🍅.

Simple ingredients that make such a great side dish or main meal if you love pasta like I do 🤤.

4 cups of water – you may need additional.

In a pot over a medium-high heat, add the olive oil, onion and garlic and sauté for approximately 2 minutes or until soft. Add tomato, bay leaves, oregano, water and bring to the boil.

Once the ingredients have come to the boil, turn the heat down to a medium heat and add the kritheraki (depending on your pot, you may need to frequently stir if it is a not non-stick pan). Add salt and pepper and cook for approximately 15-20 minutes or until the kritheraki has cooked through. During the cooking process the sauce will become thick, if it becomes too thick before the kritheraki has cooked, you will need to add additional water.

When ready, serve immediately as manestra tends to thicken as it cools 🍅🍅.

 Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red

Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 .

Our family has a little tradition. Each time someone comes back from an overseas trip, we make beautiful egg lemon chicken soup for them to come home to.

Such a comforting dish, we believe it nourishes the body.

It’s Greek chicken soup for the soul. .

 Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 . Our

Αρακά με αγκινάρες! Peas with artichoke hearts. My sister and I were never a fan of peas growing up. I guess as we got older we got over it and just took our parents advice. “Σκάσε και φάε!“ (Shut up and eat) 😂.

 Αρακά με αγκινάρες! Peas with artichoke hearts. My sister

Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕.

We always have a variety of mezzedes on our table. Olives, taramasalata or pickled veggies to name a few. This would have to be one of our favourites. It’s brilliant alongside dishes such as Spanakorizo and Fakies and many more.

1:1 quantities water and white vinegar. Depending on the size of the jar you’re using.

Enough olive oil to cover the surface of the jar once filled with the octopus and the pickle.

Add your washed, tenderised and uncut octopus to a pot along with water over medium high heat. Cook with the lid on for about 1 hour or until the octopus has softened. The octopus will release its own water as well which is why you don’t need much.

Once it has softened, remove from the pot and cut the legs of the baby octopus or if you’re using a large octopus, cut the tentacles into chunks and set aside. Once octopus has slightly cooled add it to your sterilised jar along with the carrot, celery, garlic and oregano.

Combine the water and vinegar and bring it to the boil. Whilst hot, pour the liquid into the jar of octopus and vegetables and pour a layer of olive oil approximately 1-2cm thick over the surface.

Seal your jar and  allow it to cool before placing it in the refrigerator. Allow the octopus for pickle for a week before opening.

Enjoy as a meze and eat within 10 days 🐙.

Note: the octopus might produce a jelly like substance when served straight from the fridge, this turns back into liquid at room temp.

 Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕. We always have a

Super simple and sooo comforting. A winner every time, we absolutely love it. Don’t forget the bread! 🥖.

1 organic vegetable bullion cube (you could also use vegetable or chicken stock).

Note: You can add the pumpkin two ways to your soup. Roast it with a drizzle of olive oil until caramelised and charred or add straight to the pot raw. I’ve tried both ways and love each outcome.

Add olive oil, onion, garlic and chilli to a pot over medium heat and sauté till soft.

Add pumpkin (roasted or raw) along with potatoes, bay leaves, bullion cube and water (as much as you need to just cover all ingredients in the pot).

Continue to cook on medium high heat until potatoes start to soften, break down and water starts to thicken. Remove bay leaves.

Use a stick or stand blender that is safe to use with hot contents to blend all ingredients (if you’re using a stand blender, be sure to portion each batch ensuring you don’t overfill your blender).

Once blended, if you feel the consistency is too runny or watery, return soup to the heat and cook stirring occasionally to allow excess water to reduce until you’ve reached your desired soup thickness. Check for seasoning and enjoy! 🧡🧡

 Vegan pumpkin soup 🥣. Super simple and sooo comforting. A

Quinoa stuffed peppers and tomatoes🍅🌶.

We’ve been quite indulgent these past few nights during dinner. Tonight we’re taking a step back and enjoying a healthy vegan meal with tones of fresh mint, parsley and dill together with crushed tomato pine nuts. Perfect👌.

Our vegan days have been a little inconsistent as well, time to get back into our alternating days 🌱 🌿.

 Quinoa stuffed peppers and tomatoes🍅🌶. We’ve been quite

Baked salmon with lemon potatoes. You know I love my lemon 🍋 it’s ones of my fav ingredients 🤷‍♀️. Tonights one tray wonder is nice and simple with few ingredients. All you need is:

Head to my Instagram highlights to watch how I prepare this, it’s an easy one! 👌👌.

 Baked salmon with lemon potatoes. You know I love my lemon

Sydney, you were beautful today. And for that reason... 🐟 🥗 ☀️ .

 Sydney, you were beautful today. And for that reason... 🐟 🥗

I’m not going to claim it’s perfect but I’m finally glad this method worked for me as I haven’t had much luck in the past 🤤. Tonight I made pumpkin risotto for dinner, I’ll try my favourite next. Seafood! 🤩 🦞 🦐 🐟. Here’s the recipe 😘.

1 1/2 cups arborio rice (I used short grain).

Alternatively, you can use fresh chicken or vegetable stock instead of the stock cube dissolved in water. Head to my highlights to watch the full method 🎥.

 I’m not going to claim it’s perfect but I’m finally glad

Fricassee Avgolemano. Φρικασέ αυγολέμονο 🍋 🌱

Meat cooked till soft with an array of greens such as celery, lettuce, spring onions and dill in an egg lemon sauce. 🥚 🍋

Traditionally cooked with lamb although my mother and I were curious if it could be done with beef, so I decided to give it a try.

 Fricassee Avgolemano. Φρικασέ αυγολέμονο 🍋 🌱 Meat cooked

🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A beautiful array of spiced vegetables cooked in a tomato sauce with a sweet potato topping.

And as promised, here is the recipe ❤️.

I’ve added the method and tutorial of how to use these ingredients to my stories! Enjoy, καλή όρεξη!! ❤️❤️.

 🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A

Just your average Χωριάτικη σαλάτα - Greek salad in your not so average salad bowl. If you’ve ever traveled to Crete you’d know that barley rusks are served with almost every meal. This week I found Cretan rusks formed as bowls that you can serve soup or salad in. Genuis!

My thoughts? Love! My opinion? Make your salad well ahead of time and salt it, this way the salt draws out the juices and flavours from the salad and macerates the rusk bowl 🤤🤤🤤🥗 🥗 🥗.

I’m very curious to try soup next! 🥣.

 Just your average Χωριάτικη σαλάτα - Greek salad in your

I enjoyed seeing how everyone was celebrating their day... and the food you all created and shared was amazing.🔥🔥🔥🔥😍😍

After a feast of souvlakia, chops, turkey, prawns, oysters, octopus and many sides ☺️ was my attempt at a Black Forest inspired triffle.

Cherry mud cake layers with custard, dark chocolate ganache, cream, Greek cherry jam and fresh cherries 🍒🍒🍒🍒.

Now to take all of yesterday’s leftovers to the beach. Including the tzatziki 🤪

 I hope you all had a lovely Christmas I enjoyed seeing how

Hearty, simple and comforting. Kotosoupa Avgolemano (κοτόπουλο  Σούπα αυγολέμονο). Authentic Greek lemon chicken soup, a trademark dish that has nourished generations. Especially during winter. 🇬🇷 .

 Hearty, simple and comforting. Kotosoupa Avgolemano

Have you tried my recipe for Soutzoukakia sto fourno? It’s one of my most made recipes from my gram 🤤. Large spiced beef meatballs baked with potatoes in a gorgeous fragrant tomato sauce. I love using spices such as cinnamon and all spice in my cooking, for me it takes these traditional dishes to another tasty level. Watch how I make this delicious dish in a detailed video in my highlights. It’ll become a family fav! 🤩🤩.

 Have you tried my recipe for Soutzoukakia sto fourno? It’s

My kitchen smelt so beautiful today. I made mastiha and orange koulouria in preparation for Easter this weekend.❤️👌 Cannot wait to eat these! .

 My kitchen smelt so beautiful today. I made mastiha and

 kitchen learning the art of pasta making with our best tools, our hands 🙏. Pictured are the beautiful gnocchetti @_angelapalermo_  taught us to make. What a beautiful birthday present from my two cousins Helen and Patricia ❤️❤️. Definitely missing Italy at the moment 🇮🇹 ❤️

 What a great day in the @thevillagecooks  kitchen learning

Not the prettiest dish but definitely one of the yummiest, wholesome and comforting dishes my mother always made. Kokkinisto kota mai patates (chicken cooked in a red sauce with potatoes). It was always a good day when something kokkinisto was simmering in the pot when I got home from school! .

4-5 large potatoes cut into large wedges.

Check out my highlights to watch how it’s made 🎥. Kali orexi friends!

 Not the prettiest dish but definitely one of the yummiest

It’s officially Avgolemano season! There are so many ways to enjoy it too 🥚 🍋. With beef, chicken, fish, even as fricassee, lahano (cabbage) dolamdes or evening stuffed zucchini’s (one of my favs).

 It’s officially Avgolemano season! There are so many ways

Lemon and Greek yogurt cake. Fluffy and moist cake with the edition of extra virgin olive oil. The perfect end to a beautiful meal celebrating my father in-laws birthday tonight.

Zest of 2 lemons (you could even do orange if you like 🍊).

Combine all wet ingredient and whisk together till fully incorporated.

In a seperate bowl combine all sifted dry ingredients.

Make a well in the centre of the dry ingredients and slowly add the wet mixture.

Fold well to incorporate all ingredients. Transfer to 7 inch greased and lined pan and cook at 160 till golden and a skewer comes out clean. Dust with icing sugar.

This recipe makes enough to feed 5-7 single coffee/ tea slices. You may want to double the ingredients and use a large cake tin for more serves.

Don’t forget to share! Enjoy and καλή όρεξη!! .

 Lemon and Greek yogurt cake. Fluffy and moist cake with the

Are your olives ready for picking? Mine were, and a little earlier than I expected this year.

Last year I picked and marinated my own olives for the first time. They even received the stamp of approval from my aunties and uncle who produce their own oil and olives in the Peloponnese.

It’s definitely a timely process taking almost 2 months, but it’s really worth every olive 🌿.

Here is the process if you’re feeling inspired to marinate your own olives this year.

- After picking the olives, wash them very well.

- Using a knife, score a line across the olives.(The traditional way is to smash them with a rock so they crack).

- For 10 days allow the olives to soak in a jar of water only, changing it every 24 hours.

- After the 10th day, in the same jar allow the olives to sit in a salt brine for one month that you must change weekly. (Quantities depend on the amount of olives you have but I’d say 3:1 olives to salt).

- After one month, it’s time to marinate. I created a marinade (pickle) made of red wine vinegar, water, dried oregano, lemon wedges, garlic slices and EVO oil. This should sit for about 1-2 weeks 🕰.

To serve, I don’t put my home made olives in salads. We enjoy them served in a small bowl along with an extra drizzle of olive oil as we pick at them and dip fresh bread into the flavourful oil 🌿.

 Are your olives ready for picking? Mine were, and a little

Tonight’s Middle Eastern inspired keftedes. I shared this recipe back in January although with this much flavour, I think they deserve a repost 🌿.

- Combine all ingredients except beef to the food processor and also pulse a few times till it resembles a finely chopped consistency.

- Combine all ingredients with the beef and knead vigorously until the mixture holds together really well.

-Roll into small flat patties and grill using a little olive oil on your grill plate.

- Serve with rice and a garnish of parsley or coriander and pomegranate.

 - If you intend to cook enough for a family of 4 or more, double the quantities 👌.

 Tonight’s Middle Eastern inspired keftedes. I shared this

Cleansing week for us, it’s all vegan 🌱. Beautiful Imam, eggplants cooked in capsicum, fresh tomatoes, onion and garlic. A simple yet hearty dish ❤️.