Gourmelita

Imagine tucking your teeth into a moist, buttery, honey flavoured cake, that is melt-in-your-mouth soft. Well, you can now not only imagine, but taste it also! This cake is the definition of comfort food in my book. It's a recipe I created after trial and error, when I was responsible for creating a honey cake that would be served to over 1.000 people at a charity event in Greece. It had to be easy and fast to make, utilising the honey and oats that were kindly donated to us by contributors of the event. I am happy to say it was an instant hit and everybody loved this final version, as much as I did. All you have to do to have a great outcome, is use the finest ingredients: fresh butter, good pure honey-Greek preferably-and the best oats. The only 'hassle' in making it is that you have to melt the butter with the honey over low heat but other than that, it's really simple to make. I hope you make it your 'go-to' honey cake family recipe, as it is a fav...

On my mission to translate and re-shoot photographs of this blogs most popular recipes, these fluffy banana cookies had to be amongst the first to remake. They have been on the blog since March 2013 and they are always in the Top 10 recipes my readers use. Honestly, I don't wonder why. They might not look as pretty as any other cookie here, but boy do they taste good! When you have ripe bananas at hand, make these cookies. They are crunchy on the outside, with a cake-like texture in every bite, filled with aromas from the spices used, and lots of banana flavour. They could be little bites of banana cupcake, but in a cookie. They could be banana cream pudding, but in a cookie. I am done describing, you have to taste them for yourself to know what I am talking about! The recipe originally calls for nuts but I hadn't used them in their original version. They do suit them really well and add a different element to their texture, but the downside is they add a little ti...

This post will be brief and sweet. This sheet cake is one of the easiest apple desserts you can make, after an apple crumble. It's made with olive oil and lots of apples and nuts, keeping it spectacularly crumbly and moist at the same time! I have had it here-on the blog-in Greek for ages, but since I have been making it really often this time of year-kids love it, I love it- I finally dedicated some time to reshooting photos of it, so that I can give you the English version. The cake itself is very versatile: you can add raisins or cranberries, swap the almonds with any other nut you like and 'play' with the sugar contained, removing some Demerara and adding some white crystallised sugar to make it lighter in texture. The only 'hassle' in making it, is roasting the almonds/nuts for a few minutes, and grinding them. A hassle well worth it and totally forgotten about when you are enjoying a warm piece of this fragrant cake with a spoonful of custard on it! Oth...

Here in London, the Christmas spirit is evident really early on! It’s mid November and all the Christmas lights have gone on, the store displays are marvelous in their Christmas decorations, and the mood for Christmas has started to set in since October. This Christmassy baklava just popped up on my Facebook  memories, and remembering it just made me drool! I contemplated remaking it-the photos are circa 2015-and reposting in English, but honestly, I also remembered that I had eaten such a huge quantity the last time I made it, that I decided that 2015 iPhone photos were just fine! So here goes, this is my version of baklava after I saw a recipe in a British magazine, that suggested a chestnut only baklava. I decided to add some ingredients along the way-mostly what I had in hand at the moment-and voila: a chestnut, apple, cranberry, cinnamon, cardamom and orange, buttery, syrupy and crunchy baklava. The first bite alone will make you ‘feel’ Christmassy i...