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...

Yesterday, it was snowing all night long here in London and today has maybe been one of the coldest days I’ve ever experienced in my life!  The only thing I can think of cooking in freezing weather like this, is soup and only soup.  Here’s my go-to onion soup, which has been on this blog since 2012 and in my house since...forever! It’s a warming, hearty soup that is best combined with garlicky croutons and Parmezan flakes.  Oh! A glass of red vino goes very well with it too!  It’s really easy to make, but it does need around 50 minutes to cook, so plan ahead. You can use white onions too and you can substitute the red wine with white-if you don’t have any red at hand that is. Don’t worry about the specifics of the ingredients too much-I have made it in variations and it is always good.  Serves: 2-4 Prep & Cook time: around 1h        INGREDIENTS : 1/2 kg red onions, cut in halves and sliced 1 clove ...

This salad was inspired by a popular Georgian salad, served at weddings and family get togethers. I have posted it on this blog in Greek since 2016 and have been meaning to re-shoot the pics to post it in English for some time now, as I've re-made a few times it when I found good calves liver here in London. Of course, whenever I made it again, it was ready by the time the daylight had vanished, so I never got to take new pictures! However, it's always a crowd pleaser, especially with my children who don't eat liver so easily. This salad is too good not to share here, and liver-lovers will definitely appreciate a new liver-based dish that's light and refreshing. The original Georgian recipe is made with boiled liver, walnuts, garlic, onions, cilantro and pomegranate. This version was made with what I had in hand mostly, I added some extra greens-spinach, mint and some sweet baby green peppers from Crete I had at the time. I omitted the pomegranate as it wasn...