Pandespani.com Συνταγές Gourmet μαγειρικής και χώρος δημιουργιών για ανθρώπους με αισθητική

Magiritsa or Mayiritsa. A fabulous soup, traditionally served the evening before Greek Easter. With a slight twist, it becomes a gourmet dish and first course for a creative menu. This light and delicate version will pleasantly surprise anyone.

There is a different recipe, even for the most common food in the world. Today, we ask you to try a different version of fried potatoes… the French way this time.

The most-tried recipe for crispy roast lamb with potatoes (or goat, if you prefer). For more than 20 years has dominated the table, been shared with diners and has attracted most of attention, since it is the simplest possible recipe, and at the same time the most reliable.

No potato and no bread - this soft and refined white fish roe mousse (taramosalata) is made only with olive oil!

“Let’s make a gin and tonic sorbet”, my friend Sophie, who’s from Wales, said one extremely warm evening. ”And why don’t we try making an ouzo granita, darling?” I countered, sticking up for our national drink. And so the fierce World Cup rivalry and national fanaticism transferred themselves to my kitchen with an armoury of two national drinks from Greece ...

After reading up on it and making various experimental runs, voila the simplest recipe with a few special tips that make all the difference. Thanks to food chemistry which was first applied in Roman times, the liver is light, doesn’t have a pungent smell and is extra tasty.

  Onion soup is one of the most distinctive and popular dishes of classic French cuisine – perfect for cold winter nights before a snooze in front of the fireplace with a glass of wine. It is a deliciously hearty dish that can easily be the main dish for a casual supper. Despite the modesty of its ingredients and relatively ...

Light and relatively spicy, using as few ingredients as possible for the full taste of the exceptional meat; A Steak Tartare that can be fully appreciated.

Bloody Mary is a highly personalized cocktail ideal as a picker-upper. Here's my secret recipe which is only described so you don't follow it! Please experiment to find your own...

Basic tips on cooking meat. What to do and what to avoid. How to cook a meat that on the inside is still succulent, tender and tasty, while outside it is crisp, browned and with that characteristic dark-caramel colour.