As you know, trahana is one of our favourite winter foods. It makes for a hearty, nutritious soup with spiced peppers, can become a luxurious dish with the addition of truffles, or a very unique breakfast with olive oil, cheese & honey. You can also use it to make a creamy soup, or add to your stews for texture.

What it is? It is a mixture of fermented milk and wheat, with a slightly tangy flavour and a very comforting smell! A classic in Greek cuisine.

So this week, as we are preparing for our Winter Rural Feast in December, plan wine tastings for the months ahead and many other culinary experiences for you all (check this space!), we couldn’t but make a nutritious breakfast.

This week we’ve cooked trahana in milk (you can use hazelnut milk or any other milk of your choice), and added our absolute favourite: smooth hazelnut butter! Made purely from organic, raw hazelnuts, with no added salt or any preservatives, it is the ideal way to get all the nutrients from nuts. Add some honey and you’ve got yourselves a breakfast that can get you through any challenging winter day!

Serves 1

75g trahana
250g milk of your choice
1 tsp hazelnut butter
1 tsp raw hazelnuts, roughly chopped
1-2 dried figs, roughly chopped
1 tsp honey, plus more for serving

In a small pot add the trahana and your milk. Over medium heat bring it to a simmer, then lower the heat to its lowest setting. Let it cook, stirring often (otherwise it will stick to the bottom of the pot), for 15- 20 minutes, until trahana is soft and you have a porridge-like texture. You may need to add a bit more milk to loosen it up.

Add the hazelnut butter and honey and give it a swirl. Top with the chopped hazelnuts and dried figs and more honey if desired.


It’s Shrove Tuesday!

This is the last day before the beginning for Lent. A moveable feast during which in the UK we have pancakes! This year is of course different, but we find that upholding traditions offers us a sense of comfort – especially if these are an excuse to make and enjoy delicious foods!

In search of inspiration for pancake fillings (remember our tahini and grape molasses from a couple of years ago?), we decided to turn to Greek traditions. So this year, our inspiration for this recipe comes from one of the most-loved Greek food combinations: soft white cheese and honey! A breakfast staple in many households, this combination is also the basis for kalitsounia, the little Cretan pastries. Soft creamy cheese, often on the tangy side, blends perfectly with sweet honey. For this recipe, we’ve selected our galomizithra cheese, a soft white Cretan cheese. We paired it with our orange blossom honey, a delicate, sweet honey with a citrus taste and a light amber colour. The result is truly majestic: Think of a cream cheese frosting, but more airy and light, and much more fragrant and aromatic.

Smother your pancakes with this filling. Sprinkle some cinnamon, chop up some fresh mint. We love bee pollen with this one too. Don’t forget your favourite nuts and yes, you can drizzle some more honey!

Serves two

1 pack (200g) galomizithra cheese
4 tbsp orange blossom honey,  plus more to serve
cinnamon, finely chopped fresh mint (optional)
bee pollen, nuts (to serve)

Place the cheese in a bowl and add the honey.

Using a fork or a whisk, mix everything together until well-combined.

Add the cinnamon or fresh mint, if using.

Smother over your pancakes and serve with bee pollen, more honey and your favourite nuts!


It’s apple season all right and this week we’re making a wonderful breakfast – dessert recipe with, what else, apples!

Have you tried our olive oil and apple cake? Or our apple porridge? How about our grape molasses tart tatin?

As you may know, when it comes to fruit, we prefer recipes that bring out the natural sweetness of fruits. We are very excited about this one, as it’s quite simple to make but the flavours are quite complex. What is it? An apple and dried cherries compote!

The secret lies in the ingredients! We’ve used our favourite dried cherries to complement the apples, fig molasses to add depth to our compote, cinnamon for warmth and our apple oil for some aromatic silkiness.

The result is a comforting apple compote, which will brighten up your mornings. It is perfect served over Greek yoghurt, porridge, or on its own as breakfast. It also makes for a delicious pie filling, or a side to pork-based dishes or a simple steamed rice.

Makes 1 jar

2 large apples (500g)
2 tbsp fig molasses
½ tsp cinnamon
75g dried cherries
1 tsp vanilla
2 tbsp apple olive oil
a small espresso cup of water (80g)

Remove the core and seeds from the apples. You can peel them if you want, but we prefer not to. Dice the apples. Place them in a medium-sized saucepan with the rest of the ingredients. Stir well.

Turn up the heat and as soon as you see the liquid bubbling, lower the heat. Let your compote cook for around 45-50 minutes, until the apples are soft and mellow.

This recipe is not on the very sweet side, as we’ve used no sugar or honey. If you have a sweet tooth, you can add some towards the end of the cooking.

Serve warm or cold.


November is here and things seem to be more challenging than ever. We hope that you are all taking good care of yourselves and your loved ones. Times are tough, so remember to breathe and relax.

As we seem to be spending more and more time at home, this week’s recipe is one which we started to make on Sundays, so that we can have something tasty – and healthy- to nibble on, during those dull weekday afternoons, when many of us seem to be lost behind a laptop screen. This is a snack you can enjoy with a warm cup of tea by the window. A small sweet break in your routine, if you wish.

We’ve used what is perhaps one of the best dried fruits we’ve ever brought to you: dried pears. They are picked, sliced and dried without the addition of any sugar or other additives. They have a mellow, fragrant taste and soft texture. You can add them to your stews, salads, morning granola or baking. Or, you can use them to make these delicious, no-bake granola bars! And make sure to snack on some as you are cooking. Trust us, it makes the prep so much sweeter!

Makes 5 (one for each workday of the week)

50g raw almonds
100g dried pears 
150g cup oats
100g honey (we used Arbutus honey)
100g almond butter (see here how to make your own!)
¼ tsp each cardamom, cinnamon, nutmeg, cloves
pinch of salt

Roughly chop your almonds and your pears. The larger the pieces, the more visible they will be in the bars.

In a large bowl place your oats and mix in the spices and salt. Add the chopped almonds and pears.

In a small pot heat the honey until small bubbles start to form. Remove from the heat. Add the almond butter and slowly whisk until blended together.

Pour the almond-honey mixture over the oats and using a wooden spoon, stir well.

Place in a small baking tray, lined with grease-proof paper. Press down firmly until the entire surface is flat. You can use a glass or the back of a large spoon to do so. Cover and place in the fridge for a few hours until firm.

Remove from the fridge and cut in 5 pieces.


Summer is in full swing and this week we’ve decided to turn off our hob. There’s nothing better than enjoying a lazy morning, sitting on the balcony or living room, sipping something refreshing and enjoying the summer quiet.

To inspire you, this week we’ve decided to make a simple, yet delicious smoothie for you. We absolutely love fresh fruit in our breakfasts, remember our summer fruit granola or our pear, galomyzithra cheese and bee pollen toast? So in this smoothie we’ve used peaches and bananas. But you can also add nectarines, apricots, cherries, whatever you can find at the market these days!

We’ve used Greek yoghurt (of course!), a tiny bit of honey to sweeten our smoothie and our secret ingredient: cinnamon! We are very excited, as you can now find Greek yoghurt on our website, along with other cheese and dairy products! Feta cheese
or halloumi anyone?

 

Serves 2

2 small peaches
1 banana
200g Greek yoghurt
1 tbsp honey
½ tsp cinnamon

Remove the stones from the peaches and peel the banana. In a blender whizz together the fruit, yoghurt, honey and cinnamon.

Serve over ice cubes, with more cinnamon. Or you can or mix it with oats for a full-on summer breakfast! Oh and did we say that this is actually perfect in the afternoon too?

 


As we were preparing this recipe, we debated a lot on whether bee pollen reminds us more of winter or spring. You see, bee pollen is known as nature’s living superfood, as it is a source of essential vitamins, minerals, antioxidants, amino acids and enzymes including iron, protein, Vitamin B1, B2 and B3. So it’s our go-to ingredient during winter, when we feel we need an immunity booster. At the same time, it really reminds us of spring, of flowers blossoming and bees buzzing, as it is collected by honeybees from the forests and flora of Northern Greece.

So we decided to settle the debate, by making a spring granola with bee pollen. Eating this granola for breakfast also feels great for our body during these challenging times. And what goes best with bee pollen? Honey, of course and crunchy, beautiful almonds.

Makes 1 jar

200g oats
100g almonds
pinch of salt
4 tbsp olive oil
4 tbsp orange blossom honey
1 tbsp sesame seeds
3 tbsp bee pollen

Preheat the oven at 150C.
Roughly chop the almonds.

In a large bowl, place the oats and almonds. In a separate bowl, whisk together the olive oil, honey and salt. Pour the liquid mixture over the oats and nuts, and gently toss everything together, until the oats and nuts are all covered with honey and olive oil.

Place the granola on a baking sheet, nicely spread out and bake in the oven for around 20’, tossing regularly. Be careful not to burn it!

Once the granola is golden remove from the oven and let cool. Toss in the sesame and bee pollen. Store in an airtight jar.


As we all are now well into autumn, gloomy mornings are this week’s inspiration for our recipe. Let me explain. I love autumn- and autumn weather for that matter. But I am not really a morning person. As a child, I remember wonderful breakfasts served at our family table to be the thing that made me excited about leaving the comfort of my bed. As an adult, I really don’t know how my parents managed to create such delicious things in the mornings.

Maybe they planned ahead. Like we are doing this week! So we need something exciting to make us craw out of bed and give us energy to get on with our busy days. And since this summer we didn’t make a granola, as we did last summer and the summer before that, we decided it’s time.

So here you go, this week’s recipe is our autumn granola. For this one we used our favourite raw hazelnuts, pure cocoa powder, and oak honey. This is a honey that is not too sweet and perfectly complements the nuttiness of the hazelnuts and the sweetness of the chocolate. Because yes, we decided to indulge a bit, and used a tiny bit of dark chocolate. You can of course omit it if you want, the recipe works great without it. And as always, we made our granola with olive oil!

Makes one large jar:
200g oats
100g raw hazelnuts
2 tbsp raw cocoa
3 tbsp oak honey
2 tbsp olive oil
50g dark chocolate (optional)
pinch of salt

Preheat the oven at 150C.

Roughly chop the hazelnuts and the chocolate (if using).

In a large bowl mix together the hazelnuts, chocolate pieces, oats, cocoa and salt.

Lay some greaseproof paper in a baking tray and place your oat mixture.

In a separate bowl whisk together the honey and olive oil.

Drizzle the olive oil/honey on top of the oats mixture and using your hands, mix everything together until well-mixed.

Bake in the oven, stirring every 10 min and for about 30min or until the granola is golden-brown. Let it cool and store in an airtight jar.

Oh, and did we tell you? This is perfect simply served with milk!

 


Spring is the time of the year with unpredictable weather. As we are all waiting for the warm sunny days, we often wake up to gloomy mornings. Like today for example.

During those cold mornings there is only one thing that brings us comfort: Porridge! You remember our delicious banana and cinnamon olive oil porridge, right?

This time we’ve decided to make it a bit differently. We will bake it in the oven with olive oil, and sweeten it with our Corinth raisins, grape molasses and wild flower honey.

With this recipe we are saying goodbye to the last apples of the season and welcome spring, with its lovely fruit and warm, long days! And of course, we will add some walnuts, our product of the month! Walnuts and apples are best friends after all.

And for those of you who are kinda crazy for porridge like me, this dish makes for a wonderful dessert, with some Greek yogurt or, dare I say, ice cream on top.

So let’s create our perfect morning breakfast and get ready for more spring breakfasts ahead!

Serves 4

1 cup oats
2 apples
1 tsp cinnamon
1 pinch of salt
50g walnuts
30g Corinth raisins
2 tbsp grape molasses
2 tbsp wild flower honey
6 tbsp olive oil
1 cup milk
1 cup water

Preheat the oven to 200C.

Cut the apples in thin slices.

In a large bowl, whisk together the grape molasses, honey, olive oil, milk and water until well combined. Add the cinnamon and salt.

Add the apples, oats, raisins and walnuts in your bowl and stir with a wooden spoon.

Place the porridge mixture in a baking tray and cover with foil. Bake for 30 minutes covered. Remove the foil and bake for an additional 15 minutes, or until the porridge is cooked and golden.


This week we’ve got for you an amazing recipe. Well, let me explain what makes it amazing. Until today I had only read about adding nut butters to fruit smoothies, but had never attempted it. It seemed a bit strange. But as I was researching recipe ideas for this blog post, I came across a few recipes of banana-date smoothies with tahini. So, on a hot afternoon I spread some tahini on a slice of bread and topped it with pieces of banana. It was actually delicious. I was going to make this smoothie.

As bananas are quite creamy, this recipe lays between a smooth drink and thick porridge. So it’s up to you to make it more liquid adding a bit of water, or leave it nice and thick. We find these measurements are perfect, but as always feel free to add more lime or more tahini if you feel like it. It is perfect for breakfast or afternoon snack!

Serves 2 or 1 very hungry person

2 large bananas (approx. 250g)
3 tbsp tahini
3 large dates, pitted (approx. 50g) or other dried fruit
juice of 1 lime
Chia seeds, cocoa nibs, fresh fruit (to serve)

There are two ways to go about with this recipe.

Option one is to cut your bananas in small pieces and place them in the freezer, on a plate without touching each other. Leave for a few hours until frozen. Alternatively you can skip the freezer part and move on to the step below. This is what we did, as we prefer non ice-cold foods for breakfast. But the freezer option is also nice.

So, place your bananas in a blender. Add the tahini and dates, along with the lime juice. Blend until smooth.

Now, you can add the water and blend some more, so that you have the consistency of a loose smoothie. Or skip the water (this is what we did).

Serve in a nice mug. Add some chia seeds, cocoa nibs and fresh fruit. Trust us, the mug option is better than a glass or a bowl. You know why, because it’s between the two. Just like this recipe.


For some reason summer is the time when we most enjoy making granola. Maybe because the weather is nice and we get inspired to have nice breakfasts al fresco. Last year’s granola was with our succulent dried nectarines and almonds. This year we’ve got something different for you.

We have in store an amazing new product (and you know how much we love it when Marianna brings in new ingredients). Our fig molasses is produced and packed for Oliveology by Moschoutas Farms in Evia Island. It contains only organic figs, water and a touch of organic lemon juice to balance the figs’ natural sweetness. It is a very unique product that adds depth to all your dishes. You can use it as you would use any other molasses.

This week we’re using fig molasses to make our granola. We paired it with walnuts and (of course!) dried figs. And we’ve also added some tahini, to add some depth and nuttiness. Our secret ingredient is cloves. We have my mum to thank for this, since I grew up with her making every summer fig jam spiced with cloves.

For 3 cups you will need:

2 cups oats
½ cup walnuts, finely chopped
1/3 cup sunflower seeds
½ tsp cloves
3 tbsp olive oil
3 tbsp fig molasses
2 tbsp tahini
1 tbsp orange blossom honey
1 cup dried figs, finely chopped
pinch of salt
Greek yogurt (to serve)

Preheat the oven at 150 C.

Place your oats, walnuts and sunflower seeds in a bowl.
In a separate bowl whisk the olive oil, fig molasses, tahini, honey, cloves and pinch of salt, until all ingredients are blended together.

Pour the liquid mixture onto your oats. Using your hands or a spoon gently stir everything together until everything is covered in the liquid mixture.

Spread the granola onto a baking tray, covered in greaseproof paper. Bake, for around 20 minutes, checking and stirring every 5-10 min until golden.

Once golden, remove from the oven, and let your granola cool down. Once cool add the chopped figs and stir.

Serve with Greek yogurt and fruit and keep the rest in an airtight container.