There are probably thousands of recipes for this delicacy. English people must love them, judging from the many recipes and ready –made packages that you can find in their supermarkets. They use so many different fish and ingredients. Steve and I love only the ones with the white fish roe inside the mixture, as we prefer eating this wonderful food fresh with the fish, grilled or fried and not hidden in a fish cake! Now, I don’t remember from where I copied this recipe. It is certainly not very old. However, these fish cakes – psarokeftedes are simply very nice!...

Procedure Wash the salmon, place it on a sieve like the ones we buy to prevent splashes from hot oil in frying. As I stopped cooking all those delicious fried vegetables that I remember from my childhood, like the fried eggplants, the spicy green peppers, thinly cut slices of courgette or potato fries, I only use my new, clean sieve for steaming salmon. Unless we have a steamer which makes our life easier! Well, place the sieve on top of a deep frying pan which you filled almost to two thirds with water, some lemon juice and the lemon peel....

Procedure 1.  In a saucepan, melt the chocolate with the butter and milk. 2. Pour the puree of chestnuts, sugar and liqueur. 3. Add the lukewarm mixture of the couverture and the puree into the crushed biscuits, mix well and refrigerate until it becomes hard enough to handle. 4. Remove the mixture from the fridge after 1 hour and with two teaspoons form a small oval shape. Shape it gently and quickly to a ball and roll it in the cocoa powder. 5. Put it in a coloured paper case. Continue making the truffles until you finish the mixture. They...

This tastes perfect if it is made one day before consuming and served the second or third day after preparation. It has to be at room temperature at least half an hour before eating it. In cold weather conditions,  it can be kept outdoors in the balcony, as our Greek mothers used to do! Procedure Preheat the oven at 160⁰ fan. Prepare two round sandwich tins × 20 cm, buttered and covered with some parchment paper. An amazing new idea that I learnt is to wet the paper with a splash of water so it becomes easier to shape and...