Nistisima: The secret to delicious Mediterranean vegan food, the Sunday Times bestseller and voted OFM Best Cookbook

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These snowy white, crazy yummy cookies are so quick and easy to bake up, they’ll amaze you with every bite! Note: Avgolemono needs some time to thicken, so it’s better leave it for at least half an hour before serving.

However it got me thinking about how people think of Greek and Cypriot food as ‘meat heavy’, which, of course it isn’t. Peel and chop the pumpkin into 2cm pieces and place in a roasting tray with three tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, one tablespoon of the harissa paste and the sugar.Bραβευµένη chef και παθιασμένη μαγείρισσα, έχει καταφέρει µε το δικό της αυθεντικό τρόπο να αναβαθμίσει την ελληνική κουζίνα και να μεταδώσει σε όλους µας την αγάπη της για το καλοµαγειρεµένο σπιτικό φαγητό. What you will notice is that the dough is a bit oily – this is perfect because the dough holds together well. Highlights of Nistisima include hareeseh, a coconut semolina cake from Jordan; varză călită, a Romanian dish of pepper-braised cabbage wedges finished with walnuts for “fat and flavour”; curvy, plump bourekia stuffed with cumin-spiced potato and mushroom.

Pah-STEE-tsio Knee-STEE-see-moh) is a vegan pasta casserole dish made with tubular pasta, vegetable filling and topped with a vegan faux béchamel sauce.Second and third layers may be placed on top, then cover with the plate (which must be exactly the size of the pan).

So what is it that inspired me enough to come back and post given all that epic stuff thats happened? Gently fry over a low heat, until it starts smelling wonderful but it doesn’t burn – about 4 minutes.I baked them for about 35 minutes in a preheated oven to 180 degrees C, or until logs were light brown. I’ve used Bob’s Red Mill Gluten Free All Purpose flour in cookie recipes before (though not this particular recipe) and have always had great results. Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.

Our parents make so manytypes of koulourakia (Greek for cookies that are great for dunking into coffee or milk) that it is almost hard to keep track of them all. I found that when I was doing the publicity for Taverna, my previous book, I was repeatedly asked if there were lots of vegetarian or vegan recipes in there – which there are. During the Greek Orthodox Fasting period, meat and animal prod­ucts (cheese, milk, butter, eggs, lard),fish (meaning fish with backbones),olive oil and wine (all alcoholic drinks)are not consumed during the weekdays of Great Lent. Thanks to the lovely Anna who designed Taverna, and my very clever other half , there are now book illustrations and colours on here.The same dish can be made vegetarian using the same filling but adding a real bechamel sauce on top.