a fabulous, simple risotto. followed to the letter, except for roasting the squash rather than steaming it, using olive oil instead of butter, and using pecorino romano rather than parmesan, only b/c i'm allergic to cow's milk (real 'romano' is sheep!). wonderful recipe, thank you!

These were SO delicious. I was afraid they might be heavy due to the pumpkin, but they were instead light and fluffy. I followed the recipe to the letter, so I really recommend not changing a thing! Lovely recipe

These are absolutely fabulous. I made the recipe to a 'T', except for making individual scones rather than forming 2 large circles and scoring into wedges. I then baked 10 mins at the same temp. I loved the texture and also how they aren't too sweet. I don't think they need a thing - jam, butter, etc. The butter flavour actually really comes through. Wonderful! Don't change a thing!

this is a fabulous soup! i will use this recipe for years to come. followed it pretty much to the letter, except i didn't add cheese (it was perfectly satisfying without). also, i used goat milk since i'm allergic to cow milk. thank you for a delicious recipe!

As the author of this recipe, I'd like to respond to some recent reviews. Indeed, this is a simple soup born out of generations that lived simply and were lucky if they had meat once every six months. The light and simple flavors are meant to be savored, and the vinegar at the end is imperative - it really adds a much needed dimension of flavour to the soup, and I'd never eat the soup without the vinegar! I use red wine vinegar. *** Also, someone commented on the soup not being healthy - with 1 tablespoon of olive oil per serving, and under 15 grams of (healthy) fat, I don't see how it could be considered otherwise! Anyone who knows anything about the revered Mediterranean diet knows that one of its virtues is olive oil as the main source of (healthy) fat. Skip the drizzle of olive oil at the end (which I often do) if you're scared of too much fat. *** Finally, for those who don't like rosemary, feel free to skip it - not everyone in Greece uses rosemary when making Fakes. Thanks and enjoy!

This would be a five-star recipe if only it called for HALF of the sugar. I made this for a neighbourhood get-together and am so happy I halved the sugar. It was gorgeous with that amount, and totally sweet enough. A neighbour made the same exact recipe but followed it to a 'T'... I'm so happy she did b/c we were then able to compare the two cakes back to back. The one with the full amount of sugar was cloyingly sweet - way too sweet - and was denser and almost gluey. Mine was much lighter in texture, but still perfectly moist. I must admit that when making the cake I was a bit nervous as I'd never seen such a thick cake batter before. Don't fret - it is very thick but still works a treat. I will make this cake again and may even cut down the sugar some more, and will reduce the oil by 1/4.

Don't make this cake before reading this review!!!! The cake was wonderful, but please don't add 1 1/2 cups of oil! We all agreed that 1 cup was just right - too much more would have resulted in a dense, greasy cake. No need to use applesauce for some of the oil, either. This cake was perfectly moist with just 1 cup of oil. We also left out the nuts, which was just fine. I used olive oil, as I do with most of my baking, and it was great. We all agreed the cake tasted better room temp the next day rather than warm out of the oven. Thanks for a wonderful recipe!

This was absolutely gorgeous. I was wondering if it might need vanilla, but it totally did not. Wonderful as is! (I used goat milk b/c I am allergic to cow milk -- that's the only thing I did differently. I'm sure cow milk would be just as good.)

This was a delicious dish, but only after I made it on pitta bread. The first night I made it using homemade pizza dough; I don't recommend this b/c by the time the crust was done cooking (on a baking stone, no less), the topping was too dried out. I wasn't very happy! Thankfully, I had leftover topping, so the next day I made it on shop bought pitta bread. I also spread the topping on a bit more generously. The result was tasty and fabulous! Recommended. Note that I did not use fenugreek, feta or lime. I did add more chopped fresh mint and actually added it to the topping while cooking.

This recipe is absolutely perfect. Easy, too. It yields deliciously moist and chocolaty cookies that are the perfect cross between a brownie and cookie. I followed the recipe exactly, except I used olive oil instead of plain veg oil. I got 40 cookies using a mini ice cream scoop. I chilled for 4.5hrs, and the dough was very easy to work with by then, though the ice cream scoop helped tremendously. Finally, definitely don't flatten the balls before putting them in the oven - they'll flatten on their own while baking. Thank you! A life-long keeper!!!!!

easy to make and tasty

a nice hearty stew with pure, simple flavours. the juices are divine and beg to be mopped up with some good crusty bread.

this bread is absolutely delicious. it is like a slightly heartier, less cake-like and less sugary quick bread. perfect if you want something satisfying but not overly sweet. i prefer it with raisins added. a life-long keeper!

This soup was okay. If I'd stuck with the quantities as written, however, it would have been rather bland. I made it to a 'T', except for doubling the amount of lemongrass and garlic as suggested by other reviewers, and even still both my housemate and I agreed it was a very bland soup. I then proceeded to add another tablespoon of lemongrass; chopped fresh cilantro (maybe about 4 tablespoons); and the juice of 1/2 a lime. These additions definitely helped the flavor.

These muffins were quite nice. I used mashed sweet potato instead of pumpkin, olive oil instead of veg oil, and pecans. I also decreased the sugar to 1 cup and am thankful I did b/c they were PLENTY sweet. A nice recipe, and I think the sweet potato lent more flavor than pumpkin would!

In Greece they used to make Easter eggs this way before there was dye! They use only red onion skins to produce a gorgeous, deep hue. Try it!!!!!!!

My housemate made these and added about a 1/4 cup whole wheat flour (so the cut outs wouldn't spread and lose their shape) and added a heaping 1/4 teaspoon of cayenne pepper. The result was the best gingerbread I've ever had! The cayenne is a MUST!!!! It adds just the right amount of bite. Great dipped in dark chocolate, too!

I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined shrimp, so I didn't need to boil them first and then peel them. So, with that in mind I sauteed the onion (red onion) in olive oil till soft, then added garlic. I added the crushed tomatoes and parsley, and let it simmer on high until most all the liquid had evaporated. I then added the raw, defrosted shrimp and cooked them for 3 mins in the tomato sauce. I then added a cup of white wine. This is where I would alter the recipe - 1 cup is too much liquid to add at this point, as while the end result was tasty, it was too watery - this dish shouldn't be soupy, and with 1 cup of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute, I added the feta and transferred the skillet to an oven preheated to 400F. I cooked the dish for a further 5 to 7 mins, till bubbly and the feta slightly browned on top. All in all the taste was delicious, but next time I will just start with 1/2 cup of wine and add more if necessary. Served with crusty bread it made a great supper and was surprisingly easy to make! I am also thinking of using a few shots of ouzo next time instead of the wine. NOTE: I did not add any stock as the recipe calls for and I agree with the previous reviewer that one shouldn't add it otherwise this recipe would be for soup!!!!!

This is a traditional recipe that you'll find in tavernas and mezedopoleio (meze restaurants) all over Greece. The simple flavors and preparation should be savored! I wouldn't add anything else to this recipe, as the contrast between salty/sour and spicy, as well as the creamy texture of the baked feta, are quite enough to make a great little dish!

Okay, so far I've only sneaked one bite, but I can already say that this cake is divine! I made it today after soaking the fruit for only 15 hours. I think 15 hours was just fine, as all of the alcohol had been absorbed. Also, I used Grand Marnier to soak the fruit in, simply b/c I had forgotten to buy dark rum. I quadrupled the recipe and used a variety of pans and dishes - from a small loaf pan to a few ramekins. Baking time varied from about 40mins for the smaller ramekins to 1 hour for the loaf pan. I still need to get the rum, so the cakes are waiting until tomorrow, when I'll sprinkle on the rum and wrap in cheesecloth and parchment. I can say that I won't be ageing the cakes for 10 weeks as called for in the recipe, but I am definitely planning on ageing them for a few weeks until I ice them and send them to friends and family as gifts. I'll post an update then. But I can already say this cake is superb!