Greek Stifado

(Norsk oppskrift: Stifado, gresk gryterett)

Stifado is a flavorful Greek dish that is perfect for winter. There are lots of flavor in this lush stew, and it feels extra warming due to the exotic spices. Did I mention that it tastes great?

Greek Stifado

Tasty Greek Beef Stifado

  • Servings: 4
  • Difficulty: easy
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A Traditional and Flavorful Greek Stew, Perfect for Family Dinners.


  • 800 grams stewing beef
  • 2 cloves finely chopped garlic
  • 2 chopped onion
  • 2 tablespoons oil for frying
  • 4 tablespoons tomato paste
  • 200 ml red wine
  • 1 tin chopped tomatoes
  • 3 bay leaves
  • 1 whole cinnamon
  • 4 whole cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon sugar


Cut meat into cubes (2×2 cm). Brown the meat in two rounds with garlic and onion in a pan with oil.

Add the tomato puree into the pan and cook for a few minutes. Add the red wine, canned tomatoes and whole spices. Simmer under a lid for 1-1 ½ hours, or until meat is tender. Season to taste with salt, pepper and sugar.

Serve with pasta, salad, tzatziki, roasted potato and / or good bread.



Tasty Fish and Apple Casserole

(Norsk oppskrift: Fiskeform med eple og karri)

With those three key ingredients; fish, apple and curry powder – you just know this is gonna be good!

Tasty Fish & Apple

Tasty Fish and Apple Casserole

  • Servings: 4
  • Difficulty: easy
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A lush Casserole filled with Awesome Flavors


  • 400 grams fillet of cod or other white fish
  • Butter
  • 1 red onion
  • 2 large sour apples
  • 2 teaspoons curry powder
  • 300 ml milk
  • 200 ml Greek yogurt
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 100 grams grated cheddar cheese
  • Parsley for garnish


Cut fish into large cubes.

Roughly chop the onion. Remove cores from apples and cut into thin wedges (leave the peel on)

Sauté onion and apple quickly in a little butter, and sprinkle with curry powder.

Evenly distribute fish, onions and apples in a wide ovenproof dish.

Melt a few tablespoons of butter in a saucepan. Stir in the flour. Add milk and yoghurt until you have a thick sauce. Stir while you bring it to a boil and let it simmer for a couple minutes. Season with salt and pepper, and pour the sauce over the fish, onions and apples. Sprinkle with grated cheese.

Bake on the bottom shelf of the oven at 200 degrees C for 40 minutes.

Garnish with fresh parsley and serve with potatoes, pasta, vegetables or salad.



Crispy Filo Pastry Pies

(Norsk versjon, følg linken: Sprø filopaier)

Here are some yummies that are perfect for both lunch and dinner, or as a snack. They are good both warm and cold, so they are also perfect for your packed lunch or picnic. Of course, you can fill it with anything you like, and you can use this recipe as a base.

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Ingredients for 12 small pies:

  • 4-5 sheets of Filo Pastry (You can freeze what you don’t use)
  • 3 tablespoons melted butter
  • 4 eggs
  • 300 cl milk
  • 250g cottage cheese
  • 300g feta cheese, crumbled
  • 5-6 green onions, thinly sliced
  • 100 g ham, finely chopped
  • 1 pinch of salt and pepper to taste
  • 1 teaspoon nutmeg
  • 1 small pinch of saffron (optional)
  • 100 cl cheese, grated

Set the oven at 180 degrees C and take filo pastry out of the freezer and leave to thaw on the counter.

Whisk eggs, milk, nutmeg, salt, pepper and saffron.

Add the cottage cheese and mix well. Then add the feta cheese, green onions and ham.

To work with filo pastry, I recommend having a damp kitchen towel ready to lay over, to prevent the filo pastry from drying out. Cut small squares of the Filo sheets, they must be slightly larger than the muffin molds you are going to use. They do not have to be square or perfect in any way, as that will not show.

Lightly butter one of the small Filo pieces, and lay the next layer on top but slightly skewed, then gently butter again, and put a third layer on top. Line a muffin tin with the staggered Filo pieces, allowing the corners to stick up, making a “nest”.

Fill the nests with the egg-mixture and sprinkle with grated cheese.

Bake in the oven for approx. 30 mins until the filling has set. Let the pies cool a little bit on a wire rack, this will also allow them to crisp up at the bottom.

Serve as is, or with a fresh green salad.


Italian Minestrone Soup

(Norsk versjon / Norwegian version: Italiensk Minestrone Suppe )

With shivering fall fast approaching, it is time to dust off the dust of the hearty, filing, tasty soups. I do hope we avoid those dreary autumn storms for a while, but with this recipe up my sleeve, I will be well prepared.

Let us whip up a large pot of Italian Minestrone soup:

1-14192112_10154178404596622_69699749862901699_nIngredients (12 servings):

  • 3 tablespoons olive oil
  • 1 leek, sliced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 5 potatoes, diced
  • 5 carrots, sliced
  • 2 green quash, halved and sliced
  • 1 chili, chopped (remove the seeds if you want a mild version of the soup, add more if you like it more fierce)
  • 2 liters beef stock (use vegetable stock if you prefer the veggie version)
  • 2 tins chopped tomatoes
  • 250 grams pasta (cooked as per instructions on the packaging) (use gluten free pasta if you are allergic to gluten, or skip it)
  • 2 tins white beans, or bean mix if you prefer, rinsed in cold water. (Remember to water the beans overnight if you use dried beans. I can never remember to do that, so I use the tinned stuff instead)
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt, pepper, sugar to taste
  • 5 tablespoons parmesan, grated.

Heat olive oil in a large pot, add onions and garlic and sauté for a couple minutes. Add potatoes and vegetables, and sauté for 4-5 minutes on medium heat. Add stock and tomatoes and bring to a boil. Simmer til cooked, approx. 10 minutes.

Add cooked pasta, rinsed tinned beans and rosemary. Bring to the boil. Add salt, pepper and sugar to taste.

Drizzle over chopped, fresh parsley and parmesan and serve with good bread (try a homebaked Focaccia). Some bacon bits on top are also nice. Or you can add sausage bits or beef if you want more protein.

The soup is fabulous to freeze, but leave the pasta out if you do. There is nothing wrong in serving the pasta on the side.