Rose Vinegar Delicacy

Everything’s coming up roses in the kitchen!

When your rose bushes are in full bloom in your garden, pots or the nearest flower shop, take advantage of their fragrant blossoms by cooking them into something delicious.

A Rose Vinegar can be used as a dressing to really “lift off” your fresh and boiled salad, your grilled vegetables, a nice roast or grilled chicken. Enjoy!



You will need only three things:

-A glass bottle for the vinegar

-A quality white vinegar (chose an expensive one that will make the difference)

-And a handful of your favorite rose petals(washed and well dried)

 Or 4-5 dried ones that you will find in a gourmet grocery store next to the herbs and spices.

Mix them all together and close the lid. Leave the vinegar for at least one week in a sunny place before you start using it.

Some leave it for a month but I think that if the rose petals are fresh and aromatic they will lend their aroma to the vinegar quickly enough.


*For extra fragrance, add only two drops of rose-water with the rose petals.


Greek Tzatziki sauce

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One way or another, you may have heard the word “Tzatziki” once in your life. Those who have visited Greece, you may have even tasted it. For those who have heard the word but never tasted it and for those who … Continue reading

Avgotaraho (Bottarga) Vinaigrette

Since these days I ‘m focusing on Deli, Avgotaraho recipes, I found a recipe for an easy, quick and above all healthy salad dressing.

I haven’t tried it yet but I love all its ingredients, so I know it will taste super. If anyone tries it before me, please let me know what you think.


½ a cup of lemon juice   

1 tsp of lemon zest

1 tsp of orange zest

2 spoonfuls of orange juice 1 ½ cup of olive oil

1 spoonful of bottarga powder  

1 spoonful of chopped parsley

1 tsp of chopped fennel


Put all the ingredients together in a glass jar with firm lid. Stir until you will have a smooth sauce.

You can use this vinaigrette as a salad dressing, with steamed or grilled fish,

on boiled or baked vegetables, or as a topping on fish soup, lentil soup etc.

My Greek,turkey sandwich

Do you have leftovers from the Christmas table?

Did you already have more than enough fatty meals ?

Don’t worry. Here’s a healthier, Mediterranean suggestion. I love it.




2 slices (1/2 inch thick) hearty country bread

4 slices roasted turkey breast

1 big lettuce leaf

1 small onion sliced

4 sun-dried tomatoes

Basil Vinaigrette Dressing                      

Extra virgin olive oil (EVOO)


Sea salt – Freshly ground pepper


First take a small casserole and boil the onion slices into some salty water until they soften. Put aside.

From the casserole take a few drops of hot water and pour into a bowl with the sun-dried tomatoes. This will revive the dried tomatoes bringing back all their juicy flavor. Leave them there as you move along with your sandwich.

Pre-heat the oven at 180 oC. Take the bread slices, pour 4 tbsp of olive oil into both slices and sprinkle with oregano, salt and pepper. Put into oven, high, and grill them just until they start to become brownish and crispy. When ready, take them out and place into a dish. Then add the lettuce, the turkey and the vinaigrette dressing. Continue with the onions and the tomatoes. Season according to taste.

For an alternative, healthy and quick turkey sandwich. Enjoy !

Honey Garlic Vinaigrette

This is an easy recipe for a healthy and quick salad dressing.

I always love it when the simplest ingredients, when combined, bring out magic!

Enjoy !!!




 1 cup vegetable oil

 1/3 cup apple cider vinegar

3 tablespoons honey

 2 cloves garlic, minced

Freshly ground pepper (optional)


In a glass jar, combine all the ingredients together.

Cover the jar and shake hard until blended.

When you pour the mix on your salad, take a good sniff. The contrast between garlic and honey is fantastic. I hope you like it.


* Tip: For vinaigrette, the vinegar-oil analogy is 1 to 3

Basil Vinaigrette Dressing

This is a quick, easy salad dressing and one of my favorites. Fresh basil will bring spring in your plate and freshness into your kitchen. That’s why I strongly urge you to prepare it with fresh basil leaves and not dry ones. Also, to my opinion, fresh basil and extra virgin olive oil of supreme quality are best friends. Don’t waste it on other kinds of oil. Take my word for it. Enjoy !


1 cup extra virgin olive oil

1/3 cup apple cider vinegar

1/4 cup honey                                         

3 tablespoons chopped fresh basil

2 cloves garlic, minced


                           Take your mortar and pestle and whisk together all the ingredients,

                           pressing them, tossing them around,

                           pressing them again until you get a thick, green paste.

                           Pour over your favorite (especially summer) salad and serve.

Mustard Vinaigrette

This is an easy, quick and healthy recipe.

Of all the vinaigrette types, this spicy dressing is my husband’s favorite.

He enjoys it on top of fresh spinach & rocket (arugula) leaves.





1/2 cup white vinegar

1 tablespoon honey

1 tablespoon mustard

1/2 teaspoon ground black pepper

2 teaspoons salt

2 teaspoons minced garlic

1 cup vegetable oil

4 drops hot Tabasco sauce


In a bowl, whisk together all the ingredients until thoroughly combined. Chill and serve.

I admit that it’s a bit hot for my taste but perfect for my husband. What can I say?

Maria’s Balsamic Vinaigrette

An easy, healthy and quick recipe!

This is a recipe I invented by mixing together several

of my favorite “vinaigrette” ingredients.

Take a look.


3/4 cup extra virgin olive oil (EVOO)

3/4 cup balsamic vinegar             

1 clove garlic, crushed

1/2 teaspoon dried oregano

1-2 teaspoons mustard (according to taste)

1 pinch salt

1 pinch freshly ground black pepper


Combine all the ingredients in a glass jar with a tight-fitting lid.

Shake well before serving.

The rest you may store in your refrigerator. Taste it on all kinds of green salads. Enjoy!

Pear Vinaigrette

This is an easy, healthy, delicious salad dressing.

Usually, I use it on a lettuce, arugula(roka)

with goat cheese (or feta cheese with yoghurt) and nuts .



1 ripe pear peeled, cored, chopped

1/2 cup white wine

1 clove garlic, chopped

2 teaspoons mustard

1/4 cup white balsamic vinegar

1 teaspoon ground black pepper

1/4 teaspoon sea salt (or usual, table salt)

1/2 cup Extra Virgin Olive Oil (EVOO)


Blend the pear, white wine, garlic, mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined.

Drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend.

Blend a few seconds longer until the salad dressing is thick and creamy.

Wasn’t it quick and easy? Enjoy !

Raspberry Vinaigrette Dressing

This is an easy, healthy, quick salad dressing recipe. Enjoy!


1/2 cup vegetable oil

1/2 cup raspberry wine vinegar

1/2 cup white sugar

2 teaspoons Dijon mustard

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper


In a jar with a tight-fitting lid (from mayonnaise or honey),

combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

That’s it. Quick, wasn’t it?