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.


Jamie Oliver visits Greece !

My fellow cooks, good morning and Happy New Year to all. May 2012 brings us more happiness and more new flavors…
In my Google research I found the Jamie Oliver episode where he visited our Greek islands.
If you ‘d like to see the episode, press here:
From this episode, I am focusing on his version of  the famous “Greek Salad”.
Jamie adds 2 kinds of tomatoes, cherry tomatoes and beef tomatoes. To my opinion, the Greek, summer tomatoes are so sweet that don’t need the sweetness from the cherry tomatoes. However, they add an extra flavor that elevates the salad. additionally, the mint leaves go very well turning the popular salad into a gourmet dish.
Last but not least, I would like to say a huge “Thanks” to Jamie for his idea of scratching the cucumber with a fork to let the olive come in, for cutting the onions very slightly so that they absorb the olive oil, for the use of oregano and of course for using Extra Virgin Olive Oil
because this is the only kind of olive oil that the salad allows to touch her!!!
Jamie, thanks for not ruining this recipe with “touristic” tricks and for respecting
the originality of my country’s most popular dish.
PS. Also thanks for the genius cook’s note.

“In Athens, Jamie goes spear fishing off a Mama Mia-style island, meets bee keepers who produce the most amazing honey and are full of even more amazing stories about bee sex. He makes goat cheese with a Greek Orthodox monk, and prepares a Greek salad, and pistachio and honey cake.”

Greek Salad – by Jamie Oliver


  • 1 medium ripe tomato
  • 7 ounces/200 g ripe cherry tomatoes
  • 1 beef tomato (also known as beefsteak tomato)
  • 1 medium red onion, peeled
  • 1 cucumber
  • 1 green pepper
  • A handful fresh dill
  • A handful fresh mint leaves
  • A large handful black olives, pitted or stoned    
  • Sea salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons good-quality Greek extra-virgin olive oil
  • 7 ounces/200 g block feta cheese
  • 1 teaspoon dried oregano


This salad is known and loved around the world. Those of you who’ve been lucky enough to eat this salad in Greece will know that when it’s made well it’s absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it’s known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta, and lovely herbs.

I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl.

Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices.

Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.

Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.

Add a pinch of salt, the vinegar, and extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the vegetables is when the magic starts to happen. Have a taste, and adjust the flavours if need be.

To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra-virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.

Cook’s Note: I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra-virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it’s basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!”

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

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!

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?

Honey Vinaigrette

Very easy recipe. A quick way to prepare a salad dressing.It may be easy but the flavor is super and really elevates the salad. I use this kind of recipe because even if my cupboards are empty I never run out of these three ingredients. This vinaigrette goes well with every fresh salad and even with red meat, grilled poultry and lentil salad. But I’m sure it goes well with other flavors, too. Just use your imagination. Enjoy!


1/2 cup balsamic vinegar

1/4 cup honey

1/4 cup olive oil (I use Extra Virgin Olive Oil-EVOO)


Used an empty glass jar from mustard or mayonnaise. Whisk together the vinegar, honey and olive oil until the honey has dissolved, and the dressing is smooth. Isn’t it quick?


Beef&onions braised in beer

This gallery contains 2 photos.

I borrowed this recipe from Jamie Oliver. I tried it and it was D-E-L-I-C-I-O-U-S ! Fellow cooks, you should try it in a Sunday, family lunch. Ingredients                                                                                                   3 tbsp olive oil • 55 g (2 oz) unsalted butter • 800 … Continue reading