Tuna club sandwich

by Greco Roots

Tuna club sandwich by Alelma


150g Alelma tuna paste

1 tablespoon mayonnaise

juice from ½ a lemon

1 tablespoon finely chopped onion

½ tablespoon finely chopped parsley

2 lettuce leaves

2 thin tomato slices

3 slices of toast bread

  1. Mix gently the tuna with the mayonnaise, lemon juice, onion and parsley.
  2. Toast the bread slices until brown.
  3. Place on top of the first bread slice the lettuce, cover with the second and place on top of that the tomato slices and, finely, spread the tuna mix and cover with the third bread slice.

Chocolate cake with chocolate ganache

by Greco Roots

Chocolate cake with chocolate ganache


For the cake:

250 gr butter, melted

500 gr granulated sugar

5 eggs

1 teaspoon vanilla extract

2 tablespoons baking powder

250ml milk

400 gr flour

100 gr cocoa powder

Orange zest, of 1 orange

For the chocolate ganache:

150 gr chocolate couverture 50%-55%

150 gr heavy cream 35%

1 tablespoon honey


For the cake:

  1. In a mixer bowl, add the butter, sugar and eggs and beat them until fluffy.
  2. As soon as the mixture is light and fluffy, remove the mixing bowl.
  3. Add the vanilla extract, baking powder, milk, orange zest, and mix with a spoon, until all of the ingredients are completely combined.
  4. Add the flour and cocoa powder and mix.
  5. Grease a cake pan and add the mixture. 
  6. Put it in the oven, and bake for 50'-60' to 180°C Fan.
  7. Ιn about 50 minutes insert a toothpick in the center of the loaf and if doesn't comes out clean and dry, then bake for little more.
  8. When ready, remove allow to cool completely.

For the chocolate ganache:

  1. Heat the heavy cream until it almost comes to a boil.
  2. Put the heavy cream in a bowl and add the chocolate and honey. Mix until a smooth mixture is formed.
  3. Now you can cover your cake with chocolate ganache.

Oven-baked salmon (easy to make)

by Greco Roots

Oven-baked salmon (VERY easy to make)


2 pieces of salmon (fillet or not)

extra virgin olive oil


lime juice, of 1 lime

  1. Rinse the salmon 
  2. Put the salmon into a baking pan
  3. Add salt and pepper, both sides
  4. Add the extra virgin olive oil and lime juice
  5. Bake for 35'-40' to 200°C Fan.

Serve with rice and cherry tomatoes. You can add extra ground pepper and extra virgin olive oil.

Roasted pleurotus mushrooms (in oven)

by Greco Roots

Roasted pleurotus mushrooms (in oven)


500 gr pleutorus mushrooms

2 cloves of garlic

2 tbsp extra olive oil


freshly ground pepper

  1. Clean the mushrooms and chop the garlic.
  2. Separate the mushrooms one by one and place them on the baking tray. Do not cover one mushroom with another.
  3. In a bowl put the extra olive oil, garlic, salt, and pepper
  4. Spread the mushrooms with the mixture is in the bowl.
  5. Put them in the oven, and bake for 15'-20' to 200°C Fan.

Serve with balsamic vinegar and scallions. You can add extra ground pepper and extra virgin olive oil.

Octopus stew (stifado)

by Greco Roots

Octopus stew (stifado)


1 ½ kilo octopus

1 kilo pearl onions

2 cloves of garlic

400 gr canned tomatoes

1 tablespoon tomato paste

2 ½ tablespoons extra olive oil

1 teaspoon granulated sugar

50 gr red wine

2 bay leaves

1 teaspoon allspice berries

1 tablespoon thyme

  1. Clean the octopus and cut it into pieces.
  2. Cut the garlic.
  3. Place a large pot over high heat and add the extra olive oil.
  4. Add the onions and sugar into the pot, and sauté for 5 minutes until they caramelize.
  5. Add the octopus, garlic, tomato paste and sauté.
  6. Deglaze with the red wine. As it evaporates, add the canned tomatoes, allspice berries, bay leaves and thyme. Mix.
  7. Lower the heat to medium and boil for 1-1 ½ hour.

Serve with extra olive oil, pepper, rosemary, thyme.

Combine with rice or orzo.

Tuna spaghetti

by Greco Roots

Tuna spaghetti by Alelma


1 spaghetti pack

1 jar spicy Alelma tuna in olive oil

1 tomato juice 500gr




1 medium sized onion

1 garlic glove

  1. Preparing the sauce: grate the onion and the garlic, and brown them in olive oil.
  2. Add the tomato juice, salt, pepper, oregano and a little water.
  3. Bring to the boil and let the sauce cook for 20 minutes stirring.
  4. When the sauce is ready and just before removing from the heat, cut the tuna in chunks, strain the oil and add it to the sauce.
  5. Stir. The sauce is ready to be served with the spaghetti.

Grated cheese can be added.

Calamari with orzo

by Greco Roots

Calamari with orzo


For calamari:

1 kilo calamari (fresh or frozen)

250 ml extra olive oil

1 large onion

2 cloves of garlic

400 gr canned tomatoes

3 tablespoon tomato paste

2 beans of nutmeg

2 bay leaves


250 ml red wine

1 litre water

1 teaspoon sugar

For orzo:

2 tablespoon extra olive oil

1 teaspoon sweet paprika

500 gr orzo pasta



1.Clean the calamari and cut it into pieces.
2.Cut the onion and garlic into small pieces.
3.Place a large pot over high heat and add the extra olive oil.
4.Add the onions and garlic into the pot, and sauté for 5 minutes until they caramelize. Add the canned tomatoes, tomato paste, salt, pepper, nutmeg, bay and mix.
5.Deglaze with the red wine. As it evaporates, add the water, sugar and calamari.
6.Lower the heat to medium and boil for ½ hour.


In a pan add the extra olive oil
oil, paprika, salt, and orzo pasta for 4-5 minutes.

Then, transfer to an ovenproof baking dish the orzo and calamari(with its sauce).

Put into a preheated oven to 180°C for 20 minutes.

Serve with mint leaves, basil leaves and freshly ground pepper.

Brownies with mastic cream

by Greco Roots

Brownies with mastic cream by Eva Distillery


250g dark chocolate

250g margarine

5 eggs

200g sugar

100g flour

1 tablespoon chopped baking powder

200g cream cheese

50g powdered sugar

50ml mastic liqueur

  1. Melt the chocolate with the margarine in a baking pan. 
  2. Remove from the heat and let it cool down well. 
  3. Add the flour, little by little, and beat with the mixer. 
  4. Add the baking powder and beat again. 
  5. In another bowl, beat the eggs with the sugar until fluffy. 
  6. Add them to the chocolate mixture. 
  7. Spread this mixture in a well-floured pan or in a pan lined with baking paper. Bake at 180°C for 35 minutes. 
  8. For the cream, beat the cream cheese with the powdered sugar in the mixer for 2-3 minutes and add liqueur, little by little, until it becomes a thick cream. 
  9. Serve, adding a tablespoon of cream on top of each piece.

Mastic Pie

by Greco Roots

Mastic cocktail by Eva Distillery


40 ml Mastic Tears Lemon

2 tbsp. lemon cream

15 ml sweet n ’sour

Glass: coupette

Production method: shaker

Garnish with dark chocolate crumbs and lemon zest

Tuna pizza

by Greco Roots

Tuna pizza by Alelma


for the dough:

1 pack of ready-made pizza dough

for the sauce:

1 teacup fresh tomato sauce

1 tablespoon olive oil

1 teaspoon sugar



for the topping:

1 jar Alelma tuna of your choice

1 thinly sliced tomato

1 thinly sliced green pepper

thinly sliced pitted olives

1 thinly sliced onion

mozzarella cheese 

  1. First prepare the dough. 
  2. While the dough rises prepare the sauce. Pour the olive oil and the tomato sauce in a deep saucepan, and bring to the boil. Add the oregano, salt and sugar. Reduce the heat and let boil slowly for about 10 minutes. 
  3. Remove from the heat and let the sauce cool.
  4. When the dough has risen sufficiently, spread it in a greased baking tray and bake in a hot oven for about 15 minutes.
  5. Spread the sauce over the baked dough and add the remaining topping ingredients. 
  6. Bake in a pre-heated oven at 220°C until ready.


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