Perpetual Consumption | cinnamon

Karen’s 20-Clove Pot Roasted Chicken with Celeriac, Potato, Cinnamon and Lemon

How good are pot roasts?  It seems like such a retro dish, but those 70’s mums had it right all along.  They’re so yummy and moist and dead simple to whip up for Sunday night dinner.  This recipe uses celeriac, which is my veg of the moment.  It has to be one of the less attractive items at the green grocer but I’ve been giving it a run in roasts, soups and salads lately with great success.  READ MORE


Bread & Butter Pudding with Leftover Tsoureki

Well, if you’re Greek, this time of year you might have a bit of leftover tsoureki lying around.  Of course it’s delicious toasted, but especially fab in a bread and butter pud.  For those not schooled in all things Hellenic, tsoureki is a sweet bread traditionally made around Greek Easter.  You’d probably recognise the knotted loaf cradling red dyed eggs celebrating this important date on the Greek calendar.  READ MORE


Melomakarona tis Giagia (Giagia’s honey syrup biscuits)

I love this time of year, so many delicious flavours flying around in the lead up to the big day.  We have an amazing array of biscuits here at our place right now, some cooked in-house and others delivered from friends and family.  To me, melomakarona are the golden child of Greek biscuits.  My mother in law (Giagia) only makes them at Christmas and Easter.  When I was dating Pete and first tasted these, I just knew I had to marry into this family!READ MORE


Melopita (honey cake)

Sometimes I can’t get ricotta at the deli and end up having to buy a whole kilo from the cheese fridge at the supermarket.  If you find yourself with way too much ricotta, this is a great way to use it up.  It’s a really quick, easy and delicious little Greek cheese cake that’s kind of like a flan.  The cinnamon and honey add a great twist.  READ MORE