Happy First Day Of Fall!! ~Apple Pie Recipe By Kouzounas Kitchen~

Yes, Fall is here and that means cooler weather to look forward to. I live in Northern California, and we had a very hot Summer, that seem to go on forever and ever. I do love Summer, but it was time for us to enjoy some pumpkin spiced lattes, and fresh apple pie. Shall we get to the recipe?!

This recipe was adapted from my great grandmother, and I mixed in some of my own ingredients to make it a fusion apple pie recipe. (Wonderful flaky pie crust, with a flavorful apple pie filling.)

Kouzounas Kitchen Apple Pie Recipe


Prep Time: 15 Minutes

Chill Time: 1 Hour


  • 1 1/4 cup AP flour
  • 1/4 tsp Himalayan salt
  • 1/2 cup cold butter, cut into cubes
  • 1/4 cup ice water


  1. In a bowl, combine flour and salt. Whisk together, and then cut in butter, until the mixture resembles coarse crumbs.
  2. Add water, and mix until mixture forms a ball. Wrap in plastic wrap, and chill for an hour, or until ready to use. (Dough will keep up to 3 days.)

Apple Pie Filling


  • 4 Granny Smith Apples, peeled and sliced
  • 1/2 cup butter chilled
  • 3 TB AP flour
  • 3 TB Chocolate liquor
  • 1 cup brown sugar
  • 1 Tsp vanilla
  • Pinch of pumpkin pie spice

Crump Topping


  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter
  • Pinch of cinnamon


  1. Add all ingredients in a large bowl, until everything is mixed to combine. Make sure apples are coated with sugar mixture.
  2. Place oven temp on 425 degrees. Prepare your chilled dough. You can either make 1 large pie or 6 mini pies. If you are making mini pies, make sure to use your muffin pan, and grease the inside of the pan. For 1 large pie, gather your 9 inch pie pan, and roll out the dough making sure it is twice the size of your pan, as you will utilize the extra dough scraps for the lattice. Once your done is ready, roll the dough over the top of the pie pan, and let the dough fall over the edges. At this point I like to cut the excess, and set aside.
  3. Place the apple filling in the center of the pie pan. Making sure to level out the mixture. Next, roll out your excess dough, and make long strips, by using a pizza pie cutter. I like to make about 20 so I have 10 strips going vertical and 10 strips going horizontal. Once you have done that, your ready to bake it off. (Now, if you are a huge fan of crumb topping like me, then follow my crumb topping recipe above.)
  4. Bake for 50 minutes or until the apple pie is golden brown on top.



~Exciting announcement coming later this week!! Stay tuned in.~

Baklava & The Release of EVANTHIA’S GIFT

Kouzounas Kitchen:

My new friend Effie released an amazing book that you must check out!! EVANTHIA’S GIFT which is available over at Amazon. Be sure to check it out, and her tasty baklava recipe.

Kali Orexi!

Originally posted on cheffie's kitchen:



With the release of my debut novel, EVANTHIA’S GIFT, I will be reposting recipes that are mentioned in the story. Food always plays an important role in the lives of the Greek people, and for this reason, I’ve included a few recipes within the novel. Below is an excerpt where baklava is mentioned in one of the chapters.

“For Valentine’s Day she baked a delicious batch of baklava, while daydreaming how Dean would lick the sticky phyllo and walnuts off her fingertips, and she would kiss the rest of the honey off his irresistible lips.”

EVANTHIA’S GIFT is available on Amazon in print or on kindle.



1 pound finely chopped walnuts

½ cup sugar

1tablespoon cinnamon


1 package phyllo dough

1-½ cups melted unsalted butter


1-½ cups honey

2 cups sugar

2 cups water

Orange rind and 2 tablespoons juice from orange

2 cinnamon sticks


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Loukoumades: Greek Fried Doughnuts

Kalo Mina everyone!! (Happy month to you all.) I am wishing everyone a prosperous and great month for all. I really can’t wait for Fall weather. How about you? To be honest we had a hot Summer here in northern California and I am ready for the cooler weather. (I even had the chance to enjoy a nice pumpkin latte from Dutch Bros today.) Lets get on to the yummy new recipes that I want to share with you.

Can I say that Loukoumades, which might not sound like a dessert but more like some kind of medical term, is such an amazing dessert. You can make them sweet, or even savoury. How do you pronounce loukoumades you say???


Loukoumades have been around for some time, typically served at many Greek bakeries. They are basically a fried Greek doughnut covered in honey, walnuts, and cinnamon. Try serving these with vanilla ice cream to make your taste buds jump. :)

Kouzounas Kitchen Loukoumades Recipe



  • 4 Cups ap flour
  • 2 Tablespoons active dry yeast
  • 1/2 Teaspoon kosher salt
  • 1 Teaspoon vanilla powder
  • 2 Cups lukewarm milk- water (mixed)
  • 1 Cup honey
  • Vegetable oil for frying
  • Cinnamon for dusting
  • 1 Cup chopped walnuts


  1. In a large mixing bowl, dissolve the yeast with 1 cup warm milk- water mixture.
  2. Cover bowl with a towel, and let sit for 10 minutes, until the yeast bubbles on the top.
  3. In a bowl mix the flour, salt, and vanilla together.
  4. Add the flour to the yeast in three stages, and add the remaining liquid to the mixture until you get  a sticky dough to form.
  5. Cover the bowl and let rise until doubled.
  6. When the dough has double, heat the oil in a fryer.
  7. This is the tricky part of the recipe. Make sure you have a glass of water, and a spoon handy.
  8. Dip your spoon into the water, then drop spoon in dough and gather a ball on the spoon, drop the dough into the fryer one at a time. Make sure you always dip your spoon into the water so you prevent the dough from sticking to your spoon.
  9. I like to dip my fingers into the water as well, so I don’t have sticky fingers.
  10. I fry about 5 large loukoumades at a time, as my fryer isn’t very big. Once each side puffs up, and turns a golden brown they are ready. Drain the oil from the loukoumades, and set on a lined baking sheet. ( I line my baking sheet with paper towels so the oil can drain.) Place doughnuts on a large platter, and once all of the dough is gone, time to drizzle them with sweetness.
  11. Drizzle honey over the top of the doughnuts and add walnuts over the top. I add a dust of cinnamon powder over the top to serve.

Kali Orexi

DIY Freddo Cappuccino Recipe (Dairy Free)

~Happy Friday & Weekend~

Where have I been, and why haven’t I posted much??

Yes those are the famous questions lately from some fellow blogger friends of mine. I have been working the past two months on my first cookbook!! Very excited to put the final touches on the book, and send it over to printing soon. I am thinking mid October it should be in my hands, if everything goes as planned. I don’t want to reveal the name of the book yet, but I can give you a little preview.

My book is based upon recipes from the villages in Greece. Mainly from my family’s village in Mani, but we also share recipes from fellow food bloggers around the world. Some of the recipes are a mix of fusion Greek traditional and modern recipes in one. I am very happy I finally had the chance to sit down and put this book together, with the help of many great friends some are:

Athina from KickingBackThePebbles

Christine from ChristineIt

Diana from LDJuarez

Panayiotis from CyTasty

Eleni from MyEasyGourmet

My mother Karen,  my love Nestor, and my best friend Jeanette. Of course I dedicate this book to my grandmother who was one of the best Greek chefs ever. 

Let’s get on to the freddo cappuccino recipe!!

Summer time is coming to an end slowly, and what better way to enjoy Summer with a freddo cappuccino.

What is a freddo cappuccino??  (Click on this link for more info) >>> http://greece.greekreporter.com/2013/06/30/summer-coffee-in-greece-frappe-vs-freddo-variations/

Just picture sitting on the beach while looking at the beautiful blue sea in Greece, and sipping on an iced cold coffee drink. Doesn’t that sound like the perfect day?

**I know that a typical freddo cappuccino is made with milk, but some of you may not be able to consume dairy, so I made this a dairy free recipe.

DIY Freddo Cappuccino Recipe (Dairy Free)




  1. Prepare your hot espresso in a small cup.
  2. Add sugar if you like.
  3. Place espresso in a martini glass, with the ice cubes. ( 3 ice cubes)
  4. Use your frother, and froth the espresso and sugar until you get about 1/4 of froth on top.
  5. Pour the espresso in a glass. Making sure the foam is on top.
  6. Next froth the coconut or almond milk in the martini glass. (Yes both will froth up very nicely.)
  7. Pour the froth over the top of the espresso and add a touch of cinnamon over the top.

Kali Orexi

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Lavender Orange Wine Jelly 

What is not to love with these wonderful flavors….  lavender- orange- white wine & vanilla.  This wonderful recipe was adapted from my moms friend in France and now I recreated it with my own touch.

As most of you know my parents are lavender farmers for over 15 years and they own “Friends Of The Earth Lavender.” I have been cooking with their fresh lavender for years. I love being creative with lavender flowers. From syrups to cocktails to gourmet spice blends and more. I hope you enjoy this recipe.


  • 1/3 cup fresh lavender flowers
  • 2 cups of white dessert wine your choice
  • 4 tablespoons lavender sugar
  • 2 teaspoons unflavored gelatine
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon orange zest/ juice of orange



  • Directions: 
  1. Put the lavender flowers into a glass and add the wine. Place over medium heat until the temperature reaches 98 degrees.
  2. Remove from the heat and set aside for a few minutes to let the lavender infuse.
  3. Strain the wine into a bowl, and press the lavender flowers with the back of a spoon. Whisk the sugar into the wine until dissolved.
  4. Sprinkle gelatin in bowl and add orange juice & vanilla. Warm the mixture until gelatin has dissolved.
    Stir gelatin mix in wine mixture and pour the liquid into 4 ramekins. Chill overnight.
  5. When ready to serve top with 1 lavender sprig.

~Enjoy~ |Kali Orexi|



Kalamata Olive Tapenade: Four Recipes

Kalamata Olive Tapenade: Four Recipes


Hello beautiful people!! Geia Sas from California to the world. I am happy to bring you all four recipes in one post.

This post is all about one of my favorite ingredients: Kalamata olives!! Lucky me I had a huge container of olives from Costco in my fridge, and really wanted to make something unique with them. I was tired of just putting them in my Greek salad. :P

Lately we have had an abundance of beautiful fresh garden vegetables laying around. I thought why not incorporate that into one of the three recipes, or maybe all four. I hope you enjoy this post as I had much fun making it. Cheers~

Kalamata Olive Tapenade Recipe



  • 5 cups Kalamata olives
  • 1 tablespoon capers
  • 1 lemon (juice)
  • 2 cloves garlic
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1/2 cup olive oil
  • Pinch red pepper
  • Fresh ground pepper
  • 5 cup lady fingers or cherry tomatoes
  • Fresh mint to serve


  1. In a food processor combine all ingredients except tomatoes.
  2. Pulse until ingredients are well combined.
  3. Scoop out tomato seeds and cut in half.
  4. Add to mix and chill for about 2 hours so flavors can combine.
  5. Serve over crackers, pita bread and more.

Kalamata Olive Orzo Salad Recipe



  • 2 tablespoons olive oil
  • 1 1/2 cups crumbled Feta cheese
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 cup cherry tomatoes
  • 3 tablespoons Kalamata olive tapenade
  • 4 green onions, diced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh basil, chopped
  • 1 clove garlic, minced
  • 1 lemon, reserve juice
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin


  1. Cook orzo in large pot of boiling salted water, according to the packaged instructions. Drain water, and set orzo in a large bowl and toss with half olive oil. Prepare the vegetables, and then add vegetables, and feta.
  2. In a small bowl combine the Kalamata spread, vinegar, lemon juice, olive oil, garlic and herbs. Add dressing to orzo mixture, and season with sea salt and ground pepper.
  3. Cover and refrigerate for 5 hours or leave overnight. Garnish with fresh mint and serve.

Creamy Greek Kalamata Cheese Spread Recipe


  • 5 Tablespoons Kalamata Olive Tapenade
  • 1/2 cup cream cheese
  • 1 large garlic clove
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh basil
  • 2 tablespoons olive oil


  1. In a food processor add the Kalamata olive tapenade, garlic, parsley, basil, and olive oil. Mix to combine.
  2. Add mix to a medium bowl, and add cream cheese. Chill for two hours so the flavors can combine.
  3. Pair with pita chips, pita bread, or a good mix of wheat crackers. This spread is wonderful in Mediterranean wraps.

Kalamata Olive Tapenade Dakos: Cretan Bruschetta Mezes

A tradition on the island of Crete. Dakos is very similar to bruschetta, except it is served over a hard rusk like bread. This recipe is very easy to make, and I guarantee you will have your guests at your dinner table enjoying this.


  • 1/2 of a large round rusk, or you can use crusty country bread toasted.
  • 1/4 cup of Kalamata olive tapenade
  • 3 teaspoons of Feta cheese or Myzithra
  • Extra virgin olive oil
  • Greek oregano
  • Sea salt & Cracked pepper
  • Fresh mint to serve


  1. Moisten the rusks under a bit of water, and set aside. (If you are using country wheat bread, do not moisten them. Toast them in the oven/ toaster until golden brown.)
  2. Spread the Kalamata tapenade over the top of the bread and top with cheese.
  3. Serve with extra virgin olive oil and oregano over the top.

Kali Orexi


A Dragon’s Loyalty Award

Kouzounas Kitchen:

Yay we were nominated for the Dragon’s Loyalty Award! Thank you very very much to my friend over at @Cookswithevie for the nomination. I will be sharing our answers and nominees this coming week. Have a beautiful week to come!
-Kouzounas Kitchen

Originally posted on cookswithevie:

We received this award last weekend and I has taken me until now to get on the computer to accept it.  Many thanks to Natascha for this.  Natascha is so sweet and I am happy to have “met” her.  She also makes a lot of very delicious looking food, so stop by her blog if haven’t already and have a look for yourselves.

The Rules for accepting this award are:

1. Display the certificate on your website.

2. Announce with a post linking back to whomever presented you with the award.

3. Present the award to 15 bloggers that you think are deserving.

4. Send them a comment letting them know.

5. And the hard part (for me) list 7 interesting things about yourself.

Of course you are not obligated to participate and I understand if you cannot.

Here goes, 7 slightly interesting things about me:

1. I am a…

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