Ever since I remember myself, I have always been cooking (mostly because I love eating), but it’s only been a few years since I decided to put all of my recipes together and share it with others who love food as much as I. At the same time, I am still exploring and evolving, creating new recipes or perfecting old ones.

I am passionate about promoting healthy eating (understanding that this is very subjective and depends on your preferences and choices), but without compromising taste and even trying, most of the time, to make the recipes as easy as possible. I want you to be able to cook at least most of my recipes even if you have never cooked before. But the truth is that cooking at home, even if you have little time and money, is not hard at all and it can be very rewarding; it can even be a fun and relaxing activity.

As I was born in Greece, this is where I learned to cook (and eat). But Greek cuisine, as any cuisine, has been influenced by many others, which happened to be amazing by their own right.

Greece, Italy, Turkey, Egypt, Bulgaria, Russia, to name but a few, exchanged populations, ideas, spices and ingredients and sometimes even whole recipes that lose their origins in time and it doesn’t even matter who made them first, at this point. What matters is that recipes, along with people, were shared, mixed and evolved and that is what makes them interesting.

This fact, along with the fact that traditional ingredients used in Mediterranean, Arabic and Greek recipes are really good for your heart, brain and your general health and well-being and happiness, is another reason why I think I ought to share my recipes and try to show people that it is both easy and very beneficial to eat well, not to mention pleasurable.

Additionally, it makes sense to use the best of other world cuisines, as well. This is how food evolves, after all. Thus, I incorporated to my dishes, new and different ingredients that I think are tasty and beneficial as well, but are not traditionally used in Greece, like turmeric, for example, or raw apple cider vinegar, sunchokes, exotic chillies and coconut flour and oil among others.

But, of course, as I live in Dublin, Ireland, I buy my groceries and ingredients here, I eat out here and this has had a significant effect on my cooking. Therefore, my base is Greek, my main influences are Arabic and Mediterranean and I also take ideas from many cuisines around the world.

As I mentioned before, my recipes are evolving along with me and I have made a lot of progress lately, making sure that many of the things I cook are healthy, but of course people are different. What works for someone, might not work for others. For example, I have a B12 deficiency, so meat is one of the most important things for my health, but for others it will not be as important, but whatever your dietary preferences and needs, I am sure you will find something that appeals to you.

I would like to mention that the website is new and there are still many things to add, tweak and optimise, so bear with me while I put everything together! I will be adding recipes regularly and I will try to fill-in information about ingredients as soon as I possibly can – please note that I am still updating my ingredients with photos & descriptions. The information about the ingredients will not be in encyclopaedic style; rather I will be writing little tips or pieces of information that I think are important, the ways I use them, how to combine them with others, and more, depending on the particular ingredient.

In regards to serving sizes, most of my recipes are made for two people – normal to slightly generous servings. I wanted to be able to give the option to people to find recipes for less than 6-400 people, which is typically the case in many Greek sites where recipes are usually cooked in batches for troop battalions. I kid my fellow Greeks and I exaggerate; they usually are made only in batches for troop platoons.

All my recipes are grouped into three major categories. The reason I did that is the way people eat and organise their meals, varies greatly from country to country. To explain better, in Greece for example, dips are used as appetizers, mezes, salads, fillings in pita and bread sandwiches and only rarely as actual dips. If I were to categorize tzatziki, for example, it would have to be in dips, appetizers, mezes, sides and salads. That would lead to lots of overlapping recipes between categories. Thus, I decided to keep things simple and use the following categories:

  • mains, which is self-explanatory
  • savouries, which is everything you would put in the middle of the table if you had a main dish, or eat as a snack
  • sweets, which is everything made with sugar or other sweeteners and is usually eaten as dessert

I hope that you will enjoy reading, cooking and eating my recipes as much as I enjoyed writing, cooking and eating them.

For any inquiries, please contact me at gina@ginalioti.com.

Gina Lioti, Dublin, Ireland

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