Meringue Bites With Cocoa Sauce On Top.

The Salty Biscotti Blog Food P

Here is something quick and easy. Little meringues, pink and white styled with some homemade cocoa sauce on top to light up your evenings. Or mornings. I just had one for breakfast…

The Salty Biscotti Blog Food P

Meringue Bites With Cocoa Sauce On Top.

3 egg yoklks

1/2 t.s. lemon juice

150 gr. sugar

100 gr. powder sugar

two drops of food colour – optional

For the Cocoa Sauce.

85 gr. sugar

40 gr. cocoa powder

90 gr. water

Make first the cocoa sauce. In a small pot blend the cocoa with sugar, add the water, stir well and boil in medium heat for a minute. Let it aside to cool down.

Pre heat the oven at 100 *C and lay baking paper on a oven pan. In the mixer, bit the egg yolks with the lemon in high speed, until ti gets all white and stable. Add the sugar in 10 parts and beat well. Stop the mixer, spead the powdered sugar and with a spatula stir gently.

If you want your meringues coloured, now add a few dropos of the food colour and mix gently again, not for too long because you do not want the meringues to loose their air.

Place the meringues on the oven pan with a spoon or by using a pastry bag. Bake for 1 hour, until well dried. Place them on a plate and spread the cocoa sauce on top.

Enjoy, Anthea.

The Salty Biscotti Blog Food P

Foodie Photoshoot || Butter Biscuits

the salty biscotti food photography blog

Last night we received on behalf of our new baby born Thanos, a beautiful basket, filled with lots of pretty things by our good friend Vaso. Among the treasures she put inside, she offered us those delicious homemade butter biscuits.

I could not let the opportunity and not photograph them, cause I find them so pretty. I am so into cookies and biscuits as you already know but I do not have the recipe yet. I requested it though and she will send it to me as soon as possible.

I hope you all have a sweet day!!

the salty biscotti food photography blog

the salty biscotti food photography blog

Beetroot Salad With Crab Apple, Yogurt & Nuts

the salty biscotti food photography blog

I have a great salad proposal today dear friends. It was not in my intentions a blog post when I was cooking it a few days ago, but when I finished, I just loved its colors and the taste was amazing. So, I decided to take a few quick shots and present it to you. If you are into beetroot you will love it too.

I think that after Dakos, this Beetroot salad with Apple, Yogurt & Nuts, it is now my favorite. It is so so tasty, so fresh and beautiful, that it worths a try. I got the recipe from this new cookbook I bought last month and it has by far the best Greek recipes. I have written before for this talented Greek chef, so you don’t have to guess that when I want a successful story on my kitchen or a good-looking dish for shooting, I go through his recipes.

Back to the tastier salad ever now…

You will need: 

500 gr. beetroot – boiled

1 crab apple

1 clove

150 gr. mayonnaise

100 gr. yogurt

30 gr. vinegar of white wine

20 gr. olive oil

50 gr. walnuts

1 tbs mint or rosemary leaves for decoration

* Cut into squares and put in a bowl the beetroot and the apple pieces. Finely chop the clove and add it on the bowl along with the rest of the ingredients, the mayonnaise, the yogurt, the vinegar, the olive oil, salt and pepper. 

Decorate as prefered and enjoy!! 

Quick Tip: a great alternative is to enjoy it cold, so leave it on the fridge for an hour or more. 


the salty biscotti food photography blog

the salty biscotti food photography blog

the salty biscotti food photography blog

the salty biscotti food photography blog

Simple Chocolate Cupcakes

saltybiscotti food photography blog

I should post these Chocolate cupcake photos around Valentine`s, but I was too occupied with my little son who turned two!! (I cannot believe how quickly time passes by), the difficulties of my pregnancy and my work at the office, that it was impossible for me to do anything else.

About a month later though and being away from office, my schedule starts to feel a little lighter. Being in the seventh month now, I feel that I have just a minute to cool down from my crazy daily rhythm, focus on my new baby son coming soon and perhaps find some time for myself, to be creative with my food photography and my cooking love again.

Other than that, life around Athens is the same, with the weather getting finally kinder to us and our well-known Greek sun visiting our little town again. It is so relaxing to enjoy your breakfast in the veranda without getting cold.

I guess you are pretty busy too, but find some time to try those delicious and so simple to make chocolate cupcakes. Chocolate has the power to turn your day into a great one!! No? 🙂

saltybiscotti food photography blog

You Will Need:

60 gr. chocolate couverture

120 ml boiled water

40 gr. cocoa

5 gr. instant coffee

120 ml sour cream

2 eggs

1 tea-spoon vanilla sirup

150 gr. white sugar

140 gr. all-purpose flour

1/2 tea-spoon baking soda

1/4 tea-spoon salt

Pre heat the oven to 160 *C. Prepare the cupcake tray with butter and flour. Finely chop the couverture and place it on a large bowl with the warm water. Stir until it melts. Add the cocoa and the coffee and mix well.

Add the sour cream, the olive, the eggs and the vanilla and mix well. Add the sugar and mix again. Finally, add the flour, the baking soda and the salt and mix until all the ingredients are homogenized.

Divide the mixture evenly into 8 parts and fill the cupcake tray up to 2/3. Bake for 20 – 25 minutes. Allow the chocolate cupcakes to cool down for 10 minutes. Remove from the tray, allow them to further cool down for one hour and serve.

Enjoy, Anthea

saltybiscotti food photography blog

* The recipe is adopted from here.



Carrot Cake

saltybiscotti food photography blog

Dear friends, hello and Happy New Year!!

I hope that you are all good and had a great time during Christmas. I am back after a few months of silence, posting a Carrot-Cake recipe that I baked back in October –but still discussing about it at home.

I have some wonderful news that i wish to share with you, the reason of my absence is that I am pregnant, expecting our second baby. As you can imagine I had a really difficult first trimester. I could not eat anything, let alone to cook, taste and write about food. Anyway, I am feeling much much better these days and enjoying it a lot. I managed to deliver a 12 people dinner in New Years Eve at home and I even baked them a Vasilopita, (I am posting soon the recipe).

I wish to all of you a great 2019, health and love all around you.

Now, back to the delicious Carrot cake friends!! You must must try it!!

You will need: 

250 gr. corn oil

350 gr. brown sugar

400 gr. cleaned, finely chopped carrots

4 eggs

zest from 1 lemon & it`s lemon juice

400 gr. self-raising flour

1 tsp. baking powder

1 tsp. cinnamon

a pinch of salt

70 gr. raisin (currant)

10 apricots dried, finely chopped

50 gr. walnuts grated

You will also need -for the decoration 

Pastry Cream

500 gr. milk

a few nuts chopped

Pre-heat the oven and prepare the pan with butter and flour and chop the carrots. Sift in a bowl the flour and stir with the Baking Powder, the salt and the cinnamon. In another bowl, stir the raisins with the walnuts and the chopped apricots.

Beat in the mixer the oil with the brown sugar to soften a little and gradually add the eggs, the lemon juice and the lemon zest. With a spatula, add the grated carrots to the mixture first, then the mixture with the flour and then the mixture with the raisins.

When the ingredients are homogenized in a single mix, pour it into the pan you have prepared and bake the cake in the preheated oven for about 45-50 minutes. Check if it is baked, by sinking into the center a knife, which has to be dry when you take it out. 

Thoroughly rinse it and after 5 minutes, grind it on a grill to cool completely. Prepare the pastry cream and let it cool down in the refrigerator. When the cake is cooled, decorate the surface with the pastry cream and the chopped nuts or any other topping you wish.

Enjoy, Anthea

saltybiscotti food photography blog

saltybiscotti food photography blog

saltybiscotti food photography blog

saltybiscotti food photography blog

No Bake Vegan Chocolate Salami

Today`s recipe on “Vegan Chocolate Salami”, is part of a collaboration with the great food blogger Nicolas, the creator of “Blogtastic Food” blog and a number of other food bloggers from around the world (whose info I will gradually add-on the blog post). How exciting is that!!!

The whole concept is inspired by an amazing recipe he posted about a month ago on his blog, the “Vegan Lemon Meringue Pie” (which I will definitely make soon – husband`s request…).

The recipe of no bake Vegan Chocolate Salami I made for this collaboration, is a favorite recipe of mine but I usually make it with different ingredients. If you decide to try it, you will find it extremely quick and easy to make. It is a dessert that the longer stays in the fridge, the better it gets. We had to fight for the last pieces around here and my father in law made me promise him that I will make him another one soon.

saltybiscotti food photography blog

You will need:

220 gr. vegan digestive-type biscuits

60 gr. cocoa

120 gr. powdered sugar

40 gr. peanuts

80 gr. nuts

200 gr. dark chocolate

200 gr. coconut butter into small pieces

4 tbsp almond milk

Break the biscuits into smaller pieces and mix them in a bowl with the cocoa, the sugar, the nuts and the peanuts. Melt the chocolate over a bain-marie (or carefully into the microwaves oven, by stirring every 40 sec. so it won`t get burned), add the butter and the milk and mix them well. Put the chocolate mixture into the biscuits one and mix again until it is homogenized.

On a baking sheet, place the mixture on it by using a spoon and fold it while creating a salami shape with your hands. Place on the freezer for at least three hours. I suggest to taste it the next day… 🙂



saltybiscotti food photography blog

saltybiscotti food photography blog

Have a look to all the beautifull vegan recipes, part of the vegan project!! 

Vegan Lemon Maringue

Coconut – Lime Vegan Tart

Vegan Shortbread Cookies

Ginger Coconut Pear Cake

Vegan Banoffee Pies

Blackberry Pie With Walnut Crumble Topping (Vegan)

Vegan Biscoff Tiffin

Vegan Chocolate Caramel Tart

Berry & Brie Vegan Strudel

Beetroot Brownie

Vegan Lemon Coconut Frangipane Tart

Chocolate, Banana & Cinnamon Muffins

saltybiscotti food photography blog

I was in the mood for muffins today. I decided to make them with chocolate, banana and cinnamon. What a better combination? I got inspired by “simply-delicious-food” but I altered it a bit, based on the ingredients I had at home. The recipe got approved by my husband and my little George, who thankfully loves my baking and kept asking for “cake mommy…“.

saltybiscotti food photography blog

You will need for 12 muffins:

130 gr. butter

120 gr. sugar

75 gr. baking chocolate

2 eggs

2 bananas

2 vanilla (3 gr.)

250 gr. all-purpose flour, sieved

1 tbsp baking powder

1 tbsp baking soda

1 tbsp caster sugar

1 tbsp ground cinnamon

Pre heat your oven to 180 *C Fan and prepare the baking tray with the cupcake liners. Use an electric mixer to mix the butter with the sugar until it gets creamy. Add the eggs (one at a time) and keep mixing. Add the mashed bananas, the chopped chocolate and the vanilla and mix for a few minutes.  Finally, add the flour, the baking powder and the baking soda and mix until the ingredients are homogenized.

Put the mixture into the cupcake liners, leaving space, about a finger from above and sprinkle with the cinnamon – sugar mixture on top. Bake for 25 minutes.



saltybiscotti food photography blog

saltybiscotti food photography blog