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

Fava With Roasted Cherry Tomatoes & Caramelised Onions

the salty biscotti food photography blog

Another Greek dish on the blog, the famous Fava. I made it a few days ago, for a family lunch, at our National Independance day and it was a great opportunity to take a few quick shots of it.

Fava is the perfect friend of a meze dish. It is basically, yellow split pea purée, with lots of olive oil and tasty toppings. For that day, I chose roasted cherry tomatoes and caramelised onions. We Greeks, love it and cook it in every opportunity. All you need, is a good Fava quality (Santorini`s Fava is the best) and the success of the dish is inevitable. It is pretty easy too, so I hope you will enjoy it.

You will need:

200 gr. of Fava

1 sliced carrot

1 chopped onion

1 clove, finely chopped

6 tbs olive oil

pinch of sugar, salt & pepper

2 bay leaves

1 small branch of rosemary leave

2.000 gr. water

zest & juice from a lemon

To decorate:

Roasted Cherry tomatoes

Caramelised Onions

Put Fava in a bowl, with hot water and stir with a wooden spoon until the water gets dark. Strain and put the fava aside. Sage the carrots, the onion and the garlic with two tablespoons of olive oil and add the salt, the pepper, the bay leaves and the sugar for a couple of minutes.

Add the fava, the rosemary leave and stir for a minute. Add the water and boil for about half an hour while constantly stirring in medium heat, until the water is evaporated.

Take the fava off the heat and mix it with the lemon juice, the lemon zest and the remaining olive oil, in the blender until the mixture looks like purée.

You can serve it with roasted cherry tomatoes and caramelised onions.


the salty biscotti food photography blog


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


September Grape Spoon Sweet

saltybiscotti food photography blog

We are back in Athens. For the last couple of days we try to get used to the idea that summer vacation is over and that seems a bit difficult. Unpacking is not pleasant and I refuse to let summer go. Don`t you?

This year we visited the beautiful northern part of Greece -which I hope to share with you here when I finish with the suitcases and the rest of the house- and we had an amazing time.

Inspired by our travelling and in an effort not to leg go the feelings of those past days, I made this grapes spoon sweet, since they are at their best this time of year.

saltybiscotti food photography blog

You will find the recipe soooo good if you try it and very easy. Just start in on a weekend, because it is a two/three-day recipe. Quick steps though, so don`t let it go.

I love sweet spoon recipes, they go perfect with my Sunday morning coffee and in some occasions with proper grilled cheese, but that is another recipe coming.

Travelling gives so much inspiration, but I already said that before, didn`t I? 🙂

saltybiscotti food photography blog

You will need:

2 kg grapes (seedless)

1 kg sugar

1 & 1/2 cup of water

lemon juice of 1/2 a lemon

1 & 1/2 cup of white almonds 

2 tbsp vanilla extract

Wash the grapes and place half of them in a large pot. Add half of the sugar on top of them. Add the rest of the grapes and sugar and let them stay for 5 hours. Add the water and boil at high heat for 5 minutes, then for 15 minutes to medium heat. Do not mix them, just move the pot from time to time. Remove from heat and let them in the pot.

The next day, boil the grapes at high heat for 5 minutes, add the vanilla, lower the temperature and add the lemon juice and the almonds. Boil until the sirup is thick.

Leave the sweet uncovered until is cold and put in jars.

Thank you for reading!!

Enjoy, Anthea

saltybiscotti food photography blog

saltybiscotti food photography blog

saltybiscotti food photography blog