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Welcome to my kitchen!

Katerina Stai-Failadi

Tell me what you eat, to tell you who you are.
Old Greek saying

Welcome to my kitchen, welcome to a journey full of flavor. Together we will make greek and mediterranean dishes, traditional and not, dishes delicious and above all healthy.

Katerina Stai – Failadis is a Professor of Greek Language. After her marriage she lives mainly abroad, following her husband who is a Press and Communication Counselor of Greek Embassies, and since 2008 she lives in Beijing. She gives “Greek cuisine & healthy diet” courses trying to impart her love for the wellcooked homemade food always based on Greek olive oil.


My Latest Recipes

The traditional Greek Easter soup is called “Magiritsa” and it’s basically a tasty soup that consists of lamb parts and lettuce. The original "magiritsa" recipe requires many chopped lamb parts, including lungs, liver and intestine but this recipe includes mushrooms instead of lamb parts that are customarily used and it’s another “version” of magiritsa... lighter and healthier! Could be called a "Mock Magiritsa" or a "Vegan Magiritsa".

6/10 people
20m · 30m

A delicious salad that can be a main course as well... A light dish for every day, healthy and nutritious! 

4/6 people
15m · 45m

Versions of this stuffed leg of lamb are often first choice for Greek families at Easter, but this is such a beautiful dish that it's perfect for special occasions and family meals. Stuffing the butterflied leg of lamb with layers of peppers and cheese is easy to do, and when the final dish is sliced, the spiraling design of meat and stuffing is beautiful, and it tastes delicious.

6/8 people
20m · 120m

Drunkard pork. A main dish which can also be an amazing appetizer for beer or wine...

6/8 people
15m · 15m

Delicious pumpkin pie with a unique flavor!

20/24 people
30m · 60m

Pork tenderloin stuffed with prunes and abricots in a sauce of cognac and orange juice. An incredible dish for your guests!

4/8 people
15m · 30m

Health and freshness, taste and color... all in a salad which can be served as a light main dish!

6/8 people
20m · 10m

Not only are these candied orange peels deliciously unique, it’s also a great way to make sure nothing goes to waste while still taking advantage of the season. Of course, you could use this technique for any citrus, including grapefruit, lemons, and limes. Chocolate-dipped candied orange peel (also known as orangettes) are a lovely holiday confection!

4/6 people
15m · 50m

The Mykonian onion pie is a special dish, which combines the onion together with local cheese of Mykonos t'rovolia ( tyrovolia )

It's about my proposal for a surprisingly delicious pie stuffed with onions, cheese full of chard and dill aromas. The recipe that I have years from both my Mykonian grandmothers and I make it whenever I save some t'rovolia from Mykonos as my family goes crazy for that. This pie is very healthy and it 's an excellent snack for children in school. Accompanied by a fresh season salad, may become a main course. If you cannot find t'rovolia, you can use any white cheese you like.

Tyrovolia : Soft white cheese with a long history on the island of Mykonos , as it's used in most traditional pies . It is fresh and unsalted.

10/20 people
30m · 60m

Baked shrimps with feta cheese. An appetizer ideal for ouzo or white wine... just amazing!

4/6 people
15m · 25m