And maybe these holiday days are ideal for experimenting with new – or even old – holiday recipes, but it’s a little early to make melomakaroni and kourabiedes from now!

For that, here you will see our own favorite recipes, which are worth making this weekend.

  • Crepes with pumpkin cheesecake filling


  • 1 cup of flour
  • 1 tablespoon of sugar
  • ½ teaspoon of salt
  • ½ tsp mixed spices: cinnamon, nutmeg, cloves & ginger
  • 1 ½ cups milk
  • 2 eggs
  • 3 tablespoons butter, melted
  • ¼ cup pumpkin puree
  • ½ teaspoon vanilla extract

For the filling:

  • 3 tablespoons pumpkin puree
  • 150 grams of cream cheese
  • 2 cups of cream
  • ½ teaspoon vanilla extract
  • ¼ cup powdered sugar
  • ½ teaspoon pumpkin spice


In a large bowl, whisk together the flour, sugar, salt and spices, then add the milk, eggs, butter, pumpkin puree and vanilla extract. Place in the refrigerator for 30 minutes. Grease a non-stick pan with vegetable oil using kitchen paper and heat it over medium heat. Pour the mixture with a large spoon and spread it from end to end. As soon as one side of the crepe gets colored, turn it over and then remove it.


In the mixer bowl, whip the cream and add the vanilla extract and powdered sugar. Add the cream cheese and pumpkin puree and mix. Spread a tablespoon of the filling on each crepe. Fold them over and drizzle with melted salted caramel sauce and sprinkle with a little cinnamon.

  • Pasta Caesar Salad

Ingredients for 4 to 6 servings:

For the dressing:

  • ¼ cup Dijon mustard
  • ¼ cup fresh lemon juice
  • 2 small avocados, peeled and sliced
  • 1 tablespoon of garlic powder
  • ½ cup extra virgin olive oil
  • ½ cup shredded Parmesan cheese, plus more for serving
  • 2 teaspoons sauce from pureed anchovies
  • ¼ teaspoon freshly ground black pepper

For the base of the salad:

  • 250 grams of pasta, such as penne, screw or bow
  • 2 hearts of lettuce
  • 1½ cups croutons


For the dressing: In a blender, put the mustard, lemon juice, avocados, garlic and anchovy paste. Beat until well combined, then pour in the olive oil and beat a little more. Transfer the dressing to a bowl and sprinkle in the parmesan and pepper.

For the salad: Boil salted water in a large pot. Add the pasta and cook for 8 to 10 minutes, or according to package directions. Drain the pasta. Transfer them to a large serving bowl to cool slightly. Cut the lettuce hearts into pieces, then add them to the bowl of pasta. Add the dressing and mix well. Add the croutons and garnish with parmesan. Serve immediately or refrigerate the salad until ready to serve.

Advice: If you are not serving the salad immediately, do not add the croutons to avoid them becoming too soft. To store the salad, cover with cling film or place in a bowl with a lid and refrigerate for up to 48 hours.

  • Cappuccino cookies with white chocolate

What you will need:

  • 1 cup (220 grams) unsalted butter, divided into half melted and half at room temperature.
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/3 cups all purpose flour
  • 1 teaspoon of baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons of instant cappuccino coffee
  • 1 cup white chocolate chips

How to make them:

In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl beat the butter, brown and white sugar for about 3 to 5 minutes. Add the egg and egg yolk and beat on medium speed until the mixture becomes fluffy. Add the vanilla extract. Add the rest of the ingredients, without the white chocolate and coffee, and beat with the mixer for another 3 minutes. Stop the mixer and add the coffee and white chocolate drops. Mix with a spatula until well combined. Cover the dough with plastic wrap and place it in the refrigerator for about 45 minutes.

Just before you are ready to bake the cookies, preheat the oven to 200 degrees. With a spoon, make your cookies and place them in a non-stick pan. Bake for about 12 minutes, until lightly browned around the edges. Remove the pan from the oven, and let the cookies cool for about 10 minutes. Then you can transfer them to a plate until they cool completely. If you need to store them you can put them in an airtight bowl and they will keep for several days.

  • Purple carrot cake with honey


  • 2 1/2 cups purple carrot, grated
  • 1 1/2 cups flour
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 tablespoon of cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon of baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons cocoa (optional)


Mix all the solids first: flour with baking soda, cinnamon and nutmeg. Then, mix the liquids in another bowl: eggs, honey, oil, vanilla and carrots. To make the dough, mix the solids with the liquids. If you want to make it half white, half cocoa, add the 4 spoons of cocoa to half the dough.

Preheat the oven to 180-190 degrees. Grease a cake pan and add the mixture. Bake for 25 minutes. Remove the cake from the oven and let it cool. Serve plain or with cream cheese or chocolate.