Sunday, June 2, 2019

Ramblings & Recipes - Greek Villas and Great Food

Things will be slow here at The Novel Lady for a few weeks. 

This is a special time for me and my husband. A special time that deserves a special vacation.

As you read this, I will be relaxing with a bottle of wine and some amazing Greek Food for the next several days. We have rented a villa in the shadow of the Acropolis near Athens, Greece, where we will wrap ourselves completely in the culture and do our best to tour much of the area.  

This is my first time to Greece, so I'm truly excited about it!  

Here are a few pictures of the villa, and I will be sharing many more by the time we get back home.

Can you picture yourself joining me here for a glass of wine?  Or maybe a cappuccino and some baklava?

And the holiday doesn't end here!  After several days in Greece we will fly to Rome where we will board our cruise ship and travel toward many more wonderful destinations in Italy, France and Spain and more.

When I can, I will post more here and on my Facebook page.

Double Nut Baklava
(Found at


  • 1-1/4 cups sweetened shredded coconut, toasted
  • 1/2 cup finely chopped macadamia nuts
  • 1/2 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground allspice
  • 1-1/4 cups butter, melted
  • 1 package phyllo dough (16 ounces, 14x9-inch-sheet size), thawed
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey


  • 1. In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan.
  • 2. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter.
  • 3. Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack.
  • 4. In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.


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