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Welcome to Seriously Greek


Thanks for dropping by!

We're Artemis and Rob, a Greek girl and English guy with a love of good food.

Seriously Greek is a way for us to share some fantastic Greek recipes with you, from quick dips to traditional meals and everything in between including great twists on classic dishes that can make cooking Greek a little more practical for the modern working life.

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Your support will help cover the costs of the equipment such as cameras and microphones and enable us to continue making videos.


Artemis Lymperi and Rob Crisp are your hosts on Seriously Greek.

Episode 3 - Citrus & Mustard Chicken

Episode 3 - Citrus & Mustard ChickenIngredients

4 chicken fillets

4 potatoes

2 cloves of garlic

½ cup of olive oil

2 cups of water

2 lemons

1 orange

4tsp mustard

1 vegetable stock cube

Salt, pepper, paprika, oregano and thyme to season


Cut the chicken fillets into four, the potatoes into cubes of around 2cm and finely chop the garlic.

Add the prepared ingredients to a roasting dish.Make sure they are well mixed together with the chicken hidden almost by the potatoes.

Boil the kettle and make your vegetable stock.

In a bowl add the olive oil, the lemon and orange juice, mustard. Pour the juice and mustard mix into your stock and stir well.

Take the new citrus stock and gently pour it into your roasting tray, ensuring that you cover all the meat and potatoes.

Season with salt, pepper, paprika, oregano and thyme before placing in a preheated over at 190°c for around 50-60 minutes.


Saganaki Cheese (fried cheese with lemon)


1 block of cheddar cheese



Olive oil or sunflower oil for frying


Slice your cheese so you have large pieces around 2cm thick.

Dip the cheese in the water and then place it in the bowl with the flour. Make sure your cover all the sides, including edges.

Carefully place the cheese in a hot pan and fry it until you have a nice crust, flip it and fry until the second side also has a crust.


Serve your Saganaki with a lemon alongside your chicken and potatoes, adding a little lemon juice to taste.

Episode 17 - Grandmother's Pudding

Episode 17 - Grandmothers Pudding


250gr digestive biscuits

250gr butter

135gr raspberry jelly in cubes

6tbsp of corn flour

5tbsp of sugar

1ltr of whole milk

Vanilla extract

Sliced peaches in juice


Heat the milk in a saucepan and add the corn flour, the sugar and the vanilla extract. Stir until you get a thick cream and leave it aside to cool down.

Crush the biscuits in a blender or using your hands, melt the butter and add it to a deep rectangle tray. Follow by adding the crushed biscuits.

Mix it together to create a base, similar to a cheesecake base, using a fork.

Once the cream is cooled down pour it on top of the biscuit base.

Put it in the fridge for 4-5 hours until it sets.

Place the jelly cubes in a bowl and add 285ml boiling water, stir until they dissolve. Follow by adding 285ml of cold water. Pour some of the peaches juice into the jelly.

Once the cream is set pour the jelly gently on top of it, ideally use a ladle to avoid creating holes in the cream.

Add the peach slices and refrigerate for 5-6 hours until the jelly sets.

Additional tips

You can use custard cream which is really tasty but be aware that it’s not going to set like the vanilla cream. You can as well use panna cotta if you like. Instead of peach slices you can add any other fruit. It really adds to the taste. For quicker also you can just layer the biscuits.