While Greece is widely known for its fascinating history, enchanting islands, and magnificent weather, it is also known to have some of the tastiest food
Simple yummy easy to make Mediterranean meals. 25 Cheap and easy Mediterranean recipes perfect for dinner tonight. Including Greek salad, chicken souvlaki, roasted lamb, falafel, tzatziki, humus and so much more. Greek food, Italian food, Moroccan food and other Mediterranean dishes.
Greek and Mediterranean flavours; simple and healthy.
Kypriaki Tyropita is a delicious Cypriot savoury cake which is made with halloumi, oil, eggs, milk and lots of mint in it.
Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.
Great healthy Italian salad for parties, a side dish, or as a nice lunch. Tastes great and healthy too!
When it comes to Greek food, so many people only think gyros. While gyros are AMAZING, some times you want the Greek flavors but with something else. Our Greek…
I'm making pierogi!!! I love them, as I love any type of dumpling! It's just that I never thought I would be making them. From scratch. Buying them ready to eat has been what I've been used to. But why not try my hand at making them myself? The first step to making pierogi is to find that place in one's house called "the kitchen ..." I chose a pierogi dough from Martha Stewart. This dough is a thing of beauty: silky, easy to handle and delicious! Thank you, Martha. Here's how to make it: Pierogi Dough Ingredients: 1 large egg, lightly whisked 2 tablespoons sour cream 1 cup whole milk 1 cup water 4 and 1/2 to 5 cups all-purpose flour, some of it to be used for bench surface and for dusting Directions: In a medium bowl, whisk the egg. Add the sour cream, and whisk until smooth. Add the milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine. Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before any flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen the dough. Place dough in a lightly floured bowl, cover with plastic wrap and let rest while preparing a filling. Roll out the Dough: On a floured surface, roll out dough to about 1/8-inch thick. Make sure you are just rolling the dough and not rolling and pressing. Using a glass or a cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Cut the circles close together, trying to save as much space as possible. Gather the dough scraps together, roll them out again, and continue cutting. Fill the Pierogi: Lay a dry, clean towel on your work surface; set aside. Place about 1 1/2 tablespoons of filling in the centre of each dough circle. Holding a circle in your hand, fold dough over the filling, and pinch the edges, forming a well-sealed crescent; transfer to the towel. Continue this process until all dough circles are filled. Cook the Pierogi: Fill a large pot with water and bring it to the boil. Drop the pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, in a small saucepan, cook one stick of butter over medium-high heat until nut-brown in colour, about 6 minutes. Remove the pan from the heat and drizzle the butter onto a serving platter, leaving any burned sediment behind. Remove the pierogi from the pot, and transfer to the buttered platter. By placing the pierogi on a pre-buttered platter you will prevent them from sticking. Serve immediately. You may drizzle some more butter on top. Note: Some pierogi are fried, some are sauteed in butter, some get butter drizzled over them. I don't really like fried foods, nor do I like to smother foods in butter. Drizzling a bit of butter on top is okay, but I served some pierogi coated with olive oil and they were excellent! I chose to make three types of filling: POTATO AND CHEESE FILLING: 3 large potatoes, cooked and mashed 3/4 cup cheese, a mixture of cream cheese and cheddar 3 tablespoons butter, melted Salt and pepper to taste Mix all the ingredients until well incorporated. Stuff the pierogi when the filling has cooled. CABBAGE, CARROT, AND MUSHROOM FILLING: 2 cups shredded cabbage 1 carrot, grated 1 shallot, chopped and sautéed in one tablespoon of vegetable oil 1/2 cup finely chopped mushrooms 1 clove garlic, chopped 1/2 teaspoon chopped fresh ginger 2 tablespoons vegetable oil salt and pepper to taste Cook the cabbage and carrot in boiling water until nice and soft. Drain very well and reserve. Sauté the shallot, garlic, ginger and mushrooms in the vegetable oil until they are soft. Add the cabbage mixture and season with salt and pepper. Let cool before filling the pierogi. Pierogi with Feta cheese and Spinach Filling: Being of Greek heritage, I love the combination of feta cheese and spinach. This recipe combines feta, spinach and pierogi dough to make a hybrid Greek-Polish dumpling. One of the best things about it is that it contains no butter! The pierogi are topped with just a bit of olive oil and Parmesan cheese before they are served. Here is the recipe for this filling: Ingredients: 1 box of chopped frozen spinach 1/2 cup feta cheese, crumbled 2 tablespoons grated Parmesan cheese 1 egg, well beaten 2 shallots, chopped 3 tablespoons parsley, chopped 1 tablespoon mint, chopped 1 tablespoon dill, chopped 2 tablespoons vegetable oil some olive oil and Parmesan cheese for topping salt and pepper to taste Thaw and chop the spinach into small pieces. Even though it's already chopped you will need to chop it into smaller pieces. Cook it in a bit of boiling salted water until it is soft. Drain it very well. In a medium skillet heat the vegetable oil and add the shallots. Sauté until the shallots are soft. Add the parsley, spinach and mint, and mix well. Cook for about 2 minutes. Remove from the heat and add the cheeses and egg. Mix well and season with salt and pepper. Let cool before using as stuffing. When the pierogi are cooked, serve topped with some olive oil and Parmesan cheese.
This famous Greek pie is filled with cheese and covered in buttery crisp phyllo. Tiropita can be served as a main course or aside a hot cup of coffee. A delicious pie that can also be made ahead and frozen.
A delicious combination of crunchy cabbage, creamy feta, fresh lime, dates and honey make for a quick and delicious salad. I cannot describe how yummy and simple this salad/slaw is to throw together. The perfect side dish or main attraction. You can throw in some grilled chicken or fish and have a complete meal. The […]
This famous Greek pie is filled with cheese and covered in buttery crisp phyllo. Tiropita can be served as a main course or aside a hot cup of coffee. A delicious pie that can also be made ahead and frozen.
Meat Sauce - Yiayia's famous sauce for Pastitsio, Moussaka, or any other pasta you wish! It's super simple, so get ready to cook!
This Pastitsio is a flavoursome Greek classic. Often called Greek Lasagna, a few simple steps and these layers of pasta, rich meat sauce and creamy bechamel sauce will keep the family coming back for more.
I'm mixing it up here today and I'm adding in occasional menus to the site! This will give you some ideas on how to mix and match my recipes into different celebratory meals. I've decided
Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.
Attention all bakers! You'll be surprised at how easy it is to make these delicious Italian almond cookies (soft amaretti). The recipe requires just a handful of ingredients and is made in 3 different flavors. Also known as ricciarelli or Italian macaroons, these cookies are gluten free and perfect for the holidays, especially Christmas.
Find a little place in your heart for a beloved traditional Greek pastry with our spanakopita recipe, and savor the delectable flavor of its creamy feta cheese and spinach filling, and flaky, golden brown pastry crust.
Kebabs are not complete without a delicious shredded red cabbage with salad on the side.This simple recipe shows you how easy it is to create shredded red cabbage just like you would get from a Turkish kebab takeaway shop. Try with our Lamb Shish or Chicken Kebab recipes Also makes a great Vegan and Vegetarian side dish for many Greek and Mediterranean dishes.
These Greek stuffed vegetables called gemista is the absolute treat for the palate and a feast for all senses. So homey, so Mediterranean!
Questa ricetta qui l’ho svergognatamente rubata (si lo so, sono infame!) da Cakes in the city, il blog francese di Camille la quale realizza...
All-star Mediterranean flatbread recipe loaded with fresh arugula, veggies, smoked salmon and other Mediterranean favorites like olives and feta! Great as a simple meal with your favorite glass of wine, or as an appetizer for a crowd.
This creamy Greek pasta salad is tossed with fresh veggies and King Oscar's protein-rich mackerel for a summer side you'll want as a meal.
This refreshing Greek Pasta Salad with Herb Vinaigrette recipe is packed with healthy ingredients like white beans, arugula, and fresh veggies- it's the perfect Mediterranean vegetarian meal or side!
All-star Mediterranean flatbread recipe loaded with fresh arugula, veggies, smoked salmon and other Mediterranean favorites like olives and feta! Great as a simple meal with your favorite glass of wine, or as an appetizer for a crowd.
I'm sharing this easy antipasto salad recipe that I use frequently for a healthy lunch or side dish for dinner. It is great for parties and is super healthy!
Comforting and delicious, this recipe comes together in a flash. To really speed things up, choose our Market Meat Department pan-ready Chicken Parmesan and simply make the pasta and sauce.
Preheat the oven to 375°F. Over medium-low heat, warm 1 tablespoon of the olive oil in a 10 inch cast iron skillet. Add onion and potatoes and sauté until the onions soften and the potatoes become golden, about 10 minutes. While the potatoes and onions are cooking, whisk together the eggs, milk, salt, pepper and half of the cheese. Stir in the artichoke hearts and kale and
Vegan rice pilaf Greek style
These flavorful fried stuffed olives make the perfect snack for your picnic or party, and go phenomenally with your favorite libations!
Italian comfort is the best comfort.
When thinking about the things that I love about Greece, the beaches, the history, the warmth of the people, the FOOD is at the top of my list. As we quickly discovered, Crete has several delicious nuances on traditional Greek food. These subtle differences are due to the influences of other Mediterranean countries that ruled Crete throughout the centuries. As well as the isolation of being an island, where you eat what grows on the island. You will find pasta and pizza in many places due to the
Grilled Italian Chicken Kabobs have a simple marinade that brings big flavor to these colorful and healthy grilled chicken kabobs!
