🥕 Ingredients

• 3 medium celery roots

• 1 carrot

• 1 onion

• Juice of 1 orange

• Juice of half a lemon

• 4 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon sugar (optional)

• 1 tea glass of water

👩‍🍳 Preparation

1. Prepare the celery:

Peel the celery roots and cut them into cubes. Place them in lemon water to prevent browning.

2. Chop the vegetables:

Finely chop the onion and slice the carrot into rounds.

3. Sauté the onion:

Add olive oil to a pot and sauté the onion until it becomes slightly soft and translucent.

4. Add the carrot:

Add the sliced carrots and cook for 2–3 minutes while stirring.

5. Add the celery:

Drain the celery and add it to the pot.

6. Add the sauce:

Pour in the orange juice, lemon juice, salt, sugar, and water.

7. Cook:

Cook on low heat for about 20–25 minutes until the vegetables are tender.

8. Let it rest:

Olive oil dishes taste better as they cool. Serve warm or cold.

🌿 Why is it Healthy?

• Celery: Rich in fiber and vitamin C.

• Olive oil: A heart-healthy fat.

• Orange: Supports the immune system. 🍊

-        4 eggplants

-        2 red peppers

-        4 banana chilis

-        2 large onions

-        2 tomatoes

-        2 - 3 cloves of garlic

-        4 - 5 tablespoons of olive oil

-        Juice of half a lemon

-        1 teaspoon of rock salt

Preparation:

·         First, roast eggplants, red peppers, banana chilis and onions in the oven at 200 °C for 40 minutes. If you can roast them over wood fire, they will be more delicious.

·         Second, peel the roasted vegetables and dice them.

·         Place the roasted and diced vegetables in a large bowl.

·         After that chop the tomatoes and garlic. Add them to the bowl.

·         Add the olive oil and rock salt to the salad.

·         You can add lemon juice and spices that you choose to the salad.

·         Enjoy your meal!

Greek Easter Magiritsa (and vegan version)!
Magiritsa is a traditional Greek soup eaten on the night of Holy Saturday, after the Resurrection. It is deeply tied to Greek Orthodox tradition and Easter customs.

For a healthier version of magiritsa, use less offal and add more greens like lettuce, dill, and fresh onions. Cook the offal thoroughly, discarding the water to reduce fat, and use just a little olive oil. For the egg mixture, you can use 1–2 yolks or only egg whites instead of whole eggs. For an even healthier version, make a vegan magiritsa!

Ingredients:

• 1 kg lamb offal (liver and organs) [Or 1 kg of mushrooms for the vegan version.]

• 2 lettuces

• 10–15 spring onions

• 1 bunch of dill

• 3.5 tablespoons short-grain rice

• 15 gr olive oil

• lemon juice

• salt – freshly ground pepper

For the egg-lemon sauce (avgolemono):

• 1 egg

• Juice of 1 lemon

Cooking Instructions:

1. Wash and finely chop the lamb offal into very small pieces. Add water to a pot, add the offal, and let it boil.

2. To make it lighter, discard the water once the offal has boiled, and transfer it to fresh boiling water so that excess fat is removed.

3. After 2.5 hours, add the spring onions, dill, lettuce, rice, and olive oil. Season with salt and pepper, and let it cook for about half an hour.

4. Separate the egg yolk from the white. Beat the egg white into a meringue and add 2 tablespoons of cold water. Add the yolk and beat well. Then add the lemon juice, and while stirring continuously, gradually add spoonfuls of the hot soup to the mixture so the egg-lemon sauce warms up properly. Pour it back into the pot and stir.

5. Let it come to the boil 2–3 times, and it is ready.

For the VEGAN version, replace the lamb offal with 1 kg of mushrooms, cut into large pieces (for a richer flavor, you can use wild mushrooms). First, sauté them in a non-stick pan without oil so they seal and don’t release too much liquid into the pot, then boil them until tender.

Happy Easter!

Ingredients:

• 6 artichokes

• 1 glass of peas

• 1 carrot

• 1 potato

• 1 onion

• Half a glass of olive oil

• 1 lemon

• 1 teaspoon of salt and sugar

• 2 glasses of hot water

• Some dill (for decoration)

Preparation:

1. First, peel and dice the carrot and potato. Chop the onion.

2. Next, put the olive oil and the onion in a pot. Fry the onion for about 2 minutes.

3. Then, add the diced carrot, potato, and peas. Mix them well.

4. After that, place the artichokes in the pot. Fill the artichoke hearts with the vegetable mixture.

5. Then, mix the lemon juice, hot water, salt, and sugar in a bowl. Pour this mixture into the pot.

6. Finally, cook on low heat for about 40 minutes until the artichokes are soft.

7. Serve cold with some fresh dill on top. Enjoy!

Zarangollo is a very typical dish from the Murcian countryside that consists of a scramble of eggs with onion and zucchini; it´s truly spectacular, healthy and an easy dish.

Ingredients

3 eggs

1 zucchini

1 onion

Salt

Olive oil

1.- We start with the quartered zucchini sautéing it  in a pan with olive oil and a little salt.

2. Once the zucchini is softened,  add  julienned onion and continue cooking. At this point, turn up the heat slightly to prevent the zucchini from boiling in its own juices.

3. Once the vegetables are cooked, beat the eggs and add them. Stir until they gradually set.

4. Adjust the salt and serve. And there you have it, a healthy and easy dish for your everyday life.

Ingredients

• Stale Bread: 4-6 thick slices of crusty, sourdough or durum wheat bread (2-3 days old).

• Tomatoes: 300g of ripe cherry tomatoes

• Red Onion: 1 small red onion thinly sliced.

• Cucumber: 1-2 Caroselli (Apulian cucumber-melons) or 1 standard cucumber, peeled and sliced.

• Boiled Potatoes: 2 medium potatoes, boiled, peeled, and cubed

• Black Olives: A handful of pitted olives.

• Dried Oregano: 1 tablespoon.

• Extra Virgin Olive Oil: High quality, to taste.

• Salt: To taste.

• Water: For softening the bread

Preparation Step-by-Step

1.      Mellow the Onion: Place the thinly sliced red onion in a small bowl of cold water with a splash of vinegar for about 15 minutes. This removes the harsh "bite" and keeps them crunchy. Drain and pat dry.

2.      Moisten the Bread: Take the stale bread slices and quickly dip them into a bowl of room-temperature water. Do not soak them; they should be moistened on the outside but still have a firm core.

3.      Break the Bread: Using your hands, tear the moistened bread into bite-sized chunks and place them into a large wooden or ceramic salad bowl.

4.      Combine the Vegetables: Add the halved tomatoes, sliced cucumber, and the cubed boiled potatoes to the bowl with the bread. Toss in the drained onions and the olives.

5.      Season the Salad: Drizzle the salad generously with high-quality extra virgin olive oil. Sprinkle the dried oregano over the top and add salt to taste.

6.      The Secret Step (Resting): Gently toss the ingredients together. Let the salad sit at room temperature for at least 20 to 30 minutes before serving. This allows the bread to absorb the juices from the tomatoes and the aroma of the oregano.

7.      Final Touch: Give it one last gentle stir and serve.

🌊 About the recipe
Kimolos Ladenia is a traditional dish from the beautiful Greek island of Kimolos.
It is simple, healthy and full of Mediterranean flavors!

📝 Ingredients

🥖 Dough

• 750 g flour

• 1 packet dry yeast

• 2 pinches of sugar

• 1 tsp salt

• 500 ml lukewarm water

• 4 tbsp olive oil

  
  

🍅 Topping

• 3 tomatoes

• 3 onions

• Oregano

• Salt & pepper

• Olive oil

👩‍🍳 Steps

1️⃣ Mix flour, yeast and sugar
2️⃣ Add olive oil and water, then knead
3️⃣ Let the dough rest and rise
4️⃣ Spread the dough in an oiled tray
5️⃣ Add tomatoes and onions
6️⃣ Sprinkle oregano, salt & pepper
7️⃣ Bake at 200°C for 40 minutes

💡 Tips

✨ Use a shallow tray for a crispy result
✨ Dry the tomatoes before using them
✨ Add olives or peppers for variation
✨ Brush the dough with olive oil

❤️ Why we love it

It is healthy, simple and very tasty!
It reminds us of summer and Greek islands 🌞🏝

🌊 About the recipe
Santorini Fava is a traditional Greek dish made from yellow split peas.
It is creamy, healthy and a key part of the Mediterranean diet.

It can be served in different delicious ways!

📝 Ingredients (Serves 4)

🟡 For the Fava

• 250 g yellow split peas (preferably Santorini fava)

• 1 medium onion (whole)

• 1 medium carrot (whole)

• 40 ml lemon juice

• 90 ml olive oil

• Salt & freshly ground pepper

  
  

🧅 Traditional Topping

• 1 onion (finely chopped)

• 40 ml olive oil

• 1 tsp dried oregano

  
  

👩‍🍳 Instructions

🥣 Step 1: Prepare the Fava

1. Rinse the split peas well under cold water.

2. Place them in a pot with 850 ml water.

3. Boil for 5 minutes, then reduce heat.

4. Skim off the foam for 5–10 minutes.

5. Add the carrot and onion.

6. Simmer for 50–60 minutes until soft and creamy.

7. Remove the vegetables.

8. Add salt, pepper, olive oil and lemon juice.

9. Mash until smooth (or blend for a creamy texture).

   
   

🍽️ Serving Ideas

🟢 1. Traditional Way

• Add chopped onion, oregano and olive oil on top

🔴 2. With Roasted Cherry Tomatoes & Caramelized Onions

Extra ingredients:

• 250 g cherry tomatoes

• 2 tsp brown sugar

• 3 garlic cloves

• 2 tbsp balsamic vinegar

• oregano, salt, pepper

• 3 onions (sliced)

• 90 ml olive oil

• a pinch of cinnamon

  
  

Steps:

1. Bake tomatoes at 120°C for 40 minutes

2. Cook onions slowly until soft and sweet

3. Serve on top of the fava

🟣 3. With Tomato, Olives & Beet Chips

Extra ingredients:

• 2 tomatoes (chopped)

• 1 spring onion

• parsley

• 12 olives (pitted)

• oregano

• olive oil

For beet chips:

• 2 small beetroots

• flour

• oil for frying

  
  

Steps:

1. Mix tomatoes, olives, herbs and oil

2. Slice beets very thin

3. Fry until crispy

4. Add everything on top of the fava

   
   

💡 Tips

✨ Blend the fava for a smoother texture
✨ Use good quality olive oil for better taste
✨ Serve warm or at room temperature
✨ It is perfect as a healthy Mediterranean dish

❤️ Why we love it

It is nutritious, simple and full of flavor!
A true taste of the Greek islands 🌞🏝

4 large squids

1 cup of rice

2 chopped tomatoes

1 chopped onion

2 cloves garlic

IMPLEMENTATION

2 tablespoons

olive oil

1 tablespoon vinegar

Salt and pepper

Fresh parsley

Wash and clean the squid, removing the skins and their internal parts. Sauté the onion, garlic and tomatoes in olive oil. Add the rice and let it cook with the mixture for 5 minutes. Fill the squid with the rice and close them with toothpicks. Cook them in a saucepan with vinegar and a little water for about 30 minutes, until they are soft. Serve with fresh parsley.

1 kg octopus, cut into portions

30 g olive oil

100 g onion, chopped

100 g red pepper, diced

10 g chili pepper, chopped

5 g garlic, sliced

300 g cherry tomatoes, thickly sliced

600 g water

250 g barley

20 g capers, salted, chopped

20 g Kalamata olives, filleted

10 g dill, chopped

olive oil

salt

Preparation Method

Sauté the Vegetables: Heat a pot over medium-high heat and pour in the olive oil. Add the onion and red bell pepper, season with salt, and cook, stirring frequently, until the vegetables soften slightly (about 2-3 minutes).

Aromatics & Tomatoes: Add the chili pepper and garlic. As soon as the garlic becomes fragrant, add the cherry tomatoes and cook for another 2 minutes.

Slow Cook the Octopus: Add the octopus, cover with a lid, and cook over medium heat until the octopus is tender, stirring occasionally.

Cut & Boil: Remove the octopus from the pot and cut it into smaller, bite-sized pieces. Turn the heat up to maximum and add the water.

Cook the Orzo: Once the water comes to a boil, add the orzo pasta. Reduce the heat to medium so the food simmers, and cook, stirring regularly, until the orzo is tender (about 15-20 minutes).

Final Touch: Remove the pot from the heat. Return the octopus pieces to the pot, add the remaining ingredients (capers, etc.), drizzle with fresh olive oil, and stir well. Taste and adjust the salt if necessary. Serve immediately.

🧾 Ingredients

• 300g salted cod (desalted/soaked)

• 2 boiled potatoes

• 1 egg

• 2 tbsp flour

• 1 garlic clove

• Parsley (optional)

• Salt & pepper

• Oil for frying

👩‍🍳 Instructions

1. Soak the cod
   Soak the salted cod in water for a few hours to remove excess salt.

2. Boil and mash the potatoes
   Mash them until smooth.

3. Prepare the cod
   Remove bones and skin, then shred it.

4. Mix everything together
   Combine cod, potatoes, egg, flour, garlic, and parsley.

5. Shape the croquettes
   Form small balls or oval shapes.

6. Fry in hot oil
   Fry until golden brown.

7. Drain on paper towels
   Remove excess oil before serving.

💡 Tips

• 🔸 Make sure the mixture is not too wet

• 🔸 Add a little more flour if needed

• 🔸 Serve with lemon or garlic dip (skordalia)

• 1.5 kg salt cod fillet, boneless

• 100 g coarse salt

• 1 liter vegetable oil, for frying

• 200 g all-purpose flour, for coating

• Salt

  
  

For the batter:

• 330 g beer

• 500 g water, at room temperature

• 18 g dry yeast

• 1 tsp salt

• 500 g all-purpose flour

• For the garlic dip (skordalia):

• 1.5 kg potatoes

• 3 cloves garlic

• 100 g white wine vinegar

• 350 g olive oil

• Salt

For the garlic dip (skordalia):

• 1.5 kg potatoes

• 3 cloves garlic

• 100 g white wine vinegar

• 350 g olive oil

• Salt

For the cod

• Place the coarse salt in a fairly large bowl and fill it with cold running water.

• Cut each cod fillet in half vertically and place the pieces in the bowl, making sure they are fully submerged in the water.

• Cover with plastic wrap and transfer to the refrigerator for 48 hours, changing the water every 6 hours.

• (With the first water change, discard the salt as well. For the remaining changes, add only fresh water without salt. It is very important that all pieces of cod remain fully submerged at all times.)

• Remove the bowl from the refrigerator, drain the cod well, and pat it completely dry with paper towels or a clean kitchen towel so the batter will stick properly.

  
  

For the batter

• In a bowl, add the beer, water, yeast, sugar, and salt, and whisk until combined.

• Add the flour and whisk until fully incorporated into the mixture.

• Cover the bowl with plastic wrap and let it rest at room temperature for 1–2 hours, until the yeast activates and the mixture doubles in volume.

• (The exact time depends on how warm the room is.)

  
  

For the garlic dip (skordalia)

• Place a pot over high heat, fill it about 3/4 with water, and bring to a boil.

• Wash the potatoes היט היט היט היט (typo? Wait Greek says wash well) -> fix in translation: Wash the potatoes thoroughly, peel them, and cut them into small pieces.

• Add salt and the potatoes to the pot, and boil for 15–30 minutes until softened.

• Remove from heat, drain the potatoes, and let them sit for 5 minutes.

• (Be careful not to leave them longer, as they will be harder to mash.)

• Peel the garlic cloves and set aside.

• Transfer the potatoes to a large bowl, add the vinegar and salt, and mash them using a potato masher.

• Place the garlic cloves and olive oil in a food processor and blend until the garlic is fully puréed.

• Transfer this mixture to the bowl, mix well, and set aside.

  
  

For frying the cod

• Place a shallow pot over medium-high heat, add the vegetable oil, and heat it until it reaches 180°C (356°F).

• Line a tray with paper towels and set aside.

• In a separate tray, mix the flour with salt and set aside.

• Cut the cod into small portions of equal size and thickness so they cook evenly.

• Coat each piece of cod in the flour, shake off the excess, dip it into the batter, and shake lightly again.

• Carefully place each piece into the oil, dipping only half of it for 3–4 seconds first.

• (This helps one side puff up and act like a “float.”)

• Fry the cod in 2 batches for 4–5 minutes, turning with a slotted spoon until golden brown.

• Transfer to the lined tray using the slotted spoon and remove from heat.

• Serve the cod on plates with the skordalia, French fries, and fried green peppers.

Ingredients:

• 2 cups white beans (dried)

• 1/4 cup olive oil

• 1 onion, finely chopped

• 2 carrots, sliced

• 1 celery stalk, chopped

• 2 cloves garlic, minced

• 2 tablespoons tomato paste (or 1 cup crushed tomatoes)

• 6 cups water

• Salt and pepper (to taste)

• 1 bay leaf (optional)

• A pinch of dried oregano (optional)

Instructions:

1. Soak the beans
   Place the dried beans in a bowl with water and let them soak overnight (or at least 8 hours).

2. Boil the beans
   Drain and rinse the beans. Put them in a pot, cover with fresh water, and boil for about 10 minutes. Drain again.

3. Cook the vegetables
   In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Add the garlic and cook for 1 more minute.

4. Add the beans and liquids
   Add the beans back to the pot. Stir in the tomato paste (or crushed tomatoes), water, bay leaf, and oregano.

5. Simmer
   Bring to a boil, then reduce heat and let it simmer for about 45–60 minutes, until the beans are soft.

6. Season and serve
   Add salt and pepper to taste. Remove the bay leaf and serve hot with bread and a drizzle of olive oil.

Ingredients

For the Meatballs:

500g Ground beef (lean)

1 Large onion, grated

1 Clove of garlic, minced

1 Egg (medium)

1/2 cup Rice (Carolina or Glace type)

4 tsp Olive oil

1/2 bunch Fresh dill, finely chopped

Salt & Freshly ground black pepper

For the Soup Base:

1.5 liters Water (or vegetable/beef stock)

2 Carrots, diced or sliced

1 Potato, diced (optional)

1/4 cup Olive oil

Salt & Pepper

For the Avgolemono (Egg-Lemon Sauce):

2 Eggs (at room temperature)

Juice of 2 Lemons

1 tsp Cornstarch (optional, for a creamier texture)

Instructions

Prepare the Meatball Mix: In a large bowl, combine the ground beef, grated onion, garlic, egg, rice, olive oil, dill, salt, and pepper. Knead the mixture well for 3-4 minutes until all ingredients are fully incorporated and the mix is fluffy.

Shape: Form the mixture into small, round meatballs (about the size of a walnut).

Boil the Base: In a large pot, bring the water (or stock) to a boil along with the olive oil, carrots, potato, and a pinch of salt.

Cook the Meatballs: Carefully drop the meatballs into the boiling water one by one. Lower the heat to medium, cover the pot, and simmer for about 30-40 minutes until the rice and meat are cooked through.

Prepare the Avgolemono:

In a separate bowl, whisk the eggs thoroughly.

Slowly add the lemon juice while continuing to whisk.

(Optional) Dissolve the cornstarch in the lemon juice before adding it to the eggs.

Temper the Sauce: This is the most important step. Take a ladle of the hot broth from the pot and pour it into the egg-lemon mixture in a very slow, steady stream while whisking constantly. Repeat with 2-3 more ladles of broth so the egg temperature rises without curdling.

Combine: Pour the tempered egg-lemon mixture back into the pot with the meatballs. Shake the pot gently (don't stir with a spoon to avoid breaking the meatballs) to distribute the sauce.

Final Touch: Turn off the heat immediately. Let it sit for 5 minutes to thicken slightly, then serve with fresh dill and extra black pepper.

Secrets for a successful egg and lemon soup:

Start by adding egg yolks, cornstarch and lemon juice to a bowl, mix well with a wire whisk.

With a spoon, take some of the broth from the pot and add it to the bowl, don't forget, it needs constant stirring!

Repeat 2-3 times.

After adding the broth to the egg mixture 2 to 3 times, pour the entire egg mixture into the pot with the meatballs and let it come to a boil.

Remove from the heat and add the butter, mix well by shaking the pot until it melts.

Pastitsio Ingredients

• Olive Oil

• Ground meat. Beef, pork, or both.

• Macaroni for Pastitsio No.2 (Greek Bucatini). You can use Penne or small Ziti instead.

• Tomato paste

• Diced tomatoes, you can use either canned or fresh ripe tomatoes

• Onion

• Garlic cloves

• Seasonings: bay leaf, cinnamon, allspice, cloves, nutmeg

• Milk

• Butter

• Flour

• Eggs

• Greek Kefalotyri cheese: Pecorino, Parmesan, and Romano cheese are the best substitutes.

How To Make

To make Greek Pastitsio begin with making the ground meat sauce. Then the Bechamel cream, and then boil the pasta. Finally, put everything together in layers.

Add a layer of macaroni at the bottom (reserving about ¼ of the macaroni for another layer). Next spread the ground meat sauce all over on top.

Add the reserved macaroni and coat with the Bechamel cream.

Sprinkle plenty of grated Kefalotyri cheese on top and you're ready to bake!

Greek Salad 🥗

Greek salad is a delicious, healthy, and satisfying meal that’s a staple on every Greek table!

Ingredients:

2 ripe, juicy tomatoes

1 cucumber

1 green pepper

1 onion

10 Kalamata olives

A little capers (optional)

1 large piece of feta cheese

Salt

Olive oil

Oregano

Instructions:

Chop the vegetables into large pieces and place them in a bowl. Add the olives and capers, then place the feta cheese on top. Drizzle with olive oil, add salt, and sprinkle generously with oregano. Gently mix.

Secret to success:

Fresh, high-quality ingredients, good Greek olive oil, and plenty of oregano!

It pairs perfectly with grilled meats or can be enjoyed on its own as a complete meal.

Enjoy! 😊

calories:261,4

protein:40,1gr

fat:8,3gr

carbohydrates:6,6gr

(per potion)

INGREDIENTS

●3/4 kg filleted swordfish, cut into 3-4cm cubes

●6-7 small, firm tomatoes

●4-5 green bell peppers

●a marinade, made of extra virgin olive oil, lemon, salt, pepper, finely chopped parsley and onion and 2-3 small bay leaves

●lemon slices

PREPARATION

●Place swordfish cubes in the bowl of marinade and into the fridge for 1-2 hours

●Right before taking the marinade and fish out of the fridge, cut the outside of each tomato and the bell peppers into slices, big enough to be skewed along with the fish cubes

● Take the marinade and fish out of the fridge and start threading them onto metal skewers or large souvlaki sticks: 2-3 cubes of swordfish, slice of tomato, swordfish, slice of bell pepper, swordfish, tomato etc.

●Grill using preferred method [oven, electric grill, charcoal grill]

●Serve hot, along with fresh lemon slices

KALI OREXI! [=Bon appetit!]

Tip: For this or any other recipe, try to ensure that your swordfish was fished responsibly!

🤍 🌍

The Plastos recipe includes 3 stages: A) Greens filling, B) Porridge, C) Baking

Ingredients:

A.   Greens filling

·        1 kg of greens (spinach-chard)

·        3 leeks

·        7-8 fresh onions

·        500g feta cheese, preferably soft, crumbled

·        250ml olive oil

·        1 cup of parsley

·        1 cup of dill

B.   Porridge

·        500g flour (corn based)

·        400g cow's yogurt, strained

·        250ml olive oil

·        200ml water

·        1 pinch of salt

C.   Baking

·        50ml olive oil

·        100g butter

Implementation recipe:

We wash well the greens, the leeks, the onions, the parsley and the dill.

After that we cut them at small pieces and we mix them with the feta and the olive oil. By that, we finish with the A part.

We mix well all B ingredients and we create the Porridge.

Then, we take a baking tray and we spread evenly the 100g butter to its entire surface.

We spread half of the porridge evenly on the buttered baking tray.

After that, we add the greens filling (A) and upon that we add the remaining porridge on top evenly, covering the greens filling.

We spread the 50 ml of olive oil upon the porridge that covered the greens filling.

Finally, we bake at 200 degrees on both heat settings (top & bottom) for about 1 hour until the pie is golden brown on top and bottom.

Serving:

As soon as the pie is ready we serve with yogurt or sour milk.

Bon appétit!

300 grams lentils

2 cans tuna in water

2 roasted red peppers

150 grams cherry tomatoes cut in half

2 small cucumbers diced

1 can of boiled corn

200 grams feta cheese diced

50 grams caper

70 grams pitted or sliced olives

3-4 whole wheat breadcrumbs

Optional:

1 small onion chopped or a fresh onion chopped

Dill chopped

Vinaigrette:

100 grams olive oil

1 Tsp mustard

1 Tsp honey or agave syrup

1 Tsp cream of balsamic vinegar

1 tsp lemon juice

Salt

Pepper

Garlic powder as you prefer

Recipe:

1. Boil the lentils in a pot until they are soft

2. Prepare the Vinaigrette. Place all ingredients in a bowl and mix until smooth

3. When the lentils are ready, cool them in running water and transfer them to a large bowl. Add the remaining ingredients except the breadcrumbs, the onion and dill because we will use them for serving. Add the Vinaigrette and mix everything together.

4. Cover the bowl with its lid or with cling film and leave it in the refrigerator for at least two hours. The longer the salad stays in the refrigerator, the tastier it will become.

5. When serving the salad Add the breadcrumbs, spring onion and Dill and it's ready.

This recipe is rich in protein and perfect for lunch at work or the beach.

Enjoy your meal😉🥗

- 8 medium eggplants

- 750 gr minced beef

- 2 onions

- 2 cloves of garlic

- 5 grated tomatoes

- 2 long green peppers

- 1 t. spoon of salt

- ½ t. spoon black pepper

For the Béchamel Sauce:

- 1 lt of milk

- 100 gr.  flour

- 100 gr. margarine

- 1 egg

Preparation:

- For the eggplants:

First wash and peel the eggplants. Fry them for a short time and then slice them open slightly.

- For the minced beef :

Put some olive oil in a pan. Slice the onions in small pieces and throw them in.

Then, do the same with the peppers.

After they are cooked for a little while (around 5’), add the minced meat and stir often.

Add the salt, the pepper and the tomatoes and cook for about 20 minutes, in medium heat.  If needed, add some water.

- For the Béchamel Sauce:

Put the margarine in a small pot, in medium high heat and let it melt.

Then, add the flour and stir nonstop, on low heat. Afterwards, add the milk and keep stirring, so that the mixture is smooth.

Add salt and pepper. When it starts to boil, take the pot of the heat and add the egg, still stirring.

Cooking Instructions:

- Put the eggplants in a baking pan. Fill them with the cooked minced meat and pour Bechamel Sauce on each one of them.

- If  you want, you can spill some dried breadcrumbs on them, for a more crispy experience!

-Also, you can combine with some baked potatoes!

- Bake the eggplants in the stove for about 30 minutes (200⁰C).

Bon Appétit!!!

5

Prep Time

30 minutes

Cooking Time

1 hour 30 minutes

🧾 Ingredients

5 ripe tomatoes

5 green peppers

3–4 potatoes, peeled and cut into wedges

2 onions, finely chopped

2 cloves garlic, finely chopped

250 g short-grain rice

10–12 mint leaves, chopped

10 basil leaves, chopped

½ bunch parsley, chopped

400 g tomato juice

150–200 ml lukewarm water

100 ml olive oil

Salt

Pepper

👨‍🍳 Instructions

Preheat the oven to 170°C (fan).

Wash the tomatoes and peppers and cut off their tops (keep them as lids).

Scoop out the tomato flesh and blend it into a pulp. Remove the seeds from the peppers.

Slice a thin piece off the bottom of each vegetable so they can stand upright. Place them in a baking tray.

In a large bowl, mix together:

onion, garlic, tomato pulp, rice, herbs (mint, basil, parsley), tomato juice, 50 ml olive oil, salt, and pepper.

the vegetables with the filling and place them in the tray.

Add the potato wedges around the stuffed vegetables. Season them with salt, pepper, and drizzle with olive oil.

Pour the lukewarm water into the tray and lightly season everything.

Cover the vegetables with their lids, cover the tray with foil, and bake for 1½ hours. Remove the foil for the last 15 minutes to allow the potatoes and vegetables to brown.

Let rest for 10 minutes and serve

🧀 Serving Suggestion

Best served with feta cheese on the side.

Ingredients

• A couple of rusks (paximadia)

• Tomatoes

• Feta cheese

• Olive oil

• Oregano

Preparation

• Soak the rusks with a little water and place them into a bowl

• Grate the tomatoes or cut them into small cubes and add them on the rusks

• Add cubes of feta cheese, olive oil and oregano

And you are ready to taste the best salad ever!

12 pieces

Ingredients

• unsalted butter diced, plus extra for greasing

  120 g

• granulated sugar

  100 g

• light brown sugar

  80 g

• natural vanilla extract

  1 tsp

• medium egg

  1

• plain flour

  250 g

• bicarbonate of soda

  1 tsp

• fine sea salt

  1 pinch

• white chocolate chips or small callets

  150 g

Preparation

• Preheat the oven to 170°C and grease 2 baking sheets with butter.

• Place the butter, white and brown sugar, vanilla extract, egg, flour, baking soda, and salt into a mixing bowl and mix for 30 seconds at speed 5.

• Add the white chocolate chunks and mix for 20 seconds at speed 3.

• Shape the dough into small balls (about 4 cm in diameter) and place them on the baking sheets, leaving a 5 cm gap between them to allow for spreading during baking.

• Bake for 10–12 minutes (170°C) until golden brown but still slightly soft. Let them cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.

  
  

• 1 kg fish suitable for boiling, cleaned

• 5 carrots, cut in half

• 6 zucchinis

• 1 medium onion, roughly chopped

• 1 small bunch of celery

• 6–7 small potatoes

• 1 tomato, with the stem removed

• 100 g Carolina rice

• 1–2 bay leaves

• 6 peppercorns

• Salt

• 2 eggs

• Juice of 2 lemons

• 100 ml olive oil

  Instructions

  After thoroughly cleaning and washing the fish, I use scissors to cut off all the fins, the tail, and any sharp bones along the belly and back.

  If the fish is large, I cut it into thick slices.

  In a large pot, I place the carrots at the bottom, then the celery stalks, and on top the fish pieces.

  I cover the fish with water (about 2 cm above it), add the olive oil, and bring it to a boil over medium heat with the lid partially covered. I skim off any foam that forms with a spoon and let it boil for 3–4 minutes.

  Once the fish is ready, I remove it to a serving dish, season with salt, and cover it with another dish to keep it warm.

  I remove the carrots and celery stalks and strain the broth to remove any fish bones.

  I return the broth to the pot along with the carrots and celery stalks. Once it starts boiling, I add the bay leaves, peppercorns, onion, tomato, celery leaves, zucchinis, and salt, and let everything simmer over medium heat.

  When the zucchinis are about halfway cooked (after around 15 minutes), I add the potatoes and let everything soften.

  After another 15 minutes, I remove the carrots and zucchinis, which should be ready.

  Then I remove as many potatoes as I want to serve as a side dish, leaving only the ones I’ll blend into the soup.

  Using a vegetable mill, I purée 3–4 pieces of potato, 3 zucchinis, 3 carrots, the tomato, and the celery together with all the broth.

  I return the soup to the stove, and once it boils, I add the rice and cook over medium heat for about 15 minutes.

  I remove the soup from the heat and let it cool slightly.

  Meanwhile, I prepare the avgolemono (egg-lemon sauce) by separating the egg yolks from the whites.

  First, I whisk the egg whites until frothy, then add the yolks, and finally gradually incorporate the lemon juice.

  I take spoonfuls of the hot soup and slowly add them to the egg mixture while stirring continuously. After adding 4–5 spoonfuls, I then take a spoonful of the egg-lemon mixture and stir it back into the soup. I pour in the rest and mix well.

  I taste and adjust with salt or lemon if needed, and serve the soup immediately, accompanied by the fish and vegetables.

Ingredients

• 1 kg quinces

• 4 ½ cups (900 ml) water

• 5 cups (1 kg) sugar

• 1 cinnamon stick

• 1 sprig rose geranium (arbaroriza)

• 1 capsule vanillin (or 1 tsp vanilla extract)

• 1/4 cup (50 ml) lemon juice

Instructions

1. Prepare the fruit: Wash the quinces thoroughly. Peel them and cut each fruit into eight pieces (wedges).

2. Clean: Remove the hard core and the seeds and discard them.

3. Slice: Cut each wedge into thin slices, and then cut each slice into thin matchsticks (julienne).

4. Boil: Place the quince sticks in a large pot along with the water, sugar, and the cinnamon stick. Bring to a boil over high heat.

5. Skim: Regularly skim off any foam that rises to the surface. Continue boiling until the syrup begins to thicken.

6. Flavor: Add the rose geranium sprig, the vanillin, and the lemon juice. Stir well and continue boiling for a few more minutes until the syrup reaches the desired consistency (the "setting point").

7. Store: Remove from the heat and immediately distribute the sweet into sterilized glass jars.

8. Preserve: Store the jars in a cool, dark place.

Tip: To check if the syrup is ready, drop a small spoonful onto a cold saucer. If the drop stays firm and doesn't spread quickly, your spoon sweet is perfect!

Ingredients

• 500 g sugar

• 250 g butter (cow's milk), at room temperature

• 250 ml fresh whole milk

• 20 g baker's ammonia (ammonium carbonate)

• 6 eggs, separated into yolks and whites

• 1 extra egg, lightly beaten, for glazing

• 3 capsules vanillin (or 1 tsp vanilla extract)

• 1,200–1,300 g soft flour (pastry flour)

Instructions

1. Cream the butter: In a mixer bowl using the paddle attachment, beat the butter and sugar until light, fluffy, and white.

2. Add yolks: Add the egg yolks one by one, continuing to beat until fully incorporated.

3. Prepare ammonia: Warm the milk until lukewarm (be careful not to let it get hot). Add the ammonia to the milk and stir. The mixture will foam up slightly.

4. Combine: Pour the milk-ammonia mixture into the butter mixture and stir well. Transfer the entire mixture to a large bowl.

5. Make meringue: Thoroughly clean and dry the mixer bowl and whisk attachment. Beat the egg whites until they form a stiff meringue.

6. Fold: Gently fold the meringue into the butter mixture using a silicone spatula. At this stage, add the vanillin as well.

7. Knead: Gradually add the flour, kneading by hand until you have a soft, pliable dough that doesn't stick to your hands. Be careful not to make the dough too tough/firm.

8. Preheat: Preheat your oven to 180°C (conventional/top and bottom heat).

9. Shape: Take small portions of dough (approx. 30 g each) and shape them into traditional designs like braids, spirals, or "little boats."

10. Arrange: Place the cookies on baking sheets lined with parchment paper, leaving a small distance between them.

11. Glaze: Brush the tops with the lightly beaten egg.

12. Bake: Bake in the preheated oven for 20–25 minutes until golden brown.

Note: Don't be alarmed by the strong smell of the ammonia while the cookies are baking; it completely disappears once they are out of the oven and cooled, leaving them perfectly airy and crisp!

Ingredients

• 2 kg lamb (or goat) leg or shoulder, bone-in, cut into portions

• 2 dry onions, finely chopped

• 1 tsp fennel seeds, coarsely crushed

• 300 ml dry white wine

• 300 g dock (lpatha) or other seasonal wild greens, coarsely chopped

• 200 g chard (seskoula), coarsely chopped

• 200 g spinach, coarsely chopped

• 1 bunch chervil (myronia), coarsely chopped

• 1 bunch Mediterranean hartwort (kafkalithres), coarsely chopped

• 1 bunch + 200 g extra spring onions (scallions), finely and coarsely chopped

• 2 lettuces, shredded

• 1/2 bunch fresh fennel, finely chopped

• 1 bunch fresh dill, finely chopped

• 4 egg yolks

• Juice of 3-4 lemons

• 100 ml olive oil

• Salt and freshly ground pepper

Instructions

1. Sear the Meat: Generously season the lamb with salt and pepper. In a large, wide pot, heat the olive oil over high heat. Sauté the lamb for 5–6 minutes until well browned on all sides. Remove the meat and set it aside in a bowl.

2. Sauté Aromatics: In the same pot (with the remaining oil), sauté the dry onions and crushed fennel seeds for about 2–3 minutes.

3. Deglaze: Return the lamb and its juices to the pot. Pour in the wine and cook for 2–3 minutes until the alcohol evaporates.

4. Slow Cook: Add enough water to well cover the lamb pieces. Bring to a boil, then lower the heat, cover with the lid, and simmer for about 1 hour and 45 minutes, or until the lamb is very tender. Add more water during cooking if necessary.

5. Add the Greens: Add all the wild greens (dock, chard, spinach), the shredded lettuce, chervil, hartwort, and the spring onions. Cook for another 15 minutes until softened.

   • Note: The greens will release their own juices, but ensure there is still plenty of liquid in the pot to form the sauce; add a little water if needed.

6. Final Seasoning: Stir in the fresh dill, fresh fennel, salt, and pepper. Remove the pot from the heat.

7. Prepare the Egg-Lemon Sauce (Avgolemono): In a deep bowl, whisk the egg yolks until fluffy. Gradually pour in the lemon juice while continuing to whisk.

8. Temper: Slowly ladle as much of the hot broth from the pot as possible into the egg mixture, whisking constantly so the eggs don't curdle.

9. Combine: Once the egg mixture is warm, pour it back into the pot. Shake the pot vigorously (do not stir with a spoon) to incorporate the sauce and distribute it evenly.

A Little Tip: If you can't find specific Greek herbs like myronia or kafkalithres, you can substitute with more parsley or even a bit of tarragon for that aromatic kick, though the original herbs give it its authentic character!

Ingredients:

• 1 packet of pasta no 6

• 300 gr dry grated mizithra cheese

• 100 ml of extra virgin olive oil

• 2 tablespoons of dairy milk butter

• eggs

• salt and pepper

Preparation:

1. First we boil the pasta in a pot of boiling and well salted water.

2. Next, while pasta is getting boiled, we put the olive oil and the butter in a frying pan, in middle to high temperature so that they are well heated.

3. We add the mizithra cheese in the hot butter and stir very well with a wooden spoon, for approximately 5 minutes until the color of the mixture becomes a little darker (not burned)

4. We drain the pasta and put it back in the pot. On top we pure over the mixture of cheese and butter and stir very well.

5. In a frying pan we put some olive oil and fry an egg. We are careful so that the yolk doesn't fry too much and that it is liquid after frying it. This is called "αυγά μάτια" (eye eggs) in the Greek cuisine language.

6. We put the egg on top of the spaghetti, we add some black pepper and, if we want, some more mizithra.

We enjoy in front of the sea after a day of swimming and fun, along with some traditional Greek salad

🌞⛱🍷🥗

It is a very easy, extremely tasty and filling traditional recipe from Mani , which reminds me of my summers in the village

Ingredients:

• 3–4 ripe tomatoes, cut into large chunks

• 1 cucumber, sliced (peeled or unpeeled, as you prefer)

• 1 small red onion, thinly sliced

• 1 green bell pepper, sliced (optional)

• 150–200 g feta cheese (in one block, not crumbled)

• A handful of Kalamata olives

• 3–4 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar (optional)

• Dried oregano, to taste

• Salt, to taste

Instructions:

1. Place the tomatoes, cucumber, onion, and green pepper in a large bowl.

2. Add the olives and gently mix the vegetables.

3. Season lightly with salt (be careful, as feta and olives are already salty).

4. Drizzle the olive oil and vinegar over the salad.

5. Place the block of feta cheese on top of the vegetables.

6. Sprinkle oregano over the feta and the salad.

7. Serve immediately, preferably with fresh bread.

(for 4-5 servings) 

·  400gr dried pasta, any kind (pref. Fuscili)

·  One  broccoli,

·  200gr smoked salmon

·  400 ml milk cream 35% fats

·  good pinch dried chilli flakes (optional)

·  ½ small lemon, finely grated zest only

·  freshly ground black pepper

·  Dill, trimmed (optional)

·  Salt

 Preparation:

1. Half fill a large pan with salted water and bring to the boil. Add the pasta and cook for 7–12 minutes, or according to the packet instructions, until just tender, stirring occasionally.

2. In another pan add just 2 cm of water and put the broccoli in with a bit of salt on top. Don’t over cook the broccoli. Let it steam for approximately 5 min and pinch with fork. You want the broccoli to be “al dente” .

3. Remove from pan and cut it in small florets.

4. When the pasta is ready. Remove the water and add the salmon pieces the milk cream and dill, if using, and cook for about a minute, turning the pasta 3–4 times.

5. Last add the broccoli and the lemon zest and give it a nice stir.

Bon Appétit

INGREDIENTS

3 large, ripe tomatoes

1 cucumber

1/2 medium onion

1/2 green bell pepper

1/2 red bell pepper

1 clove of garlic

Orégano

Olive oil

Vinegar

Salt

We finely chop all the vegetables and place them in a deep dish.

We add salt, vinegar, and oil to taste. We add a little cold water.

We stir well, sprinkle with oregano, and let it chill in the refrigerator.

And that's it!

Original and incredibly refreshing gazpacho! 

-Suckling lamb 1.5 kg (front or back leg)

-Water (approx. 1cup)

-Salt

Salad:

-Tomatoes

-Lettuce

-Onion

-Oil

_Vinegar

STEPS:

1.- We put olive oil and salt in all the lamb.

2.- Place the lamb in a roasting dish with the skin side down. Add a little water to the bottom of the dish to keep it moist.

3.- Previously, we have preheat the oven to 200º and roast the lamb for an hour.

4.- Later we made the salad. Cut the ingredients with olive oil, salt and vinegar.

This is the most typical food in our city.

Ingredients (for 10–12 pieces)

10–12 zucchini blossoms

half cup rice

1 small onion

1 tomato (or 1 tablespoon grated tomato)

quarter cup olive oil (you can use less)

1 teaspoon dried mint

half teaspoon black pepper

Salt

Juice of half a lemon

a quarter cup of water

Instructions

Preparing the blossoms:

Gently open the zucchini blossoms and remove the yellow stamens inside. Wash carefully.

The filling:

Finely chop the onion. Saute it lightly in olive oil.

Put the rice and stir for 1–2 minutes.

Put the tomato, salt, and spices. Pour in a little water and cook for about 5 minutes (do not fully cook).

Stuffing the blossoms:

Fill each blossom with the mixture, not too tightly.

Gently twist or fold the tops to close them.

Cooking:

Place them in a pot. Add lemon juice and a little water.

Cook on low heat for about 20–25 minutes.

Rest & serve:

Let them cool before serving

Enjoy it!

Bon appetit!

Disfrute de su comida!

Απολαύστε το γεύμα σας! 

Afiyet olsun!

Ingredients:

Chickpeas.- 2 jars (approx. 800gr) cooked chickpeasrinsed and dreined.

Fresh Baby spinach.

3 hard boiled eggs.

1 onion, 1 potato, 1 carrot, 3 cloves of garlic, 1 ripe tomato.

Olive oil, 1tsp sweet paprika, 1/2 cumin and salt

Steps:

Cut the potato into chunks, slice the carrot, chon the onion. Heat olive oil in a pot and saute the onion for two minutes. add the potatos, carrot and chickpeas and stir a bit. add the spinach, salt, pepper and cover with broth. Let it boil for about twenty minutes until the vegetables are tender. Beat the egg separately and add it to while serring quichly so forms threads. Taste for salt and serve hot.