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Friday, 12 February 2016 07:00
Stuffed Tomatoes Filled With Love - For Valentine's Day
The perfect Valentine’s Day meal may very well be Greek stuffed tomatoes (ντομάτες γεμιστές). Simply delicious, gorgeous red and filled with love.
The crunch of the pine nuts and sweetness of the red currants in this recipe are just amazing and bring so much to the dish so do try and find both, if possible. It’s also a good idea to take an extra minute in the grocery store to choose large, meaty tomatoes all of approximate similar size and shape. This will help to ensure even cooking and will be prettier on your plate!
You can easily make the filling ahead up to 5 days and keep covered, in the refrigerator until you’re ready to bake. Just remember to bring filling to room temperature before filling.
Ingredients
•8 medium/large tomatoes
•1 cup chopped onion
•1 cup (uncooked) rice
•1⁄2 cup olive oil
•1⁄4 cup currants
•1⁄4 cup pine nuts
•1⁄4 cup fresh mint
•1⁄4 cup fresh dill
•2 cups water
•1 1⁄2 tsp salt and pepper
•1 cup of tomato insides, mashed
•3⁄4 cup warm water (in addition to 2 cups above)
To read more, and Instructions on how to prepare, please visit: Pappas Post
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Greek Food & Diet
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Tuesday, 23 February 2016 07:00
Revithia Sto Fourno / Baked Chickpeas
Revithia sto fourno, baked chickpeas, is something everyone MUST make at least once – it’s just that good. Using only five of the most ordinary of ingredients, this positively perfect authentic, rustic peasant dish is a cinch to make for the modern home cook.
Two big time-savers include subbing in canned chickpeas (good quality, of course) for dried and making your caramelized onions up to 4 days ahead. Fresh chopped rosemary, olive oil and salt/pepper round out your shopping list for this one so seriously, give it a try – YOU WILL NOT BE DISAPPOINTED.
Of course, when you have the time, it’s always good to start with dried beans and boil your own so I’ve included the boiling directions below. As I mentioned above though, it’s absolutely acceptable to substitute canned chickpeas here. Either way you go, remember to RESERVE either 2 cups of boiling liquid or 2 cups of the canning liquid to use in the recipe. It helps give an really nice, extra creaminess to the beans.
And caramelizing the onions is easy to do especially with the oven method shared here. It’s honestly just a matter of setting aside the time to peel and slice the onions. The amount written may seem like more than you need but the thing is the onions really shrink down to a fraction of their original volume. Their sensational sugary, golden brown goodness infuses right into your chickpeas while they’re baking so they’re a KEY ingredient here. Just jump right in, start with one onion and they’ll just fly, you’ll be finished in no time!
Ingredients
- 1 pound dried chickpeas (soacked and boiled until tender) or four 15oz cans
- 1/2 cup olive oil
- 2 cups reserved boiling liquid from chickpeas, or liquid from can
- 1 tbsp dried chopped rosemary
- 2 tsp salt
- 2 tsp fresh ground black pepper
- 2 1/2 cups caramelized onions
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Greek Food & Diet
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Sunday, 03 April 2016 07:00
Tahini & Chocolate Mousse
This guilt-free dessert is perfect for lent and all the health-conscious chocolate lovers out there. It's easy to make, dairy-free, and full of healthy fats and antioxidants. The avocado and tahini combination may seem questionable, but it adds a unique element that will surely please your taste buds.
Serves: 2
Time: 5 minutes
Ingredients:
1 ripe avocado
2 TBS tahini
¼ cup almond milk
1 TBS chia seeds
1 teaspoon vanilla extract
4 TBS cacao powder
8 drops liquid stevia
Method:
Combine all the ingredients in a blender.
Blend for about 30 seconds until smooth and creamy.
Spoon mousse into a glass jar or cup and chill slightly before eating.
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Greek Food & Diet
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Tuesday, 12 April 2016 07:00
Vegan Olive Oil And Orange Cookies
Not all desserts have to be chocolate, right? Try these vegan olive oil and orange cookies, which align perfectly with the healthy mediterranean diet. This recipe is a great way to give in to your sweet tooth without feeling guilty.
Ingredients:
Ingredients:
- 200 g olive oil
- 120 g orange juice
- Grated zest from 1 orange
- 200 g granulated sugar
- ½ cup cognac
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 600 g flour
- A generous amount of sesame seeds (optional)
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Greek Food & Diet
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Monday, 16 May 2016 07:00
Traditional Greek Bulgur Salad - Pligourisalata
There is no better time than Spring to make a traditional Greek Bulgur salad as a tasty and light meal. Kiki Vagianos, from The Greek Vegan, shares a favorite vegan dish that uses the traditional Greek bulgur and is similar to tabouli. This bulgur salad is loaded with nutrients, filled with fresh vegetables and herbs and dressed simply with lemon juice and olive oil.
Kiki says bulgur salad is one of her favorite quick lunches. With a pita pocket stuffed with hummus and a few big spoonfuls of bulgur salad – you’ll never feel that 3pm slump with this for lunch, she promises you!
Ingredients:
- 1 cup dried bulgur (soaked in 1/2 cup water for 1 hour)
- 3 cups chopped parsley (just under a bunch)
- 2 cups chopped cilantro (approx 1/2 bunch)
- 1 cup chopped mint (1/3 of a bunch)
- 2 cups chopped cucumber
- 1 cup chopped tomato
- 1/2 cup chopped red onion
- 1 tsp salt/pepper
- 1/4 cup lemon juice
- 1/4 cup olive oil
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Greek Food & Diet
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Thursday, 02 June 2016 07:00
Top Things To Eat And Drink In Athens
Travel blogger and author Rebecca Hall, shares her advice on the best dishes and drinks in Athens and the local spots to find them! Here are just a few:
1. Koulouri
This tasty snack is a simple ring of bread sprinkled with sesame seeds or cheese and olives and is sold from koulouri stands all over the city.
Where to Get Koulouri: To koulouri tou Psyri is the bakery that supplies the majority of stands in the Athens area, and it is located in the Psyri neighborhood of Athens, near Monastiraki.
2. Souvlaki
The Greek version of fast food, it’s actually quite healthy. Souvlaki (loosely translated “little skewer”) is cubes of grilled pork or lamb on a stick. Most often it is served with tomato, onion, parsley, tzatziki and fries wrapped in pita bread.
Where to Get Souvlaki: The locals tend to go to Kosta’s, operating since 1950 and located just off Mitropoleos Street near Syntagma Square.
3. Greek Coffee
Ground coffee beans and cold water are slowly brought to a boil in a small pot called a briki with your desired amount of sugar . Then the sweetened coffee is poured into your cup. Like everything else in Greece, it’s designed to be enjoyed slowly.
Where to Find Greek Coffee: Greek coffee can be ordered in any café, but the best non-touristy places in central Athens are located in Iroon Square in the neighborhood of Psiri, near Monasteraki.
To read this article in full, please visit: On Board
To read this article in full, please visit: On Board
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Greek Food & Diet
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Tuesday, 19 November 2019 07:00
Greek Fried Eggs
An easy and delicious breakfast treat; the Greek fried egg! Greek Boston shares their recipe on how to get a perfect Greek fried egg every time.
The secret is to use plenty of olive oil and then constantly baste the eggs with the hot oil until the egg was cooked perfectly.
The secret is to use plenty of olive oil and then constantly baste the eggs with the hot oil until the egg was cooked perfectly.
Serves: 2-4
Difficulty: Easy
Cooks in: 5 minutes
Difficulty: Easy
Cooks in: 5 minutes
Ingredients
- 1/2 cup olive oil
- 4 large eggs
- Salt and pepper, to taste
- Bread, for dipping
Cooking Instructions
Add olive oil to a large skillet. Set the heat to medium, and let the oil heat-up for a few minutes. When oil is hot, add the whole, cracked eggs one at a time.
Raise the heat to medium high and cook the eggs for a minute or two until the egg whites actually turn white. Turn the heat down to medium and using a spoon or small ladle, baste the eggs with the hot oil until the tops are cooked with the consistency you desire. If you like the yolk to remain a little runny, you’ll only need to baste the tops for a minute or two, for thoroughly cooked yolks, you’ll need to keep them in the pan a little longer.
Spoon the fried eggs onto each plate, sprinkle with salt and pepper, to taste, and make sure you serve it with plenty of fresh bread.
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Greek Food & Diet
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Thursday, 07 July 2016 07:00
Ginger Lemonade
This Ginger Lemonade is the perfect drink to keep you cool during those hot summer days!
Ingredients
Ingredients
- 1 piece (10 cm. or 70g) of ginger, peeled and chopped
- 1 cup (250 ml.) of lemon juice (about 3 to 4 lemons)
- 1/3 cup (80 ml.) of maple syrup
- 4 cups (1 liter) of water
- 2 lemons cut into slices for garnish
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Greek Food & Diet
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Thursday, 28 July 2016 07:00
Tahinosoupa - Tahini Soup
Traditional Greek Tahinosoupa is quick, simple, colorful, utterly delicious and of course, authentically vegan! Served hot or at room temperature, tahini soup is a light, wonderfully flavorful dish that’s just the thing for summer and it’s ready in 20 minutes – including prep!
Ingredients
Ingredients
- 6 cups of water
- 2 tsp salt
- 2/3 cup small pasta (Italian stars or Greek Misko peponi)
- 1/4 cup celery, grated (about 2 stalks)
- 1/4 cup scallions, sliced very thin (2-3)
- 1/3 cup grated carrots (1/2 medium carrot)
- 1/4 cup chopped parsley
- 1/3 cup tahini, mixed well
- 1/4 cup fresh squeezed lemon juice
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Greek Food & Diet
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Monday, 15 August 2016 07:00
Pickled Red Cabbage
Ingredients
- 1 red cabbage (sliced) – approximately 10 cups / 2 lb head
- 2 tablespoons salt
- 2 tbsp fennel seed
Brine Ingredients
- 4 cups white or apple cider vinegar
- 1 1/2 cup water and 1/2 cup white wine (OR) 2 cups water
- 3 tbsp date sugar OR 3 tbsps honey OR 1tbsp each brown/white sugar
- 2 cinnamon sticks
- 8 whole cloves
- 4 bay leaves
- 2 tbsp peppercorns
- 2 tbsp coriander
- 4 dried apricots (chopped)
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Greek Food & Diet
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