Ingredients
XpatAthens
Monday, 21 January 2019 07:00
Fried Feta With Sesame Seeds And Honey
A mouthwatering veggie dish, that will amaze you. An extraordinary combination of juicy, salty fried feta covered with crispy, golden-brown sesame seeds with sweet honey sauce! Quick and easy to prepare, this dish will definitely become your favorite appetizer!
Fried feta with honey is a delicious meze that has it’s origins in Cretan cuisine, where one can find lots of recipes that combine salty cheese with sweet, or sour-sweet honey sauces.
Ingredients
- 250g feta cheese (9 ounces)
- 2 eggs
- 1 tsp of paprika
- 1 tsp of freshly ground pepper
- 70-80g of flour, enough to coat the feta (3 ounces)
- 160g sesame seeds
- Olive oil for frying
- 4 tbsps of honey
Photo Credit: My Greek Dish
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Thursday, 03 December 2020 07:00
Interesting Facts About Greek Olive Oil
Greek olive oil is famous all over the world for its quality, rounded flavor, and unique health benefits. Many Greek olive oils have won awards at highly acclaimed international olive oil competitions.
Olive oil is an essential ingredient in Greek cuisine and an integral part of the Mediterranean diet – which is considered the healthiest in the world!
Olive oil is an essential ingredient in Greek cuisine and an integral part of the Mediterranean diet – which is considered the healthiest in the world!
A few interesting facts about olive oil, to help you fully appreciate Greece's 'liquid gold.'
1. Greece is the 3rd largest olive oil producer in the world and the biggest exporter of extra virgin olive oil. Greek extra virgin olive oil is even exported to other oil producing countries such as Italy and Spain.
3. Each Greek person consumes an average of 26 liters of olive oil a year!
4. A mature olive tree will produce 15- 20 kilos of olives each year. It takes about 5 kilos of olives to make a liter of oil; therefore, an olive tree yields 3-4 liters of oil each year.
5. Extra virgin olive oil has a delicious, clean flavor and is produced from the first pressing of the olives without any use of solvents, and in specific temperatures that will not degrade the oil.
6. The fresher the olive oil is, the better it tastes. After about a year, it's best to use the oil for cooking, while keeping the fresher oil for dressing salads and other cold uses.
7. Olive oil has a high content of monounsaturated fats; studies have shown that replacing saturated fats with monounsaturated fats, can lower the risk of coronary heart disease.
8. It is a proven fact that olive oil helps reduce bad cholesterol (LDL) and increases the level of good cholesterol (HDL).
9. Olive oil is very high in oleic acid, which helps reduce blood pressure and contains several antioxidants such as vitamin E, carotenoids, and oleuropein.
This content has been sourced and prepared by Codico Lab
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Wednesday, 28 July 2021 07:00
3 Delicious Summer Smoothies
Serves: 1
Difficulty: Easy
Cooks in: 5 min
Ingredients
Peanut Butter & Banana Smoothie
• 200 ml of coconut milk
• 1 tsp peanut butter
• 1 tsp honey
• 1 banana, peeled
• 1tsp grated chocolate
Melon & Cucumber Smoothie with Mint
• 150 g strained yogurt
• 2 slices melon, chopped
• 1 small cucumber, chopped
• 20 ml maple syrup
• 3 fresh mint leaves and some extra leaves for garnishing
Mixed Berry & Pineapple Smoothie
• 200 ml of milk
• 90 g berries (frozen) and some extra berries for garnishing
• 100 g pineapple, chopped
• 1 tbs berry marmalade
Cooking Instructions
Peanut Butter & Banana Smoothie
In a blender combine the coconut milk, the peanut butter, the banana, and the honey and blend until smooth. Serve in a glass and garnish with grated chocolate.
Melon & Cucumber Smoothie with Mint
In a blender add the cucumber, the melon, a few leaves of mint, the yogurt and the maple syrup and blend until smooth. Serve in a glass and garnish with mint leaves.
Mixed Berry & Pineapple Smoothie
In a blender combine the milk, the pineapple, and the marmalade and blend until smooth. Serve in a glass and garnish with berries.
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Sunday, 02 February 2020 07:00
Fanouropita – A Cake For Finding Lost Things
Have you ever lost something and would try almost anything to get it back? Well, maybe try making a Fanouropita! This spicy cake is traditionally baked in Greece to honor St. Fanourios, the patron saint of revelation, between the 26th and 27th of August. Many Greeks, however, also regularly bake a Fanouropita in the hopes that the saint of revelation will help them find their lost belongings. In fact, the cake’s name also reveals its supposed object-finding powers: it was named after St. Fanourios, whose name originates from the Greek word “fanerono,” which means “I reveal.” So, Fanouropita quite literally means, “a pita that reveals.”
Even if you don’t believe in the Fanouropita’s power, or have an app to help you find lost items, the cake is still worth making! This quick, easy-to-make, and versatile cake is perfect for the Lenten season, and can easily be made vegan—all you have to do is replace the honey with sugar and add tahini.
Just a word of caution, though. While the main ingredients for the cake are walnuts, a dried fruit of your preference (we suggest raisins here), cinnamon, oil, sugar, and flour, it is said that all the ingredients must add up to an odd number (e.g. 7, 9, 11, 13, and so on). The recipe at the bottom has 11 ingredients without the icing sugar. If you chose to include the icing sugar, which we suggest you do, consider adding a second type of dried fruit to make the number of ingredients odd again.
Hopefully, this cake will help you find what you are searching for... And if it doesn’t—at least you got a tasty treat out of the experience!
Yield: 1 cake (25cm)
Difficulty: Intermediate
Cooks in: 1 hour and 20 minutes
Ingredients
- 450g of flower
- 260g of sugar
- 1 cup of olive oil
- 1 cup and 2 tbsp of orange juice
- 100g of walnuts
- 90g of raisins
- 4g of powdered cinnamon
- 1 tsp of powdered cloves
- 20g of baking powder
- 1 tsp of salt
- 1 tbsp of red wine vinegar
- Icing sugar for dusting (optional)
To find out important tips on how to prepare a Fanouropita, please visit: Kopiaste
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Wednesday, 26 February 2025 07:00
Greek Semolina Halva
Halva is a semolina pudding, sweetened with syrup and studded with nuts. Halva is an easy to make, delicious, lenten dessert that is widely served on Kathara Deftera and during the fasting period before Easter. Make sure you brown the semolina enough to get a lovely cinnamon brown colour and a delicious nutty flavor.
Serves: 8-10
Difficulty: Intermediate
Cooks in: 40 minutes
Ingredients
- 3/4 cups sunflower oil
- 1 cup coarse semolina
- 1 cup fine semolina
- 3 cups granulated brown sugar
- 4 cups water
- Zest of 3 oranges
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 150 g almond slivers
Method
1. Preheat the oven to 180° C set to fan.
2. Toast the almond slivers in a shallow baking pan lined with parchment paper for 5-8 minutes.
3. In a non-stick pot saute the vegetable oil with the fine semolina and coarse semolina, over medium-low heat.
4. Stir the mixture continuously for about 4-5 minutes, until the semolina becomes golden brown. Do not rush this process since semolina burns easily. Sauteeing the semolina gives it a rich and nutty flavor.
5. When ready, add the sugar, water, orange zest, cinnamon, and cloves.
6. Stir for another 10 minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan.
7. Add the almonds and continue to stir.
8. Transfer the mixture into a 22 cm bundt cake pan, hit the cake pan on a hard surface to make sure the mixture settles and your halva is nice and compact.
9. Turn it over after 5 minutes.
Find this and other great recipes on: akispetretzikis.com
2. Toast the almond slivers in a shallow baking pan lined with parchment paper for 5-8 minutes.
3. In a non-stick pot saute the vegetable oil with the fine semolina and coarse semolina, over medium-low heat.
4. Stir the mixture continuously for about 4-5 minutes, until the semolina becomes golden brown. Do not rush this process since semolina burns easily. Sauteeing the semolina gives it a rich and nutty flavor.
5. When ready, add the sugar, water, orange zest, cinnamon, and cloves.
6. Stir for another 10 minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan.
7. Add the almonds and continue to stir.
8. Transfer the mixture into a 22 cm bundt cake pan, hit the cake pan on a hard surface to make sure the mixture settles and your halva is nice and compact.
9. Turn it over after 5 minutes.
Find this and other great recipes on: akispetretzikis.com
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Tuesday, 02 March 2021 15:44
Prassopita: Leek And Feta Pie
Leek and feta pie is one of the most delicious pies in Greek cuisine. It is easy, flavoful and packed with leeks, herbs, and delicious feta cheese. Master spreading the phyllo pastry and you're good to go for this and other delicious pies!
Yield: 12 servings
Difficulty: Easy
Difficulty: Easy
Prep Time: 20 minutes
Cooks in: 90 minutes
Cooks in: 90 minutes
• 1 kilo leeks
• 2 onions
• 4 tablespoons olive oil
• 3 sticks celery
• 1 garlic clove
• salt
• pepper
• 3 spring onions
• 1/2 bunch mint
• 1/2 bunch dill
• the zest of 1 lemon
• lemon juice, of 1/2 lemon
• 300 g feta cheese
• 1 egg
• 700 g phyllo pastry
• 100 g olive oil, for brushing
Preparation
Preheat oven to 160 C (320F) Fan.
Place a pot of water over high heat. Add salt and bring to a boil. Chop the leeks into 1-2 cm rounds and add them to the pan. Let them boil for 2-3 minutes to remove the bitter taste that comes from the green part of the leeks
Drain and place the same pan over high heat. Let it get hot. Coarsely chop the onions. Add 4 tablespoons of olive oil to the hot pan. Add the onions and leeks and sauté. Chop the celery into rounds, mince the garlic and add both to the pan.
Season with salt, stir often and sauté for 10-15 minutes until they caramelize nicely. Transfer the sautéd vegetables to a bowl and add finely chopped spring onions, mint, and dill. Add the pepper, lemon zest, and lemon juice.
Crumble the feta cheese with your hands and add it to the bowl. Finally, add the egg and mix until all of the ingredients are completely combined.
To learn how to use phyllo pastry to complete this recipe, please visit: akispetrtzikis.com
• 2 onions
• 4 tablespoons olive oil
• 3 sticks celery
• 1 garlic clove
• salt
• pepper
• 3 spring onions
• 1/2 bunch mint
• 1/2 bunch dill
• the zest of 1 lemon
• lemon juice, of 1/2 lemon
• 300 g feta cheese
• 1 egg
• 700 g phyllo pastry
• 100 g olive oil, for brushing
Preparation
Preheat oven to 160 C (320F) Fan.
Place a pot of water over high heat. Add salt and bring to a boil. Chop the leeks into 1-2 cm rounds and add them to the pan. Let them boil for 2-3 minutes to remove the bitter taste that comes from the green part of the leeks
Drain and place the same pan over high heat. Let it get hot. Coarsely chop the onions. Add 4 tablespoons of olive oil to the hot pan. Add the onions and leeks and sauté. Chop the celery into rounds, mince the garlic and add both to the pan.
Season with salt, stir often and sauté for 10-15 minutes until they caramelize nicely. Transfer the sautéd vegetables to a bowl and add finely chopped spring onions, mint, and dill. Add the pepper, lemon zest, and lemon juice.
Crumble the feta cheese with your hands and add it to the bowl. Finally, add the egg and mix until all of the ingredients are completely combined.
To learn how to use phyllo pastry to complete this recipe, please visit: akispetrtzikis.com
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Tuesday, 29 June 2021 17:40
Weigh Loss Surgeon Praises Mediterranean Diet
Imagine getting famous via TikTok, but you’re not an Instagram model, you’re a world-renowned weight-loss surgeon. This is what happened to Dr. Terry Simpson, he has gone viral on TikTok with a plethora of ‘hard truth’ videos regarding nutrition and weight loss. Dr. Simpson boasts 327,000 TikTok followers alone, with many more on Instagram, Facebook, and YouTube.
What separates Dr. Simpson from other weight loss ‘experts’, is that he is an expert in Culinary Medicine (a new discipline in the medical field) and is a big believer in the Mediterranean Diet as a FIRST step to try and address the symptoms of being overweight, being obese and PCOS. His motto is, “you gotta be able to cook, otherwise losing weight will be near impossible”.
His Mediterranean diet consists of lots of home-cooked meals, using colorful fruits and vegetables and legumes. The way our Yiayia’s used to cook. The ‘Modern Mediterranean’ diet is NOT the same Mediterranean Diet that our ancestors ate. The ancient Mediterranean Diet is primarily based around Vegetables, Fruit, Legumes, Goats and Sheep’s Milk, Red Wine, and seeds/nuts.
Some examples of foods you must eat, according to Dr. Simpson:
1. Berries- Raspberries, Blueberries, Blackberries, Strawberries
2. Chia seeds
3. Oats
4. Wholegrains
5. Colourful vegetables (red and yellow capsicums)
6. Fermented dairy
7. Clean protein (wild salmon, high-quality grass-fed meat, free-range poultry)
8. Nut milk (Almond milk, oat milk)
Dr. Simpson is a pioneer in the field of bariatric surgery and patient education, with several websites dedicated to providing information online for patients. He is one of the leading bariatric surgeons in the use of social media to broadcast timely, relevant, healthcare news. Dr. Simpson is involved in research and clinical trials to further advance the field of bariatric surgery. He is currently involved in the examination of the Linx as a device for anti-reflux in Sleeve patients, as well as the use of the Mediterranean Diet for long-term weight loss.
To read this article in full, please visit: greekcitytimes.com
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Thursday, 13 July 2023 21:33
Watermelon Granita - The Perfect Drink To Survive The Heatwave
Originally from Sicily, granita is a semi-frozen dessert with crystalline texture, made from sugar, water, and various flavorings, mainly fruit juices. It's extremely popular all around Greece, especially among kids, and it's the ultimate drink to survive the Greek summer's scorching heat.
Yield: 4-6 servings
Difficulty: Easy
Prep Time: 15 minutes
Ready in: 6 hours
Ready in: 6 hours
Ingredients:
- 150 g water
- 150 g brown sugar
- 800 g watermelon, cleaned
- 1 teaspoon(s) vanilla extract
- lemon juice from 1 lemon
- lemon zest from 1 lemon
- sliced watermelon for decor
Preparation:
- In a pot, add the water with the sugar and place it over medium heat for about 2 minutes.
- As soon as it starts bubbling, let it boil for 2-3 minutes, and then remove from heat. Set the syrup aside to cool.
- Cut the watermelon into 2-3 cm pieces and puree them along with the syrup, the vanilla extract, and the lemon zest and juice into a blender.
- Share the mixture into ice-cube trays and freeze them for 5-6 hours.
- When they freeze well and you are about to serve them, pour the ice cubes into the blender and puree them until they look like snow.
- Fill the glasses and serve with watermelon slices.
To read the complete recipe and learn the nutritional information, please visit: akispetretzikis.com
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Friday, 17 September 2021 07:00
Great Reasons To Add Greek Yogurt To Your Daily Diet
Greek yogurt is considered one of the world’s best superfoods and a nutrient-packed snack that has so many health benefits, it is the ideal dairy to add to your everyday diet!
It’s different from other yogurts as produces add an extra step to their process so that excess water, lactose, and minerals drain out. What’s left is a creamy, rich yogurt with less sugar and more carbs. The acidity also makes it easier for your body to absorb other nutrients.
A cup of plain Greek yogurt can help you meet the recommended dietary guideline of three daily servings of low-fat or non-fat dairy products. People who are lactose intolerant may also find Greek yogurt easier to digest because of the bacterial breakdown of the milk’s sugars.
The benefits of consuming Greek yogurt include supporting weight loss, keeping the intestinal system healthy, regulating blood pressure, increasing bone density, boosting immunity, aiding the digestive system, and promoting thyroid function. Other benefits include supporting blood production, supporting muscle growth, preserving oral health, and improving mood.
Here are some detailed reasons to add Greek yogurt to your daily diet:
Power of Protein: Yogurt has a much higher amount of protein than milk. Your body uses protein to build bones, muscles, cartilage, skin, hair, and blood.
Helps You Lose Weight: Greek yogurt contains almost twice the amount of protein found in standard protein products and a lot less sugar, which will make you feel satisfied for longer!
Prevents Yeast Infections: Greek yogurt contains a high quantity of probiotic bacteria, which is essential for the wellbeing of your natural flora, helping keep this infection at bay.
Helps Regulate Blood Pressure: High sodium intake is frequently the most common cause of high blood pressure, however, Greek yogurt supplies some of these blood pressure-regulating minerals, such as potassium, magnesium, and calcium.
To read this article in full, please visit: greekcitytimes.com
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Friday, 15 October 2021 07:00
Greek Stuffed Eggplant Recipe
Greek stuffed eggplant or Melitzanes papoutsakia as they are called in Greece is a Greek dish that receives its name from the resemblance of its shape with little shoes. The taste and the ingredients used for this ‘Papoutsakia’ recipe are very similar to the popular Greek dish moussaka.
Extra juicy and absolutely delicious, this aubergine-based traditional recipe will certainly amaze you!
Ingredients
- 5 eggplants
- 500g minced beef
- 1 large red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 glass of red wine
- 1 tin chopped tomatoes or tomato juice (passata)
- 1 cinnamon stick
- 1 tsp oregano
- 100g grated kefalotyri or any hard yellow cheese
- olive oil
- salt
- freshly ground pepper
- 2–3 tbsps chopped parsley
- 100g flour
- 100g butter
- 900ml milk (3 and 3/4 cups)
- 2 egg yolks
- a pinch of nutmeg
- 4 large potatoes, boiled
- 50g milk
- 1 tbsp butter
- 2 egg yolks
Instructions
- Cut the eggplants into two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven to 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano, and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. In the end, add 1-2 handfuls of grated cheese and chopped parsley and stir.
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