1 head of cauliflower (about 650-700g), cut into florets 125ml bread flour 190ml water 310ml panko breadcrumbs
Sauce: Slurry: 30ml cornstarch and 30ml water 45ml soy sauce 15ml lemon juice 60ml honey 15ml sesame oil 2,5ml ground ginger 250ml water
3 stalks of green onion, sliced a handful of sesame seeds
Preheat your oven to 220℃ and line a baking sheet with baking paper. Cut the cauliflower head in half. Break it into medium sized florets and cut off the stems. Set aside. Add the bread flour and 190ml water to a mixing bowl and whisk together until smooth. Add the breadcrumbs to another bowl. Now, dip a floret into the flour and water mixture, roll/coat it with the breadcrumbs and place it on the prepared baking sheet. Continue until all the florets are coated in breadcrumbs. Space the florets on the lined baking sheet and bake in the oven for 20-25 minutes. They should be golden and dry.
For the sauce: Prepare a slurry by whisking the cornstarch and water together. Keep aside. Add the soy, lemon juice, honey, sesame oil, ginger and water to a small saucepan and whisk together. Pour in the slurry while whisking continuously. Place the saucepan on medium-low heat and simmer for about 10 minutes, stirring every now and then. Pour the sauce over the baked florets and gently mix through to cover all the cauliflower in the sauce. Serve with a scattering of green onions and sesame seeds.
3 slices bread, I prefer ciabatta 1 packet streaky bacon 2 ripe peaches 45ml tahini/sesame paste, thinned down with a few drops of olive oil
Preheat your oven to 190℃. Place the sliced bread on a baking sheet and give it a light drizzle of olive oil. Lay the bacon strips on another baking tray. Place both trays in the oven until (1) the bread is toasted and (2) the bacon is done. Remove the pip from the peaches and cut each half into slices. Set aside. Mix the tahini with a few drops of olive oil so that it is thinned down and can be drizzled. Place a slice of toast on a plate and drizzle with the tahini. Arrange a layer of bacon on each slice and top that with a few slices of the peach. Sit somewhere peaceful and enjoy every single bite!
250ml orzo pasta 6 sweet peppers 200ml olive oil 2 cloves garlic, minced 2 onions, finely chopped 4 zucchini, diced 50g pine nuts, toasted 50g feta cheese, crumbled 50g black olives, pitted and chopped 250ml chopped tomato
Preheat your oven to 180℃. Cook the orzo pasta according to packet instructions and keep aside. Cut the tops off the peppers so that you have a “lid”. Scoop out the insides with a teaspoon and sprinkle with salt and pepper. Place the peppers in an ovenproof dish and set aside. Heat 100ml olive oil in a frying pan, add the garlic, onion and zucchini and cook gently for 10 minutes. Add the cooked orzo, pine nuts, feta cheese, olives and tomatoes and stir through. Spoon the mixture into the peppers and pour over the remaining olive oil. You may place the tops which you cut off onto the peppers. Bake in the oven for 35 minutes. Serve warm or at room temperature.
300g dried spaghetti 1kg clams, washed 60ml white wine 45ml olive oil 45ml butter 250g porcini mushrooms, sliced 1 onion, finely chopped 4 cloves of garlic, minced 10ml dried oregano 2 x 400g tins chopped tomatoes a large handful of parsley, chopped
Bring 5 litres of water to the boil in a large saucepan with 30ml (8 teaspoons) salt. Add the spaghetti to the pot of boiling water and cook for 9 minutes. Heat another large saucepan over a high heat. Add the clams and the wine, cover with a lid and cook over a high heat until the clams have opened. This should not take longer than 8-10 minutes. Discard any clams that stay closed. Drain the clams and set aside. Place a large frying pan over medium-high heat and add the olive oil and butter to it. Add the sliced porcini and cook for 3 minutes, stirring occasionally. Add the onion, garlic and oregano and cook for another 3 minutes or so. Now add the tomatoes as well as the clams and simmer gently for 5 minutes. Drain the cooked spaghetti and add it to the sauce. Sprinkle the parsley over and stir through. Serve immediately.
9 chicken breasts, skin removed Marinade: 125ml olive oil juice of one lemon 5ml salt 1 clove of garlic, minced 15ml oregano leaves, chopped
Slice the chicken breasts into strips and place them in a mixing bowl. Add the olive oil, lemon juice, salt, garlic and oregano and mix together. Cover the bowl with plastic wrap and place in the refrigerator for an hour. Heat a cast iron pan and cook the strips for about 6 minutes, turning occasionally.
Mix all the ingredients together to form a sticky dough. Add more flour if the dough is too sticky to handle. Divide into 6 equal portions. Flour a work surface and roll each portion to a 20cm diameter circle. Heat a cast iron pan until very hot. Add one flatbread to the dry pan and cook for a minute. Flip it around and cook for another minute or so. Repeat with the rest of the flatbreads.
Serve the chicken gyros on the flatbread with Greek Salad and Tsatziki sauce.
Search this site for the recipe for Tsatziki as well as Soft Flatbreads, which offers an alternative recipe.
Add the rice to a saucepan and pour in 300ml water. Set the saucepan over a low heat and cook the rice for 10 minutes, until most of the water has been absorbed. Add the cornflour to a small bowl and pour about 45ml of milk into it. Stir to dissolve and set aside. Pour the rest of the milk into the saucepan with the rice, add the lemon zest and simmer on low heat for 20 minutes, stirring often. Add the cornflour-slurry and the sugar and simmer for 3 minutes more. Remove the saucepan from the heat and cool for about 10 minutes. Add the egg yolks and mix through. Serve the rice pudding slightly warm.
Preheat your oven to 170℃ and spray a 24cm loose-bottom cake tin with cooking spray. Place one sheet of phyllo pastry in the cake tin and gently press it into the bottom and sides of the tin. Brush the pastry with the melted butter. Repeat the routine with the remaining 6 sheets of pastry, brushing each with butter and rotating the phyllo sheets slightly so that the corners are staggered. Leave the overhang. Crumble the feta into a mixing bowl and add the ricotta. Mix through. Add the milk, olive oil and dill and season with ground black pepper. Add the eggs to a small bowl, whisk together and pour over the cheese mixture. Stir the mixture really well until thoroughly mixed through. Spoon the cheese mixture into the prepared baking tin and spread it out evenly. Turn the pastry overhang in over the filling so that you have an uncovered area of about 5 cm in the centre. Cut the sheets with scissors if they are too long!! The pastry will be doubled over in places in an irregular way but that is how it is supposed to be – we are in Greece after all!! Brush the top of the pastry with melted butter and bake in the oven for 40 minutes. Cool the pie for about 10 minutes before slicing it. Serve warm or at room temperature.
45ml olive oil 1kg ground beef/mutton 1 onion, diced 3 cloves of garlic, minced 30ml tomato paste 2 tomatoes, chopped 5ml origanum 10ml salt 200ml white wine 62ml basmati rice a handful of parsley 500g puff pastry, store bought 100g feta cheese, crumbled 1 eg + 15ml water, whisked together
Add the olive oil to a saucepan set over medium-high heat. Fry the meat in batches until well browned. Set aside. Lower the heat, add the onion and cook until soft. Add the garlic and tomato paste and stir-fry for one minute. Add the chopped tomato, origanum and salt and cook for another 2-3 minutes. Pour in the wine and simmer until it has reduced by half. Add 200ml water and cook the meat on a low simmer for 40 minutes. Take the saucepan from the heat, stir in the rice and parsley and set aside to cool to room temperature. Taste and adjust seasoning. Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Roll the pastry thinner and line the bottom and sides of the baking tin. Spoon the cooled meat into the pastry shell. Sprinkle the crumbled feta over the filling. Cut a pastry round to fit the top of the pie, brush the edges with water and place on top of the filling to form a lid. Seal the pastry around the edges by scrunching it together and brush all over with the egg wash. Make a cross slit in the centre of the pastry lid and bake in the oven for 1 hour. Stand the pie for 15 minutes before slicing to serve.
Preheat your oven to 160℃ and spray a 26cm x 11cm loaf tin with cooking spray. Add the 30ml olive oil to a frying pan set over medium heat. Add the leeks and cook for about 10 minutes. Add the 15ml oil and the chopped spinach and cook for another 3 minutes or so, until wilted. Spoon the spinach into a bowl and add the eggs, mint, dill, feta, Kefalotir/parmesan, 2,5ml salt and a few grindings of black pepper. Spoon the mixture into the prepared loaf tin and bake for 45 minutes. Slice the omelette and serve with fresh tomato.
Chicken Milanese: 4 chicken breasts, skin and bone removed 125ml flour 2 eggs 250ml Panko breadcrumbs 5ml dried oregano 5ml salt
Salad: tomato, cut into wedges red onion, sliced kalamata olives feta cheese 45ml olive oil 15ml lemon juice
Set a cast iron pan on to medium-high heat. Place the flour, eggs and breadcrumbs in three different shallow bowl and beat the eggs together. Add the salt and oregano to the bowl with the flour and mix through. Dredge the chicken first in the flour, then the egg and finally the breadcrumbs. Fry the breasts for 4 minutes before turning and frying for another 4 minutes on the other side. Drain on kitchen paper. Slice the cooked chicken and place on a serving dish. Mix together the tomato, onion, olives and feta and drizzle with the olive oil and lemon juice. Season the salad with salt and pepper. Arrange the salad on the serving dish with the chicken and serve with extra lemon wedges.