Ingredients 3 medium oranges segments and juice 1 small bunch mint leaves chopped 4 tsp white wine vinegar 3 tbsp olive oil 2 x 250g packs halloumi cheese drained 50g walnut pieces, toasted 145g rocket watercress and spinach Method step 1 Heat a large griddle or frying pan over a high heat. In a large …
Ingredients 50g butter plus 2 knobs more 1 small onion finely chopped 250g courgette 140g coarsely grated, the rest diced 175g risotto rice zest and juice 1 lemon 1.2l vegetable (or chicken) stock kept hot on a low heat 25g parmesan (or vegetarian alternative), grated 2 heaped tbsp mascarpone splash of olive oil 1 heaped …
Ingredients 2 large tortilla wraps 4 eggs chopped vegetables (optional) 6 slices salami 3 cherry tomatoes halved, plus extra to serve handful basil leaves vegetable sticks, to serve Method step 1 Heat oven to 180C/160C fan/gas 4. Using a 12cm cutter (or a small plate) cut circles from the large tortilla wraps – you should …
Ingredients 3 ripe peaches 35g mixed seeds 150g vegetarian feta 1 x 100g pack lemon & garlic couscous Method step 1 De-stone and quarter the peaches. Put in a roasting tin with the seeds, chunks of feta and drizzle over 3 tbsp olive oil. Bake for 12-15 mins at 200C/180C fan/gas 6. Cook the couscous …
Ingredients 30-33cm puff pastry round sheet (we used Marie La Pâte Feuilletée), or roll your own from a 375g block 100g crème fraîche plus extra to serve (optional) 1 large egg plus 2 egg whites 100g ground almond 1 tsp vanilla extract 140g caster sugar 3-5 stone fruits (a mixture of peaches, nectarines and apricots), …
Ingredients 1 tbsp olive oil 12 good-quality sausages 1 small onion chopped 1 fennel bulb quartered, then sliced 2 garlic cloves crushed ½ red chilli finely chopped 2 tsp fennel seed 2 tbsp plain flour 150ml white wine 500ml chicken stock 200g pack green bean halved 300g broad bean double podded (unpodded weight) 300g pea …
Ingredients 4 tbsp olive oil 1 garlic clove crushed 2 thyme sprigs pinch of red chilli flakes 400g can cannellini beans drained, 1 tbsp of can water reserved 1 lemon zested and juiced, plus wedges to serve 200g mixed seasonal greens (I used spinach, watercress, sorrel and rocket) 2 tbsp semolina flour 100g cooked artichoke …
A traditional summer staple in Greece, fasolakia is a simple, one-pot dish consisting of green beans that are simmered in olive oil alongside fresh, ripe tomatoes. It is occasionally enriched with other vegetables, such as onions, zucchini, or potatoes, and is usually seasoned with a variety of fresh herbs. Traditionally enjoyed as the main course, …
This traditional Greek dessert consists of numerous phyllo sheets that are sprinkled with melted butter and coupled with a light semolina custard. When baked and well-chilled, the pastry is traditionally doused in the orange spiced, sugary syrup, allowing the layers to absorb the flavors and transform galaktoboureko into a soft, velvety treat. This Greek classic …
Though the term bakaliaros refers to cod fish, Greeks mainly use it to describe golden and crispy cod fritters. Whether it employs salt or fresh cod, the dish can be made with batter-fried pieces of cod or flaked cod that is then incorporated into a thick batter. The fritters are mainly served as a meze …
These crispy and buttery shortbread cookies are a classic Greek dessert. Even though some variations occasionally employ walnuts, they are traditionally prepared with a rich dough that incorporates ground almonds, butter, and various flavorings such as vanilla or strong brandy. They are usually shaped into crescent or round shapes and are generously coated in powdered …
Greek psarosoupa (lit. fish soup) is a simple dish consists of fish—usually the firm-fleshed varieties like red mullet, snapper, cod, or red gurnard—poached with vegetables; most often a combination of carrots, celery, and onions, or leeks, garlic, and potatoes. Once it is cooked, the fish is set aside while the broth is boiled with rice. Quite …
Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer, as the ingredients would start to curdle. The soup is quite old, dating back to the time of Alexander. Many people believe that …
