Quick and easy vegan chickpea wraps
It’s 7:00 pm on the evening that we have planned to post this recipe. The recipe itself is already written, but this part, well….it’s a work in progress. Like, at this very moment, the writer half of us is trying to write something interesting, relevant, and chickpea wrap worthy…while ignoring the messages from the photographer half of us who is wondering if the post is done, so that she can go in and add the photos.
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A gorgeous bowl of orange! A vegan soup full of beta-carotene and protein.
What a treat this soup is! Although our usual lentil soup is fakes, that classic Greek soup made with brown or green lentils, this red lentil and vegetable soup is a vibrant alternative.
Like other lentils, red lentils are highly nutritious filling, inexpensive and versatile. Their subtle flavour makes it easy to incorporate them into all kinds of dishes, and the fact that they don’t retain their shape when cooked is sometimes an added bonus.
Continue reading “Red lentil soup (Κόκκινες φακές σούπα)”
A meal plan to take you from Kathara Deftera all the way to Pascha!
We are so excited to be able to share with you our Lenten Meal plan! We’ve worked hard to offer you ideas for daily breakfasts, lunches and suppers as well as desserts and snacks. We know that the period of Sarakosti can be busy, sometimes stressful and occasionally overwhelming, and so we hope that our Mia Kouppa Lenten Meal Plan will help lighten the load.
Planning ahead is key to ensuring that you can keep your fast, however you decide to do so. We are not preaching that you fast in any particular way, but are simply offering you a reference tool should you need a bit of inspiration and help.
We’ve tried to make our Lenten Meal Plan as user friendly as possible. Here are a few ways we’ve tried to do so:
- Most recipes have a link which will take you directly to the recipe post. Hover over the name of the menu items which are written in blue and are underlined, and double click to get to the recipe.
- We have taken into account leftovers. So, for example, you may have Yemista one day for supper, and you’ll see that we suggest you have Yemista the next day for lunch.
- We realize that many of you (like us) work during the day, so suggested lunches are items which can be reheated or enjoyed cold or at room temperature.
- Most of our recipes do contain olive oil; this can easily be substituted with another type of oil. If you are abstaining from oil altogether on most days, then it may be a little challenging to use these recipes.
A baked brie topped with walnuts, pistachios and honey, wrapped in phyllo pastry, baked and then soaked with flavoured syrup.
This week, it’s all about cheese! Carnival season is in full swing in Greece and as we head into the period of Great Lent, a time of fasting before Pascha (Orthodox Easter), this week is considered to be somewhat of a bridge between pre-lent and lent.
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A classic Greek omelette made of fresh tomatoes and eggs
Meals really can’t get any easier than this; 3 ingredients (plus some salt and pepper), 20 minutes, no fancy kitchen equipment or culinary skills required. Strapatsada is the fancy name for a simple dish of tomatoes and eggs, a classic Greek omelette of sorts. This is the breakfast, lunch or dinner to make when you just don’t know what to serve. Try it once, and you’ll find yourself making strapatsada even when your meal options are limitless.
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A semolina cake flavoured with syrup and mastic (mastiha) and soaked with a sweet syrup
Greeks love sweet and sticky desserts; so much so that there is an entire class of desserts called Siropiasta, which loosely translates to syrupy or syrup-soaked. There are many ways to get your syrup on, whether it is with traditional Greek pastries like galaktoboureko or baklava or with the lesser known cakes like portokalopita and revani.
Continue reading “Samali (Σάμαλι)”
A vegetarian take on the classic B.L.T. made with salty and squeaky halloumi cheese
Have you heard of halloumi? If you haven’t, then we are happy to help you make it’s acquaintance! Halloumi is a Cypriot cheese traditionally made of sheep and goat’s milk, and although it is now enjoyed in many parts of the world, it really is most popular in Cyprus and Greece. Because of it’s very high melting temperature, it is a great grilling and frying cheese. It maintains it’s shape when cooked so no melting cheese mess with halloumi! Instead what you get is a crispy exterior and a soft, melt-y interior.
Continue reading “The H.L.T. or Halloumi, lettuce and tomato sandwich”
Artichoke hearts stuffed with smashed white beans and Mediterranean flavours
A while ago when we were cooking with our parents and learning how to make their artichokes and peas in an egg-lemon sauce we realized that frozen artichoke hearts are shaped like perfect little bowls. And little bowls just beg to be filled up. So since then, we’ve been finding all sorts of ways to stuff artichoke hearts and we think we’ve developed a recipe that is going to bowl you over!
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Baked wings inspired by Greek flavours and served with a tangy and spicy feta dipping sauce
When we go to the movies, we want popcorn. When we attend a Greek wedding, we hope for diples. And when we’re watching the game, any game actually, we want wings. Sports and chicken wings go hand in hand. Any sport, and any kind of chicken wing, are a perfect, winning, combination.
We love all sorts of wings, and we especially love them when they are crispy, but not greasy. With this recipe, we have just that; crispy wings that are baked instead of fried, and served with a feta dipping sauce. Whenever we serve these chicken wings and dip, we score big points!
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Greek noodles and chicken prepared in a delicious tomato sauce
Have you ever had square pasta? Like small little squares of egg noodles that are delicate and full of flavour? If you’re Greek, or have ever visited a Greek home, we think that the answer might be (should be) Yes!
Hilopites are the small, square-shaped egg noodles that we grew up with. In fact, we have very vivid memories of our parents gathering with aunts and uncles and dear friends, spending the day making hilopites from scratch. Flour, water (or was it milk?), salt, eggs all worked together and transformed to make long strips of noodles that were then cut by hand into perfectly imperfect squares.
Continue reading “Hilopites with chicken (Κοτόπουλο κοκκινιστό με χυλοπίτες)”