Delicious muffins filled with dry fruits and bursting with citrus flavour
Our mother used to make a citrus bundt cake when we were young and she would puree an entire orange, peel and all, and then add it to the batter. One day we had a neighbourhood friend over while she was getting ready to bake this cake and we all decided to keep her company in the kitchen; our motivation being to lick the batter from the bowl and spoon before they got tossed in the sink for washing. As we settled in to watch her progress, we were surprised by our friend’s reaction to watching her blend the orange. She leaned over and whispered, “You’re not supposed to eat the peel!”.
Tsoureki french toast stuffed with chocolate hazelnut spread and banana
Whenever we go out for breakfast or brunch with our family one thing is certain; if there is a menu option which combines bananas and chocolate, someone will be ordering it. Everyone else will try to sneak a taste between bites of their own fruit cup and egg white omelet.
This winning combination of flavours can be enjoyed in so many ways. And in this post-Pascha period, when we are lucky enough to have some tsoureki left over, it only seemed natural to come up this!
Baked oatmeal mini-muffins filled with healthy, vegan goodness
Who doesn’t want a healthy snack that satisfies a need for something sweet, a bit of crunch and just the right amount of chocolate? We certainly think that a recipe which checks all those boxes should be in everyone’s repertoire.
What we love most about these vegan oatmeal cups is that they can be whipped together in only a few minutes, require very little baking skill, and can be enjoyed by almost everyone. Vegan? These are good for you! Gluten-free or Celiac? These are good for you too! Extremely picky? Well there’s no guarantee, but we think you’ll find these pretty okay!
Fried dough, sometimes called Greek-style pancakes, topped with honey
How fitting that we are posting this recipe for tiganites, sometimes referred to as Greek pancakes, in early November. Fitting, because November is when much of the olive harvesting in Greece is occurring. Our mother remembers that when the men of the village set out to begin their long and hard days of manually picking olives from the trees, they were sent off with their satchels loaded with tiganites. These disks of fried dough helped to sustain them and nourish them for the day. Tiganites, she explained, were a great option when options were limited as they are made from ingredients that even the poorest family likely had on hand.
A traditional Greek doughnut: large, light, and perfectly sweet
Do you know how excited we are to share this recipe with you? We’re not sure you can fully appreciate our glee; we are so proud that we are finally including this classic Greek dessert (and often breakfast), into our repertoire of Mia Kouppa recipes.
Large, light, and perfectly sprinkled with crunchy sugar, these are the classic Greek doughnut. Confused? Curious? Maybe, and we don’t blame you. It seems that often, when someone refers to Greek doughnuts they are talking about loukoumades, those fried balls of dough that are typically covered in honey. Loukoumades are delicious! But, just like pastitsio is not Greek lasagna (we’re practically begging you to get on board with that) we argue that referring to loukoumades as Greek doughnuts does a disservice to both. Loukoumades are loukoumades, and Greek sugar doughnuts, are these!
If you’ve been following Mia Kouppa since the beginning you’ll know that most of our recipes are inspired by our parents and their humble, authentic, and delicious traditional Greek cooking. Of course, our parents don’t use actual recipes and so our job has been to painstakingly and with great attention to detail, measure, document, photograph, video and share their wonderful way with food. We know that we owe much, if not most, of our success to them and we are so grateful.
A delicious and beautiful way to present blood oranges
One of us was fortunate enough to spend part of our honeymoon in Morocco, in what will soon be 20 years ago! We still remember that trip so well, the souks, the snake charmers, the welcoming and lovely people…and the food. The food in Morocco was nothing less than phenomenal. From the tagines, to the couscous, and the homemade nougat in the Jemaa el-Fnaa, we happily ate our way through weeks of North African adventure. Over the years we have often tried to recreate some of the delicious meals we had while in Morocco. After much trial and error we had some great success, like this lamb tagine, but other recreations allude us (we still haven’t mastered pastilla, although this recipe looks promising and we just might try that!)
When we first posted our parents’ rizogalo recipe we explained that this was a food which was so deeply connected to our childhoods that we couldn’t help but find comfort in a bowl of warm, creamy, simply delicious rice pudding. And that is still so true; rizogalo, the way our parents make it (and the way we now make it), is comfort in a bowl.
This recipe draws its inspiration from the classic French sandwich called croque madame, itself a variation of the croque monsieur. Their name is based on the French verb croquer, which means “to bite” or “to crunch”. And happy eaters have been biting and crunching for a long time; the croque monsieur was first served in Paris in 1910 and it’s earliest mention in literature is seemingly in volume two of Proust’s In Search of Lost Time in 1918.
An elegant cake that is perfect for breakfast, snacking or dessert
We love to bake with olive oil. In part this is because growing up, our parents very rarely used butter in their cooking or baked goods. This was not because butter is not delicious, but because of our mom’s dietary restrictions and the underlying philosophy that despite the fact that butter may makes things better, olive oil makes them best. The other reason that we love baking with olive oil is that sometimes we find ourselves out of butter, but we can’t remember a day when we looked around our kitchens and discovered we were all out of olive oil. Lucky, for sure.