An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
This is really a winner of a recipe, and one we think you will make over and over again. Here are a few things that it has going for it:
No churn cherry ice cream with chocolate chunks is a great summertime treat, no ice cream maker needed!
For the longest time we thought that the fanciest ice cream flavour which existed was Neopolitan. This was the ice cream that our parents always brought home from the grocery store, and we loved it. We loved the many options which existed in that one container. Simply strawberry? No problem. A bit of vanilla and chocolate? You bet! Lots of vanilla and a small taste of the chocolate and strawberry? Totally doable. We also loved that the carton held many secrets. Taking the ice cream from the freezer and realizing that almost all the strawberry ice cream was gone meant that our dad had enjoyed quite a few scoops – strawberry is his favourite flavour.
Continue reading “No churn cherry ice cream with chocolate chunks”
Grilled peaches with feta and honey is a simple and delicious summer dessert or brunch idea
The idea of pairing fruit with feta cheese is certainly not a new one. Think of all the beautiful cheese platters you have seen; most have at least a small bundle of grapes nestled between the bries, goudas and aged cheddars. When it comes to Greek cheeses, many have discovered that the salty, sharp flavour of feta pairs deliciously with the sweetness of fruit.
A very popular fruit and feta combo is watermelon with feta, and there’s a good reason for that – it’s delicious! We have already shared two lovely watermelon and feta recipes; one which is served as small bites, perfect as passed appetizers, and the other which showcases the beauty of grilled watermelon.
Continue reading “Grilled peaches with feta and honey”
An open-face sandwich of dandelion greens and grilled bread flavoured with lemon, olive oil, garlic, oregano and feta
Χόρτα με ψωμί στη σχάρα. This post for dandelions greens and grilled bread is really just a composite of two other recipes we have already posted, with some small modifications. Still, we could not not share this recipe, because this open-faced sandwich is one that we grew up on, and it is all sorts of delicious!
The concept here is simple; after dandelions greens are cooked, Greeks like to toss them with a healthy amount of olive oil, fresh lemon juice, and a bit of salt and pepper. Often, that’s it! Sure you can add some dry oregano if you like, but that would usually be the extent of it.
Continue reading “Dandelion greens and grilled bread”
A delightful summer salad made with baby spinach, fresh strawberries and tossed with a slightly sweet vinaigrette
Σαλάτα με σπανάκι, ρόκα και φράουλες. What a delightful salad this is! When we’re in full blown strawberry season, which in Quebec lands between June and October, we prepare this spinach, arugula and strawberry salad often, like every-few-days often.
We first had this salad, or something similar, at a friend’s home. In the center of the table, surrounded by all sorts of grilled meats, dips, potatoes and other salad sat a large bowl of green and red. It was the first thing to go, and almost everyone returned to get a second helping of the salad which was made with spinach and sliced strawberries. Since then we’ve seen variations at various gatherings, including those which we host.
Continue reading “Spinach, arugula and strawberry salad”
An easy way to enjoy beautiful chive flowers
We’re so excited to share this post on growing chives and making chive blossom vinegar. It is the first of a series of posts which will focus on growing herbs and then showing you interesting and easy ways to use them, where they are the star!
Growing up our parents always had a garden. When there was little outdoor space available, tomatoes and eggplant were grown in buckets on the balcony. As soon as they had access to a back yard, their garden exploded and they grew everything from asparagus to zucchini. They still keep a massive garden and we are all the benefactors of their harvest.
Continue reading “Growing chives and making chive blossom vinegar”
A colourful dessert made with a variety of Jell-O flavours
This, dear friends, is a dessert you can be proud of, and we think that it is the perfect recipe to help kick off Pride Month. What better way to celebrate diversity in harmony than with this multi-coloured, multi-layered, multi-flavoured dessert? The fact that this rainbow Jell-O mould dessert is shiny and flashy is a bonus.
The first time that we made this dessert was for a Father’s Day family gathering years ago, and Pride was the furthest thing from our minds. Our main motivation for putting this together was because our dad is a huge Jell-O fan, and we wanted to Wow him. It was only later, when we revealed our Jell-O mould (or mold to our American friends) by placing it next to the baklava and bougatsa that the link was made. As it was June, the youngest grandchild, 10 or 11 at the time, beamed with pride believing that we purposefully chose to show support for the LGBTQ+ community while also celebrating Papou. She was quite impressed, but we had to come clean and admit that this was simply a coincidence. Every June since then however we laugh at that story, usually while making our rainbow Jell-O mould to mark Pride Month.
Continue reading “Rainbow Jell-O mould dessert”
Learn why you should love and appreciate dandelions.
Is your lawn like ours, a beautiful sea of yellow dandelions? Yes, beautiful! Although dandelions are often considered to be a vile weed that gung-ho gardeners attack with gusto, we’re here to tell you that you should leave dandelions alone, or mostly! Once you learn about the benefits of these lovely plants, you’ll realize that they are nature’s gift to you, to your soil, to spring wildlife, and to children everywhere who happily collect yellow bouquets and offer them with sweet enthusiasm, as signs of love.
Continue reading “Dandelions”
A delicious Greek lamb sandwich full of Mediterranean flavours
Σάντουιτς με αρνί. Most years Pascha is a huge celebration in our family. Immediate family, extended family, friends who are like family gather together to eat, drink, laugh and be merry. Many people means much food and you can read all about our usual Easter celebrations over here. This year, like last, our plans were usurped by the pandemic and each of us celebrated at our own homes, with our husbands and daughters. Different, but still lovely. As a result, our usual entire lamb on a souvla was replaced by a leg of lamb and a couple of shanks on the smoker at one of our homes, and grilled lamb chops at the others.
Continue reading “Lamb sandwich”
Greek biscotti, or paximadia, made with tsoureki bread and dipped in chocolate and sprinkles
Παξιμάδια τσουρεκιού. The common adage “if life gives you lemons, make lemonade” (or avgolemono soup) is pretty good advice. The sentiment can be extended to so many things, including tsoureki. If you have read the post that accompanies our tsoureki recipe you’ll know that although our recipe is now fail-proof and delicious, it wasn’t always so. We have survived many disappointing tsourekia, with some being too dense, undercooked, or simply blah. Having been raised in a household where “waste nothing” was a very important mantra, we could never just dump our tsourekia in the trash (except for the one we called “The Tsourocki”….read more about that disaster in the tsoureki post).
Continue reading “Tsoureki Paximadia or Tsoureki Biscotti”
