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Greek yogourt cake with lemon

June 12, 2020June 12, 2020 ~ miakouppa

Greek yogourt cake with lemon

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Recent Posts

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Have you read the post that goes along with this recipe? If you have, you may remember that we posted it out of obligation to our readers, who had been requesting this Greek classic dish. The two of us were not fans, and had not had it in years - literally over 10 years. Our parents had stopped making this meal for us because we never enjoyed it, so when we asked them to teach us to make it for the sake of Mia Kouppa, they got a cabbage-twinkle in their eyes! Check out the post to learn what we think about these Greek cabbage rolls with egg lemon sauce now (hint: we LOVE them!). 😚 .

Every Greek family probably has their own special recipe for pastitsio, and this is ours 🙂 This classic Greek 🇬🇷main of pasta layered with a meat sauce and topped with bechamel is Greek food at its greatest. A few things that make our family version a little different are the two layers of pasta, the olive oil based bechamel and the technique our parents taught us which ensures that the creamy topping finds it ways between the noodles. Head on over to the blog for the complete recipe, loads of helpful hints and step by step photos. And, take note, this post actually has 2 versions of the recipe posted. One for an average size family, and one for a Greek family! LOL! Enjoy guys, and don't forget to share and tag us if you make our pastitsio, or any of our recipes. We love to see what you've made! 😚 .

🥖 Bread is life. We don’t care how many diets exist which denounce bread as an evil scourge on waistlines, we love it. For us, bread is what makes a meal complete and sometimes, it is a meal. Add some 🧀 cheese , olives and 🍅 and dinner is served! Sometimes we like to add the cheese into the bread (you know what we're talking about!) like in this no-knead bread with halloumi, mint and 🍊 ! So good!! and So easy!! The combination of flavours along with a bread making technique whose greatest skill requirement is patience (you need to set aside over 14 hours for rising) make this recipe a winner in our books! All bread is life, but this bread is living large! Head on over to the blog for the complete directions, step by step photos and lots of helpful hints. Enjoy guys ! ☺️

We love, love, love receiving comments from people. So many of them stay with us for a long time, like when people share their heartfelt thanks that we have helped them to remember a piece of their childhoods. Those are great comments. 🥰 And then, there are those comments that we remember for completely different reasons.🤪Like the time we wrote what we thought was a really funny post called "A post on toast" where we shared that we call that packaged sliced stuff you get in bags toast - whether it is toasted or not. Our non-Greek husbands argue and tell us that it's actually called sliced bread and that it's not toast until it's toasted. Blah blah blah. They get quite animated when we tell they're incorrect. You can imagine, that post got a lot of feedback! Some people agreed with us, other people were wrong, and one guy told us to "stop being stupid immigrants!" Bah!! 😆Now, before you get upset on our behalf (you're so kind), know that we still laugh about that comment. Literally laugh out loud. Like, really? Stop being the children of immigrants? Um...no thanks, and also, impossible! So, what does all this have to do with our current cinnamon raisin bread post? Not much, except that sliced and toasted, this bread (yes...THIS is bread) is just perfection. We think you should bake it, and have a great weekend, and then leave us a nice, or at least funny, comment! xoxo❤️❤️ .

We’re not sure if you’ve heard, but some people are enjoying a certain pasta and feta dish quite a bit. 😀 It’s no wonder - pasta and creamy cheese is kind of hard to beat. If you want to up your pasta game however, we think that our spanakopita inspired Mac and cheese is the way to do it! Elbow macaroni in a mixed Greek 🇬🇷cheese sauce with just the right amount of spinach and herbs. So much yum!!! Enjoy it straight from the pot to keep it super creamy, or bake it for a nice crispy top. Hey Tik Tok? Are you listening?😆

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When one of us first left home, our kitchen had a shelf that we lined with jars of beans and legumes. Many were chosen because they were used often (lentils, for example) and some, because they were pretty to look at! Those were the mung beans! A lesser known bean in Greek cooking, our parents actually had mung beans quite a bit as children, cooked simply and flavoured with lemon. Psilofasola soupa, or Rovitsa, as mung bean soup 🥣 is called in Greek 🇬🇷has now become a staple in our homes. Full of nutrients, full of flavour, and full of the prettiest beans we ever have seen!

Finally, several days after the Reel 🎥 showing Helen folding tyropitakia, and a promise to post the recipe the next day, here it is, finally. Tyropitakia are the perfect little triangles of crispy phyllo and creamy, cheesy filling. No gathering in our Greek 🇬🇷home was complete without a platter piled high with these two bite mezes that disappeared most quickly from the table. Especially loved by little ones, if you prepare a large batch you can freeze some unbaked so that they are ready whenever you have a need, or desire, for cheesy goodness. Head on over to the blog for the complete recipe, and more. xoxo

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