A delightful and easy marble cake for all occasions made with chocolate and orange
This chocolate and orange marble cake is about as nostalgic as a cake can get. There is something simply vintage about a cake made of two different batters swirled together to make a random design. Fancy frosting need not apply; the only thing a classic marble cake needs is a light dusting of icing sugar…maybe.
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Delicious quiche like muffins made with red pepper and tomato
Red pepper and tomato egg muffins! We love eggs. When we run out of eggs, we panic. During periods of lent, when we cut out meat, dairy and eggs, it’s the eggs we have the hardest time with. Besides the fact that they are common in baked goods (hello Greek marble cake) they are also the perfect solution to having nothing planned for dinner. Our dad always says that so long as you have eggs in the fridge, you have a meal – and he’s right!
One of our fondest memories of summers spent in Greece are heading to the chicken coop early in the morning with our aunt, on the hunt for eggs. For us city girls, searching for and collecting still warm eggs every day was something that we could never tire of. With our cousins we ran a competition. Who would find the most eggs. Who would collect the largest one. And who would find the prettiest egg of the day. Our aunt would then prepare breakfast by cracking some eggs in a cast iron frying pan generously coated with olive oil. The whites would develop a crinkly edge and the bright orange yolk would remain runny, perfect for dunking her homemade bread into.
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Crispy baked chicken wings flavoured with honey mustard
Honey mustard chicken wings are a classic wing flavour. Sticky, sweet, a little spicy from the mustard and added chili flakes, these are wings you’ll love. Because they are such a popular flavour, it is common to find frozen, ready to bake honey mustard chicken wings at the grocery store. Resist the urge. In our experience most frozen chicken wings are fatty and full of sodium. Once you learn how simple it is to make wings at home, you’ll be looking for excuses to make them.
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A delightful loaf cake studded with maraschino cherries and chocolate chips and topped with a maraschino cherry cream cheese frosting.
What is a maraschino cherry? For years, we actually thought that they were manufactured in a lab, made of sugar and maybe some plastic. Something so vibrantly red, so waxy and sweet couldn’t possibly originate as something natural. You would think that believing this we would be dissuaded from eating maraschino cherries, but that wasn’t the case. Although not something we enjoyed often, we included them in fruitcake, used them to top pina coladas, and ate them straight out of the jar.
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A delicious pressed sandwich full of meat, cheese, and marinated vegetables
Our mother has a complicated relationship with sandwiches. She made sure we always had some mortadella in the house. This is our dad’s favourite deli meat and he would often take a mortadella sandwich with him to work. On days of family outings, our mother would pack sandwiches filled with feta cheese and sliced tomatoes. A day of horta-picking would include a picnic lunch of sandwiches to make sure we had the energy to keep pulling weeds. Our mother appreciates the ease and versatility of sandwiches.
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A vegan tray bake made of spaghetti squash topped with a variety of roasted vegetables.
We’re relatively new to the world of spaghetti squash. This is not a gourd we grew up with and when we first showed it to our parents their only question was, “Will it make a good pita?”. Greeks like our parents love using squash to make things like pita and fritters, not as substitutes for pasta.
We love spaghetti squash! It’s not that we are trying to cut out carbs (we live for bread), but we genuinely love the way it tastes. We also love how magical it is to see a once solid vegetable transform into delicate strands of golden yellow. One of our favourite ways to serve spaghetti squash is topped with roasted vegetables. This makes a perfect light meal, but also works as the side to something like grilled salmon or steak. Or, you can keep your meal vegan by serving the spaghetti squash and roasted vegetables with some chickpea fritters
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A delicious plant-based salad starring roasted cauliflower, chopped kale and with a wonderful vinaigrette
Do you have people in your life that hate cauliflower? Despise kale? Shun away from salad on most days? Then this is the recipe for them! Our intention is not to sound flippant. On the contrary, with all due respect, we think you should serve our roasted cauliflower and kale salad to these cauliflower, kale and salad haters. It’s fun to see their face transform from cringe to shock as they take a bite and realize that cauliflower, kale and salad aren’t that bad after all.
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Easy lemon ricotta cake that is full of citrus flavour and with a great texture.
We never pretend to be something that we’re not. Same goes for our recipes. The BEST baklava? No, probably not the best in the world, but the best we’ve ever had. The EASIEST banana bread? Easy is relative, so who are we to say (although it has been successfully made by a second grader). It was not entirely comfortable for us then, to hear that our lemon ricotta cake was being compared to the Starbucks lemon loaf, and that our dessert rivaled, and in some opinions, surpassed it. Did we set out with this goal in mind? Were we intent on creating yet another copycat recipe? Not at all. Are we happy with the result? You bet we are! We bet you will be too.
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A perfect, easy chicken noodle soup! The only recipe you need for this classic soup!
When one of us first got pregnant we had an urgent need to achieve a few motherly goals. We were convinced that we could not reach the status of Mama without knowing how to a) knit, b) sing at least a dozen lullabies, in Greek, English and French and c) make the perfect pot of chicken noodle soup. The knitting was easy – our dad whipped out his old knitting needles (yes, that’s right…our dad) and showed us knit and purl, and we were on our way to making baby a blanket. Lullabies were easy too; out of tune perhaps, but easy. As for the soup, our parents convinced us that the only chicken soup recipe we needed was avgolemono soup. In fact they told us that we didn’t even need the recipe – our job was to rest and care for baby, and they would make us soup by the gallon if we wanted them too.
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A delicious and beautiful side salad made with red cabbage and apple.
We’re only a few days into January and we’re already exhausted by the fact that we’ve got so much riding on this year. In addition to all our work, blog, and family goals, we have our own personal goals too. We join the masses who, when the clock chimes midnight, commit to healthier living. We’re not unhealthy in general. We don’t smoke, we don’t drink excessively, we don’t eat dessert every day…but we know we can do better. Maybe we could take the stairs instead of the elevator. Maybe, when we finally get into bed, we can go to sleep instead of scrolling through Instagram. Maybe when we eat koulourakia, we can stop at two instead of seven. Or maybe, if we eat more salad, we don’t have to do any of that!
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