All posts tagged: healthy

brioche buns, fish burgers, wasabi mayo

Fish and Shrimp Burgers, a Wasabi Mayonnaise and Brioche Buns

Part of the burgers’ charm is that you can assemble them yourself in a glorious tower. During the assembly you anticipate eating the ingredients – the stronger they taste the better. We also ‘bricolaged’ the recipe from  different sources. The mayonnaise is adapted from Blumenthal, the buns from an Ottolenghi recipe and the burgers we developed ourselves after several attempts. The combination here works very well for us. Serves 4-6 For 4 brioche buns (or 6 smaller) 2 Tbsp lukewarm water 1 tsp active dried yeast 190g strong white bread flour, plus extra for dusting ½ tsp salt 20g caster sugar 2  eggs 75g cold unsalted butter, cut into 2cm dice, plus extra melted butter for brushing the buns sesame seeds or/and nigella seeds (optional) Place the lukewarm water and the yeast in the bowl of an electric mixer, stir until dissolved and leave for 10 minutes for the yeast to activate. Then add the remaining ingredients, except the butter and mix together with the aid of a spatula. Using the hook attachment mix on low speed for about …

greek salad on pitas

Oven Baked Greek Salad on Pita Bread

Pita bread topped with cheese and some vegetables and then grilled must have been one of the most ancient snacks. It is so tasty and obvious, that one wonders why food preparation evolved beyond it! We love this variant, with greek salad on top. The tension of the ingredients is kept, it is super light and very easy to prepare. The reward is disproportional to the effort or calories though! The only constraint is that you must serve it immediately, hot from the oven! Serves 2-3 6 small sized and thin pitas 6 -8 cherry tomatoes, sliced 1 medium onion (120g), finely sliced 1 Tbsp extra virgin olive oil 1 red bell pepper, finely sliced 2 Tbsp capers 150g feta cheese, crumbled 1 Tbsp Kalamata olives, pitted and sliced 1 pinch dried oregano freshly ground black pepper Preheat the oven to 180ºC (fan). Place the pitas on a baking tray lined with baking parchment. In a bowl combine the onions with the olive oil and the salt. Let the onions in the marinade for 15 minutes, then …

Jurassic affinities : Chicken drumsticks, spicy and fragrant

Even growing up in the pre-Jurassic Park era I was fascinated by dinosaurs. The relevant sections in illustrated books were my favourite. I recall the species, and even now get annoyed whenever one gets re-classified and receives a new name. I regretted the fact that I would never encounter a magnificent t-rex or diplodocus. And then, discoveries in China proved that birds are the decedents of dinos! Not only that, but for a period birds evolved to fearsome predators, on the top of the food chain! It somehow was soothing that I could look at ostriches and even humble chickens and think of a more glorious ancestry. And, at least, we know how they tasted. Like chicken! Serves 4 4 Tbsp lemon juice 2 tsp honey 4 Tbsp rosemary leaves, finely chopped 1 Tbsp ground cumin 2 Tbsp dijon mustard 2 cloves of garlic, minced 1 tsp dried chilli flakes (optional,depending on your spice tolerance) 4 Tbsp dry white wine 4 Tbsp extra virgin olive oil 1kg chicken drumsticks (about 10) coarse sea salt For …

fanouropita

Lost and found: vegan olive oil cake

Did you loose your car keys or partner? Did your boss fire you? Are you a shadow puppeteer and business is not going well? No worries – just prepare this cake with seven or nine ingredients, take it to church, divide it to forty pieces and give it away. It is a ‘Fanouropita’, in honour of Saint Fanourios, a martyr that was rediscovered in the 14th century, when an ikon was dug up while fortifying the walls of Rhodes. The local bishop Nilos (Nile) interpreted the icon and concluded that it depicted the passions of a forgotten martyr. So the cult of Saint Fanourios started. The Saint’s name sounds like ‘reveal’, and people started praying to him to ‘reveal’ lost items, persons or jobs. As to why he became the patron saint of the shadow puppeteers, no one knows. Perhaps it has something to do with the odd number ( 7, 9 or 11)  of ingredients required to prepare the cake – or the words that have to be spoken while baking it. In any case it …

Eggplant, Green Peppers and Feta Mille-feuille

Eggplants might be common in the Mediterranean kitchen, but can become bland if not deep fried or combined with something intense, like feta. At least this is what one of us believes-the other one doesn’t. In any case, this mille-feuille applies to hard-core eggplant aficionados and the ones that need something extra to go with them. As an extra challenge for this recipe, we sourced all ingredients from a range of 3km. We bought the tomatoes, the eggplants and the peppers from a local farmer and the feta from Stratoula, the best dairy producer in the area, according to Popi, whose olive oil we used. Serves 6 Base ingredients 1,5 kg eggplants,peeled in stripes and cut into 1cm thick slices 3 medium potatoes (350g), cut into thin slices olive oil, for brushing the eggplant and potato slices salt and freshly ground black pepper For the tomato sauce (4 cups) 1,5kg ripe tomatoes 1,5-2 tsp sugar (depending on the acidity of the tomatoes) 1/2 tsp salt 1/2 cup olive oil To assemble the mille-feuille 200g green bell peppers, …

tomato and watermelon gazpacho

Tomato and Watermelon Gazpacho

When we are staying in our summerhouse in Anavyssos, (about 50kms from Athens, on the Saronic Gulf) we almost feel compelled to use local products. In the summer the population doubles in Anavyssos and the beaches get packed with  day trippers from Athens. Nevertheless stubbornly and somehow out of context we navigate through the Touristenströmung to local  farmers and cheese producers to source our daily ingredients. The last time we visited one of the producers for vegetables, he offered us a watermelon. Here is the result: tomato and watermelon gazpacho. Serves 8 For the Gazpacho 2kg ripe tomatoes, blanched, peeled and roughly chopped 400g watermelon flesh, deseeded and roughly chopped 3 garlic cloves, peeled and roughly chopped 150g onion, roughly chopped 50g celery, leaves and stalks roughly chopped 150ml tomato juice 10g basil leaves 2 Tbsp red wine vinegar 200ml extra virgin olive oil 3/4 tsp sea salt freshly ground black pepper To serve croutons or bread in small cubes cucumber, cut into small cubes feta cheese, cut into small cubes watermelon flesh, deseeded and cut …

Gemista (Stuffed Vegetables)

Gemista in greek means ‘stuffed’, and the most common vegetables to stuff are tomatoes and green peppers. We can however argue that Gemista was a popular dish, with the same name, before tomatoes and peppers were introduced to Europe after the discovery of America. They probably stuffed eggplants, that were introduced by the Arabs in the middle ages, and vine leaves. Rice was available in Greece ever since the soldiers of Alexander brought it home from Asia, so it could be used in the stuffing. We can deduce that Gemista have existed at least since the 15th century, because poor Gemistos, a byzantine scholar and teacher had to change his name to the more archaic “Pletho’. How can you keep your academic dignity, if you are named after stuffed vegetables? Serves 8 The vegetables 5 tomatoes, ripe but firm 8 green bell peppers 3 sweet red long peppers 20 vine leaves 3 large onions (make about 10 stuffed onions) 2 medium potatoes, cut into thin wedges The rice filling 500g white middle-grain rice (risotto rice), …