All posts tagged: vegetarian

Greek Mess, in a good sense

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This is not Eton Mess – it is Greek Mess in a good sense. Eton Mess is probably more relevant right now, but a Greek Mess is always possible. It is the Mediterranean summer now, and it is hotter than usual. This means that it is a good idea to have something light and cold for lunch. Our favourite is greek low fat (2%) yogurt with fruit. You can combine any fruit you want, but our combination for this summer is peach and blueberries. They have to be very cold and of the best quality, of course. Serves 1 200g low fat (2%) strained greek yogurt 1 peach, cubed 10 blueberries Place all the ingredients in a bowl and enjoy!

kourou cheese pies

Mini “Kourou” Cheese Pies

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In terms of taxonomy ‘tyropita’ (cheese pie) is a family. It has two genera, depending on the type of surrounding dough – kourou or filo. Filo is the thin pastry you can buy, or, if you feel more courageous, prepare by yourself. Kourou dough by default contains yogurt or milk, is thicker, and more straightforward to make. The kourou variety is a common snack that children have in school and overprotective mothers pack for adolescents to have when traveling with boats to summer holidays. Here is our version: Makes about 20 mini cheese pies 300ml extra virgin olive oil 300ml buttermilk, lukewarm 8g dry yeast 580g all purpose flour 1 pinch of salt 250g feta cheese, crumbled 150g anthotiro cheese (or ricotta), crumbled 70g gruyère cheese, grated 1 egg 1/4 tsp ground nutmeg freshly ground black pepper 2 Tbsp milk and 2 Tbsp olive oil for glazing sesame or nigella seeds (optional) In a bowl combine the sifted flour and the salt. In another large bowl dissolve the yeast in the lukewarm buttermilk, add the olive …

cheese pie

Another Cheese Pie

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When it comes to cheese pie recipes there is no absolute optimum. It depends on your aspirations on the pie. To be honest ours were bland lately since we wanted our toddler to have some too, so no spicy or very salted cheeses. Starting from this healthy baseline and after a series of exhaustive experiments involving wine, dinners with friends and demanding family members we ended up to this version, which became our favourite. For the cheese pie 8 fillo pastry sheets olive oil, enough to brush the tin and each one of the fillo sheets 400g feta, crumbled 200g fresh anthotiro cheese (or fresh ricotta), crumbled 100g gruyere cheese, grated 2 Tbsp parmesan cheese, finely grated freshly ground black pepper 2 eggs, beaten 1 cup buttermilk Serves 8-10 Preheat the oven to 180ºC (fan) For this recipe you will need a large rectangular baking tin. Ours is 30cm x 40cm. Keep the fillo pastry covered with a slightly damp kitchen towel during the preparation of the recipe so that it will not dry out. Brush the bottom and inner sides …

watermelon salad with feta

Eat Watermelon Salad with Feta

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Not only is this easy to make summer salad very refreshing, but it contains 80% more light than other food, because of the watermelon. If it was not for the feta, it  would contain even more light. If you eat it you help release trapped light back to the cosmos – at least this is what a now extinct gnostic religion of the Late Antiquity, the followers of Mani,believed! It sounds even more bizarre than the Jedi Church, but the cult existed indeed. The last standing temple of the religion is in the southeast coast of China, transformed to a buddhist shrine now, and surrounded by watermelon plants I suppose. Serves 2-4 400g chilled watermelon, rind removed, desseeded  and cubed 150g cucumber, peeled and roughly chopped 100g feta, cubed 1 Tbsp mint, finely chopped 2 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar freshly ground black pepper Place the watermelon, cucumber, feta cheese and mint in a large bowl. Combine the olive oil with the balsamic vinegar, pour over the watermelon mixture and toss gently …