Little Cooking Tips - Vegetarian

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Sauces - Marinades - Syrups

It’s been a while since our last post, isn’t it? We’re getting close to Valentine’s and besides posting this wonderful roundup for 10 hearty soups and stews that was really popular, we haven’t had the time to properly sit down and write another recipe post.

This has been a very busy period. Moreover, during the Holidays we were both under the weather and took us quite some time to recover. We spent most of the last 1,5 months staying inside, cooking lots of soups and making various comfort foods to brighten our mood:)

Of course, during the Christmas period, we made the classic Greek chicken avgolemono soup and some other traditional dishes to enjoy them at home. Since however, we were sick, we enjoyed them just ourselves, without any friends or family this year. After all, it’s hard to have people over with a runny nose and sneezing at regular intervals. :)

So, we spent the New Year’s Eve watching live feeds on the internet, with 2018 arriving at different places around the world and the fireworks/celebrations which in some cases were spectacular! We especially enjoyed Sydney, Pyongyang, Hong Kong and Dubai. It was too late for us to stay up for NYC celebrations, unfortunately, due to the time difference. We also cut the traditional vasilopita New Year’s pie but didn’t do the whole pomegranate smashing and the rest of the traditional things that go with it.

On the positive side, we had the excuse to lay down and enjoy lots of movies and series and catch up with our reading (finished Jo Nesbo’s Harry Hole series, both of us big fans). It wasn’t until about a week, after 2018 arrived, that we had a chance to actually get out of the house and do something, go somewhere.

We went –yes you may guess this- to Steni, in Evia which is less than a couple hours from Athens. This short trip was magnificent though. We left very early in the morning and enjoyed the sunrise on the road. The morning mist over the hills and meadows created an astonishing scenery and part of it can be seen in some of the photos of this post. When we arrived at the village, some of the Holiday decorations were still on, like the one in the photo with the elves. :)

Walking in small paths inside the village, so early in the morning, when everything is so peaceful and quiet is truly beautiful. We had a wonderful coffee in a small café where the fireplace was already on, and the sounds of cracking wood and crackling fire were the only ones in the room. We had our coffee watching the mountain above the village’s square with the pine trees and the heavy clouds sitting on its top.

After this small break, we went up the slopes to see some snow. There was some, but we mostly enjoyed walking in the forest for a while. Close to the summit, the forest is so untouched, with beautiful trees that remind one of Middle-Earth. Underneath, deadwood provides a place for moss and lichens to grow, creating a colorful carpet. You can hear small streams of crystal clear water heading down the mountain and a variety of birds singing all around you. It’s nature at its finest.

Clean Monday and Lent

The rest of January flew by us without even realizing it, with tons of work and other activities. So, we got almost to mid-February for posting this. Besides Valentine’s, which is now around the corner – and is relatively a new tradition for Greeks, which started being celebrated around 1990- another important day that’s approaching is Kathara Deftera (Clean Monday). This day marks the beginning of Lent.

Lent and Sarakosti (the 40 days period before Easter) is a big deal for Greeks, with a rich culinary tradition. You can read more about this here, in this article with some old recipes. However, before the Lent begins, there’s Tsiknopempti which has just passed (it was last Thursday).

Tsiknopempti literally means “Smoked Thursday”. On this day, Greeks have a huge meat-eating feast, with grilled meats, mostly cooked outdoors on charcoal grills. The logic behind this is that in 11 days the Lent is going to begin, so it’s an opportunity to enjoy as much meat as you like ahead of the fasting period that follows. In this day, if you step outside, in most neighborhoods you will smell grilled chicken, pork, steaks, sausages, lamb and other similar delicacies:) Most people celebrate this with friends and family, right after getting back from work, so the grills are mostly fired up for dinner, which makes this a truly special weeknight.

Tyrosalata

Speaking of Tsiknopempti, one of the most favorite Greek appetizers/spreads for accompanying grilled meats is the Tyrosalata whipped feta. Since we often make this at home, especially when we fire up the barbecue, we thought we should share this on the blog.

What is Tyrosalata? Tyrosalata literally means “cheese salad”, and it’s an easy to make spread/dip that is very often served as an appetizer or as is used as a condiment in sandwiches here in Greece. It’s basically whipped feta where with healthy ingredients added! You may also hear variations of this called ktipiti/htipiti (meaning whipped), or tyrokafteri (meaning Spicy Hot Cheese). Tyrokafteri is a version of tyrosalata that includes chili peppers, making it really spicy. If it comes too spicy, some people add yogurt to balance the heat.

But let’s get back to the classic tyrosalata whipped feta, which is not spicy. Tyrosalata is one of these old-school peasant’s foods, that people used to make all the time to serve as a snack or to accompany a drink, like wine or ouzo. It’s one of those dishes you can prepare in a couple of minutes with very few ingredients, making it perfect for any occasion.

Ourselves, we both have memories as kids, mashing some feta with a fork, and adding extra virgin olive oil, garlic and ground pepper, making this way, a quick, yummy snack to serve on crusty bread or rusks.

About the Recipe

The main ingredient for tyrosalata is really good quality feta cheese. When we write about feta in our recipes we always mean the real thing. Feta made from sheep’s (or mixed sheep’s and goat’s) milk. This feta has a stronger flavor and sour undertones and it’s perfect when combined with good olive oil and herbs. Make sure to buy high-quality feta for trying this out.

The recipe in this post makes a classic, simple tyrosalata. You can start from this, and then make countless more complex variations, by adding your favorite herbs or spices. You can also make this chunky or smooth, depending on your preferences. We like the tyrosalata a bit chunky ourselves, this way we find that we can really appreciate the feta. In this post, we used a food processor for making tyrosalata but if you don’t have one, don’t you worry; simply mince the garlic,use a fork and keep stirring, until everything has been mashed together.

This tyrosalata is made with whipped feta, without using cream cheese. Cream cheese is not traditionally used in Greece and versions that include it are not truly authentic. We find that it makes tyrosalata less cheesy and more buttery, and you lose some of the flavors of feta and olive oil. The tyrosalata of this post is a whipped feta with Greek yogurt version. Yogurt acts as a thickener and helps to incorporate the olive oil in the dip, just as it does in tzatziki (where it also absorbs the olive oil).

Like mentioned above, you can make many versions of this. Two of our favorite ones is one where you add just a little chili flakes and another one where you add roasted sweet red peppers. Some people also like to add a few drops of fresh lemon juice, but we don’t find that this adds much flavor.

How to serve Tyrosalata

You can serve tyrosalata as part of an appetizers platter or by itself. Make sure to have some rusks, crostini, bruschetta, crusty bread or breadsticks for one to spread this on. If you have some ouzo somewhere in your place, do try this together; it’s a beautiful combination.

Tyrosalata is also an amazing condiment for snacks, like sandwiches, or wraps (try it with burritos or fajitas)! You can also use it in burgers instead of mayo-based sauces. If you haven’t done this before, you’re in for a treat!

You can also serve tyrosalata atop of grilled chicken breasts, or as a side for pork or chicken skewers. It’s also amazing with steaks! If vegetarian, you can try this with fried veggies, like zucchini fritters. The combination is out of this world!

Finally, this is a perfect dip for crackers, crostini, tortilla chips, pita bread or fresh veggies, like carrot, cucumber or celery sticks. Make sure to make enough, as people will ask for more!

So let’s see how to make this easy and delicious whipped feta treat!

Ingredients:

- 200g / 7oz high quality feta cheese
- 110g / 4oz (6 tablespoons) Greek yogurt
- 1/2 - 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoon dry oregano
- pinch of chili flakes (optional)
- pinch of fresh thyme (optional, for serving)

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Preparation:

Add the feta in a bowl of a food processor, fitted with the blade attachment (pic. 1) and add the Greek yogurt (pic. 2).

Add the olive oil (pic. 3) and the minced garlic (pic. 4).

Add the oregano (pic. 5) and chili flakes (if using) and pulse for a 10-20 seconds at low speed (pic. 6).

Scrape down the sides of the bowl as needed (pic. 7) and pulse again for another 20 seconds, until relatively smooth (pic. 8).

Serve on toasted bread, bruschetta or crostini, perhaps topped with halved cherry tomatoes and/or olives. Alternatively, serve as a dip with crackers, tortilla chips, vegetable sticks, or broiled pita bread. You can also use it as a condiment for your sandwiches or burgers!

Kali oreksi!

Tips:

1. You can make this a day ahead and it will taste even better on the next day! Just keep in the fridge covered with cling film or in a sealed container.
2. As mentioned, you can serve this as an appetizer, a dip, a condiment for sandwiches or burgers, or even on the side of roasted chicken, pork, steaks or fried veggies (like zucchini fritters).
3. You can add roasted red sweet peppers to make an equally delicious version of this.
4. You can add chili flakes or sliced jalapenos to turn this into a spicy dip.
5. You can process the mixture for 1 full minute or more, if you prefer a smooth, non-chunky version of the spread.

Meal:

Appetizers

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Mouthwatering, Greek style oven baked feta (Guest Post)

littlecookingtips — Mon, 24 Jul 2017 17:00:23 +0000

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

144

Servings:

Preparation Time:

Cooking Time:

getting close to vacation

It’s hard to believe that July is already coming to an end! The days seem to fly by this summer. We’re getting close to our vacation, and it’s ever harder to keep our minds together and not spend several hours each day, thinking of the beaches, the tryout of new recipes, the serene nights with fresh cold fruit on the veranda in Evia... all those relaxing days one desperately needs after a hard, busy winter season.

Just watching the starry sky every night when in the country, right before going to sleep, seems to connect one with body, mind, and spirit, doesn’t it? It’s these magical summer moments when you supercharge with relaxation and happiness that help you endure the hardships of everyday life.

We’re indulging ourselves with movie nights in the balcony in Athens and short trips to Athenian beaches for the time being. It helps, but it’s just not the same when you know that on Monday another full working week awaits you, right?

If you’re following us on our recently created Instagram account, you might have seen our video on “Stories”, where we visited a beach last Sunday, only to find out that the Aegean wasn’t in the right mood: huge waves (!) and winds prevented us from taking a short swim. The road trip, however, was compensating enough; we lowered the car’s windows and allowed the summer breeze, full of the aroma of wild thyme and pine trees to fill our lungs, listening to the cicadas as we traveled through small country roads where nature seemed to be still untouched by the modern civilization. Of course, on the next day, when we came back to Athens, the wind calmed down and we got really high temps again. Murphy’s law in action :)

guest posting at Easy and Delish

We felt so honored when Denise, from Easy and Delish asked us a few weeks back, to be part of a guest post series on her blog. You see, we have been following her work for quite a few years now, from the early days of her previous blog From Brazil to You, where she introduced us to her awesome, authentic and delicious Brazilian recipes! Denise has been an inspiration to us throughout the years and taught us so many things about cooking. For that, all her beautiful posts and her constant love and support, we'd like to take this opportunity and publicly say a huge THANK YOU to her, from the bottom of our hearts.

oven baked feta

Denise's theme in this guest post series was easy weeknight meals or quick desserts. Most Greek foods often take a little time to prepare, so we considered some of the simpler recipes we could use for this post, and after discussing this with Denise, we both agreed on an easy and yummy appetizer, which can also be served as a light meal, along with a salad and/or some crusty bread. This dish is the Oven Baked Feta! Some people also call this dish Feta saganaki, even though Cheese saganaki is mostly a fried slice of cheese.

You can find oven baked feta at almost every tavern in tourist locations throughout the country, especially in the summer. It's one of the most popular dishes, and it's usually one of the dishes people order as an appetizer, or a side in order to accompany grilled meats and tempura-style fried veggies.

The ingredients are very easy to find, are very simple, and the result is really delicious. Since the ingredients are only a few though, we suggest you use the best quality you can purchase. For instance, authentic sheep's milk feta is highly recommended as well as organic tomatoes and peppers.

To prepare the dish, you simply make a small "tray" from foil, add feta, onion, tomatoes, pepper, thyme, oregano and EVOO and broil it for a few minutes. The texture of the feta completely changes to slightly crunchy on the outside and soft and yummy on the inside. The veggies and the oregano add a lot of flavor and texture as well.

With the quantity described in this recipe, you can serve 2. You can easily, however, make a few more trays of foil with the same combo and serve A LOT more people. This is super convenient if you’re having people over, for a BBQ for instance. While the meat is being grilled outside, you can prep a cookie sheet/baking dish with as many as 6 of these small foil trays and broil them at the same time. It’s guaranteed that everyone will love them; this is one of the best recipes with feta cheese.

Ingredients:

Click here to jump over to Denise’s Easy and Delicious for the ingredients and the recipe!

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Low Calories/Diet

Greek-Indian one pot vegetarian meal (spring ladero)

littlecookingtips — Fri, 25 Mar 2016 21:11:43 +0000

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

982

Servings:

Cooking Time:

45 minutes

The spring is finally here! What a strange winter that was for most of the people in the Northern hemisphere. A lot milder than usual, with just a few bursts of colds in most places. Greece had a very warm winter this year as well, we only got to see a little snow for 2-3 weekends in Central-South and it didn’t last long.

Most of February was unusually warm and sunny. The March was rather rainy though, to verify a very old Greek saying which goes like this “Martis gdartis kai kakos paloukokaftis”. It means that March is the most unpredictable month of the year and may lead to burning whatever you may desperately find around, in your stove, to keep you warm, since you didn’t expect such cold weather in this month.

But now April is here, and so is spring, on full swing! We have A LOT of sunshine, the daylight saving time started, which means we get to enjoy the sun for 1 more hour each day and this definitely helps lifting our spirits! We celebrated the Aprokries (which is the Greek Halloween, which is about fun, costumes and partying, much like the Brazilian version) and then the 40-day Lent started on Clean Monday.

Clean Monday (called Kathari Deftera here) is a day we celebrate the beginning of Lent. Families gather together and feast on taramosalata, pickles, fasolada, and shellfish/mollusks, like octopus, shrimp, squid, mussels and clams, cooked in various ways. Halva (a dessert made with tahini), is also a must. On Clean Monday children and their parents fly kites in various shapes and colors, a tradition that also marks the beginning of spring.

Fish is not allowed in Greek Orthodox Lent, with the exception of the 25th of March which is a big holiday. We celebrate the Greek Independence Day and the Annunciation to the Blessed Virgin Mary. On that day specifically, you will find fried cod and skordalia in every Greek household and every tavern all over the country. This year for some strange reason we ate so much of the stuff, we were bloated until late at night :)

The good thing with Lent is that it’s a great opportunity to detox by abstaining from dairy and any meat (except shellfish/mollusks like we mentioned). A lot of pulses/legumes are served in this 40 day period and a lot of veggies. Vegetables play a pivotal role in the traditional Greek diet. They’re not blunt though. Cooked with extra virgin olive oil, herbs and usually tomato, they’re not served as a side but as a main course.

This type of vegetable dishes are called ladera (or lathera), literally meaning “oily”. People always enjoy them with a lot of bread to soak up the oil and the sauce which has concentrated all the flavors of the vegetables and the spices. Examples of ladera dishes are: green beans (fasolakia) dishes, spinach and rice (spanakorizo), cabbage and rice (lahanorizo), leeks and rice (prasorizo), peas (arakas), artichokes (agginares), tomatoes and peppers stuffed with rice (gemista) and okra (bamies/mpamies).

During the summer, there are many ladera dishes that combine different vegetables. One very popular dish like that is briam/mpriam, which is the Greek version of ratatouille. We love the yumminess of this dish, and many times we experiment with different combinations of veggies.
We didn’t had a similar delicious dish with spring veggies though and the summer is still 2 months away. So, instead of waiting we tried a different combination, with vegetables that are abundant during the spring: mushrooms, potatoes, onions and scallions and sweet long red peppers which are essential for this dish.

Instead of cooking this the classic Greek way, with olive oil and tomatoes (and perhaps some herb like dill), we chose a different path though. As you may have noticed from some of our other recipes, like this one or this one, we LOVE using Indian spices. This humble peasant dish needed something to enhance its flavors. And what could be better than some turmeric and garam masala? If you never tried those before, you’re definitely missing out! Those two elevate every stew/ladera to a whole new level AND they’re excellent for your body. Especially the turmeric, a spice which comes from the dried root of the turmeric plant, has many fantastic benefits for your health and may also help you lose some weight since it makes you feel full.

In fact, research continues to prove how great that stuff is for you every time they put it to the test. It seems that it has anti-cancerous, anti-depressant and anti-aging properties, it’s a powerful anti-oxidant and anti-inflammatory, plus it also lowers your cholesterol levels. Isn’t that amazing? Look it up and ask your physician or nutritionist, you’ll be amazed by it.
As for the garam masala, if you can’t find it, you can easily make your own. See under the list of the ingredients below how to make garam masala at home.

Anyway, let’s get back to cooking though; The combination of Indian spices with EVOO and the veggies was a revelation. If you’re a vegetarian or a vegan, you’ll definitely enjoy this recipe! If you like dairy, serve this with a side of feta or simply sprinkle a bit on top. You won’t believe how amazing that is!

Did we mention that this is a one-pot recipe? Yep! No big fuss here, simply chop the veggies on your wooden board, place a pot/pan on the stovetop and you’re good to go! In about 30-40 minutes you’ll be having a really taste vegetarian dish and no one will be complaining for the absence of meat. To ease the pain of the hardcore carnivores add the feta (cubed or crumbled) on top (like we mentioned) and they will devour the whole thing and ask for more bread to clean the sauce from their plate :)

So let's see how to make this simple vegetarian dish!

Ingredients:

- 4 sweet red peppers (450-500gr/16-17.5oz), sliced or diced in 2.5cm/1in pieces
- 2-3 scallions (160-180gr/5.5-6.5oz), thinly sliced
- 1 large (or 2 smaller) onion (200-250gr/7-9oz), thinly sliced
- 1-2 medium sized potatoes (450-500gr/16-17.5oz), diced in 1cm/0.5in pieces
- 250gr/9oz common mushrooms (you can also use Portobello)
- 4 garlic cloves, minced
- 1/2 cup (125ml) white wine
- 2-3 tablespoons (45-70gr/1.5-2.5oz) tomato paste
- 3/4 cup (375ml) olive oil
- 2-3 teaspoons dry oregano
- 2 teaspoons turmeric
- 1 teaspoon garam masala*
- 1 tablespoon paprika (preferably smoked)
- salt and pepper
- 1 cup hot water
- a little crumbled/diced feta for topping (optional)
- a little fresh dill for topping (optional)

* You can make your own garam masala (it’s very easy). Mix: 1 teaspoon ground coriander, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. Store in sealed container in a dry place.

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Preparation:

Add the oil in a medium sized pot or a large, deep pan (preferably non-stick), on medium to high heat. Once hot, add the onion and the scallion (pic. 1). Cook for 5 minutes, stirring often until they’re softened. Add the potatoes (pic. 2) and reduce the heat to medium. This is very important, as potatoes take some time to be cooked and we don’t want to burn them on the outside or mash them. Cook for another 5 minutes, stirring often.

Add the peppers (pic. 3). Continue cooking for another 5 minutes (stirring often again). Add the mushroom slices (pic. 4) and continue cooking for another 5 minutes (stirring often).

Add the garlic (pic.5), stir and cook for 1 minute. Add the oregano, the turmeric, the garam, the paprika, salt, pepper (pic. 6) and stir well. Cook for 1 minute more.

Add the wine (pic. 7), the tomato paste (pic. 8) stir and cook for 3 minutes.

Finally, add the cup of hot water, stir, lower the heat to medium-low and cook for 10-15 minutes, until most of it has evaporated and sauce has thickened.

That’s it. You can serve this with olives and some crusty bread on the side, and you can sprinkle some dill and/or feta on top as well. Kali oreksi!

Tips:

1. Try to use smoked paprika in this recipe, it’s so much flavorful than common paprika.
2. Be gentle when stirring if you want your veggies to keep their shape, otherwise you will mash some of it.
3. If using a non-stick pan, make sure to also use a wooden spatula to stir, to avoid scratching its surface.

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Easy cheesy baked leeks in Bechamel sauce: the meatless Monday recipe that will make you forget about meat!

littlecookingtips — Sun, 24 Jan 2016 15:35:21 +0000

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

756

Servings:

serves 6

Cooking Time:

1 hour

Like we mentioned in our last post, the winter finally came to Greece. This finally happened just before the arrival of 2016 (Happy New Year to all of you guys!). You see, in Christmas day, we had lots of sun and high temperatures, just like in autumn, which was rather annoying! So, on the New Year's Eve, not only this had changed, but we did get some snow as well! It was so beautiful, waking up in the New Year and seeing this white blanket of snow that had fallen, right outside the windows. Snowing is rare in Athens; it only occurs in the north of the city maybe once or twice per year and only lasts for a couple of days each time. So you can imagine how happy we both were!

As you may have already guessed, yes, we went to Evia as well. We spent Christmas there, and had the opportunity to enjoy all the seasonal produce. We enjoyed some lettuce, young onions, arugula, endives, dill, parsley, fennel, leeks, beets, broccoli, cabbage, oranges, lemons, clementines and many more, fresh, organic treasures. The earth can give back so much if you take the time and respect it.

Since we were there, we had the chance to visit one of our favorite mountain villages of the island; Steni. This is where those photos in the post were taken. Also known as Steni Dirfyos, this is a beautiful place in the slopes of mount Dirfi. The summit (1743m/5718ft) is close to the village, making it the ideal base for hiking and climbing. In the weekends, when there's more people visiting, you can see yayades (grandmas) selling some wonderful local products in the village, like pine and wildflower honey, traditional pasta, dry herbs, herbal tea and mushrooms. We've tried all of those and all are truly amazing. Pure, excellent quality stuff.

The place is also known for its taverns and grills, serving pit roasted lamb and pork and other grilled delicacies. Imagine having enjoyed the small mountain town charm, being misty and cold outside and you're sitting by a tavern's fireplace, listening to the cracking of the burning logs, while having some pork steaks, tzatziki, feta, fresh French fries and olive oil-oregano grilled bread with a good Greek red wine. It doesn't get any better than that, does it? It's also amazing in the summer, when the place is naturally cool, and you can enjoy those treats under the sycamores. We're daydreaming once again, aren't we?

Having mentioned the Greek wine, this period we also discovered many new Greek labels that are truly amazing. 'Tis (was) the season, after all, right?:) You need to check out the reds Agiorgitiko and Xinomavro, and the whites Assyrtiko, Moschofilero, Savatiano and Roditis. We can start writing some articles and propose a few of our favorite Greek labels in the future if you like though. It's something we're still thinking about; let us know if you're interested in the comments below.

As you imagined, we ate lots and lots of food in the Holiday season, had lots of good wine, and -of course- enjoyed MANY kourabiedes and melomakarona. We also baked Panos' mom old family recipe for vasilopita (this will be our post for the Holidays next year) which was amazing! It makes for a fluffy, moist cake, with a unique vanilla-orange scent. Suffice to say, we devoured the whole thing within 3 to 4 days! So yep. We gained some extra pounds and are now struggling to lose some of them (and failing miserably!) :)

One of the things we brought back from Evia, were the fresh leeks. We love leeks ourselves and we already had a recipe on the blog, which was shared when we first started so naturally, most of you guys missed it. It was "hidden" as an old post, popping out here and there (in the "See also" section and embarrassing us with its awful photo) and we've always wanted to rewrite that one, to do it some justice.

So here it is (again): leeks au gratin! What is this dish about? It's a recipe for leeks in a creamy sauce, a vegetarian leek casserole we LOVE to bake during the fall and winter! If you're looking for a recipe for baked leeks with cream or simply want some cheesy baked leeks, then look no more. You have arrived at your destination:) We honestly cannot describe how amazing these creamy leeks are.

Here's what we do; we cut and wash the leeks thoroughly. We will mostly use the white part in this recipe. You can wash and freeze the green part for stocks or other recipes requiring it. Using the white part of 4-5 large leeks, we slice them in half lengthwise and then vertically in half-moons, and then put them in a large bowl of water to wash. We finally rinse them in a colander and they're ready to use. Here's a video showing you how to clean and cut leeks in case you've never tried it before.

So, after preparing them, we cook them in olive oil until soft, add some wine, and after most of the juices have evaporated, we transfer them to a casserole dish, mix them with dill, cheese and béchamel sauce, top them with some more cheese and bake them. The result is a delicious leeks and cheese recipe you will use again and again. It's one of our favorite recipes for baked leeks with cheese, and everyone is elated when we bring it to family gatherings and dinners with friends. Of course, that being the case, every time someone asked for the recipe, so eventually we wrote it down and shared it in our newborn blog back in 2012.

We honestly cannot stress how yummy these easy, cheesy leeks are. The cheese we used was Dubliner. We think that it's the best choice for this dish. Other suitable choices would be a combination of sweet graviera (like graviera from Naxos) for the leeks, with some grated kefalotyri on top, for the crust. If you can't get any of those, you can also use some sharp cheddar with the leeks and a little grated parmesan for the crust.

Keep in mind, that even though they're rich and delicious, baked leeks in cream sauce are also vegetarian. This makes it a perfect choice for Meatless Mondays or if you want to lay off the meat for a while. You won't miss it all. So let's see how to cook some yummy, creamy leeks!

Ingredients:

- 1kg/17oz/2lb cleaned leeks (4-5 leeks), mostly white part, cut into half-moon slices (approx. 1cm/0.5in thick)*
- 55-65gr/2-2.3oz (about 1 cup) dill, finely chopped
- 125ml (1/2 cup) extra virgin olive oil
- 3 medium sized eggs, beaten
- 300gr/10.5oz Dubliner cheese, grated **
- 250ml (1 cup) white wine
- salt and pepper

*4-5 uncleansed whole leeks weigh almost twice as much when you buy them, they'll be about 2kb/4lb
**You can also use graviera or sharp cheddar for the leeks

For the creamy topping (Béchamel sauce):

- 75gr/2.6oz (1/2 cup plus 1 tablespoon or 8 tablespoons in total) all-purpose flour
- 100gr butter/3.5oz (7 tablespoons) butter
- 750ml (3 cups) milk, room temperature
- 1/4 teaspoon nutmeg, powdered
- 55-80gr/2-2.8oz Dubliner cheese, grated ( for the crust) ***

***You can also use kefalotyri or parmesan

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Preparation

Use mostly the white part of the leeks. Wash them thoroughly; slice them in half lengthwise and then vertically in half-moons (pic. 1) and place them in a large bowl of water (pic.2). Stir. The dirt will sit on the bottom of the bowl.

Remove the chopped leeks with your hands and place them in a colander (pic.3 , don’t empty the bowl into the colander, you don’t want to put the dirt on the leeks again). Rinse them thoroughly. The leeks are now ready for the recipe! Here's a video showing you exactly how to clean and cut the leeks in case you've never tried it before.
Put the olive oil in a large skillet (don't use nonstick)/saucepan, and place it over medium to high heat. When hot, add the leeks (pic. 4) and sauté for 10 minutes until soft.

Pour the wine (pic. 5) and increase the heat. Cook for another 3-4 minutes until most of the wine is evaporated, and the final result is relatively drier. Empty the saucepan into a casserole dish/baking pan (pic. 6)

Add the dill (pic. 7). Stir well and leave it aside for 4-5 minutes to cool down. Keep the saucepan aside; you’ll use it for the Béchamel as well. Preheat your oven at 180C/350F. Add the eggs (pic. 8), stir and add salt and pepper. Be careful adding the salt, because of the salty cheese that’ll be added.

Add the cheese (pic. 9) and mix. Leave it aside to prepare the cheesy Béchamel sauce. Add the butter (pic 10) in the saucepan and place over medium heat

Once melted, add the flour (pic. 11). Whisk continuously until you get a thick result (a paste). Slowly start adding the milk (pic. 12) and continue whisking.

When all the milk has been added, remove from heat. You’ll get a creamy, smooth sauce (pic. 13). Add the nutmeg powder and give it a final stir. Add the sauce into the casserole/baking dish on top of the leeks mixture (pic. 14).

Spread evenly on the surface, and sprinkle with the cheese (pic. 15). Place in the middle oven rack, and bake for 30-35 minutes.

Kali oreksi!

Tips:

1. Use the white part of the leeks, the green part is a little bitter. You can wash and freeze the green part for other recipes.

2. If you want a very crispy top, you must use finely grated cheese and add a few breadcrumbs as well.

3. If you can’t find Dubliner you can use a combination of graviera (for the leeks), and grated kefalotyri on top (for the crust). If you can't get any of those, you can also use sharp cheddar (for the leeks) and a little grated parmesan (for the crust).

4. You can also use a sweeter white wine or a rosé wine in this recipe.

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Method:

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Low Calories/Diet

Creamy Spicy Hummus and Paprika Pita Chips

littlecookingtips — Wed, 07 Oct 2015 10:36:47 +0000

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

609

Servings:

serves 6

Cooking Time:

1 hour

This fall has been really tough (and we know the same goes for many of you). Long hours at the office, plus we’re looking for a new place to move into… it’s been really exhausting!

So, we had to “escape” to Evia for a couple of days, to enjoy the garden and take a breath (click here to learn more about the place)! The fall is already transforming the place, with green, yellow and red colors. Some of the summer plants are still productive (like the peppers and the eggplants), because of the mild September. But the weather hasn’t been that warm in the last week; it started raining and it seems that a temperature drop is just around the corner.

Panos’ parents have already planted broccoli, cauliflower, cabbage, beets, spinach, lettuce, arugula and other greens. Walking between the rows of the vegetables and the trees and simply looking at them is enough to take all the stress away!

A well in the garden and the surrounding area

Since we were tired, we didn’t want to cook something fancy that would take long. We wanted to enjoy a tasty and healthy snack. That’s why we made a delicious hummus with some pita chips on the side. Hummus is not a usual spread/dip here in Greece. Even though we love garbanzo beans AND all types of spreads, hummus is an unknown dip to most people here. Perhaps the reason is the variety of the other available spreads, like skordalia (garlic spread), tzatziki (yogurt-garlic condiment), fava (split pea pudding), pepper dips (like this one), pantzarosalata (beets and yogurt spread), taramosalata (cod roe spread), melitzanosalata (eggplant spread) and many many more.

The oranges are still green, but the eggplants are loaded with produce

This hummus is also NOT a traditional one; the classic hummus has tahini (which isn’t one of our favorite ingredients to work with). Ours is a creamy hummus with Greek yogurt and spices! The yogurt makes this spread smoother and the taste of the garbanzo beans milder. In order to make it more interesting, we added some of our favorite Indian spices: turmeric, garam masala and smoked paprika! If you can’t find garam masala, don’t worry, you can make this at home and use it in stews, dips and countless other foods. We have the instructions under the list of ingredients.

The best part is that this dip is also healthy since four of the key ingredients are the Greek yogurt, the garbanzo beans, the turmeric and the olive oil! So, this is an anti-inflammatory, anti-oxidant and nutritious, vitamin-rich food! Did we tell you that it’s also gluten free? Yep! Just skip the next part, which is the pita chips and choose a gluten free alternative ;)

Panos with our “nephews”, Bruno on the left and Melita on the right.

For the pita chips we used a type of pita we call “Arabic” here in Greece. They’re very similar to Naan and are used in bakeries, as an alternative to tortilla wraps. They’re served in grill houses, stuffed with gyros, souvlaki and other meats and veggies. If you can’t find thin pitas abroad, then you can use any type of pitas you prefer like pocket-less pitas. If they’re thicker, simply bake them a bit more, until they’re crunchy.

We made a simple mix with olive oil, salt, pepper and smoked paprika in order to add flavor to the chips. We brushed the pitas with this mix (just one side of them), cut them in triangle wedges and baked them for 12 minutes. The result was amazing; they were the perfect “vessel” to scoop the hummus off the plate!

One more fantastic thing about this recipe is that you can make this ahead. In fact, you SHOULD make this ahead, to allow the flavors to develop. If you make this hummus a day before, it’ll be much tastier and the texture will be better as well! So, if you’re having people over, or you want a healthy snack when you’re watching sports or your favorite TV show/movie, go ahead and try this one out! We guarantee that you won’t be disappointed!

The magic moment

So let’s see to make this delicious treat!

Ingredients:

For the pitas:

- 4 medium sized (or 2 large) thin Middle Eastern style pitas*

- 60ml (1/4 cup or 4 tablespoons) extra virgin olive oil

- 1/2 tablespoon paprika (preferably smoked)

- 1 teaspoon salt

- 1/4 teaspoon pepper

* if you can’t find thin pitas then use tortillas instead. You can also use Naan or Greek style pitas (for souvlaki and gyros). The Greek pitas are a bit thicker and they’ll need to bake for a few more minutes.

For the hummus:

- 500gr / 17oz / 1lb cooked or canned chickpeas*

- 200gr / 7oz Greek yogurt

- 60ml (1/4 cup or 4 tablespoons) fresh lemon juice

- 2 garlic cloves, minced

- 2-2 1/2 teaspoons garam masala **

- 1 teaspoon turmeric powder

- 1 teaspoon paprika (preferably smoked)

- 60ml (1/4 cup or 4 tablespoons) extra virgin olive oil

- salt and pepper to taste

*if using dry chickpeas you will need about 220gr / 8oz / 0.5lb (about 1 cup). Soak them in cold water overnight. The next day, drain and let them simmer in 8 cups of water (2lt) for 1,5-2 hours, until they’re soft. You can also cook them for 25-30 minutes in a pressure cooker, to save time and energy!

** You can make your own garam masala (it’s very easy). Mix: 1 teaspoon ground coriander, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves. Store in sealed container in a dry place.

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Preparation

Pita chips

Add all the ingredients in a medium sized bowl (pic. 1). Whisk for a few seconds (pic. 2).

Brush each pita bread (just one side) with the mix from the bowl (pic. 3). Stack each oiled pita on top of the others.Hold the pitas and cut them into 8 triangle shaped wedges (pic.4).

Arrange the wedges on a parchment-lined baking sheet (pic. 5). Bake in preheated oven at 200 C / 390 F for 12-15 minutes, until they’re crispy. Preferably, use the oven fan setting. Remove and set aside to cool, for a few minutes. Very easy, wasn’t it? Let’s move on to the hummus now.

Hummus: Drain the cooked garbanzo beans and add them in a food processor. Add the lemon juice (pic. 6).

Add the olive oil (pic. 7). Pulse for a few seconds to get a thick, smooth result. Empty the food processor’s contents in a large bowl and add the Greek yogurt, the garlic, the turmeric, the paprika, the garam masala, a little salt and pepper (pic. 8).

Stir with a large spoon until all the ingredients are blended. Let it sit in the fridge for at least 30 minutes before serving. This will allow the flavors to develop.

Drizzle with olive oil and serve with the pita chips! Deee-licious!Kali Oreksi!

Tips:

1. This is the perfect appetizer/snack if you have people over. Plus, it’s healthy!

2. it’s better if you make the hummus in the previous day. Cover with cling film and store in the fridge. The next day, it will taste even greater!

3. You can store the pita chips in a sealed container like a cookie box and serve them in the next day as well.

Meal:

Method:

Cuisine:

Season:

Main Ingredients:

Legumes / Pulses / Rice

Dough/Pies/Pizzas

Special Characteristics:

Greek rice with Leeks (Prasorizo)

littlecookingtips — Tue, 10 Feb 2015 18:19:01 +0000

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

830

Servings:

Preparation Time:

Cooking Time:

30 minutes

This is a wonderful, simple, old fashioned dish: Prasorizo. One of the most common vegan Greek dishes, prasorizo literally means "rice with leeks".

Like spanakorizo (rice with spinach) and lahanorizo (rice with cabbage), those dishes are among the ones you won't prefer as much as a child, but you'll definitely appreciate much much more when you grow up.

The Greek version of the Mediterranean diet considers those dishes important. Plus they can become a full meal with some help from a good chunk of barrel aged feta and some fresh, crusty, artisan bread and contain lots of nutrients.

Indeed, the combination of this prasorizo (and spanakorizo or lahanorizo) with feta is fantastic! If you have to have some meat however, then by all means use this recipe for a side dish. Especially if you are having a barbecue with grilled sausages! It's really so good, combining those two! A match made in heaven :)

But let's go back to our humble but nutritious meal: Prasorizo (and spanakorizo, and lahanorizo) are the Greek cuisine risottos. The rice used is Karolina, a short/medium grain variety that's locally grown in Greece. You can use Arborio or Carnaroli abroad, the result is equally creamy.

Since the rice is high in starch, this dish doesn't take long to cook and requires your attention. Because of the starch, if you don't stir the food often, the rice tends to stick at the bottom of the pot (just like with the Italian risotto). So, for those 30 minutes it will take to cook, be around the kitchen and take care of the food, so it'll take care of you in return.

In this dish, we used parsley. Others may prefer dill, or fennel leaves. The end result is different and equally interesting, so feel free to try either one. Many people also cook this dish adding a bit of grated tomato and/or tomato paste. We provide the simplest version here, which is served with a few drops of fresh lemon juice. You can also try adding some tomato to get a different (equally tasty) result. In this case, add the tomato along with the water.

Make sure to find the best quality feta to accompany this dish (unless you're a vegan), and some good crusty bread. Sprinkle a chunk of feta with extra virgin olive oil and black pepper or dry oregano and serve the creamy, soft rice with leeks.

Ingredients:

- 600gr / 21.1oz/ 1.3lb leeks (2 large ones), sliced in half lengthwise and cut in 2.5cm/1in pieces (see preparation below)
- 180gr / 6.3oz onion (1 large onion), roughly chopped
- 100gr / 3.5oz spring onions (2-3), sliced in thin slices
- 160-170gr / 5.6-6oz (2/3 cup) Karolina or Arborio or Carnaroli rice (or any other short/medium grain rice)
- 25-30gr / 0.8-1oz parsley, finely chopped
- 250ml (1 cup) olive oil
- 750ml (3 cups) water
- 250ml (1 cup) white wine
- 2-3 garlic cloves (optional)
- 1-2 tsp coriander powder
- salt, pepper

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Preparation:

Cut most of the green part of the leeks and the root end. Slice lengthwise and then chop them in 2.5cm/1in slices. Put the pieces in a colander and rinse thoroughly to remove any dirt that may be trapped in the green part (pic. 1).

Pour the olive oil in large pot and put it on medium to high heat. Once hot, add the onion and the spring onions (pic. 2).

Sauté for 3 minutes, until they become soft and then add the leeks (pic. 3). Cook for about 10 minutes, until they soften well, stirring often.

Add the rice (pic.4), stir for half a minute and pour the wine. Allow most of it to evaporate, about 2 minutes, and then add the water (pic. 5).

Once the water starts simmering, reduce the heat to medium/low and cook for about 20 minutes. You must cook the food in a low simmering. Stir often, especially during the end when there's less water left in the pot.

At this point the prasorizo is ready (almost all of the water must have been absorbed). Turn of the heat and add the parsley. Stir for 1 minute and add salt and pepper. Be generous, this food requires lots of both.

That's it! Sprinkle some fresh parsley and fresh lemon juice on each dish and serve with feta and good crusty bread. Kali oreksi!

Tips:

1. As mentioned above, don't be afraid to add a bit more salt and pepper in this food, it requires it.
2. You can also use dill or fennel leaves instead of parsley.
3. You can use this dish as a side for sausages or grilled burgers.
4. You can also add grated tomato and/or tomato paste along with the water for a different result.

Meal:

Method:

Cuisine:

Season:

Main Ingredients:

Legumes / Pulses / Rice

Special Characteristics:

Delicious Mashed Carrots Side

littlecookingtips — Wed, 10 Dec 2014 16:14:15 +0000

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

256

Servings:

Preparation Time:

Cooking Time:

45 minutes

This side dish is a very special one. It has a unique, exquisite taste, that makes it the perfect companion for holiday or Valentine's dinners: Fennel scented, delicious mashed carrots!

This mashed carrots recipe, is fantastic for accompanying roasted turkey/chicken, rotisserie chicken, roasted pork, and fish steaks or fillets. Of all the previously mentioned combinations, our favorite one is the one with the fish.

We often grill a simple cod fillet, sprinkled with salt, lemon and olive oil and accompany it with this amazing carrots puree. Of course it's also great with a salmon steak.

Since the Christmas season is almost here, we think you 'll find dozens of uses for this recipe! It's really worth trying, and the best part is, it's really easy to make. You simple simmer the carrots with the ingredients mentioned and mash them with a bit of butter. As simple as that!

Of course this also a healthy side dish, full of antioxidants, and suitable for vegetarians. It's so much better for you to use this puree instead of the classic mashed potatoes side. Besides, this is also so versatile!

So let's see how to make this delicious side!

Ingredients:

- 500gr/17.5oz/1.1lb fresh carrots, peeled, sliced in 3cm/1in width pieces and then in the middle (large half-moon sized pieces)
- 1 teaspoon fennel seeds
- 1 1/2 tablespoon butter (you can use margarine if you're vegan)
- 500ml/2 cups vegetable stock (you can also dissolve 1 stock cube in the same volume of warm water)
- 250m/1 cup fresh orange juice (about 2 oranges needed)
- A little fresh parsley for serving

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Preparation:

Add 1/2 tablespoon of butter in a medium sized pot and put in on medium-high heat.Once the butter starts foaming add the fennel seeds. Toast for 20 seconds. (pic.1)

Add the carrots and stir for 30 seconds more. (pic.2)

Pour in the stock (pic.3), the orange juice (poic.4) and stir.

Once it starts simmering, reduce the heat to medium-low and cook until almost all of the liquid has evaporated, about 30-35 minutes (pic.5). Stir every few minutes.

Add the rest of the butter (pic.6) and using a hand blender, mash and stir until you get a smooth result (pic.7).
You can also use a food processor to achieve the same.

Sprinkle with finely chopped parsley and serve!

Kali oreksi!

Tips:

1. If the water has evaporated before the 30 minutes, and the carrots are still not soft enough, then add 1 cup of warm water and continue cooking until it evaporates.

2. You can also add 2-3 tablespoons of heavy cream when you mash the carrots with the hand blender for a richer result. Alternatively you can also add 1 tablespoon of crème fraîche or Greek yogurt as well.

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Special Characteristics:

Open faced Spinach and Mushroom Sandwiches

littlecookingtips — Sun, 12 Oct 2014 08:00:58 +0000

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

539

Servings:

Preparation Time:

Cooking Time:

15 minutes

Are you tired of scrambled eggs and omelets? Would you like a different way to start your day? Are you having people over for a Sunday brunch?

Then, this is the ideal recipe for you: Open faced Spinach and Mushroom Sandwiches!

We like making these sandwiches on those lazy Sunday mornings, when we're having a late breakfast or a brunch. The result is always filling and delicious!

Toasted bread is the base for this recipe. It's the base for any classic breakfast after all.

The main ingredient in this recipe is the humble, common mushroom. Mushrooms have protein and are a great replacement for meat. They're cooked with spinach, which adds texture and flavor. Spinach is also a great food, rich in iron and antioxidants.We recently read a great study by Well-being Secrets, which you can find here if you want to know more about spinach and its health benefits. But back to our recipe dill is also added, to enhance the flavor and help combine the flavors. Finally, the mixture is cooked with the addition of a little sweet white wine which offers some extra aroma.

The final step is deglazing the pan we cooked in, with some heavy cream which is transformed into a delicious white sauce, incorporating all the flavors of the previous pan's contents.

The three parts of the sandwich, bread-mushroom mixture-sauce are then assembled and served with a little grated Parmesan. We often like to serve hard boiled eggs to accompany those sandwiches as well.

Of course this recipe is suitable for vegetarians and doesn't lack anything in taste. It's healthy, delicious, filling and great way to start your Sunday mornings!

Ingredients:

- 200gr / 7oz common mushrooms (8-10 pieces), sliced

- 140gr / 5oz baby spinach *

- 1 small spring onion (25gr / 0.9oz), sliced

- 20gr / 0.7oz dill, finely chopped

- 1/3cup / 80ml sweet white wine **

- 2 1/2 cups / 200ml heavy cream

- 1 tablespoon butter or margarine (20-25gr / 0.7-0.9oz)

- 4 bread slices, broiled/toasted (100gr / 3.5oz)

- A pinch of nutmeg

- salt, pepper

- 4 teaspoons grated Parmesan (optional)

*If you can't find baby spinach, select tender spinach leaves and use them coarsely chopped

**You can also use a sweet brandy

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Preparation: Toast the bread slices. You can also use your oven broiler if you don't have a toaster.

Add the butter in a large skillet and put it on medium to high heat.

Once the butter starts to foam up, add the onion and stir for half a minute. (pic.1)Add the mushrooms and stir for 3-4 minutes more (pic.2).

Add half the spinach. Once it's reduced in size, add the rest as well and stir for half a minute (pic.3).

If you're not using baby spinach, stir for 1 full minute instead of half.

Add the dill and stir to incorporate (pic.4). Add salt and pepper. Pour the sweet wine and cook until it completely evaporates.

Remove the mixture from the pan. At this point, the mixture must be relatively thick and dry (pic.5).

Pour the heavy cream into the pan and deglaze with a wooden spatula. Cook for a few minutes, stirring frequently until it's reduced about 2/3 in volume (or to your desired thickness). (pic.6)

Add the nutmeg, salt and pepper.

Divide the spinach-mushroom mixture on the 4 toasted bread slices and add the creamy sauce on top.

Serve as it is, or add a little grated parmesan on top and some hard boiled eggs on the side.

Kali oreksi!

Tips:

1. The baby spinach is usually available washed and packed in the salads section of the super markets.

2. You can also use different mushrooms to get a different taste.

3. You can omit the sweet wine if you don't have any or you don't like using it. The end result is also delicious in this case!

Meal:

Cuisine:

Season:

Main Ingredients:

Special Characteristics:

Low Cost

Delicious no mayo Gorgonzola potato salad

littlecookingtips — Wed, 24 Sep 2014 19:56:27 +0000

Photo and text by Panos Diotis and Mirella Kaloglou.

Calories (per serving):

787

Servings:

Preparation Time:

20 minutes

Cooking Time:

The potato salad we want to introduce you to isn't like any other similar salad. The reasons for this are a) the strong, rich taste of the Gorgonzola cheese, that's the Star of this salad, and b) the filling character of the dish, with the potatoes, and walnuts.

That's why this salad is a full meal of its own. You don't need anything else (except perhaps some toast, or a couple of rusks) to enjoy this dish.

Most of the potato salads are full of mayo and are served as sides for large quantities of meat in family gatherings and backyard BBQ parties. This one is more exquisite, and needs to have a more prominent role in the table. So it's better to reserve it for special occasions (like Thanksgiving, Christmas, and Anniversaries). You can also enjoy it at any time by itself, as a complete, delicious, filling meal!

The base for the salad is the potato. That's why we suggest choosing the best quality, tastiest potatoes you can get. We prefer organic ourselves. The second main ingredient is the arugula. We prefer the baby arugula, which has a milder taste and texture, but go ahead and use whichever arugula you find best. The potatoes and the arugula are then combined with a wonderful mustard-olive oil-garlic-vinegar dressing. On top, we added toasted walnuts for extra texture and flavor, and completed the dish with cubes of creamy Gorgonzola, that defines the result.

For those who haven't stumbled upon Gorgonzola before, it's a wonderful creamy Italian blue cheese with a green-blue marbling. The smell is mild and the taste is rich. You can also use the French Roquefort or Danish Blue Cheese if you can't find Gorgonzola. But in our opinion Gorgonzola tastes better in this dish.

You should also note that Gorgonzola is only made with high quality, pure milk because its production is very delicate and depends on the milk used. It has also been suggested that Gorgonzola helps in digestion and traditionally it is believed that it contributes to longevity.
Plus, it tastes great!

The quantity of the ingredients here is for 2 persons (if you plan having it as a meal) or for 4 persons if you plan having other dishes as well. So, if you're a bit tired of those swimming-in-mayo potato salads, this is delicious alternative you should consider! Give it a try; we believe the result will convince you.

Ingredients:

- 2 medium sized potatoes (600g / 21oz / 1.3lb)
- A handful arugula (25g / 0.9oz), preferably baby
- 160-180g / 5.5-6.5oz Gorgonzola, cut into cubes or crumbled *
- A handful toasted walnuts (20gr / 0.7oz), crumbled

For the Dressing
- 45ml / 3 tablespoons extra virgin olive oil
- 30ml / 2 tablespoons white wine vinegar
- 15ml / 1 tablespoon high quality yellow mustard
- 15ml / 1 tablespoon garlic powder (optional) **
- salt, pepper

* You can also use another blue cheese, like Roquefort or Stilton
** you can also use fresh garlic, half a clove, minced, with slightly different, but also tasty result

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Preparation: Wash and peel the potatoes, and cut them in 3-4cm/1-1.5in pieces. Place them in a small/medium pot, on medium-high heat and add 1 lt / 4 cups of slightly salted water. Once it starts simmering, reduce the heat to medium, and boil for 20 minutes.
Drain in a colander and let them to cool (to room temperature).

When cool, start making the dressing. Whisk the ingredients in a medium sized bowl, adding one at a time until it incorporates (pic.1)

Put the potatoes in a medium sized bowl, add the arugula (if not the baby kind, chop it) and the dressing (pic.2). Mix gently (to avoid mashing the potatoes) with a spoon (pic.3).

When the dressing coats the mixture, place in a serving plate/dish/bowl.

Add the walnuts and the Gorgonzola on top, and serve. Kali oreksi!

Tips:

1. As mentioned, you can also try this recipe with Roquefort or Danish Blue Cheese.
2. You can also add fresh garlic in the dressing, with a different but also interesting result.
3. Rusks or toast are great to accompany this salad.
4. We suggest removing the thin rind from the Gorgonzola before cutting it into cubes.
5. If you want to serve the salad chilled, put the potatoes in a bowl, covered with cling film, and place in the fridge for at least 30 minutes (and up to 3 hours). Then, assemble the salad 5 minutes before serving it, in order to be fresh.

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Meal:

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Main Ingredients:

Special Characteristics:

Fried Mushrooms in wine crust with garlicky mashed potatoes

littlecookingtips — Tue, 09 Sep 2014 10:35:58 +0000

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving):

633

Servings:

Cooking Time:

30 minutes

This is one of the oldest recipes we published on the web. It didn't attract the attention it deserved, the photos were… well… not our best moment, so we decided to refresh this post, take new pictures and introduce to all of you one of our best dishes: Wine crust fried mushrooms, with garlicky mashed potatoes on the side!

Our favorite mushrooms for this dish are the Portobello. You can also use large common mushrooms, pleurotus, or other medium-large sized mushrooms you prefer. This is a vegetarian recipe that wins the hearts of all non-vegetarians as well, because it tastes fantastic, the texture resembles a bit the meat, and it’s very filling.

The ingredients in this recipe are enough for 4 restaurant-sized portions or 2 large home servings. And yes, there are times that the two of us ate all of it with gluttony. No regrets here. It's so delicious :)

In order to form the crust, we make a watery batter consisting of beaten egg, flour and white wine. No water is added in this recipe. Then you simply dunk the mushrooms (you can cut them in slices, or in any form you prefer) in the batter and fry them in olive oil (medium-high heat). The olive oil in this recipe provides a fantastic taste. In 3-4 minutes (flipping once half way through) a beautiful golden crust is formed. Yummy!

To accompany this, we suggest garlicky mashed potatoes. You can serve the mashed potatoes with small chunks left inside, or you can use a hand blender or a food processor for a smooth result. Choose whichever you prefer. Parsley is added in the end result for freshness, which is needed due to the frying food it accompanies.

This is a dish that can be served as an appetizer or a main dish and it's perfect now that the autumn is here and you need a comfort food to help you face the truth of another season ahead :)

So let's see how to make this delicious treat!

Ingredients:

For the mushrooms:
- 500gr / 17.5oz / 1.1lb mushrooms cut into slices, preferably Portobello
- 310ml / 1 1/4 cup all-purpose flour
- 310ml / 1 1/4 cup white wine
- 1 large egg, beaten
- Salt and pepper
- a pinch of nutmeg
- Olive oil for frying the mushrooms (about 250ml / 1 cup). You don't need to use extra virgin which is expensive here.

For the mashed potatoes:
- 4 medium sized potatoes (about 800gr / 28.2oz / 1.8 lb.)
- 250ml / 1 cup full fat milk
- A handful fresh parsley, chopped
- 1-2 cloves garlic, minced (add as much as you prefer)
- 30ml / 2 tablespoons butter or margarine
- A couple of pinches nutmeg
- Salt and pepper

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For the mushrooms:

The first step is optional, but if using Portobello we think the taste is better. Peel the top and then carefully remove the black gills from the mushrooms with a teaspoon. (pic. 1 & 2). Remove the stems as well.

Cut the mushrooms in slices /chunks with a sharp knife (pic. 3 & 4).

Beat the egg in a large bowl and add the flour. Whisk and slowly add the wine, whisking continuously. The result will be a thin batter. Add salt and pepper. (pic. 5)

Put the olive oil in a frying pan (you will need about 1.5cm/0.5inch of oil in the pan) and put it on medium to high heat.
Take the bowl with the batter close to the pan. Put the mushrooms slices into the batter to coat, drain the excess batter well (tap them) and place them in the pan. (pic. 6). Don't add them all at once, and don't overcrowd the pan. It will take 3 batches to fry them all.

Fry the mushrooms until golden brown on both sides (pic. 7), for 3-4 minutes, flipping once. Remove from the pan and place them on a large dish with kitchen paper to absorb the excess oil.

For the mashed potatoes:

Peel the potatoes and chop them into pieces (4-5cm/1.5-2inches each). Put them in a saucepan/small pot, cover them with salted water and put it on high heat. Once it starts simmering, reduce the heat to medium and let them boil for about 20-25 minutes.

Once boiled (you should be able to pierce them easily with a fork), remove them from water with a slotted spoon and place them in a bowl. Mash the potatoes with a hand blender or with a large hard ladle or the tool for mashing.

Add the butter and stir so it melts.

Continue stirring and slowly add the milk.

Add the garlic, and the nutmeg, salt and pepper. Stir again and finally add the parsley. Ready!

Serve the mushrooms with the mashed potatoes on the side. Kali oreksi!

Tips:

1.You can save more time if you start boiling the potatoes, while you fry the mushrooms.
2. It's better, before you start cooking, to prepare and gather all the ingredients. The cooking will be a lot easier this way.
3. When serving, you can add a few drops of fresh lemon juice on the mushrooms if you like. In our opinion it adds freshness and flavor.
4. You don't need to use extra virgin olive oil that's more expensive for frying the mushrooms.
5. You can also serve the mushrooms with authentic tzatziki or skordalia. These combinations are again, divine.

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