Category Archives: Vegetarian

Cake with Feta, Olives & Walnuts {+An Award}

Do you know Rachel Khoo?

Well, I didn’t. Until a friend of mine introduced me to her awesome BBC show called “The Little Paris Kitchen”.

And then I was immediately hooked. Gorgeous, delicious recipes, cooked and explained beautifully, and with a reasonable amount of ingredients. Always a key factor when you return from work at 20.00!

The first recipe (out of many that I’ve bookmarked!) that I decided to try is a savory cake. And it was super-duper delicious!

I used the basic cake batter recipe, but changed the filling ingredients to match better my husband’s taste. Can’t complain though.

The cake ended up having an amazing Greek-style flavor and our home was smelling like… well, home. 🙂

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Omelette Sandwich

This post is about something really simple.

Simple and open to alterations.

Simple and gooooooood!

But sometimes, simple just does it for you. And when I say “you”, I mean me. Because a mere piece of omelette stuck between some bread genuinely and utterly does it for me.

It just does!

I don’t know how common putting an omelette in a sandwich is in different places, but it was/is very common in my house. I was loving the mornings when I would find in the kitchen a nicely wrapped omelette sandwich, prepared by my father for his little girl (me! ME!).

And I know that it’s something you can easily find in Spain, where I live now. Called “bocadillo de tortilla” it’s a baguette with classic tortilla (potatoes, onions), commonly including some rubbed tomato. Love it.

The one I made was even more simple than that! And it sufficed. Yes it did.

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Brussels Sprouts with Raisins

On the 15th of April is our Easter, so next week we’re going to Greece to be with our families! Yayyyy! Excitement is kicking in! 😀

Plus, fasting will be over and I’ll be able to stuff myself with eggs and cheese! Because, yes, I love meat and I’ve missed it, but not nearly as much as eggs and cheese…

Now, one dish that didn’t contain meat/cheese/eggs/cream, and I enjoyed recently was this:

I really like Brussels sprouts, and this combination of ingredients was a rather pleasant surprise! The sweetness of the raisins was complementing the particular flavor of the sprouts very nicely!

Let’s proceed to the fast and easy preparation!

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Rice Stuffed Vegetables (Yemista)

Hmm… What can I say about this dish?… How can I effectively describe the deliciousness?… How can I explain the nostalgia it’s causing?… Hmm…

Maybe if I place here a photo, and say that it tastes like an explosion of spring and summer in your mouth?

And for the nostalgia? Well, I’ll just insert another photo here. One that shows the place, where most often my family eats this food, prepared exquisitely by my mother. With all the vegetables straight from our garden, which my father so efficiently takes care of. 😀

Sigh.. Enough with the talking to myself! (I anyway do that more often than I should.)

Rice stuffed vegetables, or Yemista as we call it in Greece, is right up there in my top 2 favorite dishes. EASILY. I hardly ever wait until it’s served. Taking bites standing on top of the tray is my thing. Ask my parents!

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White Bean Soup (Fasolada)

It’s getting warmer here in Barcelona, but I don’t care! When I want my soup, I’ve gotta have my soup! And in this case I wanted THIS soup: hearty, thick, tasty.

I saw my dry white beans in their glass container and it hit me: how long had it been?!

The fact is that a week ago I entered a fasting period for the 40-something days leading up to our Easter (Greek Orthodox). And do you know what this means? Do you?? I’ll tell you. Means I need to stay away from meat, fish (yes to seafood), milk, butter, eggs and cheese.

Oh, no, don’t frown! Once you’re in it you realize there are plenty of dishes you can cook and desserts to make!

Although, going through tons of food blogs during fasting is not fun you guys. Seriously.

Anywhooo, this white bean soup was both fasting-appropriate AND delicious! And a note: in Greece we call this fasolada (φασολάδα). 🙂

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