This recipe makes 2 small wraps or 1 big one. It depends on the size of the tortilla. The potato recipe feeds about 4-5 people. In my home however, 2 can finish the tray as soon as it comes out of the oven...
For the Roasted Potatoes:
6 medium Russet potatoes, peeled and cubed
1/4 cup olive oil
1 teaspoon salt
1 teaspoon oregano
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
finely chopped scallions for garnish
For the Wrap:
2 large eggs
salt and pepper, to taste
1/2 avocado, sliced
1 tablespoon salsa
1 tablespoon sour cream
2 slices cheddar cheese
2 medium sized tortillas or 1 large
Preheat oven to 450 degrees.
Place chopped potatoes on a baking tray. Drizzle with olive oil. Sprinkle the salt, peppers and oregano and mix well to coat. Spread the potatoes on the tray and bake for 20-25 minutes.
Beat the eggs, salt and pepper with a whisk until fluffy.
Over medium heat, butter a frying pan generously. Pour egg mixture in the pan and cook the omelet.
Place the omelet on a plate and put the slices of cheese on top. Fold over so the cheese melts.
Warm the tortillas in the pan slightly.
Cut the omelet into two pieces if making 2 wraps.
Place one half of the omelet in the center of a warm tortilla. Put 3 slices of avocado, 1 dollop of sour cream and some salsa over the omelet. Roll the tortilla up and repeat the same steps with the second tortilla.
Serve with the potatoes on the side. Garnish the potatoes with some finely chopped scallions.
This recipe serves 6:
2 small onions, diced
1/2 cup olive oil
1 medium cauliflower cut into small florets
6 medium potatoes, cut into same sized chunks as cauliflower
2 tomatoes, chopped
1 teaspoon cumin seeds
1 and 1/2 teaspoon salt
1 teaspoon crushed red pepper flakes (or less if you prefer less spicy)
3/4 teaspoon turmeric powder
2 serrano chilies
a handful of fresh cilantro, chopped
Optional: frozen green peas and boiled or poached eggs
In a pot cook the chopped onions in the olive oil over medium heat for about 15 minutes or until soft and golden. Add the cumin seeds and cook for 1 minute.
Add the potatoes, cauliflower, chopped tomatoes, salt crushed red pepper and turmeric to the pot. Cook over high heat for 15 minutes, stirring often.
Add the serrano chilies and continue to cook over high heat for an additional 5 minutes.
At this point the veggies should be ready. Check the seasoning and add more salt or pepper to your liking.
Remove from heat and garnish with chopped cilantro. Mix well carefully as to not mash up the veggies.
A delicious addition is frozen green peas. Cook about a cup of them in a saucepan with a tablespoon of olive oil and some salt to taste until they are completely thawed out. Then add to your dish.
This dish is delicious served with some boiled eggs and makes a fabulous brunch topped with a poached egg.
Give it a try!
Makes about 60 bite sized pinwheels:
2 cups coarsely ground walnuts
2 cups coarsely ground almonds
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 pound phyllo pastry, completely thawed
1 pound unsalted butter, melted
For the syrup:
3 cups sugar
2 cups water
1/2 cup honey
1/2 small orange or lemon
Begin by making the syrup. Combine the sugar, water and citrus in a saucepan. Whisk it and bring to a boil.
Once the sugar dissolves, remove from heat and add the honey. Mix well to combine and set aside to cool completely.
In a large bowl, combine the nuts, cinnamon, cloves and salt. Mix very well.
Keep two damp kitchen towels handy. These will be important in keeping the phyllo dough moist once it comes out of the package. Phyllo dries out very quickly and begins to crumble if it is not kept moist.
Melt the butter in a small saucepan.
Remove the phyllo from the package and lay it flat on a cutting board, counter or sheet pan. Cover with a lightly damp towel. Carefully count all of the phyllo sheets. This recipe makes 5 cylinders. There are usually 20-25 sheets per pack. So calculate how many sheets you will need for each cylinder. For this batch there were 20 sheets, so each cylinder was made using 4 sheets each.
Preheat oven to 350 degrees.
Lay 4 sheets of phyllo, one on top of the other on your work surface. Lightly drizzle with butter the top layer.
Sprinkle 3/4 cup of the nut mixture onto the surface of the buttered phyllo and spread evenly.
Roll it lightly widthwise into a cylinder. Set aside and cover with a lightly damp towel until ready to slice.
Repeat these steps of layering 4 sheets of phyllo, lightly buttering the top layer, sprinkling with nut mixture and rolling into a long cylinder until the phyllo and nuts are all used up. Keep the filled cylinders covered under the damp towel to prevent cracking.
Once all 5 cylinders are made, cut them each into about twelve equal pieces, about 1 1/2 inches wide. Place each pinwheel on a 9 x 13 inch baking dish.
Pour the melted butter over each pinwheel.
Bake for 45 minutes till 1 hour or until beautiful and golden brown.
As soon as they come out of the oven, pour the cooled syrup over them.
NOTE: The syrup must be completely cooled and the baklava pinwheels should be very hot. This will ensure for a perfect texture and will prevent them from becoming soggy...
Remove the citrus half and discard.
Dust generously with cinnamon.
This is best made 24 hours before serving so that they absorb the maximum syrup.
Makes 6 pitas:
1/4 cup lukewarm water
1 teaspoon sugar
1 and 1/2 teaspoon dry yeast
3/4 cup lukewarm milk
1 tablespoon olive oil
1 and 1/4 cup bread flour
1 and 1/4 cup stone ground whole wheat flour
1 teaspoon salt
In a large bowl (I made this in my stand mixer), combine yeast, sugar and water. Set aside for about 10 minutes so that the yeast can activate and become frothy.
In another bowl, combine the whole wheat flour, salt and the bread flour. Mix well with a whisk.
Add the milk and olive oil to the yeast mixture and mix well using the dough hook attachment on the stand mixer.
Slowly while the mixer is mixing on low speed add the flour mixture and allow the mixer to knead the dough for about 6-8 minutes or until it is smooth.
Pour some olive oil in a large bowl and coat it. Place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and place it in the warmest room of your house until doubled in size. This can take anywhere between 45 minutes to 2 hours...
Once the dough is ready cut it into 6 equal pieces and form it into round balls.
Heat a skillet over medium heat.
Roll out the dough balls on a lightly greased counter to about 8 inches in diameter.
Cook the pitas about 2 minutes on each side.
Transfer the cooked pitas onto a plate and cover with a kitchen towel until all of them are cooked.
The pitas are best served the day they are made, but they can be stored in the refrigerator or freezer for later use.
Make delicious sandwiches, open faced sandwiches, pizza or eat with your favorite dip! Enjoy!!
This recipe is exceptionally moist with a lovely crunch on top from the walnuts. I made it using whole wheat flour for a nice healthy breakfast/brunch snack. You can absolutely make it with all purpose white flour. It will be lighter as the whole wheat flour makes it more dense. Whatever you choose to do, make it and enjoy with a nice hot cup of tea!
Makes 2 loaves:
3 large, overripe bananas (I've used up to 6 bananas; they make it extra moist)
2 large eggs
1/3 cup light olive oil
3 tablespoons plain yogurt
1 cup sugar
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup walnuts or pecans
Preheat oven to 350 degrees. Grease two 3 x 7 inch bread pans.
Beat the bananas with sugar to mash up nicely.
Add the oil, vanilla extract and yogurt and beat well. Add one egg at a time until combined.
Place all of the dry ingredients except for the nuts in a bowl and whisk them together.
Incorporate the dry ingredients in three batches mixing well between each addition. Do not over mix.
Divide the batter evenly into prepared pans. Sprinkle the nuts over the top.
Place the loaf pans on a baking sheet and put in the oven.
Immediately reduce the temperature to 325 degrees and bake for 45 minutes to 1 hour, until the toothpick no longer has wet batter attached when checked.
Cool for 15 minutes.
Dust with some powdered sugar and enjoy!
This banana bread can be frozen after baked. Just remove from pan and wrap it nicely with plastic wrap.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!