1 pound asparagus, ends trimmed
1/2 cup or more, cherry tomatoes
olive oil for drizzling
salt and freshly ground pepper, to taste
1/2 cup feta cheese, crumbled
1/4 cup Balsamic vinegar
1 teaspoon honey
1/2 teaspoon dried oregano
Toasted pine nuts
Preheat oven to 400 degrees.
Trim the tough ends of the asparagus off by snapping the bottoms. Wash and dry on paper towels.
Place the asparagus on a baking sheet with the tomatoes.
Drizzle olive oil over. You just need a little. Sprinkle salt and pepper on top.
Roast for 25 minutes.
Whisk the balsamic vinegar with the honey. You can double this recipe for this yummy dressing. Use your own judgment.
Place the asparagus and tomatoes on a plate. Place all of the oil and juices left in the bottom of the sheet pan in the balsamic dressing. Whisk well and pour over veggies. Sprinkle the oregano over top and serve!
Sprinkle some toasted pine nuts or candied walnuts or toasted sliced almonds on top for some nice crunch :)
A light and syrupy semolina sponge cake served throughout Greece. It's so simple to make, yet very elegant and delicious. Give this recipe a try!
4 large eggs, at room temperature
1/2 cup sugar
3 tablespoons olive oil
3/4 cups fine semolina flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
zest of one orange
1 teaspoon pure vanilla extract
1/2 cup sliced almonds
For the syrup:
juice of 1 orange
1 cup sugar
1/2 cup honey
1 and 1/2 cup water
Preheat the oven to 350 degrees.
Brush a 9 inch round baking pan with olive oil and line with parchment paper. Spread the almonds on the bottom of pan.
Whip the eggs and sugar in a tabletop mixer with the whisk attachment for 3-4 minutes or until thick and pale. Add olive oil and vanilla extract.
Sift the flours, salt and baking powder. Add to the wet ingredients and mix just until incorporated.
Add orange zest and mix slightly.
Pour over the almonds in the pan.
Bake for 22-25 minutes or until the cake begins to detach from the sides if the pan and a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup.
Combine all of the syrup ingredients in a small saucepan and bring to a boil. Stir and cook over a low heat for 5 minutes until the sugar and honey dissolves and the syrup thickens slightly. Keep warm.
Allow the cake to cool completely. Poke it all over with a toothpick and remove from the pan. Place the cake in a dish and ladle the syrup all over it, concentrating on the edges. Ladle it a little bit at a time adding more syrup once the first has absorbed. The syrup should be very hot.
Once the cake cools completely, serve it with some homemade whipped cream or with your favorite ice cream.
Simple, Delicious & Healthy!
1-pound asparagus, washed and trimmed
1 cup cherry tomatoes, halved
1 cup crumbled feta cheese
salt and pepper to taste
For the Vinaigrette:
Preheat the oven to 425 °F, 220 °C.
Trim the tough ends of the asparagus by snapping off the bottoms.
Place in a baking sheet with the tomatoes.
Drizzle olive oil over them.
Sprinkle salt and pepper on top liberally.
Roast for about 20 minutes or until the tomatoes have wrinkled up a bit and charred slightly. This brings out their natural sweetness.
Remove from oven and arrange in a plate. Reserve the olive oil and juices that are in the baking sheet.
Sprinkle the feta on top.
Whisk the oil, pan juices, balsamic vinegar and honey together.
Pour over veggies and sprinkle with dried oregano.
Serve immediately! Enjoy :)
During the last 5 minutes of roasting, sprinkle half of the feta on top of veggies and roast. This will add more creaminess to the dish. Save the other half of feta to garnish after cooking.
Toast some pine nuts or almonds and sprinkle on top after plating.
Sprinkle some crushed candied walnuts on top for a sweet crunch!
Here it is, my secret weapon. Ladolemono, which translates simply to lemony olive oil, is such a versatile concoction. It can go from marinade to salad dressing to delicious dipping sauce in the blink of an eye. I simply LOVE it!!
I know! Feta in a scone? It's to die for. These taste like the best little biscuits ever!!! They're very light (not in calories...unless you eat them before 3p.m. of course), like little clouds of pure delight. They're slightly tangy from the Greek yogurt. The specks of green dill make them elegant (and healthy!) and the chunks of feta, oh that delicious feta, creamy, cheesy goodness. Need I say more? Of course not!! Get up and make a batch as soon as possible!!! It literally just takes a tiny bit of effort and the results will be unforgettable :)
Breakfast is my favorite meal of the day. So, when I was making my Boureki recipe the other day and had a few potatoes and zucchini slices left over, I made myself a little mid day snack :)
I ate omelets and scrambled eggs made from leftovers a lot as a child. There were cauliflower scrambled eggs, greens omelet, even leftover salad can turn into an amazing omelet. It's tasty and very satisfying any time of the day!
Here's what you will need to make this at home:
Nothing is as impressive as a fresh fruit tart. We make this delicious dessert at the bakery with our shortbread cookie crust, but for this tart I decided to go lighter with a yummy vanilla almond biscotti crust. It melts in your mouth :)
Here's another way to serve up some stuffed chicken. Did I mention that kids love this easy recipe?
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!