Here's another yummy and easy way to make roasted potatoes. They're the perfect side to go with a nice roast chicken, beef or even with meatballs. Nothing is pre cooked. Just toss everything together in a baking dish, place in the oven and that's it! In about 1 and 1/2 hours, delicious aromatic roasted potatoes will be ready to serve :)
What a beautiful, refreshing salad to serve along side a barbeque or just as a light lunch. My mom made this for me and my sister many times as an after school snack. Seriously! I'm not even joking.... And guess what??? We loved it :)
Hosting a brunch and in need of a super simple and impressive dish? This is it! Ten minutes is all you need from start to finish!!! Seriously! You can't beat that. Plus it's very affordable with just a few basic ingredients.
Here's what you will need to make this at home. This recipe serves 1:
3 large eggs
1 small or half of a large roasted red pepper, cut into medium pieces
1/4 cup crumbled feta cheese (preferably Dodonis)
1/2 teaspoon dried oregano
1/2 teaspoon finely sliced fresh basil leaves
salt and freshly ground pepper
1 tablespoon heavy whipping cream
1 tablespoon olive oil
toasted bread for dipping
Preheat the broiler on high and place the oven racks on the bottom two shelves.
Carefully crack the eggs in a small bowl and set aside.
Place one small individual size gratin dish on a baking sheet and pour the cream and oil in the ramekin/gratin.
Place the baking sheet on the rack that is about six inches from the broiler and cook for about 2-3 minutes until the mixture is really hot and bubbly.
Remove from the oven and carefully, while working quickly, pour the cracked eggs into the hot ramekin. Season with salt and pepper. Sprinkle the feta carefully on top with the basil. Arrange the chopped roasted bell pepper around the eggs. Season with the dried oregano.
Return under the broiler and cook for about 6 minutes until the egg whites are mostly cooked. They will continue to cook once out of the oven.
Let the eggs rest for about 1-2 minutes until they set.
Serve with hot crusty toasted bread.
I've been baking lots of bread lately and since part of my morning ritual consists of raisin bread slathered with salted butter and a steaming hot cup of tea (this is a MUST for me every morning!), I began making my own! Really, it's that simple :)
I like to make this whole wheat olive bread often. It's so yummy served with some Dodonis feta drizzled with high quality olive oil. Perfect for dipping or even as a hearty sandwich bread!
Is there anything more comforting than a hearty loaf of bread? Hot out the oven? There's just something extra special and rewarding about bread making. I've made it the old fashioned way: kneading the dough for 10-12 minutes then proofing, shaping, proofing again..... Can you imagine my delight when I discovered that many of the steps can be skipped and the outcome would be just as delicious? Well, Jeff Hertzberg and Zoe Francois wrote a wonderful cookbook: "The New Artisan Bread in Five Minutes a Day". The title says it all. Go and get the book!! Your life will never be the same :)
So I incorporated their genius bread making method/technique and tweaked my recipes a bit and VOILA! A perfect match made in heaven! This bread will look and taste like it came hot and fresh out of a gourmet fancy shmancy bakery. Let me tell you, it will be crusty on the outside and soft and comforting on the inside.... Delicious!!! The best thing about this dough is that it keeps in the refrigerator up to 2 weeks and tastes better as it sits. So make sure to make extra. The longer it ferments in the fridge, it develops a lovely sourdough flavor with lots of air bubbles when it bakes.
Also, you can make this recipe really healthy by substituting half of the white flour with whole wheat flour. I actually prefer the whole wheat version more. It's heartier :) Give it a try!
Serve this very impressive tart at your next brunch or get together! Definitely make 2 if you're serving it to more than 4 people. It's so light and flavorful, especially with the homemade ricotta! The star ingredient in this dish has to be the cheesy spread. You can top it with ANY of your favorite veggies. I had lots of zucchini and I love it, so that's what I used. I've also made it with just bell peppers and tomatoes and it turned out spectacular! Cooking is not complicated :)
Also, please do not substitute low fat cheese for any of the cheese ingredients!!! It will not turn out the same.
Here's everything you will need:
1 cup of Ricotta cheese (preferably homemade, it makes a huge difference)
1 cup crumbled feta (or more, if you're like me)
2 tablespoons of finely chopped or sliced fresh mint
1 zucchini, thinly sliced
a few cherry tomatoes, halved
1 bell pepper, thinly sliced
olive oil for drizzling
1/4 -1/2 teaspoon dried oregano
Salt and freshly ground pepper
1 sheet Puff Pastry, thawed
Egg wash: 2 egg yolks plus 1/4 cup water or milk, whisked together
Preheat the oven to 400 degrees.
Combine the ricotta cheese, feta and mint and mix well. Taste and add salt if necessary and as much black pepper as you like.
Drizzle a little bit of olive oil over the zucchini slices. Season well with salt and oregano.
Drizzle some olive oil over the sliced tomatoes and season with some salt and oregano.
Now there are a couple of options on how to prepare the puff pastry:
1) You can just roll the puff pastry sheet as it is (whole) out into a rectangle. Do this by lightly dusting flour on your counter and rolling pin and rolling it out into a rectangle about an inch bigger all around. It will be about 16 inches long.
2) Fold the puff pastry in half vertically and then roll both pieces out into longer rectangles about 16 inches long and an inch wider on both sides.
The second option is my favorite. It looks very elegant and is much easier to slice and serve.
Once you're done rolling out the dough, place it on baking sheets lined with parchment paper.
With a sharp knife, score a line inside the border of the puff pastry 1/2 inch from the edge. Do not cut all the way down to the bottom.
Prick the inside rectangle of the pastry with a fork all around. This will prevent this part of the tart from puffing up too much while baking and will allow the border to create a nice puffy crust.
Spread half of the cheese mixture inside the rectangle keeping it off the borders.
Arrange the marinated slices of zucchini over the cheese. Add the bell pepper slices and fill in the empty spaces with the marinated tomatoes.
Brush the edges of the tart with egg wash.
Bake for about 20-25 minutes or until golden and puffy.
Allow to cool for about 15 minutes before serving.
2 sheets of puff pastry, defrosted
3 cups fresh blueberries (separate into: 2 cups and 1 cup)
1/2 cup sugar
3 tablespoons corn starch
1 tablespoon butter
Zest of half a lemon
juice of half a small lemon
1/2 teaspoon vanilla extract
pinch of salt
Egg wash: 2 egg yolks beaten with two tablespoons of milk or water
confectioner's sugar for dusting
Preheat oven to 375 degrees.
Combine 2 cups of the blueberries, butter, sugar, cornstarch, lemon zest, lemon juice and salt in a small saucepan. Cook over medium heat until juices are released and the mixture thickens slightly. It will continue to thicken as it cools so be careful not to over cook.
Add the remaining one cup of fresh blueberries with the vanilla extract and mix well. Allow to cool.
Roll out each sheet of puff pastry into a square.
Cut each sheet into 6 smaller squares.
Place a tablespoon of blueberry filling in the center of each small square and brush the edges with egg wash.
Fold over to make a triangle, pressing the air out.
Place each turnover on a parchment paper lined baking sheet leaving a few inches of space between them. They will puff up while baking.
Press the edges down with a fork to seal and create a decorative border.
Make a small slit on top of each turnover so that the steam can escape during baking.
Brush with egg wash.
Bake for 25-30 minutes or until puffy and golden brown on top.
Allow to cool and dust with confectioner's sugar.
Enjoy! They taste extra yummy with a scoop of vanilla ice cream :)
Here's a simple, elegant dessert that can be a healthy breakfast too!! All of the ingredients are in the title so it's a really silly recipe for me to post......
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!