Thursday, February 28, 2019

Greece - Yemista

Yemista is Greece's version of stuffed peppers which is a popular dish in many countries. They often stuff peppers and tomatoes so today I'm doing both.



2 large beef tomatoes

2 peppers

3/4 cup rice

2 garlic cloves

1 onion

2-3 tablespoons fresh mint

50g feta cheese

50g sliced almonds

200ml stock

1 teaspoon chopped parsley

salt & pepper


The first thing to do is to make the stuffing mixture. Chop up the onion and garlic then saute it in some oil. While this is cooking you can start par-boiling the rice.


Next make up the stock and add 3/4 of it to the softened onions and garlic. Stir it well then add the partly cooked rice. Also add the parsley, mint, almonds, feta, salt and pepper. 


Give it all a really good mix and then take it off the heat to cool for a few minutes.



Now we can get the peppers and tomatoes ready to be stuffed. Cut off the tops and hollow them out.



Fill each with the stuffing mixture and replace the top as a lid. Pour the remaining stock in the tray and place in the oven at 175C. Cook for 45-60 minutes making sure the tray doesn't go dry and burn the bottoms of the peppers/tomatoes. Add more hot water if needed.



Serve with a spoon of greek yoghurt.



I really liked the combination of mint and feta cheese in the rice. It was delicious. I'm not keen on squishy, roasted tomato though. Overall it was a tasty, filling dish which we enjoyed. 


Thursday, February 21, 2019

Greece - Gigantes Plaki

This dish is traditionally made using Greek Gigantes beans but I'm substituting butter beans as I couldn't get any Gigantes. It looks really delicious, especially to JD who loves all things beans!


2 cans butter beans
1 can chopped tomatoes
1 stick celery
1 clove garlic
1 onion
1 teaspoon oregano
1/2 cup oil
1/2 cup hot water
salt and pepper

This recipe couldn't be easier. Chop up the garlic, celery and onion as finely as you can. Drain the butter beans. Now, just add all the ingredients to a casserole dish.

 Stir well and cover it in foil. Cook on 180C for 2 hours.

Stir every 30 minutes to stop anything sticking to the base of your dish. Remove the foil for the last 30 minutes of cooking. Top with some crumbled feta cheese and chopped parsley.

These beans were beautiful. The sauce had reduced down and was thickly coating the butter beans. The taste was so comforting and warming. We'll be having these again since it's so easy to make them too. Lovely!

Thursday, February 14, 2019

Greece - Filo Wrapped Feta with Honey and Sesame Seeds

Back in April 2012 I made Spanakopita for my Greek food. I really enjoyed it so I'm excited to be making more Greek foods.

This popular starter in Greek cuisine comes from the island of Crete. It looks like an interesting mix of salty and sweet so I'm looking forward to trying it. Man, I feel like I'm always looking forward to trying everything. Every time I type that sentence I have a feeling I've used it a billion times. Anyway, on we go :)


2 blocks feta cheese
2 sheets of filo pastry
1 tablespoon sesame seeds
3 tablespoons honey
1 tablespoon red wine vinegar

This is a nice easy recipe to make. Dry off the feta with paper towels then place it in the middle of a folded in half filo sheet. Wrap the feta up like you're wrapping a present until it's all neat like this.

Do this with both blocks of feta and then cut each block into four triangle shapes. Heat up some oil and shallow fry the triangles on each side until golden brown.

The feta was starting to soften so it was tricky to remove them from the pan in one piece. Do your best to get them out intact and transfer to paper towels to drain. Next you need to make the sauce. Mix the honey and vinegar together and warm up mixing well as you do it. I used the microwave but you could warm it up in a pan too.

Put the feta triangles on a plate and drizzle with the sauce. Finish off with a sprinkling of sesame seeds.

I'm not sure what to think of this dish. I ate plenty of it in an attempt to find out though! The crisp pastry breaks in your mouth to reveal soft, salty feta underneath with a hint of sweet but slighty sour sauce too. It feels like too much cheese but it's very moreish despite that. I think I liked it. The sauce is a lovely pink colour and the sesame seeds give a very nice looking finish to it all.

Thursday, February 7, 2019

France - French Toast

Or Pain Perdu (lost bread) in French. It's called lost bread because you typically use old stale bread that otherwise would be 'lost' or not used. I've made French Toast before but I'm going to revisit it here using seeded bread. It's a nice easy recipe that makes a delicious snack or breakfast.


4 slices bread
20g butter
2 tablespoons sugar
300 ml milk
1 egg
1/2 teaspoon vanilla
pinch of salt

Mix together the egg, salt, sugar and vanilla.

Add this to the milk and whisk well.

Melt the butter in a frying pan and then add the bread.

Fry for two minutes then flip them and fry for two minutes more.

I served my French Toast with whipped cream and berries.

This was great! We all enjoyed it except Erin who thought it was gross. Buttery, sweet, fried bread...what's not to love?

I've really enjoyed the French recipes once we got past the Tartiflette nastiness. I'm looking forward to making some foods from Greece next.
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