Flavours and Flair

Monthly Archive: February 2015

Tuesday

24

February 2015

0

COMMENTS

SPINACH & LEMON PITAKIA

Written by , Posted in Savoury

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If you are looking for an amazing vegetarian or vegan recipe, look no further! These delicious Spinach & Lemon Pitakia are ideal for brunch, lunch, as a meze or even as a side dish.

We have kept it simple, however you can also add chopped onions, olives, tomatoes and for those who aren’t vegan- you can also include some feta or goat cheese.

This recipe makes 8 small pitakia.

Ingredients

- 500 grams plain flour
- 1 bunch of fresh spinach
- 2 lemons, juiced
- 1 tablespoon salt
- 6 tablespoons olive oil
- 1 tablespoon sugar
- 2 tablespoons dry yeast
- 1.5 cups of lukewarm water

Method

- Place flour, sugar and yeast in a large bowl and mix with wooden spoon.
- Make a well in the centre and place 3 tablespoons of olive oil, 1 tablespoon salt and 1 cup of water and mix thoroughly with your hands.
- Add remaining half a cup of water slowly and kneed mixture with your hands, until it becomes a smooth like dough.
- Shape the dough into a ball, brush it slightly with olive oil and allow it to rise in a covered bowl for about 40 minutes.
- In the meantime, wash and finely chop spinach.
- Place spinach in a bowl and add lemon, 3 tablespoons of olive oil and pinch of salt.
- Place the dough on work bench, dusted with flour and knead the dough again for another 5 minutes.
- Cut in to 8 even pieces and flatten each one into a circle using a rolling pin.
- Fill each with spinach mixture. Fold the dough and tuck in the edges.
- Place on lightly oiled baking paper and brush each pita lightly with olive oil.
- Place in baking dish in 190 degrees celsius oven and allow to bake for 30 minutes or until a light golden brown.

Monday

23

February 2015

0

COMMENTS

LAGANA (CLEAN MONDAY BREAD)

Written by , Posted in Sides

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Today is Katharodeftera (Clean Monday) and the first day of Lent for Greek Orthodox Easter, which means most Greek kitchens will be baking Lagana- a traditional bread, eaten once a year.

It’s easy to make and tastes great with taramosalata or skordalia, (you can find our recipes here for both) which are also perfect for lent.

Here is our family recipe, which makes about 3 large and 2 small loaves.

Ingredients

- 20 grams dry yeast
- 1.2 kilos of all purpose flour
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 tablespoons sugar
- sesame seeds for sprinkling
- 3 cups of lukewarm water

Method

- Place the flour, yeast and sugar in a big bowl and mix thoroughly with wooden spoon.
- Make a well in the centre and place olive oil, salt and 2 cups of water and mix thoroughly with your hands.
- Add the third cup slowly and kneed mixture with your hands, until it becomes a smooth like dough.
- Shape the dough into a ball, brush it slightly with olive oil and allow it to rise in a covered bowl for about 40 minutes.
- Place the dough on your work bench, dusted with flour and knead the dough again for another 5 minutes.
- Cut in to 5 pieces.
- Place on lightly oiled baking sheets and shape into round loaves.
- Place on baking tray and brush with more olive oil.
- Sprinkle with sesame seeds.
- Place in 190 degrees celsius oven and allow to bake for 30 minutes or until bread is golden brown.

Tuesday

17

February 2015

1

COMMENTS

THREE TRADITIONAL GREEK DIPS

Written by , Posted in Sides

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There’s nothing like home-made dips to start off a dinner party or whenever you are in the mood for a meze and today we share three of our family favourites, which are traditionally Greek and delightfully tasty.

Tzatziki is a refreshing dip made up of yoghurt, cucumber and garlic

Ingredients

- 1 large cucumber (peeled)
- 500 grams of Greek-style natural yoghurt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon white vinegar
- 5 cloves of finely grated garlic
- 2 tablespoons olive oil

Method

- Grate cucumber and place through a strainer to get rid of the liquid.
- Place strained cucumber in a bowl and add yoghurt, garlic, salt, pepper, vinegar and oil.
- Mix with a spoon and place in serving dish.

 Taramosalata is a delicious appetiser made with flavoursome fish roe and bread

Ingredients

- 1/2 a loaf of a day old Vienna bread
- 100 grams tarama (fish roe caviar)
- 1/2 a white onion
- 1/2 cup of fresh juiced lemons
- 1/2 cup of olive oil

Method

- Remove crust from bread and soak it slightly in water and squeeze it to get rid of any water.
- Tear the bread in to pieces and add to processor.
- Add tarama and onion to food processor and mix until combined
- Add lemon juice slowly and blend until creamy.
- Place in serving dish.

Skordalia is a smooth, rich and traditional potato and garlic dip

Ingredients

- 5 potatoes
- 6 cloves of garlic, peeled
- 1/2 cup of white vinegar
- 1/2 cup of olive oil
- 1 teaspoon salt

Method
- Peel and cut potatoes in small wedges and place them in saucepan to boil for about 30 minutes on low heat (or until very tender).
- Drain the potatoes and set aside.
- In a food processor add the potatoes, garlic, vinegar and salt and blend until combined.
- Slowly add the olive oil and blend until the oil is incorporated and mixture is smooth and creamy.
- Place in serving dish.

Monday

16

February 2015

0

COMMENTS

NYC- STROLLER IN THE CITY

Written by , Posted in Places

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New York is by far one of the most popular cities in the world.

From fabulous fashion and food to charming parks and museums, there is just so much to do and see in this vibrant city that never sleeps.

Today we chat with Brianne Manz, the ever- so- amazing New York mum and creator of the popular kids blog- Stroller in the City.

Brianne was once a fashion showroom owner and is now a wife, mother- of- three and one of America’s most successful and leading mummy bloggers- writing about her expertise in kids fashion, style and all things related to being a mother in her beloved hometown of New York.

Here Brianne shares her brilliant tips and ideas on where to go and what to do in this cosmopolitan and arty place, also known as The Big Apple.

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ML&S: Can you please give us a a short description of your life in New York?

Brianne: My family and I live in Battery Park City, part of Manhattan. This southern tip of the city is populated with lots of families, great schools, and wonderful playgrounds. Our daily lives are quite busy as I try to maintain a work at home, stay at home lifestyle.

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ML&S: Can you tell us about your blog, Stroller in the City? 

Brianne: My blog started when my son was just about a year old. It actually started out as a style blog, where I was just writing little shorts about the cool things I was discovering as a mum. I later started writing about our daily lives and that’s when my readership sparked.

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ML&S: What do you love most about living in NY?

Brianne: I love everything about it. The vibe and the feeling you get just from walking around- that is everything for me. It’s an alive city, with so many things happening all the time.

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ML&S: Favourite park in your city?

Brianne: One of our favorite parks to visit is Pier 25 during the summertime. When we visit this pier, we are guaranteed to spend endless hours playing in the spray grounds, riding scooters, playing baseball, and there is even a mini golf there!

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ML&S: What are your top 3 kids stores in NY?

Brianne: My favorite kids shops to pop into frequently are Babesta, Bit’z Kids and the new Ruum shop that just opened.

ML&S: And the top 3 fashion stores for yourself?

Brianne: I am a creature of habit and always shop at the same stores, which include Free People, Anthropologie, and Urban Outfitters.

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ML&S: Best place in Manhattan to grab a coffee? 

Brianne: There are so many quaint coffee shops in NYC, but one of my faves is Inatesso Cafe.

ML&S: What do you enjoy doing most with your family on weekends?

Brianne: On the weekends, I love to escape the city with my family. We love the eastern end of Long Island, during both the winter and summer months. We also tend to visit our families on the weekends.

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ML&S:  If you ever get a chance to yourself, where would we find you?

Brianne: When I am by myself, you can find me in a cafe catching up on work, or at Soho Nails getting a mani and pedi.

ML&S: What is your favourite restaurant to eat at with your little ones?  

Brianne: We love taking the kids to one of the newest restaurants that opened in our hood that is super kid friendly called El Vez.

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ML&S: For a date night?

Brianne: On date nights we tend to frequent Bond Street or Il Mulino.

ML&S: A cool place to have brunch in NYC?

Brianne: My number one fave place to have brunch with or without kids is Bubby’s in Tribeca.

ML&S: Please finish this sentence, “You should never leave NY until you have?”

Brianne: Spent the day in Central Park.

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ML&S: What are your top 3 areas or sights in Manhattan that families should definitely visit?

Brianne: My top places to take friends and family visiting NYC is definitely Central Park, Lincoln Center and even the South Street Seaport.

ML&S: Finally, you can’t leave NY without having a cocktail- where do you suggest mums go? 

Brianne: There are so many places to have a cocktail in NYC, but some of my favorites are from Beauty & Essex.

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Make sure you check out Brianne’s fab blog stroller in the city and follow on FB: Stroller in the City IG: strollerinthecity

Wednesday

11

February 2015

0

COMMENTS

BAKED FISH & VEGETABLES- PSARI PLAKI

Written by , Posted in Savoury

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This wholesome Greek dish is one of my favourite fish recipes, as not only is it extremely tasty- it’s also super easy to prepare.

I have used a whole snapper with potatoes, carrots, sweet potato and celery, however you can experiment and adapt this oven baked recipe using any whole fish of your choice and can also add capsicum, zucchini and eggplant.

The fish is laid flat and cooked in a traditional sauce of fresh tomatoes, garlic, spanish onion, shallots, parsley, olive oil, white wine and fresh lemon juice, however you can also add herbs such as basil or oregano.

INGREDIENTS:

- 1 x large whole snapper, cleaned and scored
- 5 x large desiree potatoes, peeled & sliced
- 1 x sweet potato, peeled & sliced
- 2 x stems of celery chopped
- 1 x large carrot, peeled & sliced
- 4 x large tomatoes, grated
- 2 x large Spanish onions
- 3 x cloves garlic
- 1/4 cup chopped shallots
- 1 cup of chopped parsley
- 1/2 cup of white wine
- 1 cup of olive oil
- 1/2 cup of water
- 1 x lemon, juiced
- sea salt and ground pepper to taste

METHOD:

- Pre-heat oven to 180 degrees celsius.
- Place fish in a large baking dish and place the potatoes, sweet potato, carrots and celery around it.
- Pour over the onions, shallots, garlic, parsley, tomatoes and mix thoroughly with your hands, allowing flavours to blend throughout dish.
- Pour over olive oil, white wine, water, lemon juice and season with salt and pepper.
- Cover with baking paper and aluminium foil and cook fish for 1 and half hours or until fish is cooked.