If you do not want to include the ouzo in your recipe (perhapssomeone drank it all), you can replace it with equal amounts of additional orange juice. This book is the sunny window that everyone needs: open it to flood your kitchen with Mediterranean sun, delicious food and great stories. Georgina takes these ancient traditions and fits them to our modern kitchens with impeccable style and flare; surely lent has never tasted so good ― Itamar Srulovic, Honey & Co Massage the seasoning into the squash, then grill the slices for 3–4 minutes on each side, until charred in parts and just cooked through. You will have to do this in batches. When ready, transfer to a platter. Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 35–45 minutes, until crisp and deep golden brown. Peel and finely chop the onions and garlic. Trim and finely slice the leek, then rinse it well in a colander to get rid of any dirt. Peel the carrots and potatoes, then chop them into 2cm pieces, keeping them separate.

Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.

2η Νηστίσιμη συνταγή: Νηστίσιμη πίτσα με ρόκα, πέστο και φρέσκια ντομάτα

Place neatly in the pot (I use the same one the cabbage was boiled) starting from the edge to the centre. Second and third layers may be placed on top, then cover with the plate (which must be exactly the size of the pan). This is done so that when the lahanodolmades are boiling they will not open. Nistisimes Syntages” are the Lenten recipes the Orthodox can eat during fasting periods. The Orthodox religion has a lot of fasting periods. The period of the Great Lent startson Kathara Deftera ( Clean Monday) and this period is called Saracosti. Bραβευµένη chef και παθιασμένη μαγείρισσα, έχει καταφέρει µε το δικό της αυθεντικό τρόπο να αναβαθμίσει την ελληνική κουζίνα και να μεταδώσει σε όλους µας την αγάπη της για το καλοµαγειρεµένο σπιτικό φαγητό. Hello!!! You are absolutely lovely and I am even more intrigued as I am restarting my vegan journey. Thank you for sharing and I look forward to your review of more recipes…and yes I read through them 😉 Your friend across the pond~ Torrie Wash the fresh vine leaves and blanch them for 5 minutes. Add cold water and drain.If using jarred brined grape leaves, wash, rinse and drain them.

Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan. When ready to bake, heat your oven to 200C fan/gas mark 7. Brush a 22cm springform cake tin with a little oil. Lay out a sheet of filo, longest side nearest to you, and brush with oil, then top with another sheet. I hope that I and can still explain the procedure and that you will understand my instructions. Now that I am blogging in English I hope to learn more culinary terms and practice my English 🙂 If you’re a fan of squash but not its long cooking time then this is the recipe for you, as cutting it thinly enough dramatically cuts this down. And if you use a grill pan, or a barbecue, you’ll get a delicious, sweet-charred flavour that is complemented so well with the earthy nuttiness of dukkah. I really do recommend using homemade dukkah, it’s a total game changer.

Try this recipe from the book

The purpose of fasting is to cleanse the body as well as the spirit in preparation for accepting the Resurrection at Easter, which is the most sacred of all observances in the Greek Orthodox faith. I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort food. I usually buy a lot of vine leaves during spring when they are tender and store them in the deep freezer to last for a whole year. However, sometimes they finish before spring so during winter a good alternative would be lahanodolmades, which are stuffed cabbage leaves or seskoulodolmades, stuffed chard leaves.

Using a mixer, beat together the sugar, and oil for 5 minutes. Add the orange juice, and mix for another couple of minutes (if you don’t have a stand mixer, a hand held mixer will do nicely). Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don’t fold too tight as the rice will expand during cooking). Repeat with the remaining leaves and filling and fold each side of the leaf and then roll. Remove from the heat and leave in the pan for a minute while you pulse the nuts. Pulse a few times to roughly chop, then add the toasted seeds, along with the remaining ingredients and pulse until roughly chopped and well combined. Do not let this become too fine, or it will turn into a paste. Transfer to an airtight container.

I forgot to ask her about instructions, so I mixed the liquid ingredients first and then added the remaining ingredients. In a small glass, combine orange juice and brandy (and vanilla extract, if using) and mix them into dry ingredients until everything is completely incorporated and mixture is crumbly. Writing a vegan book as a carnivore has also been an interesting experience. It’s made me want to focus more on plant based meals, take time over them and celebrate them in the same way. There is no preaching or judgement in the book – however you come to it is good. Whether you want more of a repertoire when fasting, are vegan and looking for new recipes, or like me, and eat everything but want to up your veg intake – there is something for everyone. I hope you like it.

Georgina has collected bakes, sides, suppers and puds (all plant-based) laced with layers of flavour and dollops of love. You'll find old chums like tabbouleh and meet new friends such as Serbian ajvar (a roasted red pepper relish) and “astonishingly tasty” briam (Greek roasted veg)' Remove from the oven, spoon into a bowl and leave to cool. When the pumpkin has cooled, stir in the bulgur wheat and sultanas or raisins. Trim and finely chop the spring onions and dill.

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Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice. And it’s most certainly not for anxiously abstemious or austere eaters! I’ve earmarked too many recipes to list here, but let me just mention Koulouri (Cypriot Village Bread); Eliopites (Olive, Mint and Coriander Buns); Braised Fennel with Saffron; Batata Harra (Chilli-Dressed Potatoes); Kolokithopita (Pumpkin and Raisin Pie with Harissa); Spanakorizo (Sweet and Smoky Spinach, Tomato and Lemon Rice); Milopita (Apple, Brown Sugar and Cinnamon Cake); Pistachio and Cardamom Halva; and Shiamishi (Fried Orange Blossom Custard Pies). And the recipe I’m hungrily sharing with you today is the Jewelled Moutzentra: an oniony lentil and rice pilaff, resplendent with pomegranate seeds! Whether you are fasting or not – more and more people are waking up to plant-based diets and for many people, the supermarket meat substitutes are a definite no (it worries me what they are actually made of?) I love Chef AJ’s mantra – if I can’t make it in my kitchen then I don’t eat it. Whole food plant-based foods are in my opinion the way to optimum health and longevity – so if you want to eat well invest in books like this and see how your health changes…………