“Gemista” – Stuffed Courgettes and Tomatoes with Mushrooms, Bulgur Wheat and Feta Cheese

stuffed mainI love to stuff food. Mainly I like stuffing it in my mouth, but on some occasions I like stuffing other things like vine leaves, eggplants or mushrooms. So I cooked “Gemista”. The direct translation of the word is “Stuffed” and this is what they are. This is not a 30-minute recipe but it’s so worth your time in the kitchen. It’s not a difficult dish to prepare. In fact, I find that stuffing veggies is far easier than stuffing a chicken or a pork loin (don’t get me started on the kitchen twine!). Continue reading

Marinated Mushroom Salad with Roasted Pumpkin and Feta Cheese

 

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I don’t know why I call this dish a salad. It’s more like a vegetarian main. The mushrooms are marinated in a zesty dressing sweetened with maple syrup and then mixed with sweet roasted pumpkin, fresh, vibrant rocket leaves, a ton of crunchy nuts and my favourite, bulgur wheat. I absolutely love it in salads as it has the quality to absorb all the flavours and the goodness of this dish. It is a bit more time consuming than your average salad, but you could prepare the mushrooms, pumpkin and bulgur the day before and keep it in the fridge. Serve it as a light lunch or a vegetarian main. It’s a real crowd pleaser. Continue reading

Roasted Salmon with Lemons, Butter and Dill

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This is by far my favourite way to roast salmon. The intense flavour of caramelized lemons with the delicious aroma of dill in a smooth sauce of butter and wine is my idea of a simple yet exquisite meal. Before you go crazy when you read the title, as butter is like a “buzzer” for “absolutely not”, let me just point out that for four portions, 60 grams is not that much of a sacrifice, compared to the divinity of the taste. Continue reading

Vegetarian “Pastitsio”: A rich veggie ragout layered with tube pasta and topped with a creamy béchamel sauce

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Meatless Monday favorite. The all-time-classic, Greek dish “Pastitsio” gets a vegetarian makeover. Instead of the traditional minced meat filling, a rich and flavorful veggie ragout steals the show. Actually it’s so delicious and tasty I could dive in the pan with a nice piece of crusty bread and wipe it clean. I used eggplants, mushrooms and a sweet, red, bell pepper along with onion and garlic. Continue reading