• Facebook
  • X (Twitter)
  • Instagram
  • YouTube
  • TikTok
  • English
  • Greek
Cuisinovia
  • Home
  • About me
  • My Cuisinovia
  • Recipes
    • Appetizers
    • Soups
    • Salads
    • Side Dishes
    • Main courses
      • POULTRY
      • Pork
      • Lamb
      • Beef
      • Fish
      • Vegetarian
    • Pasta
    • Breads – Pastry
    • Sweets
      • Cakes
      • Cookies
      • Ice creams
      • Desserts
      • Pies
  • Collections
    • Christmas
    • Easter
    • Greek Lent
    • Cypriot food
    • BBQ
    • Asian
    • Sundays
    • Buffet dinners
    • Birthdays
    • Kids
  • Videos
  • Contact
  • English
  • Greek
Tag

Vegetarian

Browsing
Home » Vegetarian » Page 5
Appetizers

Mushroom and Pumpkin Cheesecake

By Galatia Pamboridis 14/11/2023
View Post
Appetizers

“Melitzanosalata” – My favourite Roasted Aubergine dip

By Galatia Pamboridis 14/11/2023
View Post
Cakes

Halloumi and Feta Cheese Muffins with Poppy Seeds

By Galatia Pamboridis 13/11/2023
View Post
Breads - Pastry

“Halloumoti” – Halloumi filled, rolled pastries

By Galatia Pamboridis 08/11/2023
View Post
Appetizers

Cherry Tomato Galette with Olive Oil Crust

By Galatia Pamboridis 08/11/2023
View Post
Soups

Spiced Sweet Potato Soup

By Galatia Pamboridis 20/07/2023
View Post
Breads - Pastry

“Eliopites” – Cypriot Olive Pies

By Galatia Pamboridis 20/07/2023
View Post
Previous1 … 3 4 5Next
  • About Me
    About Me

    Hi! I’m Galatia. A Cypriot mom of three boys (four including my husband) who lives in the kitchen. I am a food blogger, cookbook author and TV chef.

    Read More
  • Connect & Follow
    Facebook Instagram Pinterest YouTube TikTok
  • SUBSCRΙΒE TODAY!

    Enter your email address below to subscribe to Cuisinovia recipe newsletter

  • Our Categories
    Appetizers Appetizers
    Main courses Main courses
    SWEETS, PIES & PΑSTRIES SWEETS, PIES & PΑSTRIES
  • Search
  • Follow me on Instagram
    • Summery dishes on repeat! I felt this was worth a re-posting 😎 . For the salmon: • 4 x 125 g “EDESMA” salmon fillets, skinless • 2 tbsp sweet chili sauce • 1 tbsp honey • 2 tbsp orange juice • 3 tbsp soy sauce • 1 tbsp rice vinegar • 1 tbsp ginger, grated • 1 clove of garlic, melted • Salt and pepper • a pinch of chili powder For the quinoa: • 200 g raw quinoa • 2 tbsp of olive oil • 2 tsp black mustard seeds • 1 tbsp ginger, chopped • 2 cloves garlic, finely chopped • 1 large red onion, sliced • 1 large tomato, chopped • 200 g peas, frozen • 1/4 cup fresh coriander leaves, chopped • 1 spring onion, sliced • 2 tbsp lemon juice • 1 tbsp sesame seeds Method: To make the salmon, preheat the oven to 210°C fan. Place the salmon fillets in a heatproof pan. It’s best to use a small or medium-sized pan to prevent the sauce from spreading too much. Mix the rest of the ingredients and pour over the fillets, until the marinade reaches half way up the salmon. Keep any left-over marinade. Season with salt, pepper and chili powder. Bake for 12 minutes. Cover loosely and set aside. To make the quinoa, cook in a pot with 3 cups of water and a little salt for 12-15 minutes. Spread quinoa on a baking tray to cool and stop cooking. Take a large frying pan and put it on medium to high heat. Drizzle with olive oil and add the mustard seeds. Cook, until the seeds turn gray and start to pop. Add the onions, ginger and garlic and saute until they soften and start to color. Add the tomato and stir until it starts releasing its juices. Add the peas and the cooked quinoa. Cook a few minutes longer to combine the flavors. Taste and season with salt and pepper. Remove from heat and add the coriander and spring onion and the lemon juice. Transfer the quinoa to a serving plate. Place the salmon fillets on top of the quinoa. Loosen the pan juices with the reserved marinade and drizzle over the salmon. Ssprinkle with sesame seeds and serve. . #edesma #salmon #quinoa #recipeoftheday #reels #recipereels #familymeals #healthyfood
    • Ανανέωση τώρα! Αγαπώ τα pancakes.😍 Ιδιαίτερα όταν έχουν μπόλικα berries και επιπρόσθετα μου προσφέρουν ένα collagen boost με το πρωτοποριακό κολλαγόνο ZOOKI.Κάθε φακελάκι ZOOKI περιέχει θαλάσσιο κολλαγόνο, το οποίο κλινικά βελτιώνει την ενυδάτωση και την ελαστικότητα του δέρματος. . Παράλληλα, το κολλαγόνο ZOOKI είναι εμπλουτισμένο με φυσικά εκχυλίσματα φρούτων, με απόλυτα δροσερή γεύση, που είναι τέλεια πάνω σε ένα βουνό λαχταριστών pancakes! 🥞 Μάθετε περισσότερα εδώ https://my-brands.cy/zooki/. Πάρτε τηγανάκι και ετοιμάστε αυτά τα pancakes, τώρα! Thank me later 😊 Βρείτε τo στα φαρμακεία Παγκύπρια ή στο my-brands.cy . #CollagenZooki #MarineCollagen #Zooki #Ad . Υλικά, για 8 pancakes: 180 γρ. αλεύρι, φαρίνα ή ολικής αλέσεως ¼ κ. γ. αλάτι 1 κ. γ. μπέικινγκ πάουντερ ½ κ. γ. μαγειρική σόδα 1 κ. γ. απόσταγμα βανίλιας 1 μεγάλο αυγό 250 ml γάλα της επιλογής σας 25 γρ. βούτυρο λιωμένο 2 κ. σ. (30 ml) σιρόπι σφένδαμου (maple syrup) 80 περίπου μύρτιλα (blueberries) 1 φακελάκι κολλαγόνο, Zooki σε κάθε μερίδα Μέθοδος: Σε ένα μεγάλο μπολ βάζουμε όλα τα στεγνά υλικά (αλεύρι, baking powder, μαγειρική σόδα και αλάτι). Προσθέτουμε το γάλα, το αυγό, το λιωμένο βούτυρο, την βανίλια και το σιρόπι σφένδαμου. Αναμιγνύουμε με ένα σύρμα. Ζεσταίνουμε ένα τηγάνι σε μέτρια προς χαμηλή φωτιά. Βάζουμε στο τηγάνι περίπου 1/3 του φλιτζανιού από το μείγμα και σκορπάμε από πάνω 9-10 μύρτιλα. Το pancake θα φουσκώσει. Μόλις δημιουργηθούν φουσκάλες στο πάνω μέρος γυρίζουμε το pancake να ψηθεί και από την άλλη πλευρά. Αποσύρουμε και σερβίρουμε με ένα φακελάκι κολλαγόνο Zooki σε κάθε μερίδα.
    • Creamy wholewheat pasta with halloumi pesto - The creamiest EVER without the cream! This dish screams summer. The aroma of fresh mint is enough to cool a hot summer’s day (Or at least feel like it’s a bit cooler!). I used “Mitsides” wholewheat spaghetti as I love this pasta. There is no shame is slurping! Delish! Give it a try 😁 . Ingredients: • 500 grams cherry tomatoes • 1/3 cup olive oil • 3-4 mint sprigs, leaves only • ½ tsp black pepper • 3 garlic cloves, smashed • 500 grams Mitsides wholewheat spaghetti • 1 heaped Tbsp Mitsides vegetable buillon • About 1 cup pasta water • 2 Tbsp roasted pine nuts • Mint leaves to garnish • Salt to taste For the Halloumi pesto • 1 garlic clove, peeled • ½ cup packed parsley leaves • ½ cup packed mint leaves • ¼ cup raw almonds • 1 cup (100 grams) halloumi, in chunks • 2 tsp lemon juice • 1/3 cup olive oil • ½ tsp chili flakes • Salt and freshly ground black pepper • 2 Tbsp water Method Preheat oven to 200° C, fan. Put cherry tomatoes in a baking pan and drizzle with the olive oil. Season with salt and add the pepper. Mix in the smashed garlic and throw in the mint leaves, whole. Roast tomatoes for 35-40 minutes until charred and juicy. Make pesto while tomatoes bake. Put all the ingredients for the pesto in a small blender or food processor. Blend until finely ground. Pesto will be fairly thick. To make the pasta, bring a large pot of water to a boil. Season water generously with salt and add the vegetable buillon powder. Cook the pasta one minute less than than indicated time on the packet. Keep about 1 cup of the cooking water and drain. To finish the dish, set pan with roasted tomatoes over medium heat (If baked in a baking pan, transfer first in a skillet). Add the pasta, pesto and about half a cup pasta water to loosen the sauce. Stir well to mix everything together. Add more water if pasta seems too thick. Let the pasta heat through, about 1 minute and serve sprinkled with the pine nuts and fresh mint leaves. . #ad #mitsides #pasta #wholewheat #haloumipesto #pesto #healthyfood #mediterraneanfood #reels #recipe
    • This quick dish is beyond delicious. Given top marks by my hungry teenagers, is becoming a staple and a perfect way to use-up fridge forgotten veggies and frozen salmon. Use any veggies you like or whatever you have in the fridge. It works every time. You can even use pre-cooked salmon but I do like the crispy edges on those mouthful, salmon bits. Give it a try. Ingredients: 4 salmon fillets (mine were 125 grams each), cut into cubes 2 Tbsp olive oil 3 garlic cloves, chopped 2 Tbsp ginger, chopped 1-2 red chillies, chopped 1 medium onion, chopped ½ red bell pepper, diced 1 medium carrot, grated 2 spring onions, sliced ½ cup frozen sweetcorn 2 cups cooked rice 2 large eggs 1 cup edamame beans, peeled 2 Tbsp soy sauce 2 Tbsp sweet chilli sauce Salt and pepper to taste Lime or lemon to serve Method: Heat the oil in a large skillet over high heat. Cook the salmon on both sides (turning once) until crispy on the outside and just cooked. Remove in a bowl. In the same skillet, cook the garlic, ginger, chilli until beginning to colour. Add the onion and cook a couple of minutes more. Add the bell pepper, carrot, white parts of the spring onions and corn. Stir-fry a minute more. Add the cooked rise and heat through. Make some room and crack the eggs in the centre of the skillet. Season with salt and pepper and mix with a spatula to scramble them. Once cooked mix with the rice and veggies. Return the salmon back in the skillet and add the edamame. Add the soy and sweet chilli sauce. Fold gently to mix everything together, taking care not to break the salmon too much. Squeeze a lime over and serve. #stirfry #salmon #eggfried #healthyfood #asianfood #orientalfood #chinesefood #ricebowl #reels #recipereels
    • Oriental salad with chicken. It is a perfect salad, light lunch, brunch and the best way to use up leftover chicken. Everyone loves it! The dressing is so delicious you’ll want to eat it by the spoonful! Ingredients: 350 grams of roasted chicken, cut into bite-sized pieces 300 grams of cabbage 150 grams of purple cabbage 1 large carrot, coarsely grated 1 red sweet pepper, in strips 2 spring onions, sliced 1 cup coriander, finely chopped ¼ tsp. black pepper 2 tbsp sesame seeds, toasted Dressing 2 tbsp “Meridian” organic smooth peanut butter 2 tbsp soy sauce 2 tbsp sweet chilli sauce 1 tbsp sesame oil 1 tbsp olive oil 1 tsp ginger, grated 1 clove of garlic, grated Zest and juice of half a lemon Method In a deep bowl, combine all the dressing ingredients and whisk well until combined. Add the cooked chicken and mix gently. Add all the remaining salad ingredients to the bowl. Sprinkle with half of the sesame seeds and toss well. Serve immediately, garnishing with the remaining sesame seeds and additional fresh cilantro. #oriental #salad #asiansalad #chickensalad #healthyfood #recipeoftheday #reels #recipereels #kypropharm #ad
    • Pistachio Cookies - No words! Just make them please… Ice cream is optional but it works like a dream! Ingredients: 180 grams “Leivadiotis” pistachios, unshelled and unsalted 40 grams cornflour 125 grams (½ cup) butter, unsalted 80 grams brown sugar, soft 115 grams sugar, granulated 1 large egg 2 tsp vanilla extract or orange blossom water 160 grams plain flour ½ tsp baking soda ½ tsp salt Additionally, 80 grams coarsely ground pistachios for coating (optional) Method In a food processor fitted with a metal blade, add ½ cup (70 grams) of the pistachios together with the cornflour. Blend until finely ground. Coarsely chop the remaining pistachios. Set aside until needed. In a mixer’s bowl, cream the butter, sugars and salt, until light and fluffy. Add the egg and vanilla or orange blossom water. Beat until the ingredients are combined. Add the flour and baking soda, the ground and coarsely chopped pistachios. Beat on slow speed until all ingredients are combined. Line a baking pan with non-stick paper. Take about 1 tablespoon of the mixture and shape it into a walnut size ball. Roll each ball through the coarsely ground pistachios and place them on the baking sheet. Continue until you have rolled out the entire cookie mixture (I usually make 30 cookies). Place cookies in the fridge for 1 hour. This will firm the butter and help the cookies to bake evenly (see note). You can keep the unbaked cookie balls, covered in the fridge for up to 3 days. Preheat the oven to 160° C, fan. Line the baking trays or cookie sheets with non-stick paper. Place the cookie balls on the baking trays about 5 cm (2 inches) apart. Bake the cookies for 15-17 minutes, until the edges are slightly browned. The cookies will look a little undercooked and soft when you take them out of the oven, but don’t be tempted to bake them any longer. They will firm up as they cool. Transfer the cookies to wire racks to cool. Enjoy plain or make ice cream sandwiches. Mastic ice cream works like a dream! #leivadiotis #leivadiotisnuts #cookies #pistachio #biscuits #deliciousfood #nutsfornuts #recipeoftheday #ad
  • About me
    About Me

    Hi! I’m Galatia. A Cypriot mom of three boys (four including my husband) who lives in the kitchen. I am a food blogger, cookbook author and TV chef.

    Read More
  • Useful Links
    • Home
    • About me
    • Contact us
    • Videos
    • Cookies Policy
    • Terms & Conditions
    • Privacy Policy
  • Latest Recipes

    • Meringue Tower with Strawberries

      11/12/2024

    • Aubergine salad with spiced yogurt

      27/05/2024

    • Baked “Imam Bayildi” with orzo

      22/04/2024
  • Summery dishes on repeat! I felt this was worth a re-posting 😎 . For the salmon: • 4 x 125 g “EDESMA” salmon fillets, skinless • 2 tbsp sweet chili sauce • 1 tbsp honey • 2 tbsp orange juice • 3 tbsp soy sauce • 1 tbsp rice vinegar • 1 tbsp ginger, grated • 1 clove of garlic, melted • Salt and pepper • a pinch of chili powder For the quinoa: • 200 g raw quinoa • 2 tbsp of olive oil • 2 tsp black mustard seeds • 1 tbsp ginger, chopped • 2 cloves garlic, finely chopped • 1 large red onion, sliced • 1 large tomato, chopped • 200 g peas, frozen • 1/4 cup fresh coriander leaves, chopped • 1 spring onion, sliced • 2 tbsp lemon juice • 1 tbsp sesame seeds Method: To make the salmon, preheat the oven to 210°C fan. Place the salmon fillets in a heatproof pan. It’s best to use a small or medium-sized pan to prevent the sauce from spreading too much. Mix the rest of the ingredients and pour over the fillets, until the marinade reaches half way up the salmon. Keep any left-over marinade. Season with salt, pepper and chili powder. Bake for 12 minutes. Cover loosely and set aside. To make the quinoa, cook in a pot with 3 cups of water and a little salt for 12-15 minutes. Spread quinoa on a baking tray to cool and stop cooking. Take a large frying pan and put it on medium to high heat. Drizzle with olive oil and add the mustard seeds. Cook, until the seeds turn gray and start to pop. Add the onions, ginger and garlic and saute until they soften and start to color. Add the tomato and stir until it starts releasing its juices. Add the peas and the cooked quinoa. Cook a few minutes longer to combine the flavors. Taste and season with salt and pepper. Remove from heat and add the coriander and spring onion and the lemon juice. Transfer the quinoa to a serving plate. Place the salmon fillets on top of the quinoa. Loosen the pan juices with the reserved marinade and drizzle over the salmon. Ssprinkle with sesame seeds and serve. . #edesma #salmon #quinoa #recipeoftheday #reels #recipereels #familymeals #healthyfood
  • Ανανέωση τώρα! Αγαπώ τα pancakes.😍 Ιδιαίτερα όταν έχουν μπόλικα berries και επιπρόσθετα μου προσφέρουν ένα collagen boost με το πρωτοποριακό κολλαγόνο ZOOKI.Κάθε φακελάκι ZOOKI περιέχει θαλάσσιο κολλαγόνο, το οποίο κλινικά βελτιώνει την ενυδάτωση και την ελαστικότητα του δέρματος. . Παράλληλα, το κολλαγόνο ZOOKI είναι εμπλουτισμένο με φυσικά εκχυλίσματα φρούτων, με απόλυτα δροσερή γεύση, που είναι τέλεια πάνω σε ένα βουνό λαχταριστών pancakes! 🥞 Μάθετε περισσότερα εδώ https://my-brands.cy/zooki/. Πάρτε τηγανάκι και ετοιμάστε αυτά τα pancakes, τώρα! Thank me later 😊 Βρείτε τo στα φαρμακεία Παγκύπρια ή στο my-brands.cy . #CollagenZooki #MarineCollagen #Zooki #Ad . Υλικά, για 8 pancakes: 180 γρ. αλεύρι, φαρίνα ή ολικής αλέσεως ¼ κ. γ. αλάτι 1 κ. γ. μπέικινγκ πάουντερ ½ κ. γ. μαγειρική σόδα 1 κ. γ. απόσταγμα βανίλιας 1 μεγάλο αυγό 250 ml γάλα της επιλογής σας 25 γρ. βούτυρο λιωμένο 2 κ. σ. (30 ml) σιρόπι σφένδαμου (maple syrup) 80 περίπου μύρτιλα (blueberries) 1 φακελάκι κολλαγόνο, Zooki σε κάθε μερίδα Μέθοδος: Σε ένα μεγάλο μπολ βάζουμε όλα τα στεγνά υλικά (αλεύρι, baking powder, μαγειρική σόδα και αλάτι). Προσθέτουμε το γάλα, το αυγό, το λιωμένο βούτυρο, την βανίλια και το σιρόπι σφένδαμου. Αναμιγνύουμε με ένα σύρμα. Ζεσταίνουμε ένα τηγάνι σε μέτρια προς χαμηλή φωτιά. Βάζουμε στο τηγάνι περίπου 1/3 του φλιτζανιού από το μείγμα και σκορπάμε από πάνω 9-10 μύρτιλα. Το pancake θα φουσκώσει. Μόλις δημιουργηθούν φουσκάλες στο πάνω μέρος γυρίζουμε το pancake να ψηθεί και από την άλλη πλευρά. Αποσύρουμε και σερβίρουμε με ένα φακελάκι κολλαγόνο Zooki σε κάθε μερίδα.
  • Creamy wholewheat pasta with halloumi pesto - The creamiest EVER without the cream! This dish screams summer. The aroma of fresh mint is enough to cool a hot summer’s day (Or at least feel like it’s a bit cooler!). I used “Mitsides” wholewheat spaghetti as I love this pasta. There is no shame is slurping! Delish! Give it a try 😁 . Ingredients: • 500 grams cherry tomatoes • 1/3 cup olive oil • 3-4 mint sprigs, leaves only • ½ tsp black pepper • 3 garlic cloves, smashed • 500 grams Mitsides wholewheat spaghetti • 1 heaped Tbsp Mitsides vegetable buillon • About 1 cup pasta water • 2 Tbsp roasted pine nuts • Mint leaves to garnish • Salt to taste For the Halloumi pesto • 1 garlic clove, peeled • ½ cup packed parsley leaves • ½ cup packed mint leaves • ¼ cup raw almonds • 1 cup (100 grams) halloumi, in chunks • 2 tsp lemon juice • 1/3 cup olive oil • ½ tsp chili flakes • Salt and freshly ground black pepper • 2 Tbsp water Method Preheat oven to 200° C, fan. Put cherry tomatoes in a baking pan and drizzle with the olive oil. Season with salt and add the pepper. Mix in the smashed garlic and throw in the mint leaves, whole. Roast tomatoes for 35-40 minutes until charred and juicy. Make pesto while tomatoes bake. Put all the ingredients for the pesto in a small blender or food processor. Blend until finely ground. Pesto will be fairly thick. To make the pasta, bring a large pot of water to a boil. Season water generously with salt and add the vegetable buillon powder. Cook the pasta one minute less than than indicated time on the packet. Keep about 1 cup of the cooking water and drain. To finish the dish, set pan with roasted tomatoes over medium heat (If baked in a baking pan, transfer first in a skillet). Add the pasta, pesto and about half a cup pasta water to loosen the sauce. Stir well to mix everything together. Add more water if pasta seems too thick. Let the pasta heat through, about 1 minute and serve sprinkled with the pine nuts and fresh mint leaves. . #ad #mitsides #pasta #wholewheat #haloumipesto #pesto #healthyfood #mediterraneanfood #reels #recipe
  • This quick dish is beyond delicious. Given top marks by my hungry teenagers, is becoming a staple and a perfect way to use-up fridge forgotten veggies and frozen salmon. Use any veggies you like or whatever you have in the fridge. It works every time. You can even use pre-cooked salmon but I do like the crispy edges on those mouthful, salmon bits. Give it a try. Ingredients: 4 salmon fillets (mine were 125 grams each), cut into cubes 2 Tbsp olive oil 3 garlic cloves, chopped 2 Tbsp ginger, chopped 1-2 red chillies, chopped 1 medium onion, chopped ½ red bell pepper, diced 1 medium carrot, grated 2 spring onions, sliced ½ cup frozen sweetcorn 2 cups cooked rice 2 large eggs 1 cup edamame beans, peeled 2 Tbsp soy sauce 2 Tbsp sweet chilli sauce Salt and pepper to taste Lime or lemon to serve Method: Heat the oil in a large skillet over high heat. Cook the salmon on both sides (turning once) until crispy on the outside and just cooked. Remove in a bowl. In the same skillet, cook the garlic, ginger, chilli until beginning to colour. Add the onion and cook a couple of minutes more. Add the bell pepper, carrot, white parts of the spring onions and corn. Stir-fry a minute more. Add the cooked rise and heat through. Make some room and crack the eggs in the centre of the skillet. Season with salt and pepper and mix with a spatula to scramble them. Once cooked mix with the rice and veggies. Return the salmon back in the skillet and add the edamame. Add the soy and sweet chilli sauce. Fold gently to mix everything together, taking care not to break the salmon too much. Squeeze a lime over and serve. #stirfry #salmon #eggfried #healthyfood #asianfood #orientalfood #chinesefood #ricebowl #reels #recipereels
  • Oriental salad with chicken. It is a perfect salad, light lunch, brunch and the best way to use up leftover chicken. Everyone loves it! The dressing is so delicious you’ll want to eat it by the spoonful! Ingredients: 350 grams of roasted chicken, cut into bite-sized pieces 300 grams of cabbage 150 grams of purple cabbage 1 large carrot, coarsely grated 1 red sweet pepper, in strips 2 spring onions, sliced 1 cup coriander, finely chopped ¼ tsp. black pepper 2 tbsp sesame seeds, toasted Dressing 2 tbsp “Meridian” organic smooth peanut butter 2 tbsp soy sauce 2 tbsp sweet chilli sauce 1 tbsp sesame oil 1 tbsp olive oil 1 tsp ginger, grated 1 clove of garlic, grated Zest and juice of half a lemon Method In a deep bowl, combine all the dressing ingredients and whisk well until combined. Add the cooked chicken and mix gently. Add all the remaining salad ingredients to the bowl. Sprinkle with half of the sesame seeds and toss well. Serve immediately, garnishing with the remaining sesame seeds and additional fresh cilantro. #oriental #salad #asiansalad #chickensalad #healthyfood #recipeoftheday #reels #recipereels #kypropharm #ad
  • Pistachio Cookies - No words! Just make them please… Ice cream is optional but it works like a dream! Ingredients: 180 grams “Leivadiotis” pistachios, unshelled and unsalted 40 grams cornflour 125 grams (½ cup) butter, unsalted 80 grams brown sugar, soft 115 grams sugar, granulated 1 large egg 2 tsp vanilla extract or orange blossom water 160 grams plain flour ½ tsp baking soda ½ tsp salt Additionally, 80 grams coarsely ground pistachios for coating (optional) Method In a food processor fitted with a metal blade, add ½ cup (70 grams) of the pistachios together with the cornflour. Blend until finely ground. Coarsely chop the remaining pistachios. Set aside until needed. In a mixer’s bowl, cream the butter, sugars and salt, until light and fluffy. Add the egg and vanilla or orange blossom water. Beat until the ingredients are combined. Add the flour and baking soda, the ground and coarsely chopped pistachios. Beat on slow speed until all ingredients are combined. Line a baking pan with non-stick paper. Take about 1 tablespoon of the mixture and shape it into a walnut size ball. Roll each ball through the coarsely ground pistachios and place them on the baking sheet. Continue until you have rolled out the entire cookie mixture (I usually make 30 cookies). Place cookies in the fridge for 1 hour. This will firm the butter and help the cookies to bake evenly (see note). You can keep the unbaked cookie balls, covered in the fridge for up to 3 days. Preheat the oven to 160° C, fan. Line the baking trays or cookie sheets with non-stick paper. Place the cookie balls on the baking trays about 5 cm (2 inches) apart. Bake the cookies for 15-17 minutes, until the edges are slightly browned. The cookies will look a little undercooked and soft when you take them out of the oven, but don’t be tempted to bake them any longer. They will firm up as they cool. Transfer the cookies to wire racks to cool. Enjoy plain or make ice cream sandwiches. Mastic ice cream works like a dream! #leivadiotis #leivadiotisnuts #cookies #pistachio #biscuits #deliciousfood #nutsfornuts #recipeoftheday #ad

Follow Me!

© 2025 Cuisinovia - Republishing Recipes and Images is Prohibited. Απαγορεύεται η Αναδημοσίευση των Συνταγών και των Φωτογραφιών.

Top