One of the latest trends in the food industry is modern nostalgia and cottagecore. With love for the countryside and nostalgia for the past, in these febrile times let’s fall back on familiar comfort food and local products. Cottagecore is, among others, about self-soothing with a hearty meal. The recipe with its rustic simplicity puts a bounty of sun-kissed countryside flavour on a plate that makes you dream of an idyllic escape in the Mediterranean verdure.
Fast, flavourful, and family-friendly, this vegan take on everyone’s favourite fast food — Greek gyros — is guaranteed to be a crowd-pleaser! This popular Greek fast food is often served with a number of garnishes, including sliced fresh tomatoes and French fries!
The secret to the perfect Thanksgiving dinner? It’s a good bread, and there’s something so satisfying about pulling apart bread. No bread maker, no fuss. This pull-apart bread can easily be made from scratch! A good pull-apart bread doesn’t have to be just for a special day, serve this bread as a savoury side to accompany a weekend brunch with friends.
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We get the creepy crawlies just looking at these mini pies! Give your kids a fun and healthy treat this Halloween with these tomato mini pies. Their decoration is good enough to eat and so easy to make, it’s frightening! The only trick to these vegan and gluten-free mini pies is how easy they are to make; they make use of ingredients you probably already have in your pantry. If you are hosting a Halloween party this year, look no further: this spooky appetiser will delight both adults and children, and it will make them think you put in a lot of effort.
Peinirli is always a winning meal choice for kids, but this recipe puts a vegan twist on the classic. Not only does it add some much-needed veggies, but your children won’t even taste the difference. The combination of sweet Santorini aubergine, homemade marinara, mushrooms, peppers, cherry tomatoes, almond cheese, plus the fluffy boat-shaped bread is sure to be an instant childhood favourite. Experiment with different fillings; the whole family can be involved in preparing their own fillings for this savoury pizza-boat. Serve with horta salad and elevate Sunday dinnertime to a Pontian gastronomic experience.
Greek greens salad, or horta (HOR-tah) salad — bursting with the flavours of late summer blitum — can be eaten as a healthful side dish or a simple first course. Horta salad was a main staple of the ancient Greek diet and continues to be in modern Greece! Amaranthus blitum is a Mediterranean variety of greens, which is at its peak in late summer and fall. This Greek staple is easy to prepare, and when dressed with a bit of olive oil and lemon has a refreshing, clean taste.
This rustic Italian bread has a golden-brown crust and a dense moist texture. The dough for focaccia is indented and olive oil is generously drizzled over the indentations in the dough. Try dipping this flatbread in infused olive oil for the perfect bite!
This multi-purpose olive oil dip will please family members and guests alike. In Greece, it is served as a dip with bread as a Greek mezze to accompany aperitifs. This is a centuries-old recipe as Greeks have been infusing their olive oil with various ingredients since ancient times.
Classic Mediterranean ingredients such as spinach, strawberries, cucumber, and oregano flowers unite to form an unforgettable summer salad. The key to a tempting salad is vinaigrette; strawberry vinaigrette transforms this cheerful summer salad to sublime. Also, we’re taking salad and wine pairing to a whole new level! This colourful garden-fresh salad is on the table in 5’ and it provides a fun option for any summer party.