POWERFUL HEALTH BENEFITS OF SPICES USED IN THIS SALAD Cumin has many evidence-based health benefits. Some of these have been known since ancient times, while others are only just being discovered. Using cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses. Cinnamon is […]
USING AQUA FABA IN BECHAMEL Aquafaba is the liquid in a can of chickpeas or made by slow-cooking soaked, dried chickpeas then draining out the liquid. . This starchy liquid is a great binder directly from the can, that’s super handy, as it whips and creates a foam. As a result, aquafaba is able to […]
NUTRITIONAL YEAST 101 I am new to using nutritional yeast, and it was introduced to me by one of the top vegan chefs in Athens. Nutritional yeast is dairy-free and usually gluten-free; it is deactivated yeast (unlike baker’s yeast or brewer’s yeast) that has been grown for human consumption. It’s a rich source of B […]
MORELS Morels have an earthy, nutty flavor and a meaty texture. They’re also packed with antioxidants, essential minerals, and vitamins and contain one of the highest amounts of Vitamin D among all edible mushrooms. You can substitute dried morels for fresh in this recipe, too. If so, use 4 ounces of dried morels, rehydrated. Save […]
TIPS 1.Let the dough do its second rise in the pan it will be baked in. Since you won’t have to move the dough after its second rise, it will keep as much air in as possible.2. Be generous with the olive oil in the pan! Pour a ⅛-¼ inch layer of olive oil into […]
FAVA – BROAD BEANS: Fava beans, aka broad beans, have a fascinating history. They have been part of the Mediterranean diet forever, albeit with some reservation. They were among the few plant-based foods prohibited by the ancient Greek mathematician Pythagoras, who had a large cult following and preached a vegetarian diet. Although fava beans are […]
It’s time to officially get working on the bread of Greek Easter, tsoureki! It’s one of several foods that is prevalent on the Greek Easter table. This is a braided brioche-like bread that is studded with red-dyed eggs. Making tsoureki is time-consuming but can also be fun if you’re armed with the right recipe and the right tips.
A LITTLE HISTORY: If you’re using Cretan barley rusks, here is a little history: Barley rusks, a traditional Cretan bread product, are essentially double-baked bread, made with barley flour and usually with a little whole wheat flour added to the mix. Making rusks used to be a common practice for families that could not bake […]
TIP: Tsipouro was firstly produced by the Mount Athos monks in the 14th century, and then its production and use were spread throughout Greece. Tsipouro is distilled a number of times in order to enrich its flavor. If you do not like the stong smell and flavour of anise seed -that gives tsipouro a unique, […]
Sardines, one of the most popular fish in the Mediterranean, are exceptionally high in omega-3s. They also have the lowest levels of mercury of any fish. They contain a great source of calcium and Vitamin D, so they support bone health, too. So this humble fish isn't only delicious, it's deliciously good for you and […]