This skillet calamari with zucchini is incredibly fast, flavorful and nutritious. If the calamari is cleaned, it takes only 10 minutes to prepare, it needs very little cooking over a very high heat. My cast iron pan is ideal for this and I am so …
If you’re looking to add more greens to your plates, this is a great start. Beet leaves are delicious, sweeter than spinach which will score points with the kids and so pretty. Combined with ever popular chicken and cream that makes everything taste better, its a sure thing. I prefer to use free range chickens, here is some more info on that.
I always buy beets whith their leaves as they are a sign of freshness. I slice the bunch of leaves off the beets and give them a quick wash. I then put roll them up in parchment paper with some olive oil, place them in the dutch oven and roast them for about an hour. Once they’ve cooled down a bit, you can easily rub off their skins. You can use gloves or peel them under running water to avoid pink stains on you hands.
While the beets are roasting, I soak the leaves in lots of water with a little vinegar. They ‘re ready after 2-3 washes. I save the tiny tender leaves to use fresh in our salads and braise the larger leaves to make a delicious, creamy side for out chicken. They will seem like a lot but they wilt down to nothing so you can add them in batches if they don’t fit initially in the pan.
The best thing about this recipe is that it can be made in 30′ using a single pot, so you can enjoy it on a weekday without having to wash up half your kitchen afterwards. You are going to need a large pan, I used my Lodge skillet that I am falling in love with. It is so easy to use.
- 2 tbsp ghee or olive oil
- 4 free range chicken breasts
- 2 tsp coriander, ground
- Salt and pepper
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 big bunch of beet greens
- 250 ml stock, hot
- 1 small potato, grated
- 250 ml heavy cream
Warm up the skillet on a medium heat. Dry the fillets well and season with coriander salt and pepper. Add half the oil and pan fry for 8 minutes on each side until cooked through. Set aside.
Heat the remaining oil and cook the onion until softened, about 5′. Add the garlic, stir through and add the beer leaves in batches to wilt with the hot stock and the grated potato. Allow to simmer for 5′. Add the cream and grate in 1/3 of the nutmeg or to taste and simmer for another 5′. Return the chicken to the pan to heat through and serve.
It’s funny how borlotti or cranberry beans also have two names in Greek: chandres (beads) or barbounia (red mullet, yes really). They are so beautiful that I almost feel sad when I see them lose their color cooked. Their slightly sweet and hearty tasty, quickly …
I love spring and all the variety and freshness it brings. One walk through the Farmer’s market and there is just such an incredible choice of produce. You just need to be extra careful and cook it while it is super fresh. I mean winter potatoes or even summer tomatoes will give you a few days to figure out what you want to do with them, but zucchini flowers are another story. Though delicious, they are also very delicate and so pretty.
This is a quick and very simple recipe and the kids are delighted to be eating flowers. My daughter is certain she is eating fairy food every time petals show up on her plate. As always, very fresh vegetables and good homemade stock will guarantee a delicious result.
- 1+1 tbsp butter
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1 garlic clove, minced
- 6 zucchini, diced
- 6 zucchini flowers
- 300 gr carolina rice
- 1 Lt homemade stock
- 1/3 cup grated Parmesan cheese plus extra to serve.
- Fresh mint to serve
Remove the zucchini flower petals, tear into strips and set aside. Melt half the butter along with the oil in a large wide pan on a low heat. Add the onion and carrot with a pinch of salt and gently fry for a few minutes until softened. In the meantime heat the stock in another pan until almost boiling point.
Add the garlic to the onion and cook for 30 seconds. Then add the rice to and stir well until coated in oil and translucent. Turn the heat up to medium and start adding the stock one ladleful at a time. Stir well and wait until the stock is absorbed each time before adding more. Once you’ve added half the stock, add the zucchini and flower strips, then season well. Stir through and continue adding the stock until the rice is cooked through, soft and creamy. With the last ladleful, add the cheese and butter and stir through. Take off the heat, leave to stand for a couple of minutes and serve with some fresh mint.
The best seafood is fresh! Agreed, but come Tuesday afternoon, counting down the minutes, the seconds until dinner time, the best seafood fast and readily available. So fresh shelled mussels in the refrigerator or in the freezer (if you have thawed them) is a delicious, …
The Talagani is a cheese closely related to the traditional Greek Mastelo, Formaella and mostly with the Cypriot Halloumi. It is produced exclusively from sheep’s and goat’s milk and, like its cousins, has a robust texture that allows you to grill it even straight over coal without losing its shape. It is often kept in our fridge for a quick snack or an easy appetizer. Its chewy texture and savory, full flavor blends very nicely with most chutneys. Although there are many excellent ready-made options available, here I preferred to serve it with my homemade chutney with pumpkin, apricot and almonds to combine both different flavors and textures.
- 5 slices of Talagani (or Haloumi) cheese
- 1 tbsp Olive Oil
- Some fresh spearmint Leaves
- Chutney of your choice
Heat a cast iron grill pan on medium heat for about 5 minutes. Once heated, lightly grease the surface and immediately add the cheese slices (you may need to do this in batches). Grill for two minutes on each side. If it seems like its sticking, don’t worry, as soon as it’s cooked it will be released from the pan. Serve immediately with a little mint and the chutney.
Fresh wild salmon is almost impossible to find in Greece. As most fish grow thinner in winter, frozen salmon fillets are a quick and reliable source of ω3 fats and are usually perfectly paired with winter broccoli. Purple broccoli is available at farmers’ markets from …