tagged ‘bread’

Persimmon & apple french toast

in Breakfast, Taste -

persimmon-apple-french-toast

My love for breakfast has been well documented here. I’m down for almost anything, almost every morning. Οn week days, I like to keep things simple with quick smoothies, full of goodness and flavour, or crunchy and perfectly sweet homemade granola, a nutty bar or hot and creamy quinoa. Some days though call for eggs and I’m so down with that as well. Creamy and pretty? Yes, please. Saucy & spicy? A thousand times yes. And let’s not forget chocolate: in a pudding, or spread on warm crusty bread or mixed with booze for the perfect morning warmer. I’m in for all of the above. [READ MORE]

Aubergine, garlic & feta stuffed loaf

in Savoury, Taste -

Aubergine, garlic & feta stuffed loaf

Every September, I’m dreading the whole back to school transition: until my work schedule is all figured out and most of my boring everyday affairs are in order, I’m constantly in a mild frantic state. At the same time, I love going back to parts of my routine, especially those involving exercising, eating and cooking. Even more so, I’m looking forward to the activity which involves the latter two, plus our friends: casual dinners at home.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

One of my favourite things to make is a stuffed loaf- from a classic garlic & parmesan to this one, it really does not get easier and more delicious than this. When I first made this aubergine, garlic & feta stuffed loaf back home, I used the most delicious aubergines from our Friday farmers market, parsley from our pots and the best hand model ever, my sis. I’m now really looking forward to making it for our friends too, once we’re back from California and just in time to catch the summer’s last aubergines.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

So, grab your favourite loaf (crunchy on the outside and soft on the inside is best) and get ready: aubergines, grilled for that perfect smoky flavour and mashed with garlic- a match made in heaven; salty feta and cream cheese for smoothness, lots and lots of fresh parsley, freshly ground black pepper and extra virgin olive oil too. Just perfect for stuffing our chubby, crusty, pillowy loaf and then our friends.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

INGREDIENTS

3 small aubergines (or 1 medium)

3 garlic cloves

2 1/2 tablespoons fresh parsley, minced

1 1/2 cup feta cheese, crumbled

4 tablespoons low fat cream cheese

1 tablespoon extra virgin olive oil

sea salt flakes and freshly ground black pepper, to taste

METHOD

Preheat the oven to 200C (180C for air) and line a baking sheet with parchment paper.

Prick the aubergines with a fork and grill them until soft (you can do this on a grill, placing them on top of a hob or in the oven). Peel the skin off and mash the flesh using a fork.

In a medium bowl combine the aubergine mash with the rest of the ingredients.

Slice the loaf thickly (not all the way down) and spread the mixture between the slices.

Drizzle with some extra olive oil, wrap in foil and bake for 20′. Remove the foil lower the heat to 180C (160C for air) and bake for an additional 10′, or until your loaf is a lovely golden brown.

Remove from the oven and serve right away.

 

 

Toast 3 ways

in Small bites, Taste -

Toast 3 ways

One of the things rarely found in our kitchen is bread. Don’t get me wrong- I LOVE bread, both making and (even more) eating it. The main reason for its absence is simple: bakeries are not the same here as back home. Seriously, Greece seems to have a bakery in almost every corner; each is filled with every type of bread and any sweet and savoury dough-y thing imaginable*, making it very hard to resist and not buy a fragrant loaf or a bag of delicious treats. In additional to that, Mike, who loves treats of any kind (especially the chocolate and peanut butter kind) is quite indifferent when it comes to bread. He never asks for it nor buys it, so it’s easy for me to follow his lead. [READ MORE]

Parmesan, nigella & mustard seed biscuits

in Small bites, Taste -

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Soon after I moved to London, I discovered scones. Once I did, I celebrated this discovery by religiously consuming a scone once a week, every Saturday morning right before work. I was hooked: rich, not too sweet, crumbly and buttery, scones were pretty much the sole reason I was only moderately miserable having to wake up early of a freaking Saturday. [READ MORE]

Fig & ricotta crostini

in Small bites, Taste -

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My very long holiday is slowly coming to an end. I spent the short break I took from the blog eating loads of things from our garden, tasting the most delicious roast chicken I’ve had, trying to recreate the taste and look of mine and my sisters favourite summer nectarine cake/tart and making loads of jam. All these I call research, you know? Tasting as many ingredients as possible, making different combinations, getting my hands dirty, my senses intrigued and my tummy filled. [READ MORE]

Strawberry & tomato bruschetta with balsamic reduction

in Small bites, Taste -

StrawberryTomatoBruschetta-620-5

I always think of May as the most charming month. It brings with it warm, long days and breezy nights; it calls for lighter clothes and an even lighter frame of mind; it’s filled with a strong sense that the anticipation for summer is almost over. Every year, right around this time, my mind is gone. Gone, all over the place gone. And I love it. It makes me feel like a teenager again, but you know, a wiser, cooler, tougher teenager, one that knows what’s up. Actually, scratch that last part- May comes and I really don’t know what’s up for the first few days. Like I said, gone. [READ MORE]

Favourite bread recipes

in Inspiration -

Bread-620-1

Bread is one of my favourite things to eat- shocker, I know. However, I rarely buy bread; I don’t only find artisan loaves to be unexplainably expensive, I mostly love making my own. And for the annoyingly impatient person that I am, this is a big deal. Bread needs patience, time and quite a bit of work. And yet, I enjoy every single step: mixing the yeast with liquid, allowing it to froth, slowly adding flour and a touch of salt, adding different bits and pieces, kneading (immensely therapeutic and probably my favourite part of the process), allowing the dough to rise, kneading again, shaping the loaves and prepping my oven for a perfectly crunchy, golden crust- I just can’t get enough! These are some of my current favourites- when you find yourself with a bit of extra time, I highly recommend giving them a try- the smell of freshly baked bread alone is worth every minute! [READ MORE]