The post Try This Greek-Inspired Salad! appeared first on thedancingcucumber.com.
]]>Ingredients:
- 1 whole lettuce (little gem goes great as it’s quite bitter)
- 1 cup of cherry tomatoes
- 1 whole cucumber
- 1 red onion
- 1 cup of pitted Kalamata olives
- 4 ounces of feta cheese
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of French mustard
- Salt
- Black pepper
Instructions:
- In a large bowl, combine your shredded lettuce with your sliced tomatoes, small chunks of cucumber, finely chopped red onion, Kalamata olives, and feta cheese that you can crumble throughout the salad.
- In a separate bowl, mix your olive oil with your vinegar and mustard. Whisk together to form a dressing, and add a bit of salt and black pepper.
- Pour your dressing over your salad and stir to get an even coating. You can enjoy this salad by itself or it will be delicious with grilled chicken skewers or a roasted vegetables and cous cous dish. Add ingredients such as pine nuts or walnuts for extra protein to embellish your salad.
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]]>The post Delight Your Dinner Guests With These Greek Starters appeared first on thedancingcucumber.com.
]]>Spanakopita
If you love creamy pastries yet still want to keep healthy, then this scrumptious snack is for you. Spanakopita is a flaky pastry filled with spinach and feta.
Greek Meze Platter
While it may seem complicated, this colorful palette of flavors is actually pretty simple to prepare. All you need to do is buy a selection of Greek cheeses, olives, tomatoes, other vegetables, and dips such as tzatziki along with pita bread.
Greek Layer Dip
For the perfect appetizer, consider making a Greek Layer Dip. From its hummus and feta cheese layers to its tangy olives, tomatoes and cucumbers, this starter will be sure to satisfy your guests with its burst of flavors.
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]]>Chicken Souvlaki Skewers
All you need to make this succulent chicken dish is by cutting up some chicken cubes and spicing them with garlic, herbs, lemon, and bay leaves. Once cooked, put the chicken cubes on a skewer for authenticity.
Easy Greek Salad
A favorite salad across the world, all you need is some tomatoes, cucumbers, red onions, green peppers, olives, and feta cheese. Top it all off with a lemon vinaigrette.
(@aliasvstudi)Greek Lemon Potatoes
Cut thick wedges of potatoes and bake them until they are golden and crisp. Drizzle them in a garlic-flavored broth and make sure to prepare a large batch as you’ll surely want a few portions throughout the week.
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]]>The post Georgina Hayden Welcomes You into the Cypriot Kitchen appeared first on thedancingcucumber.com.
]]>Her second book, Taverna, is dedicated to the Cypriot kitchen, with traditional recipes evoking memories of sun-kissed Mediterranean holidays, including cinnamon-infused stews and orange-blossom scented pastries.
“I grew up in a very food-driven household,” she shared in an interview with National Geographic. “Both sets of grandparents had emigrated from Cyprus in the late 1950s, and my mum’s parents opened one of the first Greek Cypriot delis in London, importing traditional ingredients. My dad’s parents opened a Cypriot tavern, which they ran for almost 30 years, and I was born above the restaurant, so most of my early memories revolve around it.”
Having grown up, she went on to study Fine Art at university, after which her passion for food landed her a job as a food writer and stylist on various food magazines. Hayden then went on to join Jamie Oliver’s food team, where she worked for 12 years. While there she wrote, developed, and styled for magazine features, books, television projects and campaigns. She also wrote her first book, Stirring Slowly, which was published in 2016.
You can catch yours truly, hopefully giving all the Greek vibes, and cooking kolokythoketedes AKA courgette fritters (it’s more of a Greek from Greece recipe than Cypriot I would say. The most typical Cypriot ones have a pork base). They’re vegetarian, pretty simple and the kind of perfect light mid week meal that you can rustle up quickly. Also a chance to gas with my pal, the gorgeous Laura. I’ll be live on Friday at 6pm. But head to Lauras page for the full list for the week (and catch up on today’s!). Also swipe to see the ingredients list and cookalong with me ?“For a long time, I didn’t realize how much my family influenced my life,” she admits, “I assumed all families were food-driven. Since then I’ve learned it was a pretty special childhood. Cooking was, and still is, instinctive—there are no written recipes, and my mum and yiayias would cook whatever was in season. We have a bit of land in Cyprus, and even into his 70s, my grandad grew and pressed his own extra virgin olive oil. We had an endless supply. In Greek Cypriot families, there’s always soulful, nourishing food, and always enough to feed at least 20 people. I still make far too much today.”
? by @stevenjoycephotoApart from her books, Hayden documents her recipes and food travels on her blog and Instagram page, which we recommend you follow.
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