The Hungry Bites

Mediterranean Food Blog

Main navigation

Butternut squash risotto arancini (rice balls)

Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyShare on TumblrShare on StumbleUponPrint this page

These butternut squash risotto arancini are filled with Greek feta cheese and Italian pancetta for the ultimate Mediterranean pleasure!

Butternut squash risotto arancini (rice balls)

These butternut squash arancini were made with the leftovers from my light & creamy butternut squash risotto with mushroom chips. My first thought was to use the mushroom chips for the filling, but I figured that they would probably lose their crispiness and to be honest, I much more preferred to snack on them since they’re so delicious on their own! (I would go as far to say that they’re even better than popcorn or potato chips, so make them the next time you watch your favorite movie from your couch). As a result, I decided to make a filling with some feta cheese and a few pieces of pancetta. Pancetta and feta cheese give these arancini an extra savory dimension, but you can also make them plain if you don’t feel like stuffing them….

Read More »

White chocolate and apple crumble muffins

Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyShare on TumblrShare on StumbleUponPrint this page

The recipe for these apple crumble muffins with white chocolate in the filling is the most requested by my family and friends!

So, what can I tell you about these white chocolate and apple crumble muffins? They’re pretty easy to make, with basic ingredients you probably already have in your kitchen, they don’t even require a mixer since everything gets mixed by hand, and they’re so popular that you’ll definitely be asked for the recipe multiple times. In fact, that’s one of the reasons I’m posting them today! I figured that it would be a lot easier for me to just tell my friends to visit the blog, than sending them this recipe through messages, facebook, and other apps (because everyone uses another app these days!). And since fall practically demands apple desserts and other apple-based baked goods, what better time than now?…

Read More »

Light & creamy butternut squash risotto with mushroom chips

Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyShare on TumblrShare on StumbleUponPrint this page

This light and creamy butternut squash risotto is the perfect fall recipe! It is served with roasted pine nuts and mushroom chips.

Light & creamy butternut squash risotto with mushroom chips 3

Am I late to join the talk about meatless fall dinners? The weather here is still pretty warm, at least during the day because as soon as it gets dark you can certainly feel the chill in the air. And of course, pumpkins and squash are starting to appear everywhere, so what better way to use them than in a light and creamy butternut squash risotto? And I know I don’t have to point this out, but this recipe will work just fine with any type of squash or pumpkin happens to be your favorite….

Read More »

Carob & whole wheat flour bread with walnuts

Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyShare on TumblrShare on StumbleUponPrint this page

This carob and whole wheat bread is a delicious Greek traditional bread with a chocolaty flavor. Some added walnuts make it even healthier!

Carob & whole wheat flour bread with walnuts

One could claim that carob is the “Mediterranean chocolate” because of its mildly sweet and chocolaty flavor. And you may not be able to make this extraordinary Pure chocolate mousse cake – torte with it but you can surely make a delicious bread!  This carob and whole wheat flour bread with walnuts is more on the savory side, though it has a good amount of grape syrup added just to intensify its flavor. From what I’ve heard, carob was the thing that kept many Cretan people from starving during WWII and the occupation of Crete by the Nazis. Carob is a very nutritious food, rich in antioxidants, minerals, and vitamins. It has a sweet, chocolaty flavor but without any caffeine or theobromine (a substance toxic to some mammals, like dogs). It was widely used in Greece during periods of famine, but as with many foods that sustained the people at those times, it became somewhat unpopular when that period ended and was used as feed for the pigs. Fortunately, it has made a come-back in the recent years becoming more and more popular, mostly because of its health benefits and its pleasant taste….

Read More »

Fluffy pistachio cake with rosewater buttercream

Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyShare on TumblrShare on StumbleUponPrint this page

Make this fluffy pistachio layer cake with rosewater buttercream for a unique birthday dessert (plus a how to bake a level cake)

Fluffy pistachio cake with rosewater buttercream

I can’t believe it has already been a year since I published my first post. Yes, you guessed it right, today is my blog’s first birthday!!! And what better way to celebrate than this amazing, tender, velvety, super fluffy and moist pistachio layer cake filled and frosted with a romantic rosewater scented buttercream. I realize that since this is a Mediterranean focused food blog I could have picked a more Mediterranean-like dessert, such these olive oil baklava fingers, but nothing says happy birthday better than a delicious cake. And besides that, pistachios and rosewater are ingredients commonly used in the Mediterranean cuisine (plus, it had been too long since I last ate a good piece of cake 🙂 )…

Read More »