The Hungry Bites

Healthy Mediterranean potato salad with boiled eggs (Nicoise)

April 20, 2019

A tasty French potato salad with boiled eggs, anchovies (or tuna), tomatoes and some crunchy greens. Also perfect as a healthy side or a light meal.

Healthy Mediterranean potato salad with boiled eggs (Nicoise) 3

I could eat potato salad all day! But not the mayo-drenched kind. I love the lighter, Mediterranean-style potato salads which are healthy, bright and oh-so-good! Like this Mediterranean potato salad with vegetables which can be eaten not only as a side, but as a light meal too. In this dish, the boiled eggs (soft or hard-boiled, you decide) and the potatoes make this salad very filling and satiating and combined with the rest of the ingredients make for a complete meal.

When making Nicoise salad, David Lebovitz says that we shouldn’t use any kind of cooked vegetables. Others say that you shouldn’t put any vinegar to the dressing and some say that you should use either tuna or anchovies, but never both at the same time. So, should this potato salad be named Nicoise?

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Chocolate stuffed Greek Easter bread (Tsoureki gemisto)

April 17, 2019

This is the traditional recipe for Greek Easter bread (tsoureki), but shaped in a much easier way, sprinkled with mahleb sugar, and stuffed with some chocolate because why not.

Chocolate stuffed Greek Easter bread (Tsoureki gemisto)

Greek Easter is all about dyed red eggs, roast lamb (or goat) and tsoureki 🙂 Tsoureki is a Greek sweet bread made during Easter and its main characteristic is its stringy and fluffy texture and the intoxicating aroma from ground mahleb (or mahlepi), cinnamon, cardamom, lemon or orange zest and maybe some groung mastic. Mahleb is the seed from a variety of sour cherry tree and has a very distinct aroma that no other spice can imitate. If you can’t find it anywhere, you can substitute it with 1/8 teaspoon of almond extract and 1/4 teaspoon of cherry flavor. However, even if you don’t use the mahleb, this bread will still be delicious!

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Greek Halva Cake with Whipped Chocolate Ganache – Vegan

April 5, 2019

This no-bake Greek halva is a semolina-based vegan cake with a texture between a moist cake and a pudding. The coconut milk and chocolate ganache makes it extra decadent!

Greek Halva Cake with Whipped Chocolate Ganache – Vegan 2

During Lent and especially on Clean Monday every Greek household has a Greek halva cake on the table. This type of dessert is actually a no-bake semolina cake with a texture between a moist cake and a pudding. It doesn’t require baking because it’s made in a pot (you basically cook the semolina with the oil and then add some simple syrup) and because it’s Lenten, it’s also vegan 🙂 You can use a mild olive oil, a neutral tasting vegetable oil (like corn oil or sunflower oil), or a mix of the above.

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Italian toasted breadcrumb and garlic pasta

April 2, 2019

This Italian pasta with toasted breadcrumbs and garlic is a quick and simple dish you can whip up in minutes. Add any leftovers you have in your fridge and call it a day!

Italian toasted breadcrumb and garlic pasta 5

True scenario: You return home after a long day of running around, you feel mentally excausted, and your feet, no, make that your entire body, hurts. Oh, and you also have to make dinner. Take out? Yes, that’s an option, but why not try this toasted breadcrumb and garlic pasta specifically created by Italian housewives for situations like this? After all, you’ve got some old bread in the fridge, and you don’t like to throw away food. Plus, this recipe gives you the freedom to improvise and add any other leftovers you’ve got in your fridge (broccoli or green beans pair very well). This light and healthy simple pasta recipe sure sounds interesting right now, ha? And it tastes pretty good, too!

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Greek pea and potato stew (Vegan)

March 25, 2019

This healthy Greek pea and potato stew is an easy and quick dinner made in one pot. It’s traditionally served with crusty bread and feta.

The Mediterranean cuisine is full of simple and healthy meals often made with cheap ingredients. This Greek pea and potato stew is a vegan recipe made in one pot and it only requires 30-40 minutes of your time. I dare to say that using frozen peas is probably even better than using fresh ones, not only for your convenience, but also because today peas are frozen just hours after their harvest, something that preserves all of their healthy nutrients, their natural sweetness and their fresh taste.

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