My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.
This has all the great flavour of a spinach pie and you don't have to work with fussy filo pastry! I was in a fix over what category to post this submission in as it's a great breakfast or main dish strata. Finally, I decided to submit it in the category for which I made it today - as a veggie side dish to our dinner. I guess that's the beauty of it, there's no WRONG time to enjoy it.
A traditional Salade Nicoise can not be beat for sophistication and presentation. A delicious and healthful dinner course for 4, or serves 6 as a salad course. This version has a Craze-e twist by incorporating the black olives (in tapenade form) in the vinaigrette, itself). For this recipe, please invest in 2 tins of tuna packed in olive oil – the difference between that and regular tinned tuna is huge! :-)
It’s summer and it’s hot. What I want…what I crave…is to eat something delicious, refreshing and healthy, and that’s how this brown rice tabbouleh was born. It’s the perfect salad to have with grilled anything, or to bring to a potluck. And you know you’re being good to yourself in every way possible.
The well-known yogurt/cucumber/garlic Greek appetizer! Make sure you use some kind of soft, smooth tasting yogurt, like drained "Total" yogurt. You can adjust the quantity of the garlic according to taste. Enjoy!
This year, I used my standard pound cake recipe and adapted it for Vasilopita. It is traditional to place a coin, signifying good luck and prosperity in the New Year, in the Vasilopita. Whoever finds it in their piece will be blessed! As I don't like my Vasilopita too sweet, I use a lesser amount of sugar in mine. Feel free to make it sweeter.
A refreshingly-different tabbouleh that would be a much-appreciated addition to a potluck. Just bring the parsley/bulgur component of the salad and the strawberry part in 2 different plastic containers and combine them before eating (so the strawberries don't get too mushy). Both the sweet and savoury elements of this salad complement each other so well...you won't be able to stop eating it! The biggest 'trick' to making this good is to make sure your parsley and mint are really dry before you start chopping them to a fine mince -- a salad spinner is great for this.