SPITIKÓ PSOMÍ ME MÁRATHO.
Home made Greek style bread with fennel.
The only advice I can offer when having this bread, is to drench you Horiatiki salata (Greek salad) in the best olive oil. That way you finish your meal soaking up that goodness with this baked freshness. We also enjoyed it with a fresh batch of Yiayia’s fava she sent over 🙏. My fav!
3.5 cups plain bread flour.
1.5 cups lukewarm water.
2 Tablespoons of dry yeast.
1 tablespoon olive oil.
1 tablespoon of crushed fennel seeds, plus extra for later @spiceandcomerchants
1 teaspoon sea salt.
In a bowl combine 1.5 cups of flour, the water, salt, yeast and olive oil. Stir until well combined and cover with cling wrap leaving it to double in size for approximately 30 minutes.
Once risen, add the crushed fennel seeds and the remainder of the flour. Use your hands to incorporate and then place onto a floured work space. Knead for approximately 3-5 minutes or until I nice smooth dough forms. You may have to add a little flour to the dough if it’s sticks to your surface.
Roll the dough gently into a long loaf and transfer onto a flat baking tray lined with paper. Brush with a little water and sprinkle with more fennel seeds. Let it sit in a cool oven for 15-20 minutes, you will notice it will grow in size.
Remove the dough from the oven and preheat to 180c fan forced. Cut three slits into the loaf and once the oven is at temperature bake for approximately 25 minutes and golden.
Allow to cool slightly before cutting and enjoy. Be sure to check out my video in the previous post for more of a how-to.
Featured is my Ble hand painted designed tea towel available on my website to Australian and all international orders. maryskouzina.com.au 💙.
The foruno (bakery) run is my favourite thing to do each morning in summer. I always get a savoury and sweet pastry to enjoy with my ice cold freddo cappuccino to start the day.
I’ve shared this recipe previously though thought it deserved a photographic update. You may notice I use silverbeet instead of English spinach. This is a personal preference because I enjoy the filling to be more substantial considering silverbeet does not wilt down as much. If you’d prefer to use English spinach, use 2 bunches.
Feel free to adjust the herb quantities, I love lots!
1 large bunch of sliverbeet washed and chopped (kept raw).
1 cup of chopped dill.
1/2 cup chopped mint.
4-6 chopped spring onions.
1/2 cup olive oil @thegreekprovidore .
200g Feta @chelmosaustralia .
Generous amount of cracked pepper.
Salt - use sparingly.
Combine all the filling ingredients into a large bowl and incorporate well then set aside.
Preheat your oven to 170C fan forced. Begin by layering 10 sheets of filo pastry at the bottom of your large tray, approximately 12” in size. Ensure you brush olive oil between each layer and allow the pieces to partially over hang off the edges of the tray that way you can roll them back in afterwards.
Pour in the spanakopita mixture and spread it out evenly. Add another 8-10 filo sheets on top ensuring each one is brushed lightly with olive oil before adding the next. Roll in the overhanging pieces to create a boarder around your tray. Brush with a final drizzle of olive oil and sprinkle with sesame seeds. With a sharp knife gently slice the pieces of spanakopita for easy cutting after the bake .
Bake for approximately 40 minutes and until the filo is golden. If the filo is browning too quickly, place the tray on the bottom rack in your oven.
Allow it to cool for 5 minutes and enjoy it best hot!
Kolokithakia Tiganita - Fried Zucchini's with Tzatziki.
One of my favourite beach snacks and always one of our first choices for an appetizer in any taverna. Crispy, crunchy fried strips of zucchini paired with thick tzatziki, such a great combo!
Simply cut your zucchini into very thin strips (you can use a peeler but I like them a touch thicker).
For your batter simply combine:
1 cup self raising flour.
1 cup soda water.
Salt for seasoning.
Heat your pan ready to shallow fry. I used olive oil, frying at a medium temperature to prevent the oil from smoking. Avocado oil is also a great, healthy option.
Mix the batter ingredients well and dip the zucchini strips into the batter allowing any excess with run off. Carefully place your strips into the hot oil allowing it to fry for 2 minutes on each side or until golden.
Transfer to a plate with absorbent paper towel, sprinkle with a little dry oregano then serve with tzatziki. Enjoy while hot.
Home made dried black olives 🫒. They’re ready and so delicious.
This was such an easy and effortless method. All you need to do is, after they’ve been picked (when they’re black) completely cover them with salt in a jar and allow them to sit for approximately 2.5 weeks. The salt will draw out all the liquid from the olives giving them their wrinkled look. After 2 weeks the salt was completely wet and ‘sludgy’ so I changed it and let the olives sit for a couple more days in more salt.
A few lovely people including @ippokalou @whatsfordinner_ma also reached out to me and advised to hang the olives and salt in a cloth over a bowl. That way the liquid drips out. I’ll definitely try it that way next year. Thank you! 💐💐.
How’s everyone else’s olives going? My other ones are still brining. 3 more weeks of that before I can marinate them.
FRIED KALAMARAKIA 🦑 .
Todays hot weather was perfect for a light dinner spread. Fried kalamarakia with skordalia (garlic potato dip), pantzaria salata (beetroot salad) and a fresh salad. Went down so well with a glass of cold ouzo too 🥛.
Here’s how to prepare the kalamarakia.
Simply wash, skin, cut and wash again your calamari (or purchase ready).
In a seperate bowl combine flour, salt and pepper. Add olive oil (enough for a shallow fry) to your pan on medium high heat.
Drop portions the calamari into the flour shaking off any excess. Carefully place them into the hot oil, frying until golden and crispy.
Remove and place onto an absorbent towel then onto your serving plate. Add a squeeze of lemon and enjoy.
Note: Avoid frying olive oil at higher temperatures this is how it develops a bitter flavour.
Flat bread traditionally eaten today on Clean Monday 🪁 . We enjoy it flavoured with ground star anise for a slight liquorice taste and aroma.
Today marks the first day of the Sarakosti, the 40 day cleanse and as always there will be plenty of family recipes I’ll be sharing.
I’m sharing this recipe nice and early for you today so you’ve go time to make your beautiful Lagana.
Kali Sarakosti, my friends 🪁 🪁 🪁.
2 Tbsp dry yeast.
1 1/2 cups of warm water.
A pinch of sugar.
3 cups all purpose flour.
1 tsp ground star anise @spiceandcomerchants .
1/2 tsp salt.
Drizzle of olive oil. Sesame seeds.
Combine yeast, warm water and sugar and set aside for 15-20 mins.
In mixing bowl combine flour, star anise (I used a little spice mill grind mine), salt and oil. Once the yeast mixture has activated add it to the bowl and using a dough whisk start slow until ingredients combine and gradually increase the speed and knead for about 4-5 minutes on medium high speed (note this is a sticky dough but if you feel your dough is much too wet, add a few tablespoons extra of flour).
After mixing, remove the dough (which will be a little sticky) from the bowl and scrape off any excess around the bowl. Oil the bowl then return the dough to sit in a warm area for an hour or so until it doubles.
Once the dough has doubled, dust your surface with flour and gently knead it for a minute then roll it out into a rectangular shape letting it sit for a further hour.
Preheat oven to 180 degrees.
After the second proofing, use your fingers to make indentations onto the doughs surface to give the Lagana it’s signature dimpled look. Brush with olive oil (you can also use a combination of sugar and water to brush the dough) and sprinkle generously with sesame seeds on top. Bake at 180C forced for approximately 30 mins and enjoy with plenty of dips and olives. #vegan #familyfeasts #meze
You’ve seen them here many times before. My favourite kind of kefte. Kolokithokeftedes aka pumpkin fritters 🤩. Sweet, cheesy and packed full of fresh herbs. Just YUM!
700g pumpkin - grated.
5 spring onions - chopped finely.
1 bunch dill - chopped finely.
1/2 bunch mint - chopped finely.
1/2 bunch parsley - chopped finely.
1/2 cup grated kefalogaviera @chelmosaustralia.
1/4 crumbled feta cheese @chelmosaustralia .
1 cup all purpose flour.
1 Tbsp bi carb soda.
5 Tbsp olive oil.
Salt - use sparingly.
Cracked black pepper.
Non traditional additions.
1/4 cup toasted pine nuts.
After the pumpkin has been grated, sprinkle a a little salt onto it and place it in a cheese cloth or tea towel to squeeze out as much liquid as possible. Combine all ingredients then gently fold through the feta cheese last.
In a large pan drizzled with a little olive oil place a tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour to stabilise the mix. You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and enjoy!
Enjoyed mostly with fish, bakaliaros in particular. I even love it with kolokithakia tiganita or ribbons of crispy fried zucchini even grilled octopus, yum!! 🤤 You can watch me prepare this dip on Instagram reel in my previous post.
Here’s the recipe for my skordalia.
5 potatoes - washed, peeled and chopped roughly.
1/4 cup extra virgin olive oil.
2 cloves of crushed garlic.
2 tablespoons white vinegar.
Juice of half a lemon.
Salt to taste.
Boil the potatoes till they’re soft then drain.
Add the oil and use a potato masher to begin mashing (my mother uses a stick blender). Add the garlic, lemon, vinegar and salt.
Continue mashing till fully incorporated and once you serve give it another drizzle of extra virgin olive oil.
Feel free to alter the quantities of the ingredients to suit your liking.
Cretan Ntakos - I love just how festive they look, they’re perfect for your Christmas table 🎄. Cretan rusks, soaked, topped with tomatoes, a bit of onion, plenty of mizithra (soft goats cheese), oregano, oil and throumbes (dried large olives). Found on every family dinner table and menu in Crete.
Have you tried my keftedakia recipe yet? I love them jam packed with fresh mint so sometimes I add more 🪴. They’re even better the next day 🤤. We used to have keftedakia sandwiches 🥪 with the leftovers 🤣. They saw us through most of our primary school days. Anyone else 🤣?
Yield approximately 25 keftedes.
500g beef mince.
1 whole onion - grated.
3 crushed garlic cloves.
1/2 cup chopped fresh mint.
1/4 cup chopped fresh parsley.
1 small finely grated potato.
1/2 tsp dried oregano.
1/2 cup bread crumbs.
1 whole egg.
Salt and pepper to taste.
Roll just under an tablespoons worth of the mixtures and shallow fry in olive oil for approximately 2 minutes on each side and till nicely browned.
Re-sharing Yiayia Maria’s famous Fava. A specialty in Crete, Santorini and of course yiayias kitchen (she makes a bulk amount and distributes it to us all) 🤤. Yesterday I made my own batch that should last me a couple of days 👌.
It’s a fantastic substantial vegan dip made from yellow split peas, it creates its own creaminess and flavour with very little ingredients. Must try!
250g washed and sorted yellow split peas.
1/2 onion - grated.
1 carrot - grated.
3-4 cups water.
Salt and pepper.
Extra virgin olive oil.
Sliced Spanish onion.
Olives. In Crete, it’s served with Throumbes and Santorini, capers. I’ve used my homemade olives from our trees 🫒 .
You can watch the full method in my highlights 🎥. Just scroll across as it’s one of my earlier ones.
HORTA - Χόρτα 🥬 Wild Greens.
Every Greek grandparents answer to longevity. So many memories associated with this quintessentially Greek dish❤️🙏.
Wash well and boil endive for approximately 30 minutes. Remove from pot and place into a bowl with a little bit of the water it was boiled in. Shower with lemon and quality extra virgin olive oil with a sprinkling of salt. Voila, probably the simplest most special Greek dish 🙏.
Tonights dinner recipe, as promised! Κουνουπίδι Κεφτέδες or cauliflower fritters. These turned out better than I thought, we absolutely loved them! Check out that feta ooz on that fritter 🤩. Served with tzatziki on the side, brilliant!! 🤤 A must try for vego night!
700g fresh cauliflower.
1 brown onion.
2-3 gloves garlic.
1 small red or orange capsicum.
Handful fresh mint, dill, parsley.
1 1/2 cups all purpose flour.
1 Tbsp baking powder.
1 Tbsp ground cumin.
3 Tbsp pecorino cheese.
100g feta cheese crumbled @chelmosaustralia .
Salt and pepper to taste.
Olive oil for frying.
Break apart cauliflower into florets. Add the cauliflower, onion (roughly chopped), garlic, herbs and capsicum to a food processor and process until everything is combined and very fine. Pour this mixture into a bowl and add the flour, cumin, eggs, cheeses and salt and pepper (use the salt sparingly as the cheese will add saltiness).
Mix and combine.
Using a non stick pan, add extra virgin olive oil (enough to shallow fry). Once it’s hot, do a test fritter first to check the seasoning.
Once you’re happy with the taste add a tablespoon amount of cauliflower mix to the pan and fry till golden before flipping. Once they’re ready transfer them onto an absorbent towel and serve with tzatziki.
Amongst the amazing selection of cheeses I was gifted from @chelmosaustralia @chelmos_dairy_greece @fratelliimports , these marinated ready to grill feta cheeses stood out! They even come in their little grill tray too! Makes a brilliant meze with lunch or dinner.
Grill them as they are or top with tomato, Spanish onion and parsley as I’ve done here, with a drizzle of olive oil of course. Enjoy it piping hot out of the grill with fresh bread. This was my lunch today, probably will be tomorrow too 🤤🌿🧀 🍅 .
Wowww! So many saganaki lovers out there! I’m with you! I love the combination of salty and sweet, especially when cheese is paired with honey 🍯. Pictured is @chelmosaustralia saganaki cheese wrapped in 2 sheets of @antonioufillopastry shallow fried in olive oil and drizzled with Cretan honey and sprinkled with sesame seeds. My oh my, this is my fav meze, takes me back every time! 😭 🇬🇷.
Tip: when frying the saganaki, do it over medium heat. Too high and the pastry will burn before the cheese can begin to melt.
Kalimera! Yiayias kolokithopita (pumpkin pie) to start our Sunday! My kind of breakfast 🧡 .
4 cups grated pumpkin.
1 large grated onion.
1 cup crumbled feta cheese.
½ cup grated kefalogaviera cheese or any hard cheese.
½ cup olive oil.
1 cup chopped fresh dill or fennel fronds.
½ cup chopped fresh mint.
2 cups self-raising flour or 1 ½ cups semolina.
Salt and pepper to taste. .
Olive oil for brushing layers.
Sesame seeds for sprinkling over filo.
Tips before you begin.
1. If you intend to use self-raising flour, it is important to squeeze out the excess liquid from the grated pumpkin using a cloth.
2. If you intend to use semolina, squeezing the pumpkin is not an essential step as it will absorb all the liquid from the pumpkin.
3. Be mindful when adding your seasoning. Feta cheese and kefalogaviera both add salt to the filling, so do not add too much extra salt. To check, it is best to taste the mixture before you add the eggs to gage for seasoning.
1. Preheat oven to 170-180 degrees Celsius
2. Combine all pumpkin mixture ingredients into one bowl.
3. Grease a 12” baking tray generously with olive oil. Line single sheets of Antoniou Fillo pastry into your baking tray brushing olive oil in between each layer. Start the base with about 6-7 layers.
4. Spoon pumpkin filling into the tray and spread it our evenly over the fillo pastry and fold the overhanging edges in.
5. Add another 5-7 layers of fillo pastry on top of the pumpkin mixture with olive oil brushed in between each layer and tuck the edges into the sides. Be sure to also brush the top layer with olive oil and gently cut through the pastry with a sharp knife.
6. Sprinkle with sesame seeds and bake for 45 minutes or until golden. Allow the Kolokithopita to cool slightly before cutting and enjoy! Kali Orexi.
❤️❤️ @marys_kouzina .
#maryskouzina #greek #greekfood #comfortfood #pumpkin #pastry #breakfast #lunch #pie #food #foodphotography #foodstagram #vegetarian #meze...
Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕.
We always have a variety of mezzedes on our table alongside dinner. Olives, feta, dips or pickled veggies to name a few. This would have to be one of our favourites. It’s brilliant alongside dishes such as Spanakorizo, Gigantes, Fakies and many more.
Here’s the recipe! 🐙.
1 kg baby octopus or 1 large octopus.
1 cup water.
1:1 quantities water and white vinegar. Depending on the size of the jar you’re using.
1 chopped carrot.
A few stalks of celery roughly chopped.
3 cloves sliced garlic.
1 teaspoon oregano.
Enough olive oil to cover the surface of the jar once filled with the octopus and the pickle.
Add your washed, tenderised and uncut octopus to a pot along with water over medium high heat. Cook with the lid on for about 1 hour or until the octopus has softened. The octopus will release its own water as well which is why you don’t need much.
Once it has softened, remove from the pot and cut the legs of the baby octopus or if you’re using a large octopus, cut the tentacles into chunks and set aside. Once octopus has slightly cooled add it to your sterilised jar along with the carrot, celery, garlic and oregano.
Combine the water and vinegar and bring it to the boil. Whilst hot, pour the liquid into the jar of octopus and vegetables and pour a layer of olive oil approximately 1-2cm thick over the surface.
Seal your jar and allow it to cool before placing it in the refrigerator. Allow the octopus for pickle for a week before opening.
Enjoy as a meze and eat within 10 days 🐙.
Note: the octopus might produce a jelly like substance when served straight from the fridge, this turns back into liquid at room temp.
Enjoy! And kali orexi! ❤️❤️.
❤️❤️ @marys_kouzina .
#mykitchen #maryskouzina #seafood #octopus #pickle #huffposttaste #fresh #fish #seafoodlover #sbsfood #fishing #foodstagram #foodlover #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #sbscolourtherapy #meze #seafood...
Tiropsomo mai kolokithi kai carrota. Cheesy bread muffins with zucchini and carrot. My daughter had some special visitors this weekend so I quickly whipped up a batch of savoury muffins and they were a hit even with the adults. They were also a hit on my stories too so thank you for your love and interest! Here’s the recipe: .
All measurements are approximate as I was making these “mai to mati”, feel free to amend cheese quantities and herbs (I always go overboard with fresh herbs because I love them 🌿).
1 grated zucchini.
1 grated carrot.
1/4 cup olive oil.
1/4 cup Greek yogurt.
3/4 cup grated kefalogaviera.
1/2 cup feta cheese crumbled.
1/2 cup shredded mozzarella.
1/2 cup fresh mint - chopped.
1/4 cup dill - chopped.
1/4 cup dried currents.
1 1/2 cups all purpose flour.
1 Tbsp baking power.
1 tsp baking soda.
Salt (use sparingly🧂) and pepper to taste.
After grating the zucchini and carrot, give them a good squeeze to remove excess liquid.
Add all ingredients together and stir till combined (the mixture will be thick).
Generously grease muffin tins and spoon mixture in. Mixture should fit exactly 12. Sprinkle with sesame seeds.
Bake at 170 C for 25-30 mins and golden on top. Enjoy!
❤️❤️ @marys_kouzina .
#maryskouzina #onmytable #cupcake #savoury #cheese #herbalifenutrition #food52 #recipes #fresh #love #foodstagram #foodlover #savourymuffins #greek #greekfood #greece #recipes #delish #sydney #food #homemadefood #tradition #foodies #foodie #foodlover #sydneyeats #yummy #delicious #foodporn #foods #meze...