Recipes

Delicious and Spicy Couscous Salad

This recipe offers a vibrant and flavorful “Couscous Salad” that’s both delicious and has a delightful spicy kick. Perfect as a light lunch, a side dish for barbecues, or a refreshing addition to any meal, this salad combines fluffy couscous with colorful vegetables, tangy feta cheese, and fresh herbs, all tossed in a zesty, spiced dressing. Get ready to enjoy a quick and easy salad that’s bursting with taste and texture.

Yields: Approximately 4 servings Prep time: 20 minutes

Ingredients:

• 200 g couscous
• 200 ml vegetable broth (or water with vegetable bouillon)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 small red onion, finely chopped
• 100 g feta cheese, crumbled
• A handful of fresh parsley, chopped
• A handful of fresh mint, chopped

For the dressing:

• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (or more to taste)
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the couscous: Place the couscous in a bowl. Bring the vegetable broth to a boil and pour it over the couscous. Cover the bowl and let the couscous soak for about 10 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork.
2. Prepare the vegetables: While the couscous is soaking, wash and dice the bell peppers, cucumber, and tomatoes. Finely chop the red onion.
3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste.
4. Assemble the salad: In a large bowl, combine the fluffed couscous, diced bell peppers, cucumber, tomatoes, and chopped red onion.
5. Add feta and herbs: Sprinkle the crumbled feta cheese, chopped parsley, and chopped mint over the salad.
6. Dress the salad: Pour the dressing over the salad and mix everything gently but thoroughly.
7. Chill (optional): For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
8. Serve: Serve the couscous salad as a side dish or a light main course.

Tips:

• You can add other vegetables to the salad, such as corn, zucchini, or olives.
• For a milder flavor, you can reduce or omit the cayenne pepper.
• If you don’t have fresh mint, you can use more parsley or other fresh herbs like cilantro.
• This salad is a great make-ahead dish and can be stored in the refrigerator for up to 2-3 days. The flavors will actually intensify over time.

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Indian Lentil Stew

Embark on a culinary journey to India with this flavorful and comforting “Indian Lentil Stew.” This recipe offers a simple yet satisfying dish featuring tender red lentils simmered in a fragrant blend of traditional Indian spices, along with colorful vegetables like bell peppers and spring onions. Perfect for a cozy weeknight meal, this stew is both nutritious and packed with delicious, warming flavors that will tantalize your taste buds.

Yields: Approximately 4 servings Prep time: 20 minutes Cook time: 35 minutes

Ingredients:

• 1 tbsp oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 piece of ginger (approx. 2 cm), chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 spring onions, cut into rings
• 2 tbsp curry powder
• 1 tsp mustard seeds
• 200 g red lentils
• 400 ml vegetable broth
• 1 can (400g) chopped tomatoes
• Salt and pepper to taste
• Fresh coriander, chopped (for garnish)

Instructions:

1. Prepare the vegetables: Chop the garlic and ginger. Cut the spring onions into rings and the bell peppers into dice.
2. Roast spices and sauté aromatics: Heat the oil in a pot. Roast the curry powder and mustard seeds in the hot oil for a short time until the mustard seeds start to pop. Add the chopped garlic and ginger and sauté briefly.
3. Add lentils and peppers: Add the red lentils and diced bell peppers to the pot and sauté briefly as well.
4. Add remaining ingredients: Pour in the vegetable broth and add the chopped tomatoes. Season with salt and pepper.
5. Simmer the stew: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are soft and the stew has thickened. Stir occasionally to prevent sticking.
6. Stir in spring onions: Stir in the spring onion rings during the last 5 minutes of cooking.
7. Season and serve: Taste the lentil stew and adjust the seasoning with salt and pepper as needed.
8. Garnish and serve: Ladle the Indian lentil stew into bowls and garnish with fresh chopped coriander before serving. Serve hot with rice, naan bread, or yogurt, if desired.

Tips:

• For a spicier stew, you can add a pinch of chili flakes or a chopped fresh chili pepper along with the garlic and ginger.
• You can also add other vegetables to the stew, such as carrots, potatoes, or spinach. Add harder vegetables earlier in the cooking process.
• If you prefer a smoother consistency, you can partially blend the stew with an immersion blender after it has finished cooking.
• This lentil stew is a great vegetarian or vegan meal. Ensure you are using a vegetable broth to keep it vegan.
• Leftovers can be stored in the refrigerator for several days and reheated easily. The flavors often develop even more overnight.

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Texas Jailhouse Chili

This recipe brings you a hearty and deeply flavorful “Texas Jailhouse Chili,” translated and adapted for your kitchen. While the name might evoke a simple origin, this chili is anything but basic. Packed with tender chunks of beef, vibrant peppers, and a rich blend of spices, it’s a comforting and satisfying dish perfect for a chilly evening or a casual gathering. Get ready to simmer a pot of this robust stew that embodies the bold flavors of Texas.

Yields: Approximately 6 servings Prep time: 20 minutes Cook time: 1 hour 30 minutes

Ingredients:

• 1 kg beef, cut into cubes (e.g., from the shoulder or chuck)
• 2 large onions, roughly chopped
• 4 cloves garlic, minced
• 2 red bell peppers, roughly chopped
• 2 green bell peppers, roughly chopped
• 2-3 fresh jalapeño peppers, finely chopped (remove seeds for less heat)
• 2 tablespoons tomato paste
• 1 can (400g) crushed tomatoes
• 1 can (400g) diced tomatoes
• 500 ml beef broth
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (or more to taste)
• Salt and freshly ground black pepper to taste
• Vegetable oil, for browning
• Optional: 1 can (400g) kidney beans or pinto beans, rinsed and drained
• Optional garnishes: grated cheese, sour cream, chopped onions, tortilla chips

Instructions:

1. Brown the beef: Heat some vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
2. Sauté the vegetables: Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add peppers and tomato paste: Stir in the chopped red and green bell peppers, as well as the chopped jalapeños. Cook for about 5 minutes until the peppers start to soften. Add the tomato paste and cook for 1 minute, stirring constantly.
4. Add tomatoes and spices: Pour in the crushed tomatoes and diced tomatoes. Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
5. Simmer the chili: Return the browned beef to the pot. Pour in the beef broth, ensuring the beef is mostly covered. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1.5 hours, or until the beef is very tender. Stir occasionally.
6. Add beans (optional): If using beans, add them to the chili during the last 15-20 minutes of cooking.
7. Adjust seasoning and serve: Taste the chili and adjust the seasoning with salt, pepper, and cayenne pepper as needed.
8. Serve hot: Ladle the Texas Jailhouse Chili into bowls and serve hot with your favorite garnishes, such as grated cheese, sour cream, chopped onions, and tortilla chips.

Notes:

• For a milder chili, remove the seeds and membranes from the jalapeño peppers.
• You can adjust the amount of chili powder and cayenne pepper to your preferred level of spiciness.
• For a richer flavor, you can use a combination of different types of dried chilies instead of just chili powder. Toast them lightly before grinding and adding to the chili.
• This chili tastes even better the next day after the flavors have had a chance to meld.
• You can also make this chili in a slow cooker. Brown the beef and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

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Indulge in the rich, aromatic flavors of mocha with this delightful Mocha Cake with Cooked Cream. This cake is perfect for coffee lovers, combining the bittersweet essence of mocha with a luscious, creamy filling. The light and airy sponge layers are complemented by a velvety cream made with melted chocolate and a hint of coffee, making it an irresistible treat for any occasion. Whether you’re serving it as the centerpiece for a celebration or enjoying it with a cup of your favorite brew, this cake is sure to impress. Prepare it a day in advance to allow the flavors to meld perfectly and to make your baking experience stress-free.

Ingredients

For the Sponge Cake:

• 4 large eggs
• 2 tablespoons hot water
• 150 g sugar
• 1 packet vanilla sugar
• 100 g flour
• 100 g cornstarch
• 1 teaspoon baking powder

For the Filling:

• 800 ml heavy cream
• 110 g mocha or dark chocolate
• 2 tablespoons instant coffee powder
• 4 packets cream stabilizer (Sahnesteif)
• 4 packets vanilla sugar
• Chocolate decorations (e.g., mocha beans)

Preparation

1. Prepare the Cream (Day Before):

   • Pour the heavy cream into a saucepan and heat slowly while stirring until it reaches a boil.
   • Break the chocolate into pieces and melt it in the hot cream.
   • Stir in the instant coffee powder until fully dissolved.
   • Let the mixture cool, then refrigerate overnight.

2. Bake the Sponge Cake (Day Before):

   • Preheat the oven to 175°C (347°F) top and bottom heat.
   • Beat the eggs with hot water, sugar, and vanilla sugar until the mixture is pale and fluffy.
   • Gradually fold in the flour mixed with cornstarch and baking powder.
   • Line the bottom of a 28 cm (11-inch) springform pan with parchment paper.
   • Pour the batter into the pan and bake for 25-30 minutes.
   • Allow the cake to cool in the pan overnight.

3. Assemble the Cake:

   • Remove the sponge cake from the pan by running a dull knife around the edge, then invert the cake and remove the parchment paper.
   • Slice the cake horizontally into three equal layers.
   • Whip the chilled chocolate cream with cream stabilizer and vanilla sugar until stiff.
   • Use 3/4 of the cream to fill and coat the cake layers.
   • Place the remaining cream into a piping bag and pipe decorative swirls on top of the cake.
   • Decorate with chocolate motifs, such as mocha beans.
   • Chill the cake for about 2 hours before serving.

Tips:

• For added flavor, you can spread a thin layer of cherry jam on the bottom layer of the sponge cake.
• To enhance the coffee taste, consider increasing the amount of instant coffee powder in the cream.
• The cake can be frozen; however, add the chocolate decorations after thawing.

Enjoy your homemade Mocha Cake with Cooked Cream!

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Looking for a cheesecake that’s irresistibly creamy, perfectly balanced, and guaranteed to impress? This recipe for the best cheesecake in the world combines a buttery crust with a rich and velvety filling made from quark, sour cream, and heavy cream. With its simple ingredients and easy steps, it’s a foolproof way to bake a classic dessert that everyone will love. Whether for a special occasion or just because, this cheesecake is sure to become a favorite!

Ingredients

For the Dough:

• 200g (7 oz) flour
• 75g (2.6 oz) sugar
• 75g (2.6 oz) margarine
• 1 egg
• ½ packet baking powder (approx. 8g or 1.5 tsp)
• Butter or margarine to grease the pan

For the Filling:

• 125g (4.4 oz) margarine
• 225g (8 oz) sugar
• 1 packet vanilla sugar
• 1 packet vanilla pudding powder
• 3 eggs
• 500g (17.6 oz) quark (curd cheese)
• 200g (7 oz) sour cream
• 200g (7 oz) heavy cream

Instructions

1. Prepare the Dough

   • Combine flour, sugar, margarine, egg, and baking powder to form a smooth dough.
   • Grease a springform pan and evenly press the dough into the bottom and slightly up the sides to form a crust.

2. Prepare the Filling

   • In a mixing bowl, cream the margarine, sugar, and vanilla sugar together until smooth.
   • Mix in the pudding powder and eggs one at a time.
   • Gradually fold in the quark, sour cream, and heavy cream until the mixture is smooth and well combined.

3. Assemble the Cheesecake

   • Pour the filling onto the prepared crust in the springform pan.
   • Smooth the top with a spatula.

4. Bake

   • Preheat the oven to 175°C (350°F).
   • Bake the cheesecake on the middle rack for approximately 60 minutes.
   • Turn off the oven and leave the cheesecake inside for an additional 10 minutes.

5. Cool and Serve

   • Let the cheesecake cool completely in the pan.
   • Carefully remove it from the pan, slice, and serve.

Enjoy your homemade cheesecake! 🎂

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These Cretan Zucchini-Potato Fritters, known as “Armonia,” are a hearty and flavorful dish that can easily serve as a full meal. Inspired by traditional Cretan cuisine, they combine zucchini, potatoes, carrots, and cheeses into a crispy, savory fritter that is both satisfying and delicious. The fritters are not only perfect on their own but also pair wonderfully with a side of apple sauce, adding a sweet contrast to the savory flavors. Simple to prepare yet bursting with Mediterranean goodness, these fritters are sure to become a favorite in your kitchen.

Preparation time: 30 minutes

Difficulty: Normal

Ingredients

For the fritters:

• 200 g potatoes
• 100 g green zucchini
• 50 g carrots
• 80 g brown onions
• 40 g halloumi, diced
• 30 g feta cheese, crumbled
• 3 eggs (size M)
• 4 tablespoons wheat flour (Type 1050)
• 2 tablespoons extra virgin olive oil (for frying the onions)

For seasoning:

• 3 tablespoons white sugar
• 1 teaspoon freshly ground black pepper
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon Cretan herb mix (Gemista)
• 2 tablespoons fresh or frozen celery leaves

For the brine:

• 500 g water
• 20 g salt
• 1 teaspoon crystalline citric acid

Additionally:

• 3 tablespoons extra virgin olive oil (for frying the fritters)
• Edible flowers and leaves for garnish (optional)

Preparation

1. Wash the vegetables. Mix the water with salt and citric acid to create a brine. Peel the potatoes, carrots, and onions. Trim one end of the zucchini. Finely grate the zucchini, potatoes, and carrots into the brine and let them sit for 10 minutes.

2. Using a clean kitchen towel, thoroughly squeeze out the soaked vegetables. Discard the salty vegetable water. Place the pressed vegetables into a bowl and loosen them up. Sprinkle the flour and spices over the mixture and combine.

3. Dice the onions finely and sauté them in 2 tablespoons of olive oil until translucent and light brown. Add the sautéed onions to the vegetable mixture in the bowl.

4. Beat the eggs and add them along with the cheeses to the vegetable mixture. Mix everything into a homogeneous batter.

5. Heat 3 tablespoons of olive oil in a large pan until fragrant. Drop spoonfuls of the batter into the pan and flatten them into patties. Fry the fritters on both sides until golden brown, then drain on paper towels and keep warm. Repeat until all the batter is used.

6. Arrange the finished fritters on a serving platter, garnish as desired, and serve warm.

This recipe yields approximately 14 palm-sized fritters.

Recipe source: Mr. Olympios, Armonia Hotel, Crete

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Ingredients (Makes 4 servings)

• 1 ½ cups all-purpose flour
• 1/2 cup sugar
• 2 Tbsp almond flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 cup almond milk (sugar-free)
• 5 Tbsp Italica extra virgin olive oil
• Juice of 2 lemons
• 1 lemon (for decorating)
• Large loaf pan: 8 1/2″ x 4 1/2″ x 2 1/2″

Directions

1. Preheat the oven to 350° F. In the meantime, grease the baking dish with a thin layer of olive oil using a brush, and prepare the ingredients.
2. In a medium bowl, sift together the flour, sugar, almond flour, baking powder, and baking soda. Set aside.
3. In a separate bowl, combine the almond milk, Italica extra virgin olive oil, and lemon juice. Gradually fold the contents of the first bowl (flour, sugar, and baking powder/soda) into the second bowl, mixing well to remove any lumps.
4. Pour the batter into the baking pan and spread it evenly.
5. Bake for 35-40 minutes at 350° F.

Chef’s Tip

• Insert a toothpick into the cake to check if it’s done. If it comes out clean, the cake is ready. Remove it from the oven and set aside to cool.

Decorating Your Vegan Olive Oil Cake

Ingredients for the Glaze

• 3/4 cup powdered sugar
• 1 tsp lemon juice
• 3 Tbsp soy milk

Directions

A glaze adds a special touch to the cake. Here’s how to make a simple lemon glaze:

1. In a bowl, whisk together the lemon juice, powdered sugar, and soy milk until you reach the desired consistency. For a thinner glaze, add one or two more tablespoons of soy milk.
2. Use a brush to spread the glaze evenly over the cake.
3. Finish decorating by arranging thin lemon slices on top.
4. Allow the glaze to thicken for about 20 minutes before serving.

Bon Appétit!

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