Spring Rolls - Vegetable Rolls
Spring rolls, also known as vegetable rolls or rolls of spring, are an easy and healthy snack that can accompany us during a drink on the terrace, a conversation, a match, or even a children's party!
What could be easier than using whatever vegetables we have in the refrigerator?
For my rolls, I will use: (For 50 pieces or one package of spring roll wrappers)
• Half a cabbage, shredded
• 2-3 carrots, julienned
• 2-3 zucchinis, julienned
• Half a fennel bulb, julienned
• 1 onion, dry, julienned
• 2 spring onions (white part), julienned
• 2 cloves of garlic
• Bean sprouts or any other type (optional)
• A bit of ginger
• A bit of tamari
• Salt and pepper
• Half a teaspoon of cumin
• A little sesame oil
Green beans in tomato sauce
Green beans in tomato sauce
Fragrant fresh green beans, easy and quick to make, budget-friendly, suitable for fasting, vegan or vegetarian diets, and even for picky eaters who refuse to eat such a nice meal.
Ingredients:
1 kg fresh or frozen green beans, cleaned
2 potatoes, cut into large pieces
2 carrots, sliced
1 onion, finely chopped
3-4 fresh shallots, finely chopped
2 garlic cloves
½ kg fresh tomatoes, grated
½ bunch parsley
½ bunch dill (optional)
Salt and pepper
Olive oil
SPINACH LEMON RICE WITH MUSHROOMS
A delightful combination of spinach and mushrooms creates a tantalizing dance of flavors and aromas. Our beloved spinach, with its nutritious and rich composition of vitamins and iron, pairs perfectly with aromatic mushrooms, offering antioxidants and protein. The result is a delicious and wonderful culinary experience that is worth trying. Get ready to discover the harmony of flavors and the freshness of this lemon-infused spinach rice with mushrooms.
Our Ingredients:
1 kilogram of cleaned and roughly chopped spinach
1 medium-sized onion, finely chopped
2 cloves of garlic, finely chopped
30 grams of dried porcini mushrooms
1 bunch of fresh spring onions, finely chopped
200 grams of rice
½ bunch of dill
Lemon juice
Salt and pepper
½ cup of olive oil
500 grams of mushroom broth
MELITZANA SAGANAKI
A Seductive and Delightful Meze for the Eclectic Palate
Indulge in a delectable appetizer that combines the rich flavors of grilled eggplant, smoky cheese, sun-dried tomatoes, and aromatic thyme. Melitzana saganaki is a wonderful meze that captivates the palate and takes you to new levels of enjoyment.
The saganaki of eggplant perfectly blends the tender texture of grilled eggplant with melted cheese, while the sun-dried tomatoes add a sweet note and the olive oil enhances the overall richness. Thyme elevates the flavors, creating a harmonious taste sensation.
Our Ingredients:
2 grilled and sliced eggplants
100g Metsovone cheese (or Vermiou or similar Greek smoked cheese)
3 slices of sun-dried tomato, cut into small strips
Some olive oil
Some salt, pepper, and thyme
EGGPLANTS WITH CHEESE AND SAUSE
A Summer Dish Full of Aromas
Discover the amazing taste of these delicious, magical eggplants that melt in your mouth. This dish is a flavorful and rich summer meal that will delight you. Our ingredients are simple and affordable, so don't hesitate to give it a try.
Our ingredients:
- 4 eggplants
- 4 ripe tomatoes
- 1 tablespoon tomato paste
- 1/3 cup olive oil
- 2 large onions, finely chopped
- 1/2 cup finely chopped parsley
- 2 cloves of garlic, finely chopped
- 200 grams grated Cretan graviera cheese
- 100 grams Vermio cheese
- Salt, pepper, oregano, thyme
EGGPLANTS WITH EGGS
A recipe that I come across in my homeland during the summer months and not only there. I have encountered it all over Greece with interesting variations, using local herbs and spices, and with local touches. However, the foundation remains the same, and the enjoyment is exquisite! A delicate mezze to accompany your wine, but also a tasty and easy summer dish!
Our ingredients:
- 2 eggplants, cut into cubes
- 1 green bell pepper, cut into cubes
- 1 red bell pepper, cut into cubes
- 1 dry onion, finely chopped
- 200g crumbled feta cheese
- 4-5 eggs
- 2 ripe tomatoes, cut into cubes
- Salt, pepper, oregano, a pinch of sugar
STUFFED TOMATOES WITH TUNA AND BULGUR
Delightful tomatoes filled with light and flavorful tuna, paired with healthy bulgur, that will win you over. This recipe is a key player in many dietary plans as it combines everything we desire: convenience, deliciousness, low fat, healthy eating, enjoyed by both young and old.
Ingredients:
12 medium-sized tomatoes
2 cans of yellowfin tuna
1 cup of bulgur
2 cloves of garlic, mashed
2 grated carrots
2-3 fresh finely chopped onions
2 finely chopped dry onions
½ bunch of finely chopped dill
Tomato flesh (removed from the tomatoes)
A pinch of sugar (optional)
Olive oil
Salt and pepper
ARTICHOKES WITH BEANS
A delicious, oily dish that should not be missing from any home, especially during artichoke season. Very nutritious and healthy with antioxidant properties, rich in beta-carotene, vitamin K, lutein, and other flavonoids. It protects us from various forms of cancer, helps reduce cholesterol, protects our body from various gastrointestinal problems, and helps digestion and bone health.
Cleaning the artichoke is done as follows:
We put water in a basin with plenty of lemon (1-2 squeezed lemons). We cut the stem 3 fingers from the base. On a cutting board, we cut the top of the artichoke until we reach the tender leaves. We remove the outer leaves until we reach the tender ones. With a sharp knife, we cut around the base of the artichoke. We remove the choke from the inside. We rub the entire artichoke with a lemon wedge and dip it in the lemon water. Once we finish cleaning... let's cook them.
Our ingredients:
12 cleaned artichokes or a bag of frozen artichokes
300g beans
2 potatoes, cut into large cubes
2 carrots, sliced
2 garlic cloves, finely chopped
1 dry onion, finely chopped
2-3 fresh spring onions, finely chopped
1/2 bunch of dill
1/2 bunch of fennel
Juice of 2 juicy organic lemons
1-2 tbsp corn flour
Vegetable broth (tag) Olive oil
Salt and pepper
LEMONY GREEN BEANS
Instead of preparing our beloved and delicious green beans in the classic tomato-based sauce, we will make them lemony. This version is lighter but still easy and flavorful, perfect for a tasty lunch accompanied by a slice of bread, and if not fasting, a little feta cheese!
Ingredients:
- 500g cleaned green beans
- 2 carrots, sliced
- 2 potatoes, cut into thick cubes
- 1 dry onion, finely chopped
- 4-5 fresh spring onions, finely chopped
- 2 cloves of garlic, minced
- Lemon juice
- Vegetable broth
- Half a bunch of dill
- Salt, pepper, bay leaf, olive oil
GREEN BEANS WITH TOMATO
A very easy, healthy, and flavorful dish that is loved by many, both young and old, including students and singles. It can be enjoyed as a vegetarian dish or with meat (chicken, beef, etc.). It is suitable for fasting, gluten-free, and simply delicious!
Ingredients:
- ½ kilogram of cleaned green beans
- 2 carrots, sliced
- 2 potatoes, cubed
- ½ bunch of finely chopped spring onions
- 1 dry onion, diced
- 2 ripe tomatoes, grated or ½ can of crushed tomatoes
- A pinch of chopped dill
- Salt, pepper, and olive oil to taste
- A pinch of sugar (optional)
MUSHROOM BOURGUIGNON
Delicious wild mushrooms on our plate, their aromas enveloping our senses and preparing us for unprecedented taste experiences. We will make a variation of the French recipe, using only wild mushrooms. The wine I will use is a fruity white wine, so as not to weigh down the delicate flavor of the wild mushrooms and to highlight their delicate flavors.
Our ingredients:
200g chanterelles
200g porcini mushrooms (or Agaricus)
200g shiitake mushrooms
200g oyster mushrooms
20g thinly sliced truffle
15-20 pearl onions
1 tbsp tomato paste (optional)
2 bay leaves
2 cloves garlic
250g white wine
2 carrots
½ kg beef broth (or vegetable broth for vegetarians)
Salt-pepper-olive oil
Thyme -bay leaf
TOMATO OVEN-ROASTING
Wonderful tomatoes that you can add to salads, sauces, pies, etc., and elevate your preparations. Very easy to prepare and implement, and give your dishes the flavor you want!
There's no specific quantity here because you can make as many tomatoes as you want, with the herbs, spices, or herbs you like.
As an example, I'm providing a suggestion.
Ingredients:
• Tomatoes
• Finely chopped or crushed garlic
• Salt
• Pepper
• Oregano
• Thyme
• Olive oil
PREPARATION FOR MULTI PURPOSE PUMPKIN PUREE
It's the season of pumpkins! We love pumpkins and incorporate them into many recipes. But how can we have the wonderful taste of pumpkin all year round? It's super easy! Let's see step by step how to have pumpkin in our fridge or freezer for multiple uses.
- Take our pumpkin and cut it in half.
- Scoop out the seeds and fibers with a spoon.
- Cut the pumpkin into pieces.
- Grease our baking dish with clean parchment paper.
- Place the pumpkin pieces with the skin side up.
- Bake the pumpkin in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit).
- Let it bake until a knife easily cuts through the pumpkin.
- Allow it to cool for a bit, then use a knife to remove the skin.
- Place the flesh in a blender and puree it.
- Transfer the puree to a fine sieve or a clean cloth and strain it well.
Store the puree in single-use bags and freeze them.
CAULIFLOWER RISOTTO WITH VAGETADLES
Cauliflower rice is one of the most popular choices if you want something light, tasty, and healthy, quickly and easily. Now that the season is gradually starting, it's worth incorporating it into your weekly menu if you're tired of cauliflower salad or stew, steamed, or fried. Give a new perspective to this unique vegetable and experiment with different preparations. If you're in the vegetarian groups, you will love it.
Ingredients:
1 large cauliflower (grated yields about 4 cups of cauliflower rice)
40 g coconut oil or olive oil
1 large onion, finely chopped
? cup fresh spring onion, finely chopped
2 cloves of garlic, finely chopped
2 cups mixed vegetables.
Vegetable broth (as needed)
Salt and pepper
Finely chopped parsley
Clean and cut the cauliflow
er into florets. Wash it and grate the florets using a grater or a food processor.
CAULIFLOWER RISOTTO WITH MUSHROOMS
Have you ever tried making cauliflower risotto? Before you think negatively, you need to know that you will love it because it's healthy, quick, filling, low in carbohydrates, gluten-free, and incredibly delicious! Make it and you'll be delighted! You'll adopt it in many recipes and create the most delicious dishes!
Ingredients:
1 cauliflower
400 g mushrooms
1 tbsp olive oil
1 large onion
1 cup vegetable broth
Salt and pepper
Parsley for garnish
Grated cheese of your choice
POTATO ROLL
A delightful and light roll that won't leave a crumb behind, I vouch for it. Both young and old will love it, and you'll find yourself making it constantly because it's not only easy but also quick, and you can improvise with the ingredients according to your preferences. Here we present a version with the ingredients I recommend, which will remind you of a beloved pizza. Let's take a look at our ingredients.
Our Ingredients:
4 large potatoes (around 1 kilogram)
3-4 eggs
200g smoked cheese
200g Emmental cheese, grated
16 slices of ham or smoked turkey
4-5 mushrooms, sliced
1 bell pepper, sliced
4-5 tablespoons ketchup
1 dried onion, grated
Oregano, salt, pepper, smoked paprika, powdered garlic
SAUCE NAPOLETANA
A Culinary Exploration from the Streets of Naples
Embarking on a flavorful journey that begins along the charming alleyways of Naples, we unveil the authentic Sauce Napoletana. In this secret aromatic blend, the tomato takes the lead, showcasing its simple yet intricate taste. It's truly remarkable how a few carefully chosen ingredients can craft such a rich and robust flavor.
The Sauce Napoletana isn't just a cornerstone of Italian cuisine; it springs forth from the heart of Naples, reflecting the region's deep-rooted culture and tradition. The simplicity of its recipe stands in stark contrast to the depth of its flavor, an ode to the richness of Neapolitan history.
Sauce Napoletana isn't merely a base for numerous other sauces; it's also the perfect companion for pasta, meats, risotto, and a myriad of other dishes. Bridging the historical city of Naples to our own tables, the Sauce Napoletana weaves the past with the present, sharing its authentic flavor and culture with every dinner.
Our Ingredients:
5-6 ripe tomatoes, deseeded and chopped
1 large dry onion
2 cloves of garlic
5-6 basil leaves
1 tbsp tomato paste
? tsp sugar
½ cup red wine
Olive oil
Salt, pepper, and oregano to taste
PESTO ALLA GENOVESE
Embark on a gastronomic journey that emanates aromas and embraces from the heart of Italy, introducing Pesto alla Genovese - a sauce that satisfies the senses and invigorates emotions. This well-known Italian creation, based on aromatic basil leaves, pungent garlic, flavorful pine nuts, and rich Pecorino or Parmesan cheese, embodies the delightful essence of Italian cuisine.
The harmony of these ingredients concocts a luscious, creamy sauce that spreads like a flavorful embrace over fresh pasta. The distinct aroma of basil, the robust fragrance of garlic and pine nuts, and the deep flavor of Pecorino or Parmesan come together in a harmonious dance of flavors, reflecting tradition and a passion for the good life.
The lightness of Pesto alla Genovese, coupled with its vibrant taste, has made it a favorite among us all. It beautifully complements pasta, tomato slices, or serves as a sauce for a variety of dishes. It is much more than a simple sauce; it is a flavorful indulgence that mirrors the rich tradition, temperament, and passion for fine dining that characterize Italy."
Ingredients:
- 1 bunch fresh basil leaves
- 3 cloves of garlic
- 30g pine nuts
- 30g cashews
- 50g olive oil
- A squeeze of lemon (optional)
- ½ cup grated Parmesan cheese (or a mix with Pecorino)
- Salt and pepper to taste
VEGETABLE SOUVLAKI
There are moments when we crave a delicious souvlaki but choose to fast or follow a vegetarian diet. Vegetable souvlaki is the perfect alternative that allows us to enjoy an equally tasty experience as with pork, chicken, or shrimp souvlaki. This recipe offers a rich flavor and high nutritional value, as vegetables are packed with nutrients and plant-based proteins.
You can add your favorite sauce to add extra flavor to the souvlaki and accompany it with pita bread (whole wheat or Arabic, etc.) or with a bun. Additionally, a wonderful guacamole can perfectly complement these souvlaki skewers, adding another level of taste and enjoyment.
Discover the variety of vegetables you can use in this recipe, such as tomatoes, peppers, onions, mushrooms, and many more. Add your favorite garnish, such as fresh herbs or spicy sauce, to adjust the flavor according to your preferences.
These vegetable souvlaki skewers are healthy, flavorful, and will satisfy your craving for a tasty meal. They are an excellent choice for fasting, vegetarians, as well as anyone looking for a light and delicious option for BBQ. Get ready to enjoy these fantastic vegetable souvlaki skewers and let the flavors delight you!
Ingredients:
1 green pepper, cut into large squares
1 red pepper, cut into large squares
1 yellow pepper, cut into large squares
1 orange pepper, cut into large squares
1 onion, cut into large squares Large mushrooms, cut into thick pieces or whole if small
1 zucchini, sliced about
1 ½ cm thick
1 elongated eggplant, cut in half lengthwise and then into squares.
A few small broccoli florets A few cauliflower florets Optional cherry tomatoes for topping
½ cup olive oil Salt, pepper, oregano, thyme, rosemary
1 clove of garlic, crushed Juice of one lemon
MUSHROOM SOUVLAKI
Deliciously beloved mushrooms on a skewer! With vegetables and a variety of mushrooms that fill us with flavor and protein. These souvlaki are ideal for dietetic, vegetarian, and vegan diets, as well as fasting periods. And of course, they are quick and easy to prepare, making them perfect for students, as an appetizer, or as an alternative solution for BBQs. Get ready to enjoy the wonderful combination of flavors in these mushroom souvlaki!
Ingredients:
½ package brown button mushrooms
½ package white button mushrooms
½ package shiitake mushrooms (fresh)
½ package portobello mushrooms
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 white onion oregano-
salt-pepper-olive oil
ASPARAGUS PREPARATION OVER GRILL OR BOILED
Our favorite asparagus started to be cultivated in Greece around 1960. Before that, we knew wild asparagus that we would gather from nature, and we usually remember them in omelets, or combined with mushrooms.
In the market, we can find green asparagus, white asparagus, and purple asparagus. We love them not only for their wonderful taste but also for their abundance of beneficial properties. Asparagus is known to be anticarcinogenic, diuretic, memory-enhancing, and rich in vitamins such as vitamin B, folic acid, vitamin C, vitamin E, phosphorus, calcium, carotene, magnesium, potassium, and sodium. It is also rich in antioxidants that fight free radicals, and in combination with potassium and vitamin E, it is an ally in anti-aging. It is also rich in dietary fiber, which helps with proper bowel function and aids in reduced fat absorption.
We can cook asparagus on the grill or in the oven (with a sprinkle of salt, pepper, and olive oil). It can be used in soups, boiled, and added to salads, omelets, pasta dishes, or risotto. It can be served as an appetizer wrapped with cured meats (prosciutto, etc.), with meats (pork, chicken, beef, etc.), with fish, in pies, souffles, and tarts.
To prepare asparagus, it is necessary to follow a few steps. Rinse them with cold water and then, using a peeler, peel the asparagus from the middle down because the skin is fibrous and doesn't soften during cooking. Be careful with the tips as they are tender and delicate, so they might break. Then, bend the bottom part of the asparagus, and it will naturally snap where it needs to.
If you want to boil them (for salads, for example), boil them in a small saucepan or pot standing upright, with the tips outside the water. While the asparagus boils, their body cooks in the water, and the tips, being sensitive and delicate, are essentially cooked by the steam.
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