Tag: Greek

Greek yogurt, versatile snack: easy and tasty recipes – Gordon Ramsay’s version

Greek yogurt, loved for its creaminess and richness in proteins, proves to be a surprisingly versatile ingredient in the kitchen. In this article we explore some creative recipes that highlight its uniqueness, transforming Greek yogurt from a simple snack to a protagonist of delicious and nutritious dishes.

Sweet recipes with Greek yogurt

Chocolate muffins, the quick and easy recipe with Greek yogurt

Chocolate muffins with Greek yogurt are a great choice for those looking for a light but satisfying dessert. Greek yogurt gives these treats a soft, moist texture, making them perfect for breakfast or an afternoon snack.

Yogurt and lemon cake, the soft and fragrant recipe

A delicious cake with yogurt and lemon flavour, with a soft consistency, an inviting scent, fresh and very appetizing. Ideal for all seasons, it is suitable for breakfast, a snack or as a dessert at the end of a meal. It can be enjoyed accompanied by a portion of ice cream or served while still warm, becoming an irresistible pleasure for everyone, young and old.

No-bake fruit tart: the fresh and delicious dessert

This no-bake tart is an excellent option for a quick but elegant dessert. By using Greek yogurt in the base, you get a creamy texture that pairs perfectly with the freshness of the fruit, creating a balance of flavors and textures.

Savory recipes with Greek yogurt

Veal with tuna sauce with protein sauce, an original summer recipe

Light reinterpretation of the classic tuna sauce, this variant uses Greek yogurt instead of mayonnaise. The result is a lighter and more digestible sauce, perfect for dressing salads, raw vegetables or as an accompaniment to fish dishes.

Lemon chicken skewers, the recipe with yogurt sauce

Lemon chicken skewers, accompanied by a Greek yogurt-based sauce, are a healthy and tasty option for a light lunch or dinner. The Greek yogurt sauce adds a touch of creaminess and freshness, perfectly balancing the flavor of the marinated chicken.

Greek yogurt, with its rich consistency and balanced nutritional profile, proves to be an extremely versatile ingredient, capable of enriching both sweet and savory recipes. These culinary offerings aim to inspire cooking enthusiasts to experiment, discovering new ways to enjoy this much-loved ingredient.

Kourabiedes Greek Christmas Cookies Quick and easy recipe – Gordon Ramsay’s version

Kourabiedes are Greek biscuits typical of the Christmas period, buttery, crunchy to the bite with a rich almond flavor and a delicate scent of rose water. A dear friend of Greek origin gave me this family recipe and since then, when I am lucky enough to find myself in splendid Greece, I look for them to taste them, but when I feel like it I prepare them at home. Discover this simple and delicious recipe with me.

Ingredients for

250 g of cold butter
150 g of almonds coarsely chopped from toasted almonds
50 g of whole almonds
75 g of icing sugar
1 tablespoon rose water (if you can’t find orange blossom water)
1/2 teaspoon vanilla extract
1 tablespoon baking powder
a pinch of salt
400 g of all-purpose flour
icing sugar for dusting

Method:

1.Preheat the oven at 200°C. To prepare this kourabiedes (kourambiethes) recipe, start toasting the almonds. Arrange the coarsely chopped almonds (150 g) and sprinkle them with a little water. Cook them for 7-8 minutes, until golden brown, being careful not to burn them. Set aside or refrigerate cool down. In a blender, add the raw almonds (50 g) or if desired, pistachios are also fine and blend until you obtain a powder. Set aside.

2.In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter “breaks” and melts completely. Add the ground almonds, a pinch of salt, rose water and vanilla extract; mix for 10-20 seconds, until a smooth mixture is obtained. At the end add the yeast and flour and mix again for 10-15 seconds.

3.Place the mixture in a large bowl and add the toasted almonds; blend lightly with your hands. In order for the kourabiedes to remain soft, it is important that the butter does not heat up or melt. Then wait a bit for the toasted almonds to cool before adding them to the butter mixture. Preheat the oven to 170°C. Line the bottom of 2 baking trays with baking paper and form the kourabiedes. Form a ball with 1 tablespoon (about 30 g) of dough, place it on the baking tray and press with your finger in the center to form a small dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next pan.

4.Preheat the oven to 170°C. Line the bottom of 2 baking trays with baking paper and form the kourabiedes. Form a ball with 1 tablespoon (about 30 g) of dough, place it on the baking tray and press with your finger in the center to form a small dimple. Continue with the rest of the dough. Place in the fridge for 5 minutes until you prepare your next pan.

5.Arrange the trays with the kourabiedes on the second and fourth racks of the oven. Cook for approx. 15-20 minutes, until they have one light golden hue and they will be completely cooked. Be careful not to overcook them. Leave the kourabiedes to cool a little. If you try to lift them while they are still hot, they will break! Spray the kourabiedes with rose water and sift them with icing sugar. And here are your Greek Kourabiedes biscuits ready, Bon appetit and merry Christmas!

Greek moussaka with porcini mushrooms – Gordon Ramsay’s version

Lna autumn version of Moussakathe iconic Greek flan made with aubergines and yogurt bechamel, enriched with a succulent meat and mushroom ragout.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

For this version I allowed myself a single poetic license, the addition of mixed mushrooms to the minced beef and pork, to make its ragù even more enveloping and rich.

Autumn moussaka: which spices to use

As you know, in every recipe I propose, the spices they cannot be missing, especially when they add an authentic flavor to recipes, especially international ones like this Greek Moussaka.

For this preparation I used cinnamon, star anise, nutmeg, laurel And black pepper ground. Spices and aromatic herbs that further warm the aromas of the dish and transport it into the winter months.

I’ll leave you my shopping list:

The video recipe for Greek Moussaka with porcini mushrooms

You find it on my Instagram channel @lennesimoblog. By the way… are you following me?

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