Who said potatoes are boring? This basic food can be prepared a thousand ways, and it never gets old. My new favorite is these perfectly crispy ones with a super easy greek yoghurt dip. Who can resist this?
Prep time: 10 mins
Bake time: 1hr 10 min
Ingredients
Smashed potatoes:
1kg small potatoes
3 tbsp melted salted butter
2 tbsp extra-virgin olive oil
1 tbsp salt
1/2 tbsp pepper
1 tbsp dried basil
freshly chopped parsley
Greek yogurt dip:
3 cups greek yogurt
3 tbsp freshly chopped parsley
2 tbsp freshly chopped dill
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp pepper
1 tsp olive oil
How to make the smashed potatoes:
Wash the potatoes and place them in a large pot filled with water. Try to use small potatoes to make it easy to smash them with a help of a glass. Boil for ~20 minutes or until the potatoes are soft.
Once soft enough, drain the water and let the potatoes rest for about 5 minutes.
Place the potatoes on a baking sheet, then smash them pressing on pressing each one with the bottom of a glass.
Drizzle the potatoes with olive oil and the melted salted butter. Sprinkle them with salt, pepper and basil.
Preheat the oven to 200C and bake them for 40-45 minutes, or until crispy enough. Meanwhile prepare the yogurt dip.
As a final tough, sprinkle with freshly chopped parsley and serve with the greek yogurt dip. It’s gonna be addictive.
How to make the yogurt dip:
Place the greek yogurt into a bowl and stir in the salt, pepper, garlic powder, parsley, dill and olive oil. Taste and adjust the seasoning if needed.
Let it chill until the potatoes are done.
Enjoy this extremely easy and delicious meal! It’s like out of this world.
I’m a zucchini lover, and these zucchini fritters are a real joy to me. Crispy in the outside and soft in the inside – the perfect combination. It’s great option for brunch, and when I don’t know what to prepare, these fritters are a jolly-joker.
Ingredients
2 medium zucchini
50g ricotta
2 eggs
50g flour
30g grated parmesan
salt, pepper, oregano or basil
1 tsp baking powder
30g dried tomatoes in extra virgin olive oil
50g Greek yogurt
2 large eggs
parsley to serve
Serves: 2 hungry person
Time to prepare: 45 mins
How to make it?
Serve three pieces of zucchini fritters stacked, topped with the poached egg, alongside with the greek yogurt and dried tomatoes, then scatter over with the parsley.
Grate the zucchinis then set aside for ~30 mins with a pinch of salt. Then using a clean cloth squeeze out the excess liquid.
Combine the zucchini with the ricotta, eggs, flour, baking powder, drill and parmesan, then add some seasoning: salt, pepper, you can add even a pinch of oregano or dried basil.
Heat the olive oil in a non-stick pan and spoon in six burger-sized mounds of the zucchini mixture. Cook over a medium heat for 3 mins each side, or until golden. Transfer to a baking sheet and bake for 10 mins at 180C.
Meanwhile prepare the poached eggs. Fill a pan with salted water and bring it to a light simmer over a medium heat. Poach the eggs in the simmering water for 2-3 mins until cooked, then remove with the help of a spoon.
Serve three pieces of zucchini fritters stacked, topped with the poached egg, alongside with the greek yogurt and dried tomatoes, then scatter over with the parsley.
July is the beginning of tomato season, the perfect time to grab a bag and head to your local farmer’s market for some fresh veggies and let’s make this incredibly easy and flavory vegetable-based dish.
So what is actually Shakshuka? Basically poached eggs in tomato sauce with a handful of fresh herbs and amazing flavors. It’s a really easy to make dish, with only a few and well-known ingredients. It can be considered as a ratatouille variation, as it’s made from fresh, seasonal veggies like tomatoes, bell peppers and onion, but the poached eggs and fresh herbs add something extra to this meal.
This classic, traditional shakshuka recipe is typically served for brunch or breakfast (but also can be served for lunch) and I love to serve with fresh parsley and homemade bread. It’s a so easy recipe that is bursting with flavors, if you’d like to be creative try to add extra veggies, fresh mint, ground cumin, or even cayenne pepper. Play around a little bit with the ingredients and flavors and create your own shakshuka recipe.
Ingredients
1 tbsp olive oil
1 onion
1 red and 1 yellow bell pepper
500g tomatoes
1/2 canned tomato paste
1 clove garlic
1 tbsp ground paprika
salt & pepper
1 tbsp dried basil
1 bunch of fresh chopped parsley
4 eggs
Serves: 2 hungry person
Time to prepare: 45 mins
How to make it?
Heat a pan with olive oil, then add the chopped garlic, onion, and bell pepper. Sauté for a ~5 minutes, until fragrant.
Stir in the chopped tomatoes and the tomato paste, paprika, salt, pepper, and basil. Cook for additional 20-25 minutes while stirring constantly.
With the help of a spoon to make four wells in the sauce and crack one egg into each well.
Cover and cook for another 5 minutes over low to medium heat until the eggs are almost cooked. NOTE: The eggs will still cook a little more once you take the pot from the heat.
Sprinkle with the finely chopped parsley and serve with fresh, homemade bread.
Variations
Spring Shakshouka: a fresh twist on a classic dish
This spring veggie Shakshouka version shakes things up by tossing in a mix of awesome veggies like asparagus, peas and bell peppers. Imagine the snap of fresh peas and the tender bite of asparagus all cozying up in a zesty tomato base. And with a sprinkle of parsley, it’s like having a garden party right in your skillet! Fragrant herbs like basil and parsley add a refreshing twist, evoking the essence of a garden in full bloom during springtime. Wish I had a garden like this.
Ingredients:
a bunch of asparagus
1 tbsp olive oil
1 red onion
2 bell peppers
500g tomatoes
400g of peas
1 canned tomato paste
1 tsp Cayenne-pepper
salt & pepper
1 tbsp dried basil
1 bunch of fresh chopped parsley
4 eggs
How to make it?
Trim the woody ends of the asparagus, leaving the tips, then finely slice the ends.
Chop the veggies: onion, peppers and tomatoes.
Heat olive oil in a frying pan or skillet.
Add the onions, sliced asparagus and peppers, and fry gently until the veggies soften a little.
Add the salt, pepper, Cayenne, tomatoes, parsley and stir.
Cover with a lid and cook for 5 mins to make a base, then add the tomatoes, asparagus spears and peas, cover again and cook for 2 mins.
Make 4 dips in the mixture and break an egg into each dip, season well, cover with a lid and cook until the eggs are just set.
Serve with the some fresh whole wheat bread, and sprinkle over parsley, spring onion or another pinch of cayenne and basil.
It’s no secret that autumn is one of my favorite seasons. I love it more than summer (I may be very unpopular now), but the chilly air and the colorful landscapes just make me feel excited and alive. And of course, the PSL and apple pie add a lot to these feelings, they are non-negotiable from my list.
I’m still in search of my signature apple pie recipe, looking and experimenting, but this one is pretty close to it. It’s quick and quite easy, with nothing fancy or time consuming, but delicious and a perfect treat for cozy nights.
Ingredients
300g flour
1 egg yolk
100g + 50g powdered sugar
200g melted/soft butter
1 kg shredded apple
1 tbsp cinnamon
juice of 1 lemon
1tsp lemon zest
20g almond flakes
for an extra yummy layer: homemade peach jam
Step by step guide
Combine the flour with 100g powdered sugar, the egg yolk and the butter. Let the dough chill for about 30 minutes.
Transfer the dough to a clean flour covered work surface, and roll the crust into a large circle, larger that the pie dish you’re using. Carefully, transfer the crust in to the pan, then tuck excess dough underneath itself to make a thick double layered edge.
Preheat oven to 170˚C, then bake the pie dough for 25 minutes.
Meanwhile, shred the apples and combine with 50g powdered sugar, cinnamon, lemon zest and lemon juice.
Once the pie dough starts to golden, take out from the oven and add the apple mixture in the center. For an extra secret layer, you can add peach jam under the apples, something that adds extra sweetness to the pie.
Sprinkle the pie with the almond flakes and cinnamon.
Put the pie back into the oven for another 20 minutes.
Enjoy the smells and once the pie is ready, the tastes of autumn.
Variations
Instead of the almond flakes topping, try to do some kind of decoration, for example grids. Grid 2 cm wide strips of dough made from smaller dough on top. Don’t forget to brush a beaten egg on top.
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