Cabbage leaf rolls filled with beef, rice & plenty of fresh herbs in an egg lemon sauce. So homely and comforting, it’s childhood on a plate.

Peel away a few outer leaves of the cabbage if they’re damaged or dirty & discard. Cut out the core of the cabbage, place it in a large pot and fill with water, vinegar & salt. Allow it to boil and gently remove the leaves as they pull away from the body and set aside.

For the filling you can either cook the beef fully with 4 tbsp olive oil or keep it raw then combine all ingredients into the one bowl. Set aside & prepare the leaves.

To prepare the leaves, cut out the large vein running through the the leaf, this will make the dolmades easier to roll. Do not discard. Then cut the leaf in half which is now ready to fill. Refer to my highlights to watch a more in-depth description.

Line your large pot with the leaf cut offs & any odd pieces you cannot use to roll. To fill your prepared leaves, add approximately 1.5 Tbsp of filling toward the bottom of the leaf. Begin to roll up, bring in the sides to seal then continue rolling tightly. Place the dolmades seam side down tightly in your pot, fill with water (add stock paste if you wish) until it just reaches the top layer but not fully covering them. Place a plate on top & simmer on medium heat for approximately 1.5 hours or until the rice is cooked.

Prepare the avgolemono by whisking the eggs & lemon until frothy. Scoop out some of the stock from the dolmades and pour it into the egg & lemon whisking vigorously. Pour the avgolemono mixture back into the pot and let it stand for 10-15 minutes before serving.

 LAHANO DOLMADES . Cabbage leaf rolls filled with beef, rice

Since I've been away I've been trying to eat

but last night my body was craving cooked food. I found this AMAZING little spot called Dayu's Warung and it had exactly what I was looking for. This here is a quinoa taco. It was more like a quinoa omelette. Stuffed inside was sweet potato, kidney beans and spinach. It was amazing. Especially with the tamarind chutney on the side 😋

 Since I've been away I've been trying to eat #rawvegan but

Well it’s safe to say that Fall is officially here!🍂🍁 We have turned on the fireplace more than once and now it’s all about soups, stews and curries. We made African Peanut Stew with quinoa the other night and it was amazing🧡Recipe coming at you shortly!!

What is your favourite comfort dish? And do you you prefer to see savoury or sweet when scrolling? Love to hear your answers, don’t be shy😉

 Well it’s safe to say that Fall is officially here!🍂🍁 We

We got walloped with some truly SHITE weather today. Freezing rain, snow, rain and now Toronto is essentially one huge slush puddle. GROSS.. I am feeling super grateful for comfy pants and comfort FOOD. Dinner tonight is a big ol bowl of spaghetti bolognese. Please swipe >> for more pics of this deliciousness. Homemade “meat”, parm and sauce and boom... so SOOOOOOOOO good... This genius meat recipe is from

 We got walloped with some truly SHITE weather today

Yesterday I reshot some pics and got them allllll packaged up for my contribution to

 summer issue and wanted to share with you one of my all time favourite recipes. This rigatoni bolognese is built with my walnut tofu meat and homemade San Marzano tomato sauce. The makings of this is alllllll on the blog. Perfect for a rainy day like today. It’s comfort food at its finest🍝Swipe for meat and sauce🍅Happy Easter Monday friends♥️

http://www.terianncarty.com/soups-and-mains/2019/9/12/4yukdw1no389pd15fumsn272qbbrf0

 Yesterday I reshot some pics and got them allllll packaged

Nothing like a pan of neat balls and tomato sauce to cure all the cravings of comfort food. Only thing missing from this scene is garlic bread. So note to self, get the mister to make a sourdough baguette😁🤗 I spiralled a zucchini as you do cause I seriously can’t get over the gadget. Lentil and mushroom meatballs, homemade tomato sauce FTW🍝

 Nothing like a pan of neat balls and tomato sauce to cure

PARSNIP CARROT SOUP is on the blog. Soup has been an every other day occurrence around here and nobody is complaining (especially with a side of warm

 cornbread). I love how soup can be a cost effective, simple and nourishing meal. It can clean out a fridge in no time haha. I topped this purée with a delicate garlicky cashew cream. Oh so good. Swipe up in stories lovebirds🧡🧡

 PARSNIP CARROT SOUP is on the blog. Soup has been an every

Top of the morning friends. Maybe cause it’s Easter or maybe cause it’s Friday or MAYBE cause I was inspired by

this am. Whatever the case these chocolate (

🍫) chai, Pb🥜oats are realllllly hitting the spot. Off to teach

 9:45 hot chakra and 12noon Flow. See you there?! Ok🐰🐰

 Top of the morning friends. Maybe cause it’s Easter or

Happy FRYday my friends! Coming in hot with this POUTINE SALAD (yeah you read that right😁) recipe using the best melty cheese on the market. I’ve used

 for this recipe (ad) and the result was truly amazing. I try to turn everything into a salad so I thought why not a poutine salad?? I think you need this recipe so save it to make it!! You’re welcome

 Happy FRYday my friends! Coming in hot with this POUTINE

Rolling on into 2021 Involtini style. Seriously one of my favourite meals of all time. I created an actual recipe (I’ve been making this one forever) in collaboration with

 and holy moly is it good. Swipe to see more!!

•Preheat oven to 355 degrees. Slice eggplant in 1/4” slices. You should get 10 slices of eggplant. Set aside the slices with skin for another use. Lay slices on parchment lined baking sheet. Brush with olive oil and sprinkle with sea salt on both sides. Place in preheated oven for 30-35 minutes, turning halfway.

•Heat tomato sauce in a small sauce pan. Once hot, transfer to a baking dish. If you want saucier put the full amount of sauce.

•Remove eggplant from oven. Lay 3 leaves of baby spinach on top of eggplant, followed by 1 tbsp of tofu ricotta. Roll up the eggplant and place sealed side down into sauce. Continue until all the eggplant is rolled.

•Sprinkle pine nuts, mozzarella and grated Parmesan over rolls. Sprinkle with sea salt, cracked pepper and chilli flakes.

•Increase heat to Broil and broil 5-7 minutes until cheese is melty.

 Rolling on into 2021 Involtini style. Seriously one of my

The irony here is so not lost on me. After 9 days of the ashram I'm STILL eating on metal plates and drinking out of metal cups but holy crow the food is AMAZING! I took the locals suggestion for vegetarian food and I'm so glad I did. It's grungy, busy and the staff are amazing.... Vegetable curry and cashew pulao and its vegan😋

 The irony here is so not lost on me. After 9 days of the

When a friend brings you vegan soup and its minus a bazillion outside... One happy yogini💛 This beautiful soup has potato, cauliflower, chickpeas, peppers, coconut milk, cayenne and tomato and it is DELICIOUS💛 I added some extra spinach and sprouts and a hit of olive oil. So good💛

🙏🏼, well done👍🏼👍🏼👍🏼

 When a friend brings you vegan soup and its minus a

Don't know bout you but rainy days call for comfort food... watching the rain with my honey.. nom, nom, nom...

 Don't know bout you but rainy days call for comfort food

Who among us are carb lovers?Can I get a show of hands? Ok I’ll go first✋🏼✋🏼✋🏼✋🏼✋🏼Oops, that’s a lot of hands 😆 Carbs come in all beautiful shapes and forms but for this meal it was all about the pierogi. Pierogis kinda encapsulate everything I want in a carb and these potato filled ones did just that. I served these (store bought) with braised green cabbage, my walnut tofu meat, mushrooms, spinach, green onion and coconut kefir. Comfort on a plate.

>heat oil in a large pan that has lid. Sear cabbage and the set aside. Add sliced onions to same pan and cook for 6-7 minutes or until onions are soft. Add mushrooms and saute. Add apple cider vinegar. Lifting any brown bits from bottom of pan. Cool off for 3 minutes. Add in apple cider cook again for several minutes. Add cabbage back to pan with spinach. Cover with lid for 15-20 minutes. When ready to serve, sprinkle in 1/2 cup tofu meat. Serve with pierogis, kefir and green onions. Season well.

 Who among us are carb lovers?Can I get a show of hands? Ok

Exactly what I need this morning. A comforting bowl of pumpkin spiced oats with homemade granola, goji, banana and strawberries. Today I vow to take care of myself and to give myself exactly what My body asks for. I have meditated, slept in and am still in my pyjamas. I am working on getting my website up and running and that makes me very happy. Business cards just need to be printed. I might have a second breakfast cause that's how I feel today. I'm going to curl up with a hot water bottle and take a nap soon too. Between the moon and today's rain I am VERY grateful I have the freedom to stay snuggled (for now) in my apartment....

 Exactly what I need this morning. A comforting bowl of

Cretan Ntakos - the famous rusks, soaked, topped with tomatoes, a bit of onion, plenty of mizithra (goats) cheese, oregano, oil and throumbes (dried large olives). Found on every family dinner table and menu in Crete. Take me backkkkkkkk 😭😭😭.

 Cretan Ntakos - the famous rusks, soaked, topped with

Super simple and sooo comforting. A winner every time, we absolutely love it. Don’t forget the bread! 🥖.

1 organic vegetable bullion cube (you could also use vegetable or chicken stock).

Note: You can add the pumpkin two ways to your soup. Roast it with a drizzle of olive oil until caramelised and charred or add straight to the pot raw. I’ve tried both ways and love each outcome.

Add olive oil, onion, garlic and chilli to a pot over medium heat and sauté till soft.

Add pumpkin (roasted or raw) along with potatoes, bay leaves, bullion cube and water (as much as you need to just cover all ingredients in the pot).

Continue to cook on medium high heat until potatoes start to soften, break down and water starts to thicken. Remove bay leaves.

Use a stick or stand blender that is safe to use with hot contents to blend all ingredients (if you’re using a stand blender, be sure to portion each batch ensuring you don’t overfill your blender).

Once blended, if you feel the consistency is too runny or watery, return soup to the heat and cook stirring occasionally to allow excess water to reduce until you’ve reached your desired soup thickness. Check for seasoning and enjoy! 🧡🧡

 Vegan pumpkin soup 🥣. Super simple and sooo comforting. A

So I tried a little something different not only with this dish but with my Reel too. I must say, the voice over is so much easier to do rather than choosing a song.

There will be more to come, although I cringe listening to myself. Now I know how my students feel 🤣.

If you’re interested in the recipe see my previous post 🌿💗. Note: excuse the 200 degrees lol it was 180C🤨.

 Gaimista with lamb shanks 🍅. So I tried a little something

Yiourvalakia. Heart warming and comforting during these cooler months and so many childhood memories associated with it 💭.

Head to my Instagram highlights to watch how I make it! 🎥.

 Yiourvalakia. Heart warming and comforting during these

Γεμιστά - Stuffed vegetables 🍅 🌶.

This dish is definitely sitting high in my top 5 favs 🤩.

We usually enjoy Gaimista as a vegetarian dish although tonight I felt it was necessary for us to enjoy it with the addition of beef mince. What a great decision that was 🤤.

 Γεμιστά - Stuffed vegetables 🍅 🌶. This dish is definitely

Amongst the amazing selection of cheeses I was gifted from

 , 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 🤤🌿🧀 🍅 .

 Amongst the amazing selection of cheeses I was gifted from

Who loves Greek lemon potatoes? 🍋 . Another great side dish to any meal and so comforting. Check out my highlights to see how I prepare mine for that proper lemon tang! 🍋🍋 (Thia Katina style, as we refer to it in our family). There’s even a bifteki (large meat ball) highlight with these potatoes. Highly recommend 🤤🤤.

 Who loves Greek lemon potatoes? 🍋 . Another great side dish

Thank you so much for joining in on our live chatting all things pastitsio! Here is my family’s delicious recipe:

Grated Kefalogaviera 🧀 as much as you’d like.

Boil pasta, drain, add to a large 14” tray, add a splash of olive oil and a generous grating of cheese. Set aside and begin the meat sauce.

Over medium heat combine the oil, onion and garlic and sauté until it’s sweats. Add the beef mince and break it apart over the heat stirring through continuously until it’s browned (approx 10 mins).

Pour in the white wine and cook off the alcohol for 2-3 minutes. Add the crushed tomatoes, dried herbs and spices. Follow by adding 1.5 cups of water and combine everything well. Add your seasoning and allow the sauce to simmer over medium heat for approximately 30-40 minutes with the lid ajar stirring occasionally. Once ready spoon evenly over the pasta and set aside.

Preheat your oven to 180c. To prepare the bechamel add the butter, flour and corn flour to a pot over medium heat. As the butter melts, cook off the flour for approx 2 minutes. Follow by adding a cup of milk at at time to the pot, adding each one once the previous has thickened. Whisk continuously until all the milk has been added and the bechamel has thickened. Grate in as much kefalogaviera as you like season to taste then quickly whisk the egg through. Pour the bechamel over the pasta and meat and finish with another sprinkle of cheese. Bake for approx 30 mins until golden on top. Once ready allow the pastitsio to sit for 20 minutes before cutting.

 PASTITSIO. Thank you so much for joining in on our live

GEMISTA - are you team Gemista with meat or team Gemista vegetarian?

This batch has a combination of ground beef and feta cheese. I’d have to say this is one of sexiest of all the Greek dishes. Don’t you agree? .

This recipe is very dear to me, it will become available in the near future 😘.

 GEMISTA - are you team Gemista with meat or team Gemista

🎥 Γεμιστά - Stuffed vegetables 🍅 🌶.

We usually enjoy Gaimista as a vegetarian dish however in this batch, I added beef mince .

 🎥 Γεμιστά - Stuffed vegetables 🍅 🌶. We usually enjoy

Μακαρόνια με κιμά - Thank you so much for your interest in this recipe. Coincidentally we had it for dinner tonight so I took the time to document it for you and it is now saved in my highlights.

I really love aromatic spices in Greek sauces. The cinnamon and clove remind me of my Yiayia Kiki 🙏.

Grated myzithra (hard goats cheese) to sprinkle on top.

Head over to my Instagram highlights to watch how I make it 🎥!

 Μακαρόνια με κιμά - Thank you so much for your interest in

We can’t get enough of Saganaki! 🧀 🍯.

 shallow fried in olive oil, drizzled with Cretan honey and sprinkled with sesame seeds. My oh myyyyy, look at that pull! 🇬🇷.

Tip: when frying the saganaki, do it over medium heat. Too high and the pastry will burn before the cheese can begin to melt.

 We can’t get enough of Saganaki! 🧀 🍯. Featured is

Yiayia Maria’s Kolokithopita. Sweet and salty full of fresh herbs, pumpkin pie. This pita made an appearance in my stories today and it sparked so much interest. So here’s the recipe 🧡🧡!

1 cup chopped fresh dill or fennel fronds.

2 cups self-raising flour or 1 ½ cups semolina.

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.

 Yiayia Maria’s Kolokithopita. Sweet and salty full of fresh

Changing it up this Friday night with some Teriyaki! A quick and easy go to dish I make considering today’s weather had me feeling not so motivated to cook. Just add all the ingredients together in a tray, cook in the oven at 180 degrees, garnish and serve with rice.

Garnish with sliced red onion, fresh coriander and sesame seeds.

 Changing it up this Friday night with some Teriyaki! A

Fish soup. Another amazing and comforting dish 🎣 🐟.

I ate bowls and bowls of this growing up and I still can lol.

Definitely one of my favourite soups 🤩.

 Fish soup. Another amazing and comforting dish 🎣 🐟. I ate

It’s true. Us Aussies (especially living coastal) don’t cope well in winter so it’s all about the comforting and warm dishes at the moment. This delicious pie recipe stems off of an amazing pastry chefs who is based in Melbourne,

To begin, place the diced chicken in a bag with the flour and shake it to coat the pieces.

Place a deep pan or pot over medium high heat. Add the olive oil, onion, garlic and leek sautéing for approximately 5 minutes or until the leek wilts and breaks down.

Add the chicken and cook, stirring constantly for another 3-5 minutes then add the carrots, corn and mushrooms.

Pour in the chicken stock, add your seasoning and allow it to simmer until the liquid reduces right down to a gravy like consistency, approximately 20 minutes. Turn the heat off and stir through the peas.

Preheat your oven to 180C fan forced. Transfer the chicken filling into a large tray and begin to cover with layers of fillo pastry, brushing lightly with oil between each one. Scrunch and roll any overhanging fillo to create a boarder around your tray and brush with a final coat of olive oil.

Sprinkle black and white sesame on top and bake until the fillo is golden and crispy.

 Winter Chicken Pie. It’s true. Us Aussies (especially

One of mums specialties and a great winter dinner. Paired with tangy lemony potatoes, it’s one of our favourite meat bakes.

Begin by pre cooking the potatoes in the oven. Add all of the potato ingredients into the tray, cover tightly with aluminium foil and bake at 180C for 30 minutes.

Prepare the meat. Add all the ingredients for the meat onto a bowl and use your hands to combine well. Portion the meat into halves and on a clean board roll out a log and flatten out the centre slightly so you can place the cheese and eggs.

Roll then flatten out the other half of the meat placing it on top and creating a seal with the bottom half.

Once the potatoes have softened, remove the tray from the oven and carefully rearrange them to be able to fit in the meatloaf. Once sealed give the meat a small drizzle of olive oil and return to the oven uncovered for approximately 20-25 minutes.

Note: I pre cook the potatoes first because they take longer than the meat. You can cook the entire meal in one go (meat and potatoes together) though it made result to a dry meatloaf.

LAHANO DOLMADES . Cabbage leaf rolls filled with beef, rice

Since I've been away I've been trying to eat #rawvegan but

Well it’s safe to say that Fall is officially here!🍂🍁 We

We got walloped with some truly SHITE weather today

Yesterday I reshot some pics and got them allllll packaged

Nothing like a pan of neat balls and tomato sauce to cure

PARSNIP CARROT SOUP is on the blog. Soup has been an every

Top of the morning friends. Maybe cause it’s Easter or

Happy FRYday my friends! Coming in hot with this POUTINE

Rolling on into 2021 Involtini style. Seriously one of my

The irony here is so not lost on me. After 9 days of the

When a friend brings you vegan soup and its minus a

Don't know bout you but rainy days call for comfort food

Who among us are carb lovers?Can I get a show of hands? Ok

Exactly what I need this morning. A comforting bowl of

Cretan Ntakos - the famous rusks, soaked, topped with

Vegan pumpkin soup 🥣. Super simple and sooo comforting. A

Gaimista with lamb shanks 🍅. So I tried a little something

Yiourvalakia. Heart warming and comforting during these

Γεμιστά - Stuffed vegetables 🍅 🌶. This dish is definitely

Amongst the amazing selection of cheeses I was gifted from

Who loves Greek lemon potatoes? 🍋 . Another great side dish

PASTITSIO. Thank you so much for joining in on our live

GEMISTA - are you team Gemista with meat or team Gemista

🎥 Γεμιστά - Stuffed vegetables 🍅 🌶. We usually enjoy

Μακαρόνια με κιμά - Thank you so much for your interest in

We can’t get enough of Saganaki! 🧀 🍯. Featured is

Yiayia Maria’s Kolokithopita. Sweet and salty full of fresh

Changing it up this Friday night with some Teriyaki! A

Fish soup. Another amazing and comforting dish 🎣 🐟. I ate

Winter Chicken Pie. It’s true. Us Aussies (especially

Ρόλο - Greek Meatloaf. One of mums specialties and a great