Dutch oven lemon roasted lamb shoulder with potatoes 🍋.

Happy Father’s Day! ❤️ We intended to have a bbq to celebrate today though weather seems to have other plans. So a lamb roast, it is!

How are you celebrating μπαμπά (dad) today?

This recipe also works great with lamb leg and works just as well with a baking tray tightly covered with aluminium foil.

Preheat your oven to 180 degrees C. In your Dutch oven add the olive oil along with the onion and garlic. Sauté for approximately 2 minutes before adding the white wine. Allow the alcohol from the wine to cook off for a minute and then add the stock cube or paste, oregano and the lemon juice. Add salt and plenty of pepper.

Pour in the water and place the lamb shoulder into the pot. Spoon liquid over any exposed pieces of lamb. Cover and place the pot in the oven for approximately one 2 hours.

After approximately 2 hours, remove pot and check the lamb is beginning to soften then add the potatoes around the lamb. Place the lid back on and cook for an additional 30 mins or until potatoes are cooked through. Squeeze some extra lemon and enjoy!

 Dutch oven lemon roasted lamb shoulder with potatoes 🍋

A childhood favourite. Although it’s the same recipe for any kima (meat sauce) recipe I make, the cut of pasta always makes a delicious difference.

I remember in 2018, Aegean Airlines served this. Now I never eat aeroplane food, ever! I remember everyone on board was so impressed with it and so was I after trying it. It was delicious! Do they still serve it? I’ll fly Aegean just to eat this again 🤣.

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 and stir through. 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 until the sauce has thickened.

Boil the Koralaki as per package instructions and once al dente, strain and combine with the kima (meat sauce). Sprinkle with plenty of myzithra, grated kefalogaviera or any hard cheese you like.

Featured is my Chios linen tea towel designed by me and Kali Orexi wooden spoon. Both available worldwide from my website, maryskouzina.com.au .

 KORALAKI ME KIMA. A childhood favourite. Although it’s the

Christmas is coming! Aaaaand I’m excited for school holidays to kick in so I can cook and bake and enjoy my time in the kitchen. 👩‍🍳Happiness is homemade💗

 Christmas is coming! Aaaaand I’m excited for school

 Breakfast 🍳 #delicious #breakfast #sydneyeats #sydney

My husband thought he’d capture what, “Afew things from the shops” looked like 🤣.

1. The reason I’m so passionate about Greek cooking is because it keeps me closely connected to my heritage. I want to encourage people to cook where they come from, introduce the younger gen to cultural flavours and pass down the recipes our grandparents and parents brought us up with 🙏.

2. I’ve been cooking since the age of 12. My mum went back to work and food was no longer waiting for us after school. So I decided to get food started for her when she got home. The first thing I ever cooked for my family was, Ψαρόσουπα (fish soup). I continued to cook for my family up until the day I was married and moved out ❤️❤️.

3. I spent four years at National Art School practicing as a Ceramic artist 👩🏽‍🎨🏺. I mastered a technique called Reduced Lustre that began in the 9th Century AD in the Middle East. I’m also a painter, drawer and high school Visual Arts teacher 👩🏽‍🏫.

4. It took me almost two years to get the one macaron recipe correct. For anyone learning, the secret is not in the recipe but in your method 👌.

5. It’s difficult to be a practicing ceramic artist in suburban Sydney, I’d have to live in the Southern Highlands to perform ceramic firings. This is why cake has become my new art form temporarily 🎂🧁 🍰. A mix of food an art? Yes please 🤩🤩.

 My husband thought he’d capture what, “Afew things from the

Finally! A food post!! Tonight we enjoyed healthy

stuffed tomatoes and capsicums. Not the traditional γεμιστά recipe but there was definitely a lot of

 Finally! A food post!! Tonight we enjoyed healthy #quinoa

The Christmas baking continues as I made Αμυγδαλωτa Amygdalota today.

Almond cookies with orange blossom and rose water.

Perfect with a cafedaki (coffee) after a Christmas feast. 🎄 .

 The Christmas baking continues as I made Αμυγδαλωτa

More Giamista pleaseeeee. Έλα καλέ!! Σε παρακαλώ βάλε με λίγο κι άλλο😉😉😉

 More Giamista pleaseeeee. Έλα καλέ!! Σε παρακαλώ βάλε με

Today I was in my element making fresh pasta. Beautiful Orecchetti prepared for dinner tonight. 🍝 👩🏻‍🍳 .

 Today I was in my element making fresh pasta. Beautiful

Happy Birthday to a heavy metal music lover! 🎸❗️Make sure you enter my giveaway for your FREE BIRTHDAY CAKE. See my last post for details. 😍😍👌👌 .

 Happy Birthday to a heavy metal music lover! 🎸❗️Make sure

Good morning! Kalimeraaa!! Some Galaktaboureko for your Saturday morning 🥧. Felt cute, so I thought I’d repost 🤤.

Still enjoying the holiday period with my family ☀️. I will be getting back into sharing lots of cooking very soon 👩🏻‍🍳.

Enjoy this extremely satisfying vid! You can find the recipe in my feed 📖 .

 Good morning! Kalimeraaa!! Some Galaktaboureko for your

Lentil and trahana fritters inspired by our very favourite

_petretzikis . Watching his journey travelling in Lefkada and other parts of Greece, exploring many areas and their specialties inspired me to create something similar to one of his recipes. If you know me you know I love my fritters! This here is a variation of his recipe using the trahana and lentils as the base for the fritters I created today.

1 handful chopped mint, parsley and dill.

1/4 cup of aquafaba (canned chick pea water or you can use two eggs).

Check out my highlights to follow the full method to create these crispy, crunchy and soft fritakia 🤩.

 Lentil and trahana fritters inspired by our very favourite

One of my favourite Greek sweets, Semolina Halva with almond, walnuts and cinnamon. Usually eaten during fasting periods, as it is a vegan dessert but I enjoy it all year round 🤤.

I have received the strictest orders from my Yiayia that I am not allowed to ever make halva! She considers it dangerous and something I should not attempt unless she’s around 🤣. Why? Because the sugar and semolina boil to a higher temperature to reach a thick consistency which causes it to spit and burn.

(But I know it’s because she really just enjoys making it for me 🥰🥰🥰).

 One of my favourite Greek sweets, Semolina Halva with

Still excited about the look of this beauty although I’m pretty sure this cake no longer exists 😋😋😋💜💜💜

 Still excited about the look of this beauty although I’m

A week or two ago ago I posted the tomato based version of, Aginares mai araka (artichokes with peas). I received many requests to also share the lemon version that we love and enjoy also 🌿🍋. So, here it is! Happy cooking!

1kg pack of frozen artichokes, peas and carrots. I use

 . (You could definitely find these separately and use fresh carrot or artichokes).

Sauté onion and garlic in olive oil over medium high heat till soft. Add artichokes, peas and carrots as well as potatoes and half the fresh dill. Cook for about 5 minutes mixing occasionally.

Add the three cups of water and the bouillon cube. Season with salt and pepper.

Turn the heat down to medium and cook with the lid on for about 20-30 mins until half the water has reduced and potatoes have begun to soften.

Now add lemon the juice and continue to cook fully covered until the remainder of water reduces and somewhat thickens (between 10-20mins). Taste and season! 🧂if necessary.

Garnish with plenty of fresh dill and cracked pepper. ENJOY!

 A week or two ago ago I posted the tomato based version of

Cooked in red wine vinegar till soft, then grilled for a beautiful char🔥served with a splash of fresh lemon juice 🍋.

 Greek style octopus 🐙. Cooked in red wine vinegar till

Little unicorn beauties 🦄 Shhhh they’re sleeping 😴 💤 .

 Little unicorn beauties 🦄 Shhhh they’re sleeping 😴 💤 

Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red sauce 🍅🍅.

Simple ingredients that make such a great side dish or main meal if you love pasta like I do 🤤.

4 cups of water – you may need additional.

In a pot over a medium-high heat, add the olive oil, onion and garlic and sauté for approximately 2 minutes or until soft. Add tomato, bay leaves, oregano, water and bring to the boil.

Once the ingredients have come to the boil, turn the heat down to a medium heat and add the kritheraki (depending on your pot, you may need to frequently stir if it is a not non-stick pan). Add salt and pepper and cook for approximately 15-20 minutes or until the kritheraki has cooked through. During the cooking process the sauce will become thick, if it becomes too thick before the kritheraki has cooked, you will need to add additional water.

When ready, serve immediately as manestra tends to thicken as it cools 🍅🍅.

 Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red

Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 .

Our family has a little tradition. Each time someone comes back from an overseas trip, we make beautiful egg lemon chicken soup for them to come home to.

Such a comforting dish, we believe it nourishes the body.

It’s Greek chicken soup for the soul. .

 Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 . Our

Summer loading! ☀️ ☀️ And so is the massive κοκκινιστό κόκορα! (Rooster cooked in tomato) 😍🤤. .

 Summer loading! ☀️ ☀️ And so is the massive κοκκινιστό

Αρακά με αγκινάρες! Peas with artichoke hearts. My sister and I were never a fan of peas growing up. I guess as we got older we got over it and just took our parents advice. “Σκάσε και φάε!“ (Shut up and eat) 😂.

 Αρακά με αγκινάρες! Peas with artichoke hearts. My sister

Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕.

We always have a variety of mezzedes on our table. Olives, taramasalata or pickled veggies to name a few. This would have to be one of our favourites. It’s brilliant alongside dishes such as Spanakorizo and Fakies and many more.

1:1 quantities water and white vinegar. Depending on the size of the jar you’re using.

Enough olive oil to cover the surface of the jar once filled with the octopus and the pickle.

Add your washed, tenderised and uncut octopus to a pot along with water over medium high heat. Cook with the lid on for about 1 hour or until the octopus has softened. The octopus will release its own water as well which is why you don’t need much.

Once it has softened, remove from the pot and cut the legs of the baby octopus or if you’re using a large octopus, cut the tentacles into chunks and set aside. Once octopus has slightly cooled add it to your sterilised jar along with the carrot, celery, garlic and oregano.

Combine the water and vinegar and bring it to the boil. Whilst hot, pour the liquid into the jar of octopus and vegetables and pour a layer of olive oil approximately 1-2cm thick over the surface.

Seal your jar and  allow it to cool before placing it in the refrigerator. Allow the octopus for pickle for a week before opening.

Enjoy as a meze and eat within 10 days 🐙.

Note: the octopus might produce a jelly like substance when served straight from the fridge, this turns back into liquid at room temp.

 Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕. We always have a

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

Chicken & Prawn Paella 🥘 🇪🇸 Suuppper tastey!🤤🤤🤤 Onion and Garlic

I made my own prawn stock from the shells which took this dish to 💯 💯 💯 !! I wouldn’t even bother with quantities of ingredients, can’t go wrong!!👌👌

 Chicken & Prawn Paella 🥘 🇪🇸 Suuppper tastey!🤤🤤🤤 Onion and

Quinoa stuffed peppers and tomatoes🍅🌶.

We’ve been quite indulgent these past few nights during dinner. Tonight we’re taking a step back and enjoying a healthy vegan meal with tones of fresh mint, parsley and dill together with crushed tomato pine nuts. Perfect👌.

Our vegan days have been a little inconsistent as well, time to get back into our alternating days 🌱 🌿.

 Quinoa stuffed peppers and tomatoes🍅🌶. We’ve been quite

Baked salmon with lemon potatoes. You know I love my lemon 🍋 it’s ones of my fav ingredients 🤷‍♀️. Tonights one tray wonder is nice and simple with few ingredients. All you need is:

Head to my Instagram highlights to watch how I prepare this, it’s an easy one! 👌👌.

 Baked salmon with lemon potatoes. You know I love my lemon

Sydney, you were beautful today. And for that reason... 🐟 🥗 ☀️ .

 Sydney, you were beautful today. And for that reason... 🐟 🥗

I’m not going to claim it’s perfect but I’m finally glad this method worked for me as I haven’t had much luck in the past 🤤. Tonight I made pumpkin risotto for dinner, I’ll try my favourite next. Seafood! 🤩 🦞 🦐 🐟. Here’s the recipe 😘.

1 1/2 cups arborio rice (I used short grain).

Alternatively, you can use fresh chicken or vegetable stock instead of the stock cube dissolved in water. Head to my highlights to watch the full method 🎥.

 I’m not going to claim it’s perfect but I’m finally glad

Until I return. Salute Italiaaaa ❤️ .

 Until I return. Salute Italiaaaa ❤️ . #tierparty

 Mary's souvlakia - Easter Sunday prep #greekfood #greek

 Pesto Chicken 🍗 mmmmm #dinner #healthyeating #food #foodie

Fricassee Avgolemano. Φρικασέ αυγολέμονο 🍋 🌱

Meat cooked till soft with an array of greens such as celery, lettuce, spring onions and dill in an egg lemon sauce. 🥚 🍋

Traditionally cooked with lamb although my mother and I were curious if it could be done with beef, so I decided to give it a try.