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

CHICKEN AND VEGETABLE MOROCCAN INSPIRED STEW.

Something a little different tonight. Big on spice and big on flavour. Vibrant with colour and definitely a feast for the eyes! Also amazing as a vegetarian dish.

1 tsp vegetable stock paste or 1 stock cube.

Green olives halved (I didn’t have any on hand).

Preheat your oven to 180c. Begin by cutting the eggplant, zucchini and sweet potato in large chunks, placing them in a tray, lightly drizzling over olive oil and a sprinkling of salt. Bake until golden.

Place a pot of water over medium high heat and poach the chicken till cooked. Once cooked let it cool. (You can definitely cook the chicken in the sauce, though I wanted shredded chicken).

To prepare the sauce, add the olive oil and onion to a deep wide pan and caramelise for approximately 3 minutes. Add the roasted garlic and sauté for a another minute, followed by the harissa and ground spices.

Dilute the stock paste or cube in the water and pour into the pan with the crushed tomatoes. Grate in the orange zest and place the lid on to simmer for approximately 5 mins. During this time begin shredding your chicken then add it to sauce along with the chick peas and stir. Add the roasted vegetables and stir them through very gently. Allow to simmer for approximately 20 minutes (if you need to add more water you can do so to create more of a sauce as it simmers). Check for seasoning.

Once ready, serve with couscous and garnish with plenty of currants, sliced almonds, coriander and green olives (or parsley).

 CHICKEN AND VEGETABLE MOROCCAN INSPIRED STEW. Something a

I am very excited to present my first savoury recipe tea towel and it's no surprise this design would be my most re-made recipe, Soutzoukakia. Fragrant baked meatballs spiced with cumin and cinnamon in a rich tomato sauce with potatoes.

I really enjoyed the process of creating this design and painting each ingredient that makes this dish so delicious.

Perfect to collect or gift to your loved ones. Made from 100% premium cotton, it’s ultra absorbent and quick drying. Designed and printed in Australia.

Available from the shop gallery tomorrow, Tuesday 31st August at 8pm AEST, shipping worldwide.

As always, thank you for your support 💐💐.

 I am very excited to present my first savoury recipe tea

I wasn’t planning on making Gaimista this week but it just so happened I had majority of the ingredients I needed to prepare it. Plus it’s one of my favourites 😍. You can find the full recipe in my feed and on my website under the Lenten category (and just add feta if you like).

 Prepare Gaimista with me! I wasn’t planning on making

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

So many requests from Sunday’s BBQ for this recipe. Recipe to follow shortly, enjoy this vid! 🤩.

Featured is my 🍋 Lemonia tea towel and wooden spoon, available from my website, maryskouzina.com.au .

 RICE 🍚. So many requests from Sunday’s BBQ for this recipe

Fluffy and perfect on the side of any dish. The addition of kritharaki (orzo) is a delicious Middle Eastern addition. This recipe also works perfectly without it if you wish to prepare plain rice.

1 Tbsp vegetable stock paste (you can use a stock cube or liquid stock).

Begin by browning the kritharaki and olive oil over medium high heat. Once browned add the washed rice and toast the rice for a few minutes also. Add the water, stock paste , bay leaves, salt and pepper.

Cover completely and turn the heat down to medium allowing it to simmer until all of the liquid is absorbed, approximately 15 minutes. As soon as you can no longer see any liquid boiling or bubbling, turn the heat off (if left too long, the bottom can burn).

Leave the rice to sit with the lid on for another 10 minutes. Fluff up the rice with a fork and enjoy.

Featured is my hand painted watercolour Lemonia tea towel available from my website, maryskouzina.com.au worldwide 🍋🍋.

 RICE 🍚 . Fluffy and perfect on the side of any dish. The

I used a mixture of Gouda, gruyere and parmesan ✨

 Cheese Omelette & Golden and Crispy 🔥 I used a mixture of

Yesterdays kolokithokeftedes sent my dms into a frenzy. New friends, be sure to check out out my website where all of my recipes are categorised for you to navigate easily. Here’s the recipe with a little ‘how to’ entertainment to go with it. Enjoy!

Don’t forget, you can replace the pumpkin with zucchini too 💚.

5 spring onions - chopped finely (here I used brown onion).

After the pumpkin has been grated, sprinkle a a little salt onto it and place it in a cheese cloth or tea towel to squeeze out as much liquid as possible. Combine all ingredients then gently fold through the feta cheese last.

In a large pan drizzled with a little olive oil place a tablespoon amount of mixture onto the hot surface. It’s always best to do one test kolokithokefte first, this way you can check for seasoning and/or if you need to add more flour to stabilise the mix. You’ll know if your mixture needs adjusting if it is difficult to flip in the pan and is a little too soggy once cooked. Once you’ve made the adjustments continue with the rest of the mixture and enjoy!

Featured is my Ble hand painted and designed tea towel, available worldwide on my website, maryskouzina.com.au .

 Yesterdays kolokithokeftedes sent my dms into a frenzy. New

Κουνουπίδι κεφτέδες - Cauliflower fritters.

Resharing this recipe on my grid as requested! These are a must try for vegetarian night and even better with tzatziki!

Break apart the washed cauliflower into florets. Add the cauliflower, onion (roughly chopped), garlic, herbs and capsicum to a food processor and process until everything is combined and very fine. Pour this mixture into a bowl and add the flour, cumin, eggs, the cheeses and salt and pepper (use the salt sparingly as the cheese will add saltiness).

Using a non stick pan, add extra virgin olive oil (enough to shallow fry). Once it’s hot, do a test fritter first to check the seasoning.

Once you’re happy with the taste add a tablespoon amount of cauliflower mix to the pan and fry till golden before flipping. Once they’re ready transfer them onto an absorbent towel and serve with tzatziki.

 Κουνουπίδι κεφτέδες - Cauliflower fritters. Resharing this

Hit the save button cause you’ll want to make it ASAP! 🌶 This recipe also works wonderfully in the oven as a roast too. Be sure to check out my post from November 18, 2020 for the oven roast version. Also accessible from my website under the poultry category.

Combine all ingredients into a food processor and blend completely.

Wash, pat dry and butterfly the chicken. Pour half of the peri peri marinade all over and the chicken leaving it to marinate for a few hours in the fridge.

With the other half of the marinade, pour it into a small saucepan and cook it over medium high heat for 5-10 minutes to cook the ingredients. Set aside until serving.

Cook the whole chicken flat on your bbq until ready and serve with the peri peri sauce. Be sure to keep some distance between the chicken and your hot coals when barbecuing, this way it doesn’t cook to quick, burn or remain raw on the inside.

 BBQ PERI PERI CHICKEN. Hit the save button cause you’ll

Looking forward to having visitors post lockdown! The number one requested coffee is a Freddo Cappuccino, of course.

Made using the kalko ice frappe appliance from

_frappe_aus . Makes the best freddos every time! I mean look at that frothy cold milk 🥤.

Kalimera! ☀️ find a full how to make Freddo in the next post.

 Looking forward to having visitors post lockdown! The

You’re going to love this 💙. Yiayia sent over a bowl of fava which was perfect timing for us to enjoy with our bread.

Enjoy this little vid whilst I prepare the recipe for you in the next post! 🥖.

 SPITIKÓ PSOMÍ ME MÁRATHO. Home made Greek style bread with

What doesn’t this salad go with? Tonight we’re having it with home made chicken souvlakia, tzatziki and pilafi.

Unfortunately I have very limited music available for some reason. So for now it’s just the sound of these delicious and crunchy ingredients. Enjoy!

Featured is my Greek Salad tea towel, available via link in bio 🛒.

 Prepare Horiatiki salata with me 🥗. What doesn’t this salad

So far we have yet to eat a cooked meal and we are both very ok with that😊

 So far we have yet to eat a cooked meal and we are both

Can't believe I know my pilot! Awesome start to our gals weekend!  NYC here we come!

 Can't believe I know my pilot! Awesome start to our gals

 Breakfast 🍳 #delicious #breakfast #sydneyeats #sydney

Still loving these Reels! 🤩. Beef with green beans in an aromatic Greek style tomato sauce 🍅 🌿. Recipe can be found in the previous post 📖. Happy Tuesday!

 Still loving these Reels! 🤩. Beef with green beans in an

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

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

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

Let me transport you for 27 seconds of your day. An idyllic setting that is quintessentially Greek summer. The sea and food. Nothing more, nothing less.

 Let me transport you for 27 seconds of your day. An idyllic

Kolokithakia Tiganita - Fried Zucchini's with Tzatziki.

One of my favourite beach snacks and always one of our first choices for an appetizer in any taverna. Crispy, crunchy fried strips of zucchini paired with thick tzatziki, such a great combo!

Simply cut your zucchini into very thin strips (you can use a peeler but I like them a touch thicker).

Heat your pan ready to shallow fry. I used olive oil, frying at a medium temperature to prevent the oil from smoking. Avocado oil is also a great, healthy option.

Mix the batter ingredients well and dip the zucchini strips into the batter allowing any excess with run off. Carefully place your strips into the hot oil allowing it to fry for 2 minutes on each side or until golden.

Transfer to a plate with absorbent paper towel, sprinkle with a little dry oregano then serve with tzatziki. Enjoy while hot.

 Kolokithakia Tiganita - Fried Zucchini's with Tzatziki. One

It’s the season and the trees are fruiting bounties of beautiful citrus 🍊🍋 .

Every family has a member who makes the best of a particular dish or sweet.

I owe this delicious recipe to my two aunties, Thia Katina and Thia Maria, two very amazing cooks. Though I know it will never be as good as theirs, I think I’ve gotten pretty close.

1 cup fresh orange juice - (approx 3-4 oranges).

Preheat your oven to 180C fan forced. Grease and line your 8 or 9 inch cake tin and set aside.

Combine all wet ingredients including the sugar into a bowl and whisk until everything is incorporated.

Add in the dry ingredients and whisk until combined and the cake batter is smooth.

Pour the cake batter into your cake tin and bake for 45 mins or until a skewer comes out clean.

Allow it to cool and dust with icing sugar.

Pictured is my hand painted and designed Ble tea towel available on my website, maryskouzina.com.au .

 Orange cake. It’s the season and the trees are fruiting

Shakshuka for hubby and preggers friendly scrambled shakshuka for meee🥰.

If only weekdays allowed us time to enjoy these kinds of delicious starts ❤️.

I’ve saved the method to creating this in my highlights for your convenience 😘!

Enjoy the sunshine today! ☀️ ☀️ .

 🍅 Sunday Breakfast 🍳. Shakshuka for hubby and preggers

 joined me in my kouzina for the day. We chatted all things Greek food whilst she photographed me preparing one of my favourite and most remade dish on Instagram, Soutzoukakia mai patates (spiced meat balls baked with potatoes topped with an aromatic tomato sauce).

I must say, I was a little out of my comfort zone but as we chatted I began to feel comfortable and relaxed. It was a great experience to be able spend the day with food lovers like Lucy and

Like Julia Child once said. "Find something you're passionate about and keep tremendously interested in it." And I thank these ladies for their support 💗. Be sure to check out

 online to see the array of photo essays Lucy has captured. She is truly something else 📸 .

 Last year, @lucyleonardiphotography from @whodoesthedishes 

Happy Saturday, insta fam! 🌞 How about some of Despina’s Galopita with your cafedaki ☕️🥤. In the past I’ve described it as just like eating the semolina custard in galaktaboureko except this is a little more dense and perfect to grab and go when you’re in need of something a little sweet!

In a pot over medium heat add milk, semolina, and sugar and stir frequently till warm. Now use a whisk as the semolina will begin to thicken, add the vanilla and continuously whisk. Once mixture has thickened significantly whisk in the butter until it dissolves then whisk in the eggs. The mixture should resemble a custard like consistency.

Transfer to a well greased tray 12 or 14” tray, sprinkle with cinnamon and bake for approximately 50 mins at 170 c (it will develop a thin crust). Remove from oven allow to cool then refrigerate (the galopita needs to set). Once cooled dust with more cinnamon and use a sharp knife to cut slices and enjoy with coffee.

 Happy Saturday, insta fam! 🌞 How about some of Despina’s

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

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 🍋.

Dutch oven lemon roasted lamb shoulder with potatoes 🍋

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

CHICKEN AND VEGETABLE MOROCCAN INSPIRED STEW. Something a

I am very excited to present my first savoury recipe tea

Prepare Gaimista with me! I wasn’t planning on making

LAHANO DOLMADES . Cabbage leaf rolls filled with beef, rice

RICE 🍚. So many requests from Sunday’s BBQ for this recipe

RICE 🍚 . Fluffy and perfect on the side of any dish. The

Cheese Omelette & Golden and Crispy 🔥 I used a mixture of

Yesterdays kolokithokeftedes sent my dms into a frenzy. New

Κουνουπίδι κεφτέδες - Cauliflower fritters. Resharing this

BBQ PERI PERI CHICKEN. Hit the save button cause you’ll

Looking forward to having visitors post lockdown! The

SPITIKÓ PSOMÍ ME MÁRATHO. Home made Greek style bread with

Prepare Horiatiki salata with me 🥗. What doesn’t this salad

So far we have yet to eat a cooked meal and we are both

Can't believe I know my pilot! Awesome start to our gals

Breakfast 🍳 #delicious #breakfast #sydneyeats #sydney

Still loving these Reels! 🤩. Beef with green beans in an

The Christmas baking continues as I made Αμυγδαλωτa

Today I was in my element making fresh pasta. Beautiful

Good morning! Kalimeraaa!! Some Galaktaboureko for your

Lentil and trahana fritters inspired by our very favourite

Let me transport you for 27 seconds of your day. An idyllic

Kolokithakia Tiganita - Fried Zucchini's with Tzatziki. One

Orange cake. It’s the season and the trees are fruiting

🍅 Sunday Breakfast 🍳. Shakshuka for hubby and preggers

Last year, @lucyleonardiphotography from @whodoesthedishes

Happy Saturday, insta fam! 🌞 How about some of Despina’s

One of my favourite Greek sweets, Semolina Halva with

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

Greek style octopus 🐙. Cooked in red wine vinegar till