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

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

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

🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday win!!!

I created these wraps for a client and just loved them so much I had to share. I have made several different  rainbow wraps over the years but these have a boost of protein! I adore the spicy peanut sauce on the side (this sauce can be turned into  a noodle dish in a hot second), it’s just a perfect accompaniment to these summer rolls.

Working with rice paper can be tricky but I have a HOT TIP! Use two sheets instead of one for easier rolling. It holds the roll together WAY easier making your rolling party fun and enjoyable. Be warned, first roll (just like first pancake)can be a bit of a disaster but once you get the hang of it, smmmmmmooothe sailing!!!

Add everything but water into a bowl.  Stir to combine.  Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air tight container for up to 5 days.

 🌈CHICKN RAINBOW WRAPS🌈for the thank god it’s freakin friday

The foruno (bakery) run is my favourite thing to do each morning in summer. I always get a savoury and sweet pastry to enjoy with my ice cold freddo cappuccino to start the day.

I’ve shared this recipe previously though thought it deserved a photographic update. You may notice I use silverbeet instead of English spinach. This is a personal preference because I enjoy the filling to be more substantial considering silverbeet does not wilt down as much. If you’d prefer to use English spinach, use 2 bunches.

Feel free to adjust the herb quantities, I love lots!

1 large bunch of sliverbeet washed and chopped (kept raw).

Combine all the filling ingredients into a large bowl and incorporate well then set aside.

Preheat your oven to 170C fan forced. Begin by layering 10 sheets of filo pastry at the bottom of your large tray, approximately 12” in size. Ensure you brush olive oil between each layer and allow the pieces to partially over hang off the edges of the tray that way you can roll them back in afterwards.

Pour in the spanakopita mixture and spread it out evenly. Add another 8-10 filo sheets on top ensuring each one is brushed lightly with olive oil before adding the next. Roll in the overhanging pieces to create a boarder around your tray. Brush with a final drizzle of olive oil and sprinkle with sesame seeds. With a sharp knife gently slice the pieces of spanakopita for easy cutting after the bake .

Bake for approximately 40 minutes and until the filo is golden. If the filo is browning too quickly, place the tray on the bottom rack in your oven.

Allow it to cool for 5 minutes and enjoy it best hot!

 Spanakopita. The foruno (bakery) run is my favourite thing

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

I made it to The Susha in Goa. It's so lovely here. The family I am staying with is so sweet and helpful. After a much needed rest I was given a fresh papaya plate and then moong dal which after not having a proper meal yesterday was mind blowing. They make everything from scratch with a focus on health. The owner is going to give me a cooking lesson tomorrow. Can't wait😊

 I made it to The Susha in Goa. It's so lovely here. The

One of my fave restaurants and I keep begging them to open in Toronto. They know how to do it right from food to interior. It’s beautiful, tasty AF and the service has always been great. Such a treat when you’re in Montreal. Once again

 PLEASE come to Toronto?!🌱🌱Swipe to see more —>💚💚

 One of my fave restaurants and I keep begging them to open

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

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

Yiayias Sfougato. Something yiayia would make for us growing up and she still continues to do so ❤️.

If you’d like to see how yiayia makes this dish, you can find it in the highlight titled ‘Yiayias 🥔 🍳’. The ingredients for the Sfougato pictured are:

You can add cheese into the egg mix before pouring or even sprinkle feta cheese on top 🤤🤤.

 Yiayias Sfougato. Something yiayia would make for us

We’ve all got our go to dishes that are easy to whip up when we’re strapped for time. This one is definitely one of those dishes for me. Αγκινάρες με αρακά, or artichokes with peas. Enjoy it vegan or vegetarian, it’s hearty and delicious.

I usually make this two ways, with lemon or tomato and both versions are loaded with dill 🌿🌿. Make sure you’ve got some bread handy for this one 🤤🤤.

1 bunch fresh dill chopped - reserve some for garnish.

In a large deep pan sauté onion and garlic in olive oil over medium high heat for approximately 2 minutes. Add the artichokes, peas and carrot. Add a splash of water and cover the pot with the lid and allow the frozen veg to steam and defrost.

Add the crushed tomatoes, stock cube, dill, water and seasoning. Place the lid onto the pot leaving it slightly ajar and cook for 45 minutes or until the artichokes have softened. You may need to add some extra water during this cooking time.

Once it’s ready, the sauce should be delicious and thick. Check for seasoning, sprinkle with the extra dill and crumble with

 feta cheese for a vegetarian option. Kali orexi!

 We’ve all got our go to dishes that are easy to whip up

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

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

🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A beautiful array of spiced vegetables cooked in a tomato sauce with a sweet potato topping.

And as promised, here is the recipe ❤️.

I’ve added the method and tutorial of how to use these ingredients to my stories! Enjoy, καλή όρεξη!! ❤️❤️.

 🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A

Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup.

Yep, I know. To some it’s an abomination! To take this loved Greek dish and turn it to vegan!?

The traditional dish can never be replaced but during this time it’s nice to make and try some familiar dishes, differently 😉.

Here the recipe, my friends. I hope you enjoy it ❤️❤️.

1 cup burgul that has been soaked in two cups of water and left for 20mins.

1 stock cube for the liquid the yourvalakia are boiled in. Salt and pepper.

Please refer to my highlights for the full method.

 Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup. Yep

As promised, my friends. Here is the recipe for my spanakopita filling 🌿🌿. I used puff pastry to make the triangles I posted previously and with leftover filling I made a small tray of spanakopita with filo as pictured 📸.

1 bunch of sliverbeet washed and chopped (kept raw).

 As promised, my friends. Here is the recipe for my

Just your average Χωριάτικη σαλάτα - Greek salad in your not so average salad bowl. If you’ve ever traveled to Crete you’d know that barley rusks are served with almost every meal. This week I found Cretan rusks formed as bowls that you can serve soup or salad in. Genuis!

My thoughts? Love! My opinion? Make your salad well ahead of time and salt it, this way the salt draws out the juices and flavours from the salad and macerates the rusk bowl 🤤🤤🤤🥗 🥗 🥗.

I’m very curious to try soup next! 🥣.

 Just your average Χωριάτικη σαλάτα - Greek salad in your

You’ve seen them here many times before. My favourite kind of kefte. Kolokithokeftedes aka pumpkin fritters 🤩. Sweet, cheesy and packed full of fresh herbs. Just YUM!

After the pumpkin has been grated, sprinkle a a little salt onto it and place it in a cheese cloth or t towel and squeeze out the liquid as much as possible. Then combine all ingredients except the feta cheese. Add the feta cheese cheese and fold through gently.

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 it is difficult to flip in the pan and is a little too soggy. Once you’ve made the adjustments continue with the rest of the mixture and enjoy!

 You’ve seen them here many times before. My favourite kind

Re-sharing Yiayia Maria’s famous Fava. A specialty in Crete, Santorini and of course yiayias kitchen (she makes a bulk amount and distributes it to us all) 🤤.

It’s a fantastic substantial vegan dip that creates its own creaminess and flavour with very little ingredients. Must try!

250g washed and sorted yellow split peas.

Olives. In Crete, it’s served with Throumbes and Santorini, capers. I’ve used my homemade olives today.

You can watch the full method in my highlights 🎥. Just scroll across as it’s one of my earlier ones.

 Re-sharing Yiayia Maria’s famous Fava. A specialty in

My friends, you’re loving the look of this salatitsa 🤩. So I’ll share it’s very simple recipe with you! -Fresh rocket.

-Two large beetroots that have been boiled and chopped.

I absolutely love pine nuts, but personally I prefer this salad with walnuts. Either way you can’t go wrong! It’s delicious and filling on its own as well!

Hope you try it this weekend! Kali orexi!

 My friends, you’re loving the look of this salatitsa 🤩. So

Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the beaches in Greece. This, paired with a freddo cap is my favourite way to enjoy my coffee in summer ☀️. Did I mention this recipe is VEGAN!? I’ll share my original recipe in the near future ❤️.

50g caster sugar + a pinch for the yeast.

Double quantities for more than 4 people.

Combine warm water, yeast and pinch of sugar and allow to sit for approximately 20minutes.

Combine flour, sugar, salt in a mixing bowl with the dough hook attachment. Once the yeast and water mixture is bubbly add it to the dry ingredients along with the aquafaba and warm non dairy milk.

Start mixing on a slow setting and once the ingredients start to come together add the oil and increase the speed till ingredients come together. If the dough is to wet add small amounts of flour at a time. If the dough is too dry add small amount of water or aquafaba at a time. Allow the dough to sit in a warm spot for approximately 1 hour or until it doubles in size. .

After the dough has risen, flour your work bench and roll out the dough to 1-1.5cm thickness. Using 1 large circle cookie cuter and one small one, cut out the donuts and let them sit for another half hour to proof again. If you leave them to longer (afew hours) they will be hollow enough to fill with jam or chocolate.

In a deep pan add oil for frying over medium high heat. Ensure the oil is hot enough before adding donuts by testing it first.

Cook for approximately 1 minute on each side or until golden and then dip the donuts into the sugar. Enjoy them fresh! Don’t forget to enjoy them with a Freddo cap 🤤.

Did I mention these are vegan? 😉. I’ll share my usual recipe after lent 😘.

 Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the

Starting off the first day of Lent with the traditional home made Lagana, a type of flat bread traditionally eaten today on Clean Monday. We enjoy it flavoured with ground star anise for a slight licorice taste and aroma.

If you have a little time on your hands to make one today, here is the recipe.

Combine yeast, warm water and sugar and set aside for 15-20 mins.

In mixing bowl, combine flour, aniseed, salt and oil. Once the yeast mixture has activated add it to the bowl and using a dough whisk start slow until ingredients combine and gradually increase the speed and knead for about 4-5 minutes on medium high speed.

After mixing, allow the dough to sit in a warm area for an hour or so until it doubles. Once the dough has doubled, gently roll it out into a rectangular shape and let it sit for a further 30mins. Preheat oven to 180 degrees.

After the second proofing, use your fingers to make indentations onto the doughs surface to give the Lagana it’s signature dimpled look. Sprinkle abit of water over the dough and then sprinkle sesame seeds on top. Bake at 180C forced for approximately 30 mins🙏 and enjoy with plenty of dips and olives. This method will also be in highlights if you’d prefer to watch ❤️Καλή Σαρακοστή everyone ❤️🙏.

 Λαγάνα - Lagana Starting off the first day of Lent with the

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

Home made sesame and honey bars. Probably the simplest Greek sweet you can make with zero difficulty.

I figured I’d be receiving monumental amounts of Greek sweets from my family for Christmas so I opted for something easy this year to give in return 👌👌.

Healthy and delicious, the recipe is so simple.

1:1 sesame seeds and good quality honey and a pinch of salt (you can also add other nuts into the mix).

Head over to my highlights to see the method for making these healthy sweets!

 Home made sesame and honey bars. Probably the simplest

A gorgeous array of organic veggies thank you to

 . My opinion? This is what fresh fruit and veg should taste like and this is what will be coming through my kitchen from now on. Vegetables used in this roast are, potatoes, purple, yellow and orange carrots, pumpkin, onions, cherry tomatoes, thyme and rosemary. With quality ingredients, you don’t need much else.

 A gorgeous array of organic veggies thank you to

My yiayias answer to longevity and it grows so easily in her garden. Boiled and paired with the finest Extra virgin olive oil you can find, a squeeze of lemon and a pinch of salt. You have the perfect side dish... or meal 😗. .

 VLITA - Amaranth 🌿 . My yiayias answer to longevity and it

Gigantes Plaki ~ Greek baked beans. All I can say is, make sure you’ve got some fresh bread when you make this! 🥖. Here is the recipe.

500g Lima beans, washed and boiled for 30 mins.

1 cup of water + more if needed whilst cooking.

I cooked this recipe using a Dutch oven although I’ve written the method without one.

Sauté onion and garlic with 5 Tbsp oil for approximately 2 minutes. Add carrots and celery and cook for additional 5 mins stirring occasionally. Add the crushed tomatoes, stock cube, bay leaves and half the water. Cook for approximately 10 minutes.

Spoon vegetable mixture into a large baking tray, add the boiled lima beans, the 1 cup of olive oil and remaining water, season and carefully stir through to combine.

Cover with aluminium foil and bake at 180C for 45 mins to 1 hour. After this cooking time check to see if the lima beans have softened (if they haven’t, add a touch more water and recover and cook). If you’ve taken the aluminium foil off, cook for a further 15-20 mins uncovered or until the dish looks golden and crisp. Garnish with fresh parsley (and feta cheese if you please).

Enjoy with fresh bread to soak those gorgeous tomato infused oils.

 Gigantes Plaki ~ Greek baked beans. All I can say is, make

Beautiful fresh vegetables roasted in a garlic tomato sauce. Simple yet tasty and hearty. Greek comfort food at its best! And it’s vegan! 😉

I’ve added the recipe and the method to my highlights ✅ .

 Μπριάμ • Briam Beautiful fresh vegetables roasted in a

My hubby just couldn’t resist👋. My beautiful yiayia gave me some vegetarian dolmadakia to take home this afternoon (she actually forced me ☺️). Tonight we also enjoyed roast veggies and vegetarian pumpkin Kibbeh. 🤤🤤🤤🤤Also with us, there is always salad! Enjoy! Καλή όρεξη 💗💗 It’s almost Easter! .

 My hubby just couldn’t resist👋. My beautiful yiayia gave me

Λουλουδάκια γεμιστά - Stuffed zucchini flowers. 🌼🌼🌼🌼.

Just before they’re baked. Beautiful to eat and gorgeous to look at. Served with Greek yogurt on the side, one of my favourite dishes to eat as a child.

I’ve added the process and method to my highlights if you’d like to give them a go 🤗.