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

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

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

The only advice I can offer when having this bread, is to drench you Horiatiki salata (Greek salad) in the best olive oil. That way you finish your meal soaking up that goodness with this baked freshness. We also enjoyed it with a fresh batch of Yiayia’s fava she sent over 🙏. My fav!

1 tablespoon of crushed fennel seeds, plus extra for later

In a bowl combine 1.5 cups of flour, the water, yeast and olive oil. Stir until well combined and cover with cling wrap leaving it to double in size for approximately 30 minutes.

Once risen, add the crushed fennel seeds and the remainder of the flour. Use your hands to incorporate and then place onto a floured work space. Knead for approximately 3-5 minutes or until I nice smooth dough forms. You may have to add a little flour to the dough if it’s sticks to your surface.

Roll the dough gently into a long loaf and transfer onto a flat baking tray lined with paper. Brush with a little water and sprinkle with more fennel seeds. Let it sit in a cool oven for 15-20 minutes, you will notice it will grow in size.

Remove the dough from the oven and preheat to 180c fan forced. Cut three slits into the loaf and once the oven is at temperature bake for approximately 25 minutes and golden.

Allow to cool slightly before cutting and enjoy. Be sure to check out my video in the previous post for more of a how-to.

Featured is my Ble hand painted designed tea towel available on my website to Australian and all international orders. maryskouzina.com.au 💙.

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

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

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

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

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

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

 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 🍋.

 Greek style octopus 🐙. Cooked in red wine vinegar till

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

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

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

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

 Summer loading! ☀️ ☀️ And so is the massive κοκκινιστό

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

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

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! 👌👌.