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

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

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

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

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 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

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

🍅 Aγκινάρες με αρακά λαδερά 🏺.

So I’ve previously made dish with lemon, tonight we’re enjoying it in a tomato oil based sauce. Only very few ingredients create such a delicious and hearty vegan meal.

We were never fans of peas as children. My sister used to yell, “Σου είπα! Δεν θέλω μπαλάκιαααα!!!”

You can probably guess what the response was 🤣.

 🍅 Aγκινάρες με αρακά λαδερά 🏺. So I’ve previously made dish

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

 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 

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

 Welcome to Crete! 🇬🇷 🇬🇷 . #tierparty #maryskouzina #love

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

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... 🐟 🥗

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

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.

 Fricassee Avgolemano. Φρικασέ αυγολέμονο 🍋 🌱 Meat cooked

Have you tried my keftedakia recipe yet? I love them jam packed with fresh mint so sometimes I add more 🪴. They’re even better the next day 🤤. We used to have keftedakia sandwiches 🥪 with the leftovers 🤣. They saw us through most of our primary school days. Anyone else 🤣?

Roll just under an tablespoons worth of the mixtures and shallow fry in olive oil for approximately 2 minutes on each side and till nicely browned.