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 🍋

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

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

Thursdays have become my busiest day of the week. I teach 4 classes but 3 of those back to back so lunch is now dinner, and dinner becomes popcorn😁Today’s lunch is spaghetti puttanesca with homemade pesto (basil is ahhhhmazing right now), capers, olives, pine nuts, arugula, cherry toms, broccoli and shrooms. I through in navy beans too to add a protein. So good peeps! Happy Thursday💚

 Thursdays have become my busiest day of the week. I teach 4

Dinner time never tasted so good... my all time fave involtini with homemade cashew basil ricotta (

) rolled into eggplant {swipe—>}with the misters  tomato sauce and simple gorgeous spinach salad with avo, moms 🥒and sunflower seeds... soooooOO good🌱 .

 Dinner time never tasted so good... my all time fave

White bean tomato sauce with tons of basil🌱 We make lots of sauce and freeze it for future use, as you do. We put this on top of spaghetti squash last week that literally blew my mind. Tbh I was never the biggest fan of a “red sauce” but when you make it from scratch with the best ingredients how could you not🍅 what’s your favourite sauce?!🧐

 White bean tomato sauce with tons of basil🌱 We make lots of

A stack from two different perspectives 🍑😁~~The mister requested peaches and blues so that’s what we got. Off market

_yoga who’s enjoying much needed T I M E with family. Back to the stack, I put the recipe

 for my buckwheat sorghum pancakes a couple weeks ago. Give them a try and lmk how you likeeeee... happy weekend🔆🔆 .

 A stack from two different perspectives 🍑😁~~The mister

Another dins in the bowl as you do... got alll the goodies including baked potato wedges, baked cherry toms👉🏼swipe👉🏼, snow peas, red pepper , moms cucumber, pea shoots, spinach and tahini drizz... yum and yum🙌🏼

 Another dins in the bowl as you do... got alll the goodies

A good curry can be had anytime of the year and this hearty beauty has the first signs of butternut squash, spinach, peas and tofu. The curry itself was packed full of flavour with all the proper spices and a whole can of full fat coconut milk. I have now made friends with cooking rice thanks to the Instant Pot too which tbh I never thought would happen🤣

There are many variations but this is my general go to when making a pot of curry. Happy Wednesday!!

 A good curry can be had anytime of the year and this hearty

I was craving curry so here it is!  Spicy and hearty with a side of jeera rice and peas which was insanely tasty. We have leftovers for days but it will not go uneaten. Into the freezer for a rainy day😊 Recipe is from the amazing

 I was craving curry so here it is!  Spicy and hearty with a

Carved out some time to create recipes just for me this last week and in doing so I get to share them with you🌸 My latest granola creation is a winner. BUCKWHEAT GROAT GRANOLA just hit the blog and I would ever be so honoured if you gave it a try.. swipe up in story for your optimal convenience😙 Happy Saturday!

https://www.terianncarty.com/breakfast-smoothies/2020/8/28/9i7yftqbul7x0tavz623q29h9ookdl

 Carved out some time to create recipes just for me this

Mufffffffins🙌🏼 Banana Chocolate Pecan muffins from

for today’s brunch. I think I may sneak one in before our guests arrive😋😋Off to teach

 location... starting Sunday off with yoga and shopping is always a good idea💛💛 .

 Mufffffffins🙌🏼 Banana Chocolate Pecan muffins from

I could legit eat pasta every day of the week. How bout you?? This creation was suuuuuuper tasty with all my favourite things. Peas, oyster and shiitake🍄, zucchini, spinach, homemade pesto (mint, cilantro and basil🌱), kalamata olives, brussel sprouts, homemade almond parm and of course a whole ton of garlic and olive oil. So SOOOOO good! .

 I could legit eat pasta every day of the week. How bout

Who among us are carb lovers?Can I get a show of hands? Ok I’ll go first✋🏼✋🏼✋🏼✋🏼✋🏼Oops, that’s a lot of hands 😆 Carbs come in all beautiful shapes and forms but for this meal it was all about the pierogi. Pierogis kinda encapsulate everything I want in a carb and these potato filled ones did just that. I served these (store bought) with braised green cabbage, my walnut tofu meat, mushrooms, spinach, green onion and coconut kefir. Comfort on a plate.

>heat oil in a large pan that has lid. Sear cabbage and the set aside. Add sliced onions to same pan and cook for 6-7 minutes or until onions are soft. Add mushrooms and saute. Add apple cider vinegar. Lifting any brown bits from bottom of pan. Cool off for 3 minutes. Add in apple cider cook again for several minutes. Add cabbage back to pan with spinach. Cover with lid for 15-20 minutes. When ready to serve, sprinkle in 1/2 cup tofu meat. Serve with pierogis, kefir and green onions. Season well.

 Who among us are carb lovers?Can I get a show of hands? Ok

Sourdough Waffles for breakfast? Oh hella yes please.. Ever wonder what to do with your sourdough discard? Well for all you sourdough lovers I’m sure your creations are endless but my fave way to use it is in waffles and pancakes. These waffles are the brain child of

 but I made them vegan with a flax egg. So good I can’t even tell you. My granola makes the perfect condiment so because that is mine I’ll leave you the recipe🎄

Preheat oven to 325 convection. In a large mixing bowl combine all dry ingredients. In a small pot combine wet ingredients and heat over medium low heat. Once wet is thoroughly combined pour over dry. Spread evenly onto two cookie sheets. Place into preheated oven. Bake for 20 minutes, remove and lightly stir. Place back in oven for 10-15 more minutes. Remove and let completely cool before moving off of cookie sheets.

 Sourdough Waffles for breakfast? Oh hella yes please.. Ever

I made one R E A L L Y big bowl for tonight’s dins. All the bits were either leftover from brunch or sitting around begging to be cooked. I even had left over falafel... garlic scape pesto, tahini dressing, gorgeous greens, quinoa, avo, pomegranate... all of the noms. Happy Sunday people🌿🌿

 I made one R E A L L Y big bowl for tonight’s dins. All the

It’s technically the last day of summer but the sun gods are blessing us with some stunning weather so to celebrate I’m getting my orzo on☺️ This recipe is one for the books my friends, with tons of fresh dill, tomato, olives and vegan feta. Seriously a big bowl of Mediterranean sunshine😆

>> cook orzo according to package, drain and stop with cold water. Throw everything into a large mixing bowl and gently mix to combine. Finish with olive oil, sea salt and pepper and extra dill.

 It’s technically the last day of summer but the sun gods

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

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

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

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

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

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

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! 👌👌.

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

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