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Tasty food blog featuring easy Greek and Mediterranean-inspired recipes.

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Festive Pomegranate & Apple Salad

Festive Pomegranate & Apple Salad

As Christmas approaches, I start to crave festive foods. I love all of the traditional Greek favorites, but sometimes my tastebuds crave something zesty and fresh. That’s why I always make sure to add this festive salad to my Christmas spread. It’s always a hit with my guests, and it’s the perfect way to balance out all of the heavy festive food. This festive pomegranate and apple salad is always a welcome addition to any holiday feast. The bright red pomegranate seeds and crisp apples add a festive touch, while the crunch of the vegetables provides a refreshing contrast to all the rich food. This salad is also very easy to make, so it’s perfect for busy holiday hosts. Whether you’re looking for a festive side dish or a refreshing start to your meal, this pomegranate and apple salad is sure to please. This festive-looking salad is a great way to use up seasonal ingredients like pomegranates and apples. Both fruits are available through the winter and spring, making this salad a great option for a Christmas or New Year’s meal. The zesty, juicy crunch of the pomegranate and apple pairs well with a roast joint of meat, such as ham. For vegetarians and vegans, this salad makes a great side dish to a tart such as my Spinach Tart. The bright colors and festive flavors of this salad will make it a favorite on your holiday table.

Veggie Bulgur Pie with Filo

Veggie Bulgur Pie with Filo

Pies are a cherished family tradition in our home - everyone has a soft spot for them! They make a great snack or packed lunch for my daughters. A while ago, I was making a pie with greens and somehow the stuffing ended up being quite runny. To prevent my phyllo pastry from becoming too soggy, I started looking for ingredients that could soak up the extra juices without affecting the recipe’s taste. I found that using semolina or bulgur was a suggested solution, so I decided to give it a try with the latter. Not only did my pie come out great, but the bulgur also gave me an idea for an entirely new vegetarian pie recipe! Bulgur is a whole grain that is made of several different types of wheat. It is often used in dishes like this veggie bulgur pie, where it is combined with vegetables and a sauce to create a hearty and satisfying meal. Bulgur is also high in fiber and protein, making it a healthy choice for anyone looking for a nutritious meal. It turns out that there are many bulgur pie recipes available, but the majority of them contain ground beef. I am vegetarian, so I decided to create a meatless version that is more appealing to my Mediterranean taste buds. This veggie bulgur pie with filo is a great way to turn ordinary vegetables into something special. It’s also quick and easy to make—all you need is some finely chopped fresh vegetables, bulgur, and a few pantry staples like Greek olive oil and herbs. The filling for this pie is then layered between layers of phyllo dough, and baked until golden brown. The bulgur pie crust exceeded my expectations! It was not only crispy and flaky like a classic pie crust, but the added texture from the bulgur gave it wonderful depth. The filling was also delicious carrying the bulgur’s nutty flavor. Paired with a crisp green salad or roasted vegetables, this veggie bulgur pie is a delicious and nutritious meal that the whole family can enjoy. This recipe makes twelve generous servings, and leftovers can be stored in an airtight container for up to three days. So it’s perfect for busy weeknights or when you have unexpected guests over! Give this veggie bulgur pie a try and your taste buds will thank you. It’s a delicious way to enjoy whole grains and vegetables in one tasty dish. Enjoy!

Carrot and Coconut Truffles

Carrot and Coconut Truffles

If you’re looking for a sweet treat without guilt, these carrot coconut truffles are the perfect solution. Made with grated carrot and shredded coconut, they provide a burst of natural sweetness without using any refined sugars. Not only are they delicious, but carrots are also rich in essential nutrients like Vitamin A and biotin. The addition of coconut adds a hint of tropical flavor while providing healthy fats and fiber. And because they can be stored in the fridge, these truffles make for a convenient snack on the go. This recipe has been a staple in my mother’s cookbook for years. However, owing to the extra pounds we acquired throughout the summer vacations, I modified it slightly to cut down on calories and make it even more of a guilt-free snack. I also changed the technique. Although my mother used to sauté the shredded carrots, making the mixture softer, I prefer raw carrots because they have more flavor and add extra texture to the truffles. These truffles are a great way to satisfy your sweet tooth without sacrificing any other part of the meal. They also freeze well, so you’ll have them on hand for those particularly intense cravings that strike at unexpected times! These carrot coconut treats really do taste delicious - my family can’t get enough of them themselves. Give this recipe a try if you want something healthy but still very satisfying… you won’t be disappointed By the way, if you’re not a fan of carrots or coconut, my Energy Bites with Dates recipe is an excellent alternative with half the calories! Not to mention, they are just as easy to make, and they pack an extra protein punch perfect for a morning boost!

Greek Beetroot Salad (Patzarosalata)

Greek Beetroot Salad (Patzarosalata)

Greece is known for its tasty vegetables and beetroots are no exception. Despite the funny colour, your tongue might get, I love having them in any way possible! My daughters also enjoy eating these healthy roots with me which just makes it all worthwhile. A simple method of preparing beetroots is to boil them until soft, then peel and cut them into large chunks. Drizzle them with high-quality Greek olive oil and you’ve got a great side for almost any meal! This is a great way to enjoy the natural sweetness of beets without sacrificing any flavour. However, when we combine the words beetroot and salad in my family, we’re talking about something quite distinct. A lot more delicious and capable of going with anything on the plate! In Greek, it’s called “Patzarosalata”. It’s a pretty common appetiser that you’ll find in most Greek restaurants and while the Greeks consider this dish to be salad rather than dip or spread; I would happily have it with crackers or a thick slice of sourdough! This simple beetroot salad is made with finely grated beets mixed with olive oil, vinegar, mayonnaise and garlic. In my version, I substitute some of the mayonnaise with Greek yoghurt because I like its tanginess and to make it a little bit healthier. Sprinkle crumbled feta cheese and a handful of crushed walnuts on top of the dish to add more saltiness and flavour. The feta and walnuts, while not part of the original recipe, add an interesting twist to this vegetable combination. This Patzarosalata recipe is incredibly easy to make, and it’s guaranteed to impress everyone with its vibrant colours and beautiful presentation!

Feta Eggplant Roll-ups

Feta Eggplant Roll-ups

These feta eggplant roll-ups are a Greek version of the classic Italian dish aubergine parmigiana - but using feta instead of parmesan and mozzarella! It’s one of those Greek meze dishes we almost always order in tavernas to make sure there are a few vegetarian options for me (yes, I’m the only vegetarian in the family!). The eggplant is first roasted until soft, then rolled around a filling of feta, tomatoes and herbs. These little rolls are baked until the feta is melted and bubbly, and they make the perfect appetiser or light main course. This is a brilliant vegetarian dish with which to celebrate the simple pleasures of Mediterranean produce in the summer. Those fresh, ripe tomatoes and glossy, curvy aubergines, almost bursting from their skins. The slow-cooked pleasure of tomatoes with olive oil, onions and garlic. This is the best of Mediterranean simplicity. There are only a handful of ingredients, but this truly is such a satisfying, hearty, smile-inducing dish. I’m always on the lookout for new recipes to try out, and when I came across this one for eggplant roll-ups, I knew I had to give it a go. This side dish quickly became one of the standard things we order when visiting a greek taverna. The fact that it’s so easy to make at home, gives it a few extra points and also added eggplant to my weekly supermarket list. I hope you enjoy it as much as we do!

Pizza Bread

Pizza Bread

It’s been a while since I started my quest to find the best pizza dough, and while I’m still searching, I have something that tastes very similar and everyone loves it almost as much as pizza! My family has always had a soft spot for pizza. In fact, we love it so much that we have Pizza night at least once a week. When I started my quest to find the best pizza dough, I thought it would be easy. But after trying dozens of recipes, I still haven’t found the one that speaks to my taste buds the way I want it to. However, I recently started experimenting with a pizza bread recipe, and it’s become a family favourite. It’s not exactly the same as pizza, but it’s close enough that everyone loves it almost as much. And bonus: it’s much easier to make than traditional pizza dough! Leftover pizza for breakfast? It may sound strange, but it’s actually a pretty common occurrence in our house! My daughters love to devour any leftover slices that end up in the fridge, so I decided to look for a bread recipe that would capture all the delicious pizza flavours. And I’m happy to report that I found an amazing pizza-flavoured bread perfect for breakfast, lunch, and snacking! This recipe is now a staple in our house, and we always have a loaf on hand. This easy pizza bread is very versatile because it can be used in slices paired with cold cuts and create a fantastic sandwich, but it can also be eaten as it is, like a snack. Personally, I like to cut it in slices, toast it just enough to reheat those chopped veggies, melt the cheese inside it and pair it with a generous amount of Strapatsada on top! My daughters, on the other hand, love to pack it for school lunch. They simply add their favourite sauce, some cheese and their favourite toppings and they’re good to go. It’s a great way to get them to eat their veggies too!

Mediterranean Pasta with Capers

Mediterranean Pasta with Capers

This easy midweek meal is a Mediterranean pasta recipe that represents a great way to serve up fresh homemade food without much effort. The ingredients call up all of those glorious Mediterranean smells and flavours that I miss sometimes back in the UK, too. If you’re in desperate need of a holiday, this is a nice way to summon up your senses and ‘get away’ (at least in your imagination) - for one meal! A Mediterranean vegetarian pasta is sometimes what I crave, and this ticks all the boxes for me - I hope it does for you, too. I tend to make this using spaghetti or linguine, but any pasta will do (although I enjoy the way the sauce sticks to longer strands rather than tubes or shapes, anything will do!). Make sure not to turn your oil too high, as scorched garlic at step one will ruin the gentle Mediterranean flavours you’re trying to conjure here. A tip? Don’t turn on your pan and add the oil until your garlic is chopped and ready to go! This is a real store cupboard supper. It’s easy to get good quality olives in jars now, and these last such a long time that they’re a real staple for me, alongside capers, for adding that salty savouriness that goes so well with the Mediterranean flavours of olive oil, garlic, oregano and tomato. During the summer, if you have a glut of tomatoes or see lots of UK-grown tomatoes on offer, why not make some sun-dried tomatoes yourself? Pasta with homemade sun-dried tomatoes is even more special! We have a how to make sun-dried tomatoes recipe on the blog, and it truly isn’t as complicated as you might think!

Greek Pizza Boat (Peinirli)

Greek Pizza Boat (Peinirli)

The Peinirli is a real favourite in our household. These are traditional Greek pizzas, shaped like little pizza boats. Slightly smaller than a regular Italian pizza, they’re perfect as a treat for one. They can carry all sorts of toppings, so are a favourite for all the various taste preferences in our family. It’s super-easy to rustle up a veggie option for me too, which makes life easier! Having to bake a meat-eaters meal and a veggie-friendly meal on top can sometimes just feel like a step too far! The peinirli origin story comes originally from Turkey. Turkish ‘pide’ are the same boat-shaped pizzas, and the Greek name ‘peinirli’ came from the Turkish word for cheese - ‘peinir’. Peinirli usually feature a basic cheese filling, to which you can add whatever you fancy - be that tomato, olive, onion, egg, spinach, ham or bacon…the options are about as endless as you can imagine toppings for an Italian pizza! When we return to Greece, Peinirli is one of our favourite bakery options (we mention it in our blog on the 7 must-eat Greek bakery bites). The kids (well, to be honest, my husband and I too, I suppose!) are often tempted to enjoy a Greek peinirli for our breakfast - it’s a popular choice!

How to make sun-dried tomatoes in the oven!

How to make sun-dried tomatoes in the oven!

Sun-dried tomatoes are an easy way to impart Mediterranean flavour. Here’s our easy and in-depth 'how to make' guide!

Veggie Burger Patties

Veggie Burger Patties

Why buy veggie burgers, with great lists of unknown ingredients, when making your own is so simple? That’s what I think anyway, since I tapped into this particular recipe. For me, an easy veggie burger has to provide a challenge to its meaty alternative, but I don’t want it to mimic beef, I want it to be different. This meatless burger will convert a few meat eaters at your barbecue - not because it ‘tastes like meat’ but because it’s a really tasty alternative, full of flavour. This is not just for barbecues, however. We end up having vegetarian patties as a midweek meal pretty often, because it’s not complicated and veggie burger patties always seem to go down well with the whole family. Because I use a combination of couscous and chickpeas instead of something like potato to bind the burger, the burger already contains a great amount of protein from the legumes, as well as carbs (and texture) from the couscous. Add to that the peas, corn, carrot and spring onion, and you basically have all the nutrition you need! For a light dinner, serve them up alone with a side salad or some fresh veg, or for something heartier add your burger to your favourite bread roll…we’ve even been known to accompany them with our oven-baked potatoes or oven-roasted chips!

Carrot Cake with Yogurt Cream

Carrot Cake with Yogurt Cream

What’s a Greek carrot cake, I hear you ask? Well, for me, all things Greek use Greek yoghurt wherever possible! So yes, this is a carrot cake without cream cheese -I substitute in that tart, rich tang of Greek yoghurt instead, to make for a slightly healthy carrot cake, as well as a yummy one. That tart, sweet tang is literally ‘the icing on the cake’ when it comes to carrot cake - that vegetable, spiced moist batter is just complemented so perfectly by a tangy sweet frosting. Carrot cake might just be my favourite cake - and that’s saying something! Being wholemeal flour, as well as containing carrots, raisins, and walnuts as well as eggs and plenty of spices, I can convince myself that this indulgent treat is at least doing me a little bit more good than a decadent fudge cake, for example. Yoghurt icing for carrot cake isn’t completely pioneering - it really does mimic that slightly sour-sweet tang that cream cheese frosting delivers, but with the added goodness of Greek yoghurt. A creamy Greek yoghurt frosting is just as easy to make as a cream cheese one, and we are always more likely to have Greek yoghurt in the fridge - so it just makes this cake a real easy store cupboard bake for our household.

Mozzarella and Chorizo Peppers

Mozzarella and Chorizo Peppers

As you may know by now, I’m a veggie - but the rest of my family aren’t! Although they’re happy to eat tasty veggie meals a lot of the time, they sometimes ask for meat. So when they have a craving for meat-based products, I find chorizo an easy addition - it’s something I can have in the fridge and its flavour packs a punch. A little goes a long way, I find. These mozzarella and chorizo peppers are great quick and easy snacks to make with that bag of mozzarella cheese that you have in the fridge, and work well to ease those afternoon hunger pangs - what’s better for a meat eater than a mozzarella chorizo snack, after all? They’re pretty healthy too, so they’re a snack I’m happy to dole out to my daughters when they’re hungry after school. Because there’s the bell pepper and the tomato sauce it means they’re getting two portions of veg, and I often serve them up with an accompanying side salad for a light lunch or dinner, too - the pizza-like taste of the peppers means everyone’s happy to nibble up some accompanying greens without complaint! For a veggie version, I do mozzarella peppers for myself - still scrumptious. If you’re avoiding the chorizo, like me, or just fancy playing with the recipe, why not add a shake of paprika to the mozzarella for smokiness, or simply add a couple of basil leaves for that Mediterranean summertime taste?

Thin-battered Feta Pie - Alevropita

Thin-battered Feta Pie - Alevropita

This simple and tasty feta pie is best straight from the oven, whilst it’s still crisp-edged, buttery, and warm. It’s a lazy pie; just a simple batter dotted with feta, which turns out the most mouth-watering results. It’s the kind of cooking I need sometimes - when you know you haven’t got much energy, but you really want to create something tasty, satisfying, and homemade. It’s a great ‘first pie’ or ‘first pastry’ for a new cook, too, as there are so few steps to consider. It depends on your larder, but as big feta fans in my household, this is basically a store cupboard pie, as I will always have the ingredients in my cupboards and fridge for an alevropita! The name translates as ‘flour pie’, as you just make a simple batter and dot this with feta and butter before baking. It’s important to follow step one, and get that tray into the oven before you start the recipe (though keep an eye on it, as you don’t want the fat getting too hot and burning) - because it’s that contact with a hot tray immediately that makes sure the thin batter gets a hit of heat from the start and creates those all-important crispy edges. This is a recipe that’s great at any time of day; a quick and easy breakfast, or a tasty lunch served with a side salad. For me it really comes into its own as a quick mezze to make to add to a table when you have guests coming round!

Fooodlove.com | Easy Greek & Mediterranean-inspired recipes

Fooodlove.com | Easy Greek & Mediterranean-inspired recipes

Tags: Greek, Easy

Tasty food blog featuring easy Greek and Mediterranean-inspired recipes.

Baked Giant Beans (Gigantes)

Baked Giant Beans (Gigantes)

This recipe for baked giant beans, or Gigantes Plaki in Greek, is a really flexible, useful one to have in your recipe bank! Gigantes are a really large variety of beans, known also as Butter Beans or Lima Beans. We buy them dried and soak them; these are my favourite to use in terms of flavour. Gigantes are a healthy addition to any diet, vegan, veggie or omnivore, as they are full of complex carbohydrates, fibre, protein, vitamins and minerals, keeping you fuller for longer, and satisfied, too. In Greece, sausage or bacon can be added - I have seen it with chorizo, too - but you really don’t need to add any meat to end up with the perfect Gigantes recipe, in my opinion. This is a wholesome and hearty vegan recipe, which is perfect served up with some feta and bread for a filling, healthy meal - a great one to have to hand if you’re inviting vegan guests over (minus the feta, of course!). It’s also a tastier (and much healthier) substitute for a tin of baked beans, so you can use it in the same way you would with those, too. Take your giant baked beans in tomato sauce and put them on top of a baked potato instead of the branded variety for an easy supper; you’ll be getting lots of extra veg and a lot less sugar than in the tinned stuff. Greek Gigantes are easily found in Greek food delis and in some supermarkets now, but butter beans will work for this recipe too.

Greek Walnut-filled Chocolates (Kariokes)

Greek Walnut-filled Chocolates (Kariokes)

These Greek walnut-filled chocolates, or Kariokes, are a moreish delight. Kariokes, filled with the rich darkness of cocoa and a hint of brandy, are the epitome of indulgence, for me (and not just for me - they’ve been my husband’s favourite since he was a boy!). When we have friends around for supper, my take on Greek walnut crescent cookies are a perfect treat after dinner. Greek bakeries make these into perfect crescent shapes, but the easiest method I’ve found at home is to roll the mix into ‘sausage’ shapes, press to slightly flatten the bottom, and freeze them, before slicing (incidentally, that’s pretty much how I do my chocolate mosaic with halva too!). This recipe uses Petit Beurre biscuits, but any rich, buttery and plain biscuit will do the trick here. In fact, the recipe traditionally uses up the crumbs of Vasilopita (Greek Lucky New Year’s Cake) and Melomakarona (Greek Christmas Honey Cookies); keep your eyes out for these recipes on fooodlove over the festive period, but in the meantime, a plain biscuit like a Petit Beurre is a great alternative. This hack makes for a quick and easy recipe, which nevertheless will wow at dinner parties - or you might like them so much you keep them just for you! These are the perfect treat for darker wintery days; imagine a roaring fire, a rich dinner, a glass of red wine - and then a coffee and my Kariokes for dessert. What heaven!

Dried Fruit and Nut Loaf

Dried Fruit and Nut Loaf

This Dried Fruit and Nut Loaf is a perfect British ‘tea time’ treat. Served up with a lovely cup of tea on a grey and drizzly afternoon, it will put a smile on anyone’s face! This dried fruit and nut bread recipe is, like banana bread, truly more of a cake - although I’m not averse to a slathering of butter on my slice, and I always feel, however untrue it is, that calling a cake ‘bread’ somehow takes away some of the naughtiness! A no yeast bread with dried fruit is surprisingly versatile. We enjoy it as a sweeter breakfast treat, swapping out toast, a croissant or a hot cross bun for a nice slice. I also wrap it up and add it to my daughters’ packed lunch boxes. I’ll always make sure there’s a good portion left for afternoon tea though - in the mid afternoon with a cup of tea or coffee, it’s a great excuse for a ten minute sit down and a little time to yourself. This loaf cake is truly one of those great hybrid bakes that functions as both breakfast treat and afternoon tea indulgence. It’s a quick and easy recipe that has a distinctly warming, seasonal feel due to the aromas of cinnamon and orange that emanate from the oven whilst it cooks…it’s an Autumn staple in our house!

Crustless Zucchini Pie

Crustless Zucchini Pie

This crustless zucchini pie is the perfect lunch for a sunny day in the garden. The recipe originally comes from a friend in Crete. It’s both easy, and a great way to use up the glut of courgettes we seem to enjoy every July and August! Accompanied by a side salad (and maybe a chilled glass of white wine!), this courgette tart is so savoury and satisfying. The feta, parmesan and eggs give it that cheesey, almost quiche-like consistency, whilst the grated courgette/zucchini and the fresh herbs give it a real green vibrancy and fresh taste. Since it’s without a crust, it’s a really healthy, light option too. I’ve even been known to wrap the whole thing in tin foil and take it to the park for a picnic - and you can be sure that none ever comes back!

Pasta Salad without Mayo

Pasta Salad without Mayo

This pasta salad is such a simple dish that it barely needs a recipe; that’s part of the reason I love to make it! The second reason is that it gets some nice veggies into the kids’ diet without any fuss - they love pasta in every form. This is a great, easy supper dish. I often serve it with my wine-infused burger patties, for a hearty lunch or evening option. It’s also the perfect dish to feed to those guests who came round for coffee - and are still here hours later, when dinner is due! Cooking pasta is the easiest, quickest thing, and there is always enough in the fridge to help me rustle up this recipe. You might’ve noticed I use Greek yoghurt here, instead of mayonnaise. This really brings the calorie count back under control; it’s still an indulgent pasta, but the added protein from the Greek yoghurt and the decrease in calories make it easier to warrant cooking regularly. I tend to make a big batch of it, hoping to have it in the fridge to use as a side dish over the next two to three days - but my family often thwart this plan, demolishing it in one sitting!

Vegan Mint Bounty Bars

Vegan Mint Bounty Bars

If you’re on the hunt for vegan chocolate treats, these vegan mint bounty bars are the one. In fact, as long as you like coconut, I can assure you that, vegan or not, you’ll love these! In fact, our family aren’t vegan but absolutely adore these little bites. I always find it so useful to have a treats recipe to hand that fits everybody’s dietary requirements. Homemade bounty bars might sound more effort than they’re worth, but nothing could be further from the truth. Plus, you know exactly what ingredients are going in. Easy homemade bounty bars, plus mint - they’re so satisfying, and actually, they’re kind of good for you as far as chocolatey snacks go! The healthy fat from coconut milk plus desiccated coconut and dark chocolate; this is indulgence without the guilt.

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