The past year I have spent a lot of time soaking in my bath tub. What I like to do then, is get recipe ideas on youtube. I have discovered some personal favourites. The great thing is that there is inspiration for everyone online, from beginner to professional chef. Why don’t you start by giving my top 3 a try?
- Akis Kitchen – This channel has so many things going for it, that I have to break it down in bullets. His pastichio was an instant hit with my family.
- This Greek chef makes tasty Greek recipes, which happens to be one of the cuisines I like very much
- Akis makes these dishes simple to make for anyone, anywhere on the world.
- Akis speaks English with a cute Greek accent, and he is easy on the eyes to boot!
- FoodTube – Jamie Oliver introduces you to many great recipes, but he also manages to find the best online chefs for you! One of my favorite recipe ideas is Butternut 3 ways.
- Donal Skehan – Donal’s recipes are just what I look for. Different and inspiring enough to impress my family and guests, yet simple enough for me to want to try them on a weekday! I haven’t tried these baked meatballs yet, but they are just the kind of thing my family would enjoy.
Awesome Autumn Pie (4 servings)
- 1 butternut squach, peeled, in 5 mm slices
- 1 pie dish lined with puff pastry
- Pie filling:
- 300 gr spinach
- 50 gr crumbled feta
- 50 gr grated parmesan
- 1 egg
- pinch nutmeg
- Sprinkle squash with
- 1 tsp hot paprika
- 1 tsp cinnamon
- 50 gr feta
- 1 cup of roughly chopped hazelnuts
- 1 tbsp honey
- Blind bake your pie in a 220 degrees C oven for 15 minutes.
- Boil your butternut squash slices until just soft enough to eat.
- Mix the pie filling.
- Fill the base with the filling, cover with the butternut squash slices.
- Sprinkle with hot paprika and cinnamon.
- Top with feta and hazelnuts.
- Drizzle over the honey, season with some freshly ground pepper.
- Bake in the 220 degree oven for about 20 minutes.
When the weather is getting hotter, I recommend you spend an evening making a large batch of this beautiful soup. It is both healthy and tasty, and well loved by all family members. I like to use vegetable stock, this means the dish is completely vegetarian and all my friends can enjoy it as well.
The soup can be served hot or cold. I would cool the soup for at least 4 hours before serving. That’s why I like to make this dish a day in advance.
This soup is also beautiful als a small course at a dinner party or for a high tea. Just serve the soup in a dainty tea cup or a small glass instead of a large plate.
Vichyssoise (6 portions)
- 2 leaks, sliced and thoroughly cleaned, including the green part
- 1 large onion, sliced
- 1 garlic clove, finely sliced
- 4 medium potatoes, diced
- 500 – 750 ml vegetable stock
- 150 ml cream
- 1 tbsp olive oil
- To serve:
- Greek yoghurt or sour cream
- Chopped spring onion or chives
- Fry off the potatoes, onion, leaks and garlic until the onion is translucent.
- Add vegetable stock until all ingredients are submerged.
- Simmer until the potatoes are cooked.
- Blend the soup to a smooth puree, add stock if you want a thinner soup.
- Stir in the cream and season to taste. Remember that cold soup will need stronger seasoning.
- Serve your soup with a dollop of Greek yoghurt or sour cream and some chopped chives or spring onions.
On hot summer evenings I enjoy a plate of this cold soup with some fresh bread. The best thing is that all you have to do is serve it up, no mess or fuss, just a cooling and healthy dinner.
This is coleslaw with a twist. I love preparing a large batch of any type of coleslaw. I bring it to work, serve it as a side dish with some fried chicken (like chicken fingers) or with our barbecues in the summer.
The kohlrabi has both great crunch and lovely subtle cabbage flavor. It pears great with the apple and the fresh dressing. It can be prepared day(s) in advance, making it a practical dish too!
- 2 kohlrabi, sliced in match sticks, or coarsely grated
- 1 large apple, in match sticks
- 2 handfuls of walnuts, roughly chopped
- 1 handful of parsly, sliced in fine slivers
- 1 handful of mint leaves, sliced in fine slivers
- 1 tbsp mustard
- 2 tbsp good quality mayo (or even homemade mayo)
- Juice of 1 lemon
- 2 tbsp yoghurt