Εύκολα Τυροψωμάκια Με Φέτα Και Δυόσμο || Greek Cupcakes With Feta And Spearmint

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The Salty Biscotti Blog Food Photography

Αυτή η συνταγή με τα τυροψωμάκια φέτας και δυόσμου είναι από τις αγαπημένες όλων εδώ στο σπιτικό μας. Πρόκειται για μια πολύ εύκολη, νόστιμη συνταγή, που πιστεύω ότι ταιριάζει απόλυτα με την καλοκαιρινή περίοδο που διανύουμε, γιατί είναι ένα σνακ που παίρνεις μαζί σου εύκολα, παντού. Ο συνδυασμός των γεύσεων ναι μεν απλός αλλά με αποτέλεσμα που δεν χάνει. Σπιτικό ψωμάκι με φέτα, γαρνιρισμένο με δυόσμο ή ρίγανη.

Continue reading “Εύκολα Τυροψωμάκια Με Φέτα Και Δυόσμο || Greek Cupcakes With Feta And Spearmint”

Τηγανόψωμα Με Φέτα Και Μέλι || Fried Little Breads With Feta And Honey

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The Salty Biscotti Blog Food Photography

Ήρθε η εποχή που θα πάμε πάλι στο χωριό μας. Που θα φτιάχνουμε πρωινό για όλη την οικογένεια και θα έχουμε τον χρόνο να το απολαύσουμε όλοι μαζί, παρέα, στη βεράντα μας, χωρίς βιασύνη και άγχος. Ήρθε η εποχή που θα θυμηθώ τα δικά μου παιδικά χρόνια στο χωριό, με παρόμοιες στιγμές στο πρωινό τραπέζι και τη γιαγιά μου να μας φτιάχνει τηγανόψωμα με φέτα και μέλι.

Continue reading “Τηγανόψωμα Με Φέτα Και Μέλι || Fried Little Breads With Feta And Honey”

Easy Zucchini Pie -The Greek Mpatzina-

My mother`s mum was a fantastic cook. And baker. She could make us a pie in a second, always tasting delicious and full of love. This is true, I could feel all her love for us in her cooking. Even on the simplest dishes.

So, this pie, Mpatzina as we call it in Greece, brings out childhood memories and family traditions.

I believe it is the easiest pie anyone can make and a little difficult to fail in the baking. It is very thin, crunchy on the sides but so creamy on the inside, that one piece of it is never enough. My little one loves it too. I believe he loves anything involving Feta Cheese… Pure Greek!!  🙂

Mpatzina is perfect for breakfast or as an evening snack. Give it a try and let me know.

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You will need the following Ingredients:

  • 2 medium zucchini, grated
  • 1 medium-sized egg
  • 5 tbs olive oil
  • 200 gr. yogurt
  • 300 gr. all-purpose flour
  • 200 gr. feta cheese, crumbled
  • 200 ml. water
  • mint
  • salt & pepper

Method:

  1. Preheat the oven to 180*C and put an empty pan inside for 10 minutes.
  2. In the meantime, prepare the pie mixture. Rub the zucchini in a grater, aim for long lined shaped, and put them in a bowl.
  3. Add the egg, the olive oil and the yogurt and mix gently with a wire.
  4. As soon as it is mixed well, add the flour and the water. It should look like batter.
  5. Through the feta pieces, some salt and pepper, add the mint and mix well with a large spoon.
  6. After the pan is well heated, use a paintbrush to cover it with a mixture of some olive oil and water and through in the pie mush. Sprinkle on top some olive oil and bake for 40 minutes in the medium rack.
  7. Leave it to cool for 10 minutes and serve.

Enjoy!!

saltybiscotti food photography blog

saltybiscotti food photography blog

saltybiscotti food photography blog

saltybiscotti food photography blog

Thank you so much for being here!!

Have a lovely day!!

Polpettes

That recipe was fun.

And tasty.

And messy. But it`s ok, because the result was totally worth it.

We Greeks enjoy mezes a lot. Apparently, Italians are too. So I gave that Italian dish a try and I loved it. I served it with cream cheese and a few drops of lemon on top and it turned out a huge success into our home.

polpettes SaltyBiscotti Blog

Ingredients:

  • 500 gr. potatoes
  • 120 gr. feta cheese
  • 3 tb. dill chopped
  • 4 green onions chopped
  • 1 tb lemon juice
  • 1 egg beaten
  • olive oil
  • salt & pepper
  • flour to fry

Method:

  1. Boil the potatoes,  strain & mash them.
  2. Put the mashed potatoes in bowl and add the feta cheese, the dill, the onions, the egg & the lemon juice.
  3. Mix them well & put on the fridge just enough to mold them easier.
  4. Take the mixture out of the fridge, mold it into small balls and flour it.
  5. Heat the oil into a pan (medium level – you don`t want to burn the outside & leave the inside raw).
  6. Fry the polpettes, both sides until they get a golden color.
  7. When ready, let them dry for a few minutes into absorbent paper & serve while they are still hot.

polpettes SaltyBiscotti Blog

Have a lovely day!!

The original recipe is from here.

* I should probably have kept a record on the number of pieces that the mixture provides, but I tend to taste the food while I cook it, especially when the smell of it is fantastic. Next time… 🙂