Two places on my Athens list

Even though Athens is my home city, sometimes I feel like a tourist. Every time I visit, there are new restaurants, coffee shops, bars and my list of the places I want to visit changes drastically. There are, however, these two places that have been there for quite some time now, but I haven’t had a chance to pay them a proper visit.

Feyrouz for the best lahmajoun in Athens.
feyrouz

And Karamanlidika for a pastirma dish.
Karamanlidika-tou-Fani

Do you have a list of the places to visit in your hometown? Also, if you have any other suggestions about delicious food in Athens, I would really appreciate them.

Bathroom organization idea

This is what my bathroom currently looks like and I love it.

bathroom-organization-update

What I was missing from my bathroom was some space for my everyday make up and beauty products. I’ve been trying to look more polished everyday, even if that means just a touch of mascara, concealer and blush, and I wanted to make it easier for me. So I bought two containers that stick to the wall and placed them below the mirror. As simple as that I have so much more space and my everyday essentials are always on hand and always organized. I use an old candle glass to hold my make up and a random peanut butter jar for my brushes. The whole thing makes me so happy. You can’t even imagine.

Greek zucchini pie

This is one of my favorite Greek dishes. It simple enough to make when company comes over and you want to serve something tasty, fast and healthy. My mother makes it all the time for me when I am in Greece and she taught me how to make it as well. Here’s the deal with this dish.

Greek zucchini pie

Servings: 8. Preparation: 10 min. Cooking time: 45 min. Total time: 55 min.

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Ingredients:

  • 3 cups grated zucchini
  • 1 cup crumbled feta cheese
  • 1 cup regular flour
  • 1 tsp baking powder
  • 1/2 cup olive oil
  • 1 big onion chopped
  • 1-2 garlic cloves
  • 1/2 bunch spearmint
  • salt and pepper
  • 4 eggs (or 5 if your eggs are small)
  • olive oil and breadcrumbs to coat the pan

Instructions:

  • Preheat the oven to 180°C (fan).
  • Mix all the ingredients (apart from the extra olive oil and the breadcrumbs) well in a big bowl.
  • Coat your pan with olive oil and breadcrumbs and fill it with the mixture. Makes sure the top is flat. Coat the top with breadcrumbs.
  • Bake for 45 minutes.
  • Let it sit for 10 minutes before serving.

greek-zucchini-pie-1

There’s nothing more straightforward than mix-everything-in-one-bowl-and-bake recipes. I’m sure you can alter it by adding ham and more cheese, but it would lose its vegetarian quality and part of its simplicity. You can go ahead and try it that way if you like though. Just remember to tell how it turned out.

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Do you have any favorite zucchini recipe? I actually love zucchini koftas, but that’s a whole other story…

Where I come from: Kymi, Evia

There’s great view.

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A town hall with an amazing back yard and an intricate ceiling.

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A cultural museum.

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And a very old pharmacy.

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There’s also strong religious feeling.

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Generally beautiful gardens.

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And the home of one very famous scientist.

I fell in love with a Bolia desk

Or actually 4 of them.

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Arbor Desk / Vilfred / Strap Cabinet / Stylo

And now I want them all, but I have space for none.

Have an awesome weekend!

Jamie’s british burgers with whole-wheat buns and a chocolate cake

Sundays are days for my favorite food: burgers. On a Sunday a long time ago, I decided to make Jamie’s burgers with my own homemade whole-wheat buns and my very own homemade ketchup. To top it all off, I decided to make a chocolate-walnut cake with raspberry sauce. So today, I’m not only going to share my thoughts on Jamie’s 15 minute british burgers, but I’m also going to share my very successful recipes for homemade burger buns and a chocolate-walnut cake that can be made in a blender in 10 minutes.

jamies-british-burgers You can find the recipe here

There’s nothing too revolutionary about Jamie’s burgers. Toppings include a yogurt-worcherester sauce sauce, which I loved, ketchup, cucumber pickles (both of which were homemade) and tomato. Just because I prefer cheeseburgers, I added some cheese slices on top of patties. I used this recipe for homemade ketchup and added a tiny bit of honey to cut down the acidity. Without any added sugar, this ketchup recipe is a keeper. For the pickles, I used this recipe that I’ve used before in Jamie’s beef stroganoff.

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This was the first time I tried to make burger buns on my own and I think I’ll never go back. They’re way better than store-bought. As fas as the buns go, here’s the recipe I followed.

Whole-wheat burger buns

Servings: 4 buns. Preparation: 10 min. Cooking time: 12-15 min. Total time: 2,5 hours

jamies-british-burgers4

Ingredients:

  • 1/2 cup water
  • 1 tbs olive oil
  • 1 tbs honey
  • 1 egg
  • 2 cups whole-wheat flour
  • 1/2 tsp salt
  • 3/4 tsp dry yeast

Instructions:

  • Place everything in the bowl of a standing mixer equipped with a dough hook and mix until the dough comes away from the sides of the bowl. Add more flour if needed, you should have an elastic dough, more on the firm side.
  • Shape the dough in a ball, flour a bowl, cover and let it rise for 2 hours.
  • Preheat oven to 180°C. Divide the dough into four pieces and bake for 12-15 minutes.

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All in all, I loved these burgers and I loved making the buns, the picked cucumbers and the ketchup myself. It took way more than 15 minutes, but it was very much worth it. Will I make it again? Sure, yes, why not?

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ps. Sunday lunch couldn’t be complete without dessert. Here’s what I made for the day…

Chocolate-walnut cake with raspberry sauce

Servings: 8. Preparation: 10 min. Cooking time: 1 hour and 15 min. Total time: 1 hour and 25 min.

jamies-british-burgers8 Recipe (very loosely) adapted from here

Ingredients for the cake:

  • 3/4 cup coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup walnuts
  • 2 cups buttermilk
  • 3 tbs honey (or more if you like it sweeter)
  • 1/2 cup butter at room temperature
  • 2 teaspoons pure vanilla extract
  • a pinch of sea salt
  • 4 eggs

Ingredients for the raspberry sauce:

  • 250 gr fresh raspberries (you can also use frozen ones)
  • 1,25 dl sugar
  • 1 tsp lemon juice

Instructions for the raspberry sauce:

  • Wash the berries thoroughly and add them in a small sauce pan.
  • Add lemon juice and sugar and let it cook for 5-6 minutes, or until you have the consistency you want. For this recipe, we want it to be thinner than jam.

Instructions for the cake:

  • Preheat oven to 150°C.
  • Blend all the ingredients for the cake together in bowl until very well mixed together and pour in a 23×31 cm pan lined with non-stick parchment paper. Swirl the raspberry sauce on top.
  • Bake in the preheated oven for about 1 hour and 10 minutes. Let it cool before serving.

Perfect, isn’t it?

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