DIY Freddo Cappuccino Recipe (Dairy Free)

~Happy Friday & Weekend~

Where have I been, and why haven’t I posted much??

Yes those are the famous questions lately from some fellow blogger friends of mine. I have been working the past two months on my first cookbook!! Very excited to put the final touches on the book, and send it over to printing soon. I am thinking mid October it should be in my hands, if everything goes as planned. I don’t want to reveal the name of the book yet, but I can give you a little preview.

My book is based upon recipes from the villages in Greece. Mainly from my family’s village in Mani, but we also share recipes from fellow food bloggers around the world. Some of the recipes are a mix of fusion Greek traditional and modern recipes in one. I am very happy I finally had the chance to sit down and put this book together, with the help of many great friends some are:

Athina from KickingBackThePebbles

Christine from ChristineIt

Diana from LDJuarez

Panayiotis from CyTasty

Eleni from MyEasyGourmet

My mother Karen,  my love Nestor, and my best friend Jeanette. Of course I dedicate this book to my grandmother who was one of the best Greek chefs ever. 

Let’s get on to the freddo cappuccino recipe!!

Summer time is coming to an end slowly, and what better way to enjoy Summer with a freddo cappuccino.

What is a freddo cappuccino??  (Click on this link for more info) >>> http://greece.greekreporter.com/2013/06/30/summer-coffee-in-greece-frappe-vs-freddo-variations/

Just picture sitting on the beach while looking at the beautiful blue sea in Greece, and sipping on an iced cold coffee drink. Doesn’t that sound like the perfect day?

**I know that a typical freddo cappuccino is made with milk, but some of you may not be able to consume dairy, so I made this a dairy free recipe.

DIY Freddo Cappuccino Recipe (Dairy Free)

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Ingredients:

Method:

  1. Prepare your hot espresso in a small cup.
  2. Add sugar if you like.
  3. Place espresso in a martini glass, with the ice cubes. ( 3 ice cubes)
  4. Use your frother, and froth the espresso and sugar until you get about 1/4 of froth on top.
  5. Pour the espresso in a glass. Making sure the foam is on top.
  6. Next froth the coconut or almond milk in the martini glass. (Yes both will froth up very nicely.)
  7. Pour the froth over the top of the espresso and add a touch of cinnamon over the top.

Kali Orexi

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Lavender Orange Wine Jelly 

What is not to love with these wonderful flavors….  lavender- orange- white wine & vanilla.  This wonderful recipe was adapted from my moms friend in France and now I recreated it with my own touch.

As most of you know my parents are lavender farmers for over 15 years and they own “Friends Of The Earth Lavender.” I have been cooking with their fresh lavender for years. I love being creative with lavender flowers. From syrups to cocktails to gourmet spice blends and more. I hope you enjoy this recipe.

Ingredients: 

  • 1/3 cup fresh lavender flowers
  • 2 cups of white dessert wine your choice
  • 4 tablespoons lavender sugar
  • 2 teaspoons unflavored gelatine
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon orange zest/ juice of orange

 

 

  • Directions: 
  1. Put the lavender flowers into a glass and add the wine. Place over medium heat until the temperature reaches 98 degrees.
  2. Remove from the heat and set aside for a few minutes to let the lavender infuse.
  3. Strain the wine into a bowl, and press the lavender flowers with the back of a spoon. Whisk the sugar into the wine until dissolved.
  4. Sprinkle gelatin in bowl and add orange juice & vanilla. Warm the mixture until gelatin has dissolved.
    Stir gelatin mix in wine mixture and pour the liquid into 4 ramekins. Chill overnight.
  5. When ready to serve top with 1 lavender sprig.

~Enjoy~ |Kali Orexi|

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Kalamata Olive Tapenade: Four Recipes

Kalamata Olive Tapenade: Four Recipes

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Hello beautiful people!! Geia Sas from California to the world. I am happy to bring you all four recipes in one post.

This post is all about one of my favorite ingredients: Kalamata olives!! Lucky me I had a huge container of olives from Costco in my fridge, and really wanted to make something unique with them. I was tired of just putting them in my Greek salad. :P

Lately we have had an abundance of beautiful fresh garden vegetables laying around. I thought why not incorporate that into one of the three recipes, or maybe all four. I hope you enjoy this post as I had much fun making it. Cheers~

Kalamata Olive Tapenade Recipe

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Ingredients:

  • 5 cups Kalamata olives
  • 1 tablespoon capers
  • 1 lemon (juice)
  • 2 cloves garlic
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1/2 cup olive oil
  • Pinch red pepper
  • Fresh ground pepper
  • 5 cup lady fingers or cherry tomatoes
  • Fresh mint to serve

Method:

  1. In a food processor combine all ingredients except tomatoes.
  2. Pulse until ingredients are well combined.
  3. Scoop out tomato seeds and cut in half.
  4. Add to mix and chill for about 2 hours so flavors can combine.
  5. Serve over crackers, pita bread and more.

Kalamata Olive Orzo Salad Recipe

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Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 cups crumbled Feta cheese
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 cup cherry tomatoes
  • 3 tablespoons Kalamata olive tapenade
  • 4 green onions, diced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh basil, chopped
  • 1 clove garlic, minced
  • 1 lemon, reserve juice
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin

Method:

  1. Cook orzo in large pot of boiling salted water, according to the packaged instructions. Drain water, and set orzo in a large bowl and toss with half olive oil. Prepare the vegetables, and then add vegetables, and feta.
  2. In a small bowl combine the Kalamata spread, vinegar, lemon juice, olive oil, garlic and herbs. Add dressing to orzo mixture, and season with sea salt and ground pepper.
  3. Cover and refrigerate for 5 hours or leave overnight. Garnish with fresh mint and serve.

Creamy Greek Kalamata Cheese Spread Recipe

Ingredients:

  • 5 Tablespoons Kalamata Olive Tapenade
  • 1/2 cup cream cheese
  • 1 large garlic clove
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh basil
  • 2 tablespoons olive oil

Method:

  1. In a food processor add the Kalamata olive tapenade, garlic, parsley, basil, and olive oil. Mix to combine.
  2. Add mix to a medium bowl, and add cream cheese. Chill for two hours so the flavors can combine.
  3. Pair with pita chips, pita bread, or a good mix of wheat crackers. This spread is wonderful in Mediterranean wraps.

Kalamata Olive Tapenade Dakos: Cretan Bruschetta Mezes

A tradition on the island of Crete. Dakos is very similar to bruschetta, except it is served over a hard rusk like bread. This recipe is very easy to make, and I guarantee you will have your guests at your dinner table enjoying this.

Ingredients:

  • 1/2 of a large round rusk, or you can use crusty country bread toasted.
  • 1/4 cup of Kalamata olive tapenade
  • 3 teaspoons of Feta cheese or Myzithra
  • Extra virgin olive oil
  • Greek oregano
  • Sea salt & Cracked pepper
  • Fresh mint to serve

Method:

  1. Moisten the rusks under a bit of water, and set aside. (If you are using country wheat bread, do not moisten them. Toast them in the oven/ toaster until golden brown.)
  2. Spread the Kalamata tapenade over the top of the bread and top with cheese.
  3. Serve with extra virgin olive oil and oregano over the top.

Kali Orexi

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A Dragon’s Loyalty Award

Kouzounas Kitchen:

Yay we were nominated for the Dragon’s Loyalty Award! Thank you very very much to my friend over at @Cookswithevie for the nomination. I will be sharing our answers and nominees this coming week. Have a beautiful week to come!
-Kouzounas Kitchen

Originally posted on cookswithevie:

We received this award last weekend and I has taken me until now to get on the computer to accept it.  Many thanks to Natascha for this.  Natascha is so sweet and I am happy to have “met” her.  She also makes a lot of very delicious looking food, so stop by her blog if haven’t already and have a look for yourselves.

The Rules for accepting this award are:

1. Display the certificate on your website.

2. Announce with a post linking back to whomever presented you with the award.

3. Present the award to 15 bloggers that you think are deserving.

4. Send them a comment letting them know.

5. And the hard part (for me) list 7 interesting things about yourself.

Of course you are not obligated to participate and I understand if you cannot.

Here goes, 7 slightly interesting things about me:

1. I am a…

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When You Aren’t In Greece: Make Your Own Vegetarian Gyro Pita

How many of you have had those moments of reminiscing the beaches in Greece, drinking a ice cold frappe, and enjoying those gyro pitas?? (Well of course those who have visited Greece have.) :)

For some odd reason, today I was craving a chicken gyro pita super bad, but didn’t have any chicken. So a light bulb popped in my head, and I said VEGETARIAN it is. Here you go Vegetarian lovers: A super Vegetarian gyro pita just for you.

Greek LingoΠΙΤΑ ΓΥΡΟ: Pita Gyro:( YEE-ro) Not hero, not Jiro, and please not a girooo. Simply Yee-ro. Bravo now you know how to say it correctly.

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Vegetarian Gyro Pita Recipe Brought To You By Kouzounas Kitchen

Ingredients:

  • 1 pita bread ( I am very picky with what bread I use, but today I used the brand Western Bagels Whole Wheat Pita Bread.
  • If you would like to make your own pita head over to this link and check out my recipe. >>> http://kouzounaskitchen.com/2014/06/24/traditional-pita-bread-recipe/
  • 1 zucchini- thin slices.
  • 1 large tomato- thin slices
  • 1/4 cup Feta cheese
  • 1 Pinch oregano
  • 2 Tablespoons Hummus Dip or Tzatiki Dip ( I made my own hummus. Follow the recipe here>> http://kouzounaskitchen.com/2014/04/16/preparing-for-greek-easter/
  • 1 Lemon – Reserve the juice

Method:

  1. Saute the zucchini in a pan with light olive oil until the zuchinni is golden brown on each side. Set aside.
  2. Prepare the tomato, and dip.
  3. Prepare the pita bread. Spread the dip over the pita, and layer with tomato, zucchini slices, feta cheese, and lemon juice. Sprinkle oregano over the top. Carefully fold the pita together, and if you need to wrap in parchment paper.

Kali Orexi!

Meet The Belly Rules The Mind

 
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When did you start your blog?
October 2014

What is your favorite cuisine?

 
I love trying different cuisines, however my favorite cuisine is Indian as I am a bit partial to it due to my Indian background.
 What is your favorite recipe on your blog?
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This is my favorite recipe on the blog. I started my blog by making my favorite fried food items in an apple pan, also know as (Aebeleskiver Pan} a healthier way of preparing non fried items.

 Blog Name/ Blog Link?

http://thebellyrulesthemind.net 

What are two of your favorite recipes? 

I have a serious sweet tooth for baklava.

**I included a very unique twist on the traditional Greek tzatziki dip. This recipe is called:

Avocado Tzatziki Recipe

~ This is for all my sweet greek friends at Foodify. It’s a amazing group!!  I should say in advance, this is NOT authentic. This is my twist to the tzatziki sauce. It’s not traditional tzatziki because I replaced the yogurt with avocado.
At first I was worried about the texture and taste but in the end the sauce came out so thick and creamy!
No matter how you prepare the chicken recipe above, just make sure you include the dip!
It’s the Superstar of the show!
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Ingredients:
  • 2 Avocado/pitted/mashed
  • 1 green onion
  • 2 small cucumber/ grated
  • salt to taste
  • fresh ground black pepper
  • 2 Tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1 Tbsp Greek seasoning mix
Method:
In a blender , add avocado,green onion.
Process until smooth. Add in the herbs , lemon juice , grated cucumber crank in some fresh black pepper.
Pour into a bowl and refrigerate until ready to eat. Serve it with grilled veggies/ chicken.
Butter chicken would be my next fav recipe. My family loves it the way I make it. Although,  I don’t have it on my blog ..hence the next best butter chicken recipe. :)

Two Favorite Chefs?

 I got the passion for preparing food from my mom, hence one of my favorite chefs is my mom.

Where do you currently reside?

We live in Virginia, USA.

FOR YUMMY RECIPES FROM THE BELLY RULES THE MIND VISIT AT >>> thebellyrulesthemind.net
Thank you to Soniya for the wonderful recipes and great interview. I can’t wait to try your Avocado Tzatziki Dip.
Keep in mind that this blog is made up of three amazing food bloggers who came together and started “The Belly Rules The Mind.” Check out more information on the three of them at >>> The Belly Rules The Mind. 
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Meet Christine It

Please give a warm welcome to Christine It. All the way from Canada, and coming at you with some yummy recipes. Get to know Christine below. I was lucky enough to interview her, and ask her a few foodie qs. Thank you Christine for being a part of this great post. 10436259_489932244490124_3457019635628804171_n
How did you start your blog?
 I started my blog in October of 2014.  I had started with FB first over a year before this, and a lot of my foodie friends encouraged me to start a blog.
Favorite cuisine?
Greek (of course)
 Favorite recipe?  
That’s a tough one…I love pizzas, so all of them but I really like my “Spanakotiropizza”. Oh,
and chicken.
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The Greek Rotisserie Chicken is my fav.
**For those without a rotisserie BBQ Greek Chicken Breast
 Another favorite recipe to share. >>> Yemista
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Favorite Chef?
 I don’t really have a favourite chef…I love watching cooking shows.
Where do you currently reside?  
Ontario, Canada

For great recipes from Christine It please follow her recipes at >>> http://christineitup.blogspot.ca/ 

She is on Facebook, Pinterest, Twitter, Google +,  Youtube and more.