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Valentine It Greek

2/8/2021

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It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared lamb entrée, to a bonus strawberry-flavored dessert—your tummy will fall in love, Greek-island style!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

Monday

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GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

Tuesday

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ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

  • DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

Wednesday

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ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)

This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

Thursday

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SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)

For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

Bonus Dessert

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Valentine It Greek recipes. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
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ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
​ 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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​Greek Chocolate Love

2/10/2020

2 Comments

 
There’s no denying that when it comes to love, chocolate is the ultimate food pleasure. Chocolate and joy go hand-in-hand, and when you’re filled with joy, you love longer. Whether you’re celebrating with your sweetheart, family, or dear friends, this soufflé is an ideal way to spread joy and show how much you adore them!
 
To go all out with a heart theme, you can use heart-shaped ramekins or cut out a paper heart, place it in the middle of the baked soufflé, and dust confectioners’ sugar over the top, then remove the paper for an easy way to say I love you!
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Chocolate Soufflés with Greek Yogurt

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​Dark chocolate, coffee, almond essence, and thick Greek yogurt combine to create this deliciously intense dessert. The perfect match for a passionate heart!
 
PREP TIME: 15 minutes plus standing
COOK/BAKE TIME: about 25 minutes
MAKES: 6 servings
 
Unsalted butter, for ramekins
1/2 cup granulated sugar, plus more for ramekins
8 ounces bittersweet (60% cacao) dark chocolate chips
2 tablespoons brewed coffee
1/2 cup plain reduced-fat (2%) Greek yogurt
4 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6 large egg whites, at room-temperature
1/4 teaspoon cream of tartar
 
Confectioners’ sugar, for sifting
Ripe berries, for serving
 
1. Generously butter six 6-ounce ramekins (if using 5-ounce ramekins, you’ll need seven; if using 4-ounce ramekins, you’ll need eight), coating the rims, then sprinkle each with 1 tablespoon granulated sugar, turning the ramekins to coat (like flouring a cake pan). Tap out excess sugar. Transfer the ramekins to a rimmed baking sheet.
 
2. Preheat oven to 400°F. Place the chocolate and coffee in a large heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). Heat over medium-low heat, stirring frequently, until the chocolate is melted and smooth, about 10 minutes. Remove the bowl from the heat and let stand until slightly cooled, about 10 minutes.
 
3. Whisk the yogurt into the chocolate mixture until smooth, then whisk in the egg yolks and extracts until combined well.
 
4. In a large mixer bowl, beat together the egg whites and cream of tartar on medium-high speed to soft peaks. Gradually add the 1/2 cup granulated sugar and beat to stiff, glossy peaks (do not overbeat).
 
5. Using a rubber spatula, gently fold one-third of the egg-white mixture into the chocolate mixture to lighten. Fold in the remaining egg-white mixture in two batches, gently folding all the way to the bottom to incorporate the whites without deflating, until hardly any white streaks are visible.
 
6. Spoon the batter into the prepared ramekins, filling completely and gently tapping the ramekins to settle the batter. Using a dough scraper or the back of a knife, scrape the edge over the tops of the ramekins to level, resulting in a flat top on the baked soufflés. Immediately bake the soufflés until puffed and risen above the top of the rims, 12 to 15 minutes. Dust each with confectioners’ sugar and serve immediately with berries.
​
Recipe by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  

 

I hope you enjoyed this week’s post and that your Valentine’s Day, and every day, is overflowing with Greek Chocolate Love !
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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When Greek Meets Chocolate

2/3/2020

5 Comments

 

~it’s a lover’s delight!

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When you think chocolate, the first (or second) thing that comes to mind is probably not Greek dessert. And why should it? Classic (or should I say original) Greek confections aren’t made with chocolate and they taste amazing just the way they are, so naturally you’d think, why try to improve on perfection? Well, even the Greeks have discovered that almost everything (we’re talking sweets, not spanakopita) is better with chocolate. If you’ve recently visited a Greek pastry shop, you already know that chocolate has found yet another welcoming new home, and it's love at first sight for the delighted shoppers!

During my visits to Greek bakeries like Artopolis and Titan in Astoria, NY, I found chocolate was used simply, as a drizzle or a filling (or both) in pastries like baklava and flogeres (nut rolls), or infused into the batter of karidopita (syrup-drenched walnut cake), or was more inventively used for dipping the pastries before sprinkling them with nuts. It was even incorporated into koulourakia dough to create a Greek version of a black-and-white cookie…with a twist!

7 easy tips for a 2-for-1 indulgence

If you’re jonesin’ for chocolate but you feel like making something Greek, you CAN have it both ways. Try the following tips to turn your Greek treat into a 2-for-1 indulgence, starting with a simple drizzle and ending with pure decadence.

NOTE: Start with good-quality bittersweet or semisweet dark chocolate—it's what we prefer for taste, plus it’s the healthier option.

1. Chocolate-drizzle up your baklava or nut rolls (this works on store-bought pastries too!):

~Let them cool completely after you’re done adding the syrup. 

~Melt a couple of ounces of chocolate (we love dark bittersweet to offset the intense sweetness of the pastry), then spoon it into a heavy-duty resealable plastic bag and snip a 1/8-inch hole from one of the corners. Twist the top of the bag to press the chocolate down to the snipped tip.

~Hold the tip about 1 inch above the area you want to cover and, while pressing the chocolate down, pipe the chocolate in a zigzag pattern over the pastry. Don’t worry if it doesn’t look perfect. It doesn’t have to. That’s the beauty of drizzling. The less perfect it is, the more unique it appears, so have fun with it.
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​
2. Not chocolaty enough? Make Choclava!

~When assembling your nut rolls or baklava, drizzle chocolate on the inside or sprinkle each layer with chocolate chips.

~Then bake, syrup, cool, and finish with a top drizzle.
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3. The ultimate chocolate-dip treatment for nut rolls:

~Hold a nut roll by one end and dip it one-third of the way into a bowl of melted chocolate. Remove and let the excess chocolate drip back into the bowl.

~Place the roll on a sheet of parchment or waxed paper and immediately sprinkle the chocolate with toasted almond slices. Repeat with the remaining rolls, keeping them one inch apart.

~Let the rolls cool at room temperature until firm. Don’t refrigerate, as that would cause the phyllo to soften and you want it to remain crisp. 

For that dipped look with baklava:

~Working with one piece at a time, place the baklava on a sheet of parchment or waxed paper and, using a pastry brush, brush on a thick layer of melted chocolate on half or all of the pastry (if it doesn’t adhere well, do a thin layer, let it dry completely, then repeat with another layer), covering the sides, if desired.

~Immediately sprinkle the chocolate with lightly toasted chopped nuts (we like pistachios because they add some color and dimension compared to the walnuts inside, or try shredded raw or toasted coconut). Repeat with the remaining baklava pieces, keeping them one inch apart.

~Let the coated baklava cool at room temperature until the chocolate is firm. Don’t refrigerate, as that would cause the phyllo to soften and you want it to remain crisp. 
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4. Have your Greek chocolate cake and eat it too!
To infuse a cake like karidopita, add cocoa powder to the dry flour mixture (swap out one-quarter of the flour with an equal amount of unsweetened cocoa powder), and/or fold in a handful of mini chocolate chips (or more, depending on the size of your cake or your taste) before pouring the batter into the baking pan.

5. A twist of chocolate: For koulourakia (below left), make two batches of dough, adding cocoa powder to the dry flour mixture (as in #4 above with the karidopita) to one of the batches. Per your recipe, roll out both dough colors into ropes, place one of each side by side and twist for a two-tone cookie.
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two-tone koulourakia
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cocoa-dusted baklava
6. Dust of chocolate: Another simple and elegant chocolate treatment can be accomplished by adding a light dusting of sweetened cocoa powder over your pastry or cake before serving (above right).

7. A chocolate sip: It’s more than just dessert! I came up with this idea while I was testing our recipes and experimenting, and decided it was time for a coffee break. Being in a creative mood, I thought it would be fun to try a spin on Greek demitasse. The luscious result is what I dubbed a mocha-tasse™.

~Start with Greek demitasse coffee poured into cups.

~Finely grate a touch of dark chocolate and sprinkle it over the coffee or dust it with sweetened cocoa powder. If desired, finish by sifting just a pinch of confectioners’ sugar on top to brighten it up. (Don’t stir or you’ll bring up the grounds from the bottom.) Sip, sigh, smile!
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I hope you enjoyed this week’s When Greek Meets Chocolate and that it kicks your taste for Greek desserts up to an all-time high.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi!  Good appetite!

Kelly
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Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos
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Mediterranean Diet Resolution Recipes: Sweet Success

1/28/2019

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In this final installment of MDR Recipes, we’ll celebrate a month of dishes on our feel-good Mediterranean-diet journey featuring indulgent desserts minus the guilt. Nothing tops off a meal better than a treat and when you can have one that checks off the deliciousness box without tipping the scale, well, that’s the embodiment of dining success!
 
This recipe blog is a companion to part 4 of our Mediterranean Diet Resolution: Scaling the Pyramid post, and features recipes that contain amazing MDR elements, like fruit, whole grains, and deep-dark chocolate that will have you saying, How sweet it is!

Get cooking and launch your own Mediterranean Diet Resolution!
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Berry-Oat Parfait
Fiber, antioxidants, and fresh sweetness burst from berries, making them the perfect star ingredient in this anytime dessert. There’s a wonderful variety of berries to choose from, so go with one of your favorites or use a variety to add color and rich flavor.
 
COOK TIME: 30 minutes
PREP TIME: 10 minutes
SERVINGS: 6
 
24 ounces (about 2 ½ cups) fresh or frozen berries (one type or mixed, larger berries halved)
3 tablespoons fresh lemon juice
1 small pinch vanilia or 3/4 teaspoon pure vanilla extract
2 teaspoons cinnamon, divided
¼ teaspoon cardamom
2 tablespoons Greek thyme honey
2 tablespoons coconut oil, melted
1 cup old-fashioned rolled oats
3/4 cup unsweetened flaked coconut
1/4 cup sliced almonds
1/4 cup coarsely chopped walnuts
1 tablespoon chopped sunflower seeds

1 ½ to 2 cups reduced fat (2%) Greek yogurt
Fresh berries and mint leaves, for serving (optional)
 
1. Heat oven to 350°F. In a 2-quart casserole dish, combine the berries, lemon juice, vanilia, 1 teaspoon cinnamon, and the cardamom. Spread out evenly in the dish.
 
2. In a microwave-safe cup, microwave together the honey and coconut oil on High until melted, about 20 seconds; stir to combine. In a large bowl, combine the oats, coconut, almonds, walnuts, sunflower seeds, and the remaining 1 teaspoon cinnamon. Pour the honey-coconut oil mixture over the top and stir until combined well and completely coated.
 
3. Evenly spoon the oat mixture over the berry mixture and bake for 30 minutes, until the fruit is bubbling and the topping is golden.
 
4. Place about 2 tablespoons of yogurt in each parfait cup and top with some berry-oat mixture. Repeat for a total of 2 layers in each cup. If desired, add fresh berries to each layer and garnish with mint leaves.

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Dark Chocolate Trail-Mix Bark
For chocolate addicts (myself included), this is a customized bark that you create in your own flavor image. The antioxidant power of the dark side joins forces with the fiber/healthy-oil combo from the nuts, fruit, and seeds in this fast-and-easy treat.
 
TOTAL PREP TIME: 20 minutes plus standing
MAKES: about 30 pieces
 
12 ounces 60% cacao bittersweet dark chocolate chips or chopped chocolate
½ cup mixed raw nuts (almonds, pecans, cashews, pistachios, hazelnuts, and/or peanuts), coarsely chopped and lightly toasted
¼ cup unsweetened flaked coconut, lightly toasted
¼ cup dried fruit (blueberries, cherries, and/or apricots, larger fruit chopped)
2 tablespoons mixed seeds (sunflower, pumpkin, and/or sesame), lightly toasted
Coarse sea salt, optional
 
1. In a microwave-safe bowl, microwave the chocolate on High for 30 seconds, stir, and repeat until the chocolate is almost completely melted (stirring every 30 seconds). Stir until the few remaining chocolate pieces have melted.
 
2. Line a large rimmed baking sheet with parchment paper. Pour the melted chocolate onto the paper and, using an offset spatula, spread out to ¼-inch thickness (do not spread to the edges of the sheet).
 
3. Evenly sprinkle the nuts and coconut over the chocolate, then the fruit and seeds. Lightly press the toppings into the chocolate, then very lightly sprinkle the chocolate with salt (if using). Let stand at room temperature for 3 to 4 hours, or refrigerate for 20 minutes, until completely hardened.
 
4. Break the bark into pieces (you should have about 30) and serve. (Can be made ahead. Store in an airtight container at room temperature up to 2 weeks.)
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style 
 

 
Refer to our Mediterranean Diet Resolution: Scaling the Pyramid blog for the basics on each food-level category and our essential tips that will help you incorporate this healthy meal plan into your lifestyle.

I hope you enjoyed this month’s Mediterranean Diet Resolution Recipe series and that it helps make your New Year a healthy and happy one. Stin iyia sou! To your health!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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    Flour Kouzina
    Friend Your Fillo
    Get Into The Greek Spirit ~opa 2
    Go Greek Cooking 101
    Go Greek Cooking 101-the Basics
    Grain Kouzina
    Great Greek Pumpkin Pie (Kolokithopita)
    Greece~An Edible Revival
    Greece Cuisine
    Greece: Trending Edibles
    Greek Artichokes 101
    Greek Baking
    Greek Beverages/cocktails
    Greek Blue Zone Kouzina
    Greek Bread
    Greek Cheese
    Greek Cheese~delectable Varieties And Uses
    Greek Cheesefare Week
    Greek Christmas Cookies
    Greek Cookies
    Greek Cookies~Filling In Love!
    Greek Cooking With A Karpathos Island Twist
    Greek Customs
    Greek Desserts
    Greek Diet
    Greek Dolmathes Dolmades
    Greek Dolmathes Dolmades~stuff Wrap Roll
    Greek Foods
    Greek Foods Of Lent
    Greek Grains
    Greek Herbs~Spices & Flavorings
    Greek Holy Week & Pascha~easter Foods
    Greek~Karpathos Recipes
    Greek Kouzina In A Can
    Greek Olives
    Greek Orthodox Great Lent
    Greek Orthodox Pascha~Easter
    Greek Pascha
    Greek Pasta
    Greek Pastry/pastries
    Greek Recipes
    Greek Snack Recipes
    Greek Spirits Dessert Wine And Sweets Pairing
    Greek Spirits Ouzo Tsipouro Brandy
    Greek Syrup Pastries
    Greek Traditions
    Greek Village Eats
    Greek Wine And Food Pairing
    Greek Wine And Food Pairing (part 1)
    Greek Wine & Entrée Pairing
    Greek Wine & Meze Pairing
    Greek Wines
    Greek Wines And Spirits
    Greek Wine & Seafood Pairing
    Greek Yogurt
    Greek Yogurt In Pastry
    Growing Up In Kukla's Kouzina
    Honey
    Honey~An Ancient Treasure (part 1)
    Honey~An Ancient Treasure (part 2)
    Honey~Karpathian Gold
    It’s A Wrap!
    Karpathiko Spiti (Karpathian House)
    Karpathos
    Karpathos Beaches
    Karpathos Customs
    Karpathos Honey
    Karpathos Island Beach Paradise & Sports Mecca
    Karpathos Island Cooking & Foods
    Karpathos Sports
    Karpathos~Style Pickled Wild Sea Fennel
    Karpathos Wedding
    Koulourakia~Making The Perfect Twists
    Kukla’s Kouzina Celebrating 6 Yummy Years
    Kukla's Kouzina~Coming Full Circle
    Kukla’s Kouzina Flippin’ Greek!
    Kukla’s Kouzina~Sweet 7
    Lagana: Bread For The Spirit
    Lahanodolmathes (lahanodolmades)
    Lamb
    Leftover Phyllo Solutions
    Legume Kouzina
    Legumes
    Lemon Lust
    Lenten Chick…Pea Inspiration
    Lenten Cuisine~A Faith Inspired Journey
    Lenten Foods
    Lenten Kouzina Made Easy
    Lenten Wine Koulourakia
    Lent Me Some Loukoumades
    Marriage Traditions In Karpathos
    Meat
    Meat The Greek
    Mediterranean Blue Diet
    Mediterranean Diet Resolution
    Mediterranean Diet Resolution: Fats Fiber And Flavor
    Mediterranean-diet-resolution-power-up-with-omega3s
    Mediterranean Diet Resolution Recipes
    Mediterranean-diet-resolution-scaling-the-pyramid
    Melomakarona Finikia Shaping Filling Dipping
    Meze/Appetizers
    Olive Kouzina
    Olive Oil
    Olive Oil~Branch To Bottle
    Olive Oil Odyssey
    Pasta Kouzina
    Pasta~Makaronia
    Phyllo/Fillo/Filo
    Pickling~Greek Island Style
    Pita-bilities
    Pork
    Pumpkin
    Recipes
    Salad Flips
    Seafood
    Sea Salt ~ Cook~Taste~Savor
    Sea Salt~Meze To Dessert Recipes
    Sea Salt ~ Natural & Flavored & Infused
    Shish Kabob
    Side Dishes
    Sideline
    Soups/Stews
    Souvlaki
    Super Bowl
    Taramosalata~Beyond Meze
    Tavernas & Restaurants Of Karpathos
    The Art Of Making Kourambiedes
    The Wedding Season~Karpathos Style
    Trending Edibles: Balsamic Glazes
    Trending Edibles: Crepes & Pita
    Trending Edibles: Liqueurs
    Trending Edibles: Sea Salt & Olive Oil
    Trending Edibles: Za’atar
    Valentine It Greek
    Vegetables
    Videos
    Village Cooking-horiatiko
    When Greek Meets Chocolate
    Whole Grains
    World Cup Greek Recipes
    World Cup Tailgating~Greece Scores The GOAL


    archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    October 2017
    January 2017
    June 2014
    April 2013


    foodie links
    Kontos Foods
    Sahadi's
    ​Mediterranean Foods

    Titan Foods
    'Anama Concept
    Recipiada
    Yiayia Stella's pastries
    Grubstreet
    Eater

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