Nistisima: The secret to delicious Mediterranean vegan food, the Sunday Times bestseller and voted OFM Best Cookbook

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In a skillet heat half of the olive oil and sauté the onion until translucent.Add the ground meat and sauté until it turns white.Add half of the tomato and half of the lemon juice and cook for 5 minutes stirring once in a while. Pinch of golfball size pieces of dough and roll into circles. Place on ungreased cookie sheet and press down just slightly so balls of dough don’t roll off the pan! Place the fennel, sesame, coriander, cumin and nigella seeds in the pan and toast for just a couple of minutes until you can really smell them.

In a small glass, combine orange juice and brandy (and vanilla extract, if using) and mix them into dry ingredients until everything is completely incorporated and mixture is crumbly. Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don’t fold too tight as the rice will expand during cooking). Repeat with the remaining leaves and filling and fold each side of the leaf and then roll.Whether you are fasting or not – more and more people are waking up to plant-based diets and for many people, the supermarket meat substitutes are a definite no (it worries me what they are actually made of?) I love Chef AJ’s mantra – if I can’t make it in my kitchen then I don’t eat it. Whole food plant-based foods are in my opinion the way to optimum health and longevity – so if you want to eat well invest in books like this and see how your health changes………… Remove from the heat and leave in the pan for a minute while you pulse the nuts. Pulse a few times to roughly chop, then add the toasted seeds, along with the remaining ingredients and pulse until roughly chopped and well combined. Do not let this become too fine, or it will turn into a paste. Transfer to an airtight container. No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect.

I forgot to ask her about instructions, so I mixed the liquid ingredients first and then added the remaining ingredients. When I was taking my First Certificate in English examination (called Lower Certificate) I was 14 years old. Spoon one-third of the mixture in a line about 4cm above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the centre of your pie. Place the filled swirl in the middle of the cake tin. I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort food. I usually buy a lot of vine leaves during spring when they are tender and store them in the deep freezer to last for a whole year. However, sometimes they finish before spring so during winter a good alternative would be lahanodolmades, which are stuffed cabbage leaves or seskoulodolmades, stuffed chard leaves.

Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.

Put a leaf on a plate, vein side facing up, remove stem and put about a tbsp of the mixture near the stem. This fast-friendly version is incredibly comforting, simple and needs no adornment, apart from a slice of rye bread. However, if you are eating dairy, you could add a dollop of sour cream to your bowl. This one of my go-to nistisimo recipes if I have people round for a meal – you can get it ready in advance, it looks impressive and it tastes amazing. It is loosely based on the Greek-Cypriot fasting classic kolokotes – little pumpkin, bulgur and raisin pies – that my yiayia Martha makes. Roasting the pumpkin first is not traditional, my yiayia just uses finely chopped raw pumpkin, but I think it brings a more intense flavour to the dish, which I balance with harissa oil and dill. Turn up the heat and bring to the boil. Season generously, then reduce the heat to a simmer. Cook on a low heat for 1 hour, until the vegetables are tender and the broth is rich. Taste and tweak the seasoning. Place neatly in the pot seam side facing down, starting from the edge, moving in a circle towards the centre. Second and third layers may be placed on top.

And it’s most certainly not for anxiously abstemious or austere eaters! I’ve earmarked too many recipes to list here, but let me just mention Koulouri (Cypriot Village Bread); Eliopites (Olive, Mint and Coriander Buns); Braised Fennel with Saffron; Batata Harra (Chilli-Dressed Potatoes); Kolokithopita (Pumpkin and Raisin Pie with Harissa); Spanakorizo (Sweet and Smoky Spinach, Tomato and Lemon Rice); Milopita (Apple, Brown Sugar and Cinnamon Cake); Pistachio and Cardamom Halva; and Shiamishi (Fried Orange Blossom Custard Pies). And the recipe I’m hungrily sharing with you today is the Jewelled Moutzentra: an oniony lentil and rice pilaff, resplendent with pomegranate seeds! To say I was over the moon is an understatement. I cried full on fat tears! Not only is Delicious consistently the best food publication out there, my personal history there makes it such a special place to me. I felt I had gone full circle and could not believe I had this opportunity. Add the remaining tomato, olive oil as well as lemon juice and then cover them with a plate (which must be about the size of the pot). Combine flour, almond meal, powdered sugar and vanilla powder together in medium bowl. (If using vanilla extract, do not add at this time.) I have been very fortunate to travel and eat good lenten foods in a multitude of places – somehow the food eaten under the Mediterranean sun tastes far superior to that eaten under the London rain :-).

Kenzo, παραγγέλνει στους φίλους του να του πηγαίνουν στο Παρίσι λικέρ φράουλα της Αργυρώς! Ο Μπίλι Ζέιν, αφού δοκίμασε το κατσικάκι φρικασέ και την τυρόπιτά της, ζήτησε να του τυλίξουν φαγητό και για το …ξενοδοχείο! Φυσικά, ούτε οι διάσημοι συνάδελφοί της, Michele Roux, Cat Cora, Jim Botsakos και Michael Psilakis, δεν μπορούν να αντισταθούν στο χταπόδι της με μέλι, στα τριμμένα πατατάκια και στη ρεβιθάδα με ταραμοσαλάτα! Through fasting, we also learn to feel compassion for the poor and hungry and to save our own resources so that we can help those in need. The fasting period before the Assumption of the Virgin, starts on the 1st of August and ends on the 14th of August and of course there are many other days when fasting is part of our religion.This hearty soup is a staple of Russian cuisine. There are lots of variations depending on region and season: green shchi made with sorrel or nettles; a sour version made with sauerkraut; some with meat. Bραβευµένη chef και παθιασμένη μαγείρισσα, έχει καταφέρει µε το δικό της αυθεντικό τρόπο να αναβαθμίσει την ελληνική κουζίνα και να μεταδώσει σε όλους µας την αγάπη της για το καλοµαγειρεµένο σπιτικό φαγητό. dt. Αξίζει λοιπόν αν αφιερώσεις λίγο από τον ελεύθερο σου χρόνο να φτιάξεις τα προτεινόμενα κουλουράκια νηστίσιμα για να μπορείς να απολαμβάνεις ανά πάσα στιγμή ένα νηστίσιμο κουλουράκι όταν θα έχεις ανάγκη από γλυκό. Μπορείς να έχεις πάντα από 2 ή και 3 νηστίσιμα κουλουράκια για να συνοδεύσεις τον πρωινό ή απογευματινό καφέ σου. Από την άλλη μην ξεχνάς τις ξαφνικές επισκέψεις! Δεν υπάρχει κάτι καλύτερο από το να έχεις στο σπίτι νηστισιμα κουλουρακια για κέρασμα! Θα είσαι πάντα έτοιμος και έτοιμη να προσφέρεις στους καλεσμένους σου από 3-4 κουλουράκια που θα είναι και νηστίσιμα! The Christmas fasting period starts on the 15th November and ends on the 24th December. From the 15th November till the 17th December,fish is allowed to be consumed but not on Wednesdays and Fridays, which in any case all Wednesdays and Fridays of the year are fasting days. Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan.