Looking for a healthy and fresh dish to satisfy your taste buds? Look no further than Eggplants with Lentils in Feta/Mint Sauce! This delicious and colorful dish features tender roasted eggplants and hearty beluga lentils, topped with a creamy feta and mint sauce that's bursting with flavor - it’s one of my favourite summer dishes. Not only is this dish visually appealing, but it's also packed with nutritional benefits. Eggplants are rich in antioxidants and fiber, while beluga lentils are a great source of protein and fiber. Combined, these ingredients make for a satisfying and wholesome meal that's perfect for any time of day.

This recipe is not only super easy (literally 3 minutes of prep time) but it’s also extremely delicious. I love the honey/goat cheese combination but if you’re not a fan of goat cheese you can substitute it either with vegan cheese or feta. Make sure you don’t forget the sage as it will really elevate your dish and give it that extra kick.

I fell in love with this salad after trying it for the first time. I thought that putting dates and pistachios together in a salad would sweeten it too much but the mix with the arugula, feta and pomegranate seeds is simply perfect. A salad that literally takes 5/10 minutes to make and you can have it either as a light lunch/dinner or you can serve it as a starter or bring it to a picnic (your guests will be impressed). It’s really one of those dishes that stands out because of its flavours but requires almost 0 time.

Greek salad is a staple of Greek cuisine and makes for a perfect light lunch/dinner or as a side dish. It’s best to eat it in spring and summer when the ingredients are in season and fresh. As most of the ingredients are raw vegetables this will make a huge difference! Even though some people like to add greens like rucola and cabbage to their Greek Salad the original recipe only includes: tomatoes, cucumbers, green peppers, red onions, olives and feta cheese. You can of course add anything else (I like to add a couple of capers).

This is literally my all time favourite summer salad as it has everything I love: tomatoes, feta, capers and bread! And you can even add some pesto on top to give it an extra kick. In Greece it’s usually made with Round Barley Rusks but I also sometimes make them with these Krisprolls you can find in coop.

One of the staples of Italian cuisine is the Caprese Salad - so easy to make yet so delicious! The most important thing when it comes to Caprese are the ingredients - use good Mozzarella di Bufala and good tomatoes. I usually use either Cuore di Bue (Beefsteak Tomatoes) or Cherry Tomatoes depending on which ones look better when buying them.

Ribollita is a delicious Tuscan soup made with bread and vegetables. It’s easy to make, hearty and perfect for autumn days It’s one of those typical Italian dishes you never really have as a tourist when you travel to Italy but you would definitely have if your grandma or mom was Italian.

I’m the biggest feta fan and these rolls made me so happy as I felt like I was eating a bit of feta with every bite. The mix of feta, spinach, pine nuts and honey is absolutely delicious and you’ll feel like eating one after the other. I really like working with milk based doughs as I feel like there are less chances of messing them up - this is also why this recipe is perfect also for people who are starting off with cooking or people who have never really made doughs before. The dough will remain absolutely beautiful and it’s quite easy to work and roll.

You may have noticed that I’m really addicted to asparagus and I also love making risotto (it’s one of my favourite dishes to make). This time though, I wanted to make something a little more special and a little more green so I decided to add some peas to my usual asparagus risotto not only for the color but also for the delicate flavour.

Asparagus wrapped puff pastries with Philadelphia are my all time favorite asparagus recipe - they are so easy to make and so tasty that you’ll find yourself making them multiple times a week. They are also a guest favorite and kids love them - you can go nuts and also try to put different kids of cheese as a spread (brie is also delicious) or you can use a vegan alternative.

I love cooking risotto and one of my favorite risottos of all times is this Asparagus and Parmesan Risotto - deliciously creamy thanks to the parmesan and nice and crunchy thanks to the asparagus. I try to stay away from cream when making risotto as I try to make it as healthy as possible but you can feel free to add some in the end to make it even creamier (a drizzle will be enough).

Today I decided to take a classic mix of asparagus and parmesan and pimp it up a bit by adding some delicious almond flakes and balsamic vinegar. The trick when making this dish is to boil the asparagus before you bake them as they will go really tender and will then get a bit of a crunch from the cheese and the baking - yum.

This recipe is not only super easy (literally 3 minutes of prep time) but it’s also extremely delicious. I love the honey/goat cheese combination but if you’re not a fan of goat cheese you can substitute it either with vegan cheese or feta. Make sure you don’t forget the sage as it will really elevate your dish and give it that extra kick.

I was really craving veggies today and have become slightly addicted to kale chips so I decided that it was time to integrate them into a dish. The initial idea was to make this pasta with feta, asparagus and kale but when I saw the fresh leek I couldn’t resist throwing it in as well and I have to admit - this might be one of the best pastas I ever made.

These Sweet Potato and Oat Muffins are bound to change your life forever! 1) They are absolutely delicious 2) They have no added sugar, all you are going to use is honey 3) You will be making your own flour with oats (yes! and it’s super easy) 4) They are actually a lot healthier than most muffins out there 5) They will impress your guests

Aloo Gobi literally means Potatoes and Cauliflower in Indian and it’s a delicious and easy dish made with these two star components and a lot of yummy and healthy spices. It’s not only healthy and easy, it’s also vegan and low in calories. Another great thing about Aloo Gobi is that you can pre-make the cauliflowers/potatoes and then cook them with the spices later on which is great when you don’t have much time.

We all add Parmesan (or vegan parmesan) to our pasta but have you ever made Parmesan Sauce? We did and it was absolutely delicious! Parmesan already has quite a strong taste and we didn’t want to make this pasta too heavy or fill it with too many different tastes so we decided to pair the Parmesan Sauce with some crunchy grilled Asparagus - not only healthy but extra delicious.

As you know, I’m a pasta lover and could eat pasta every day! Today I felt like making something a little bit different as I craved something crunchy and something creamy at the same time so I decided to make this Burrata and Basil Tagliolini with Fried Aubergine sticks. Delicate and delicious.

I am usually not a big fan of orange cakes but this orange olive oil cake really changed my mind. The batter is absolutely delicious and yes - it does have the taste of olive oil which I loved! The top part is crunchy yet soft and gives the cake an extra layer of taste. I have to admit I failed at my first 2 attempts when making this cake: once because I cut the orange slices too thinly and they broke during caramelisation while the second time I added too much orange juice and the cake was not firm enough.