Quick, easy, healthy, budget-friendly and delicious, the list is endless for why you should give this Greek broccoli soup a try!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
180 g broccoli
2 tbsp olive oil
2 tbsp dried origanum
2 cups chicken stock
100 g feta
1 lemon, zest and juice

METHOD
1. Fry the broccoli with oil and origanum until golden. Add the chicken stock and 80 g feta. Boil for 10 minutes.
2. Blend until smooth, then whisk in the lemon juice.
3. Serve with remaining feta.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

There’s so much you can do with this super green veg. Why not try something new like these broccoli nuggets with cashews and garlic?

The post Greek broccoli soup for when you need a quick healthy option appeared first on MyKitchen.

Say what? Skordalia is a creamy dip of mashed potato, garlic and olive oil, and is a Greek favourite that is often enjoyed with fried fish. Yum, yum!

SERVES 8–10 // COOKING TIME 10 min

INGREDIENTS
8 cloves garlic
2 tsp salt
3 tbsp lemon juice
100g dehydrated mashed potato, such as Smash
¼ cup olive oil, plus extra to serve
¼ cup chopped parsley

METHOD
1. Peel and chop the garlic. Sprinkle with salt and, using the flat of a knife, crush to a paste.
2. Place the garlic, lemon juice and mash in a food processor. Add 2 cups boiling water and blitz to combine. Drizzle in the oil and blitz again.
3. Allow to cool, then serve garnished with parsley and a drizzle of olive oil.

The post Skordalia appeared first on MyKitchen.

How gorgeous is this Greek whole baked fish? And you won’t believe how easy it is to make at home. So if you are having family and friends over and you guys are missing those summery fish braais, here’s your solution.

SERVES 2 // COOKING TIME 60 mins

INGREDIENTS
5 pickled vine leaves, optional
1 kg fresh fish, scales and entrails removed
1 large lemon, thinly sliced
2 cloves garlic, thinly sliced
Handful origanum sprigs
½ cup Kalamata olives, pitted
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
50g butter
4 tbsp capers

METHOD
1. Preheat oven to 180°C.
2. Spread the vine leaves along the bottom of a roasting tray. Place the fish on top and stuff with lemon slices and garlic.
3. Scatter the origanum and olives over the fish. Drizzle with olive oil and season with salt and pepper.
4. Place the fish in the oven for 20–25 minutes, or until fish is opaque and the flesh flakes with a fork. If the fish is not cooked, return to oven for 5–10 minutes.
5. During the last 5 minutes of the fish cooking, place the butter in a shallow frying pan over high heat and cook until the milk solids on the base of the pan have turned a golden-brown colour and the butter smells nutty.
6. Remove the pan from the heat and add the capers.
7. Pour the burnt caper-butter over the fish and serve with fresh herbs and a green leafy salad.

The post Whole baked fish with olives and capers appeared first on MyKitchen.