Eat with Steff

  A very tasty way to prepare chickpeas is to make falafels. All the herbs, spices and the crunchiness on the outside make them the perfect protagonist of a mediterranean dining table.  Also a great substitute for meatballs for my meat-lovers out there.  Falafels are for people who love flavor, very easy to make and if you meal prep, you can easily make them in bulk and consume them later (I‘ll write about how you can do this in the end). Ingredients: 2 cups of dry chickpeas  1 cup of edamame beans 1,5 cups of fresh parsley  1,5 cups of fresh cilantro  1 cup of fresh dill 2 tbsp of tahini 2 tbsp of cumin 1/2 medium onion 6-8 cloves of garlic  1 tsp baking powder  1 tbsp ground pepper  1-2 tbsp salt  (optional) 2 tbsp toasted sesame seeds oil for frying  Preparation: RECIPE VIDEO 1.The preparation for this recipe begins the night before by soaking the chickpeas in a big bowl of water. 2.After soaking them in water they should h...

My last recipe was a mussle risotto and that day I also made a delicious creamy chickpea soup. By the poll I posted on my instagram ( @eatwithsteff ) most of you chose the risotto recipe, but some of you really wanted the recipe of the chickpea & prawn soup. So here you go! Ingredients: 400 gr of cooked chickpeas 10 prawns 5 cloves of garlic 1 tbsp of dried rosemary (or a fresh rosemary spring ) 1-2 tsp of chili pepper 5-6 tbsp of olive oil 1-2 tbsp of freshly chopped parsley (as a topping ) Salt & pepper Preparation:  First of all wash the prawns and remove the head . Don’t throw these away, because we are keeping them for the other step. Gently remove the shell & devein them if you want, but make sure to leave the tail. Put about 4 tbsp of olive oil, 3-4 halves of garlic cloves, a spring of rosemary or the dried rosemary, the prawn heads and let these release all their flavors to the oil for 3-4 minutes on a medium-high heat. This is...

 The Great Lent has begun and if you’re christian chances are you know what this is. Long story short, The Great Lent or The Great Fast officially begins on Clean Monday, seven weeks before Pascha ( Easter ) and runs for 40 contiguous days. It has its religion-related purposes, but personally I do it to feel better with myself, to eat healthier (most of the time), to eat mostly vegan meals (if you’re interested in knowing the benefits of eating vegan you can look it up by yourself, because I don’t want to force & influence anyone) and to expend my taste palette by trying new recipes.  The foods abstained from are meat, fish, eggs and dairy products, wine, and oil. According to some traditions, only olive oil is abstained from; in others, all vegetable oils. In my house we use all kinds of vegetable oils including olive oil, except the last week of the Lent. So basically you have to eat vegan, but with some exceptions such as: mussels, prawns, squid and cuttlefish. (beca...

As a girl who was born and raised in a coastal Mediterranean town, I developed a special love for seafood. I remember I used to go to the restaurant with my family and I ordered some type of seafood dish every time.   So for today’s dinner I’ve chosen stuffed calamari (squid) as one of my favorite childhood memories, but this time, homemade by me. This recipe is suitable for 3 full servings and just because it has more than 5 ingredients doesn’t mean it’s going to take forever to prepare. Ingredients: Calamari: 9 medium (well cleaned) Canned tomatoes: 100 gr. (diced) Onion: 1 (finely chopped) Feta cheese: 70 gr. (crumbled) Gouda cheese: 100 gr. (grated) Red pepper: 1 medium (finely chopped) Parsley:  3 tbsp (chopped) Garlic: 5 cloves (finely chopped) White wine: 1 cup extra virgin Olive oil: 6 tbsp. Salt & pepper: just a little Preparation:         Make sure you’ve cleane...