Eat with Steff

Halloween is nearly here and I wanted to come this year with two recipe ideas. This one, that I‘m going to share tonight is the savory one. I was thinking a lot before I came up with this idea and to be honest spiders are going to be all over the halloween snacks, so the next best thing was a snake. A cheesy, doughy, saucy snake.. So I went, tried it and it came out definitely delicious. Now before we get started I have to make it clear that we are making 2 parts of dough, one part normal and one part with some kind of color to make it more interesting. *!! This doesn’t mean the color  will show up on top, whatever you use, whether it’s charcoal, spirulina or food coloring, it will still have the „doughy hue“ on top. The inside will be pretty though. !!* So let’s get into it—> Ingredients: For the dough: -4 cups of flour (divided) -1 cup of milk (divided) -1/3 cup of red cabbage water -8gr of active yeast -4 egg yolks  -1/2 cup of sunflower oil...

Oatmeal can be very boring to some. To others,that know how to change it up, it is the best breakfast choice. You can now see it as a #breakfastidea all over instagram or other social media platforms and you can add pretty much everything from fruits to nuts to seeds to nut butters.. and so the list goes on.  It will continue to be in the healthy food spectrum whatever you add to it, but sometimes cravings kick in.  In this case I want to cover the savory cravings and make them „oatmeal approved“! This recipe is very simple, but the key point of this post is the idea of savory oatmeal and ingredients that complement each other very nicely, so let’s get to it.. Ingredients: 1 cup of oats 1 cup of milk 1 cup of water 1 tsp of butter for the oats  2 tbsp of crushed pine nuts 1 egg 1 cup of chopped mushrooms  2 cups of baby spinach 2-3 tbsp of feta cheese crumbles  2 tsp chilli flakes  butter or any kind of oil (for the veggies and t...

Falafels are something I never tried before, if we're talking traditional Middle Eastern (local) ones. So this recipe is totally based on personal tries and errors and personal taste. Therefore every single opinion will be helpful from everyone, especially my Middle Eastern readers out there.  I made these a bit healthier + with the addition of spinach. Let's get into the recipe... Ingredients: 1 big can of chickpeas (480 gr drained) 1 1/2 cup fresh parsley  1 cup fresh baby spinach  1/3 cup of flour  1 tbsp turmeric  1 tsp cumin  1 tbsp baking powder  1 red onion  6 garlic cloves 2 tbsp fresh lemon juice  4 tbsp olive oil  salt & black pepper (extra flour or oil for frying or baking) Preparation: Your best friend is your blender right now. Put the spinach, parsley, garlic and onion first into the blender and blend them well. Next add the chickpeas little by little (easier to blend this way) and the o...

We are on the last week of February and that means winter will be officially over in a couple of days. The recipe I’m going to share right now is a Winter-Special, that I promised I’d find a way to prepare on Instagram. I’m talking about the “French Onion Soup”, which speaking of, since I tried it in Paris I’ve been craving it and tried to remake it with the help of my memory- taste-palette. In addition I wanted to make it student-approved by not using ovenproof bowls (because I don’t own any and most students don’t). I’m pretty sure I reached the flavour I remember tasting in Paris, so here is my take on it .. Ingredients: -        3 medium onions -        1 large garlic clove -        3 tbsp butter -        1 tbsp olive oil -        2/3 cup of white wine -     ...

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...

We are on February now and winter has less than one month left to go, but I want to share some of my winter favorites already. One of them is my easy winter salad and I have been obsessed with it for the past month. I wouldn’t call it a recipe, but a delicious food & flavor combination, because that’s what it really is. There is a fine line between an overboard heavy salad & a really easy light one. I must say that I do prefer the lighter salads with an easy salad dressing even when the salad is my main & only course for lunch or dinner. However I like experimenting with heavier and fuller salads now and then, so you’ll also see other “food combining” posts and salad recipes that might take a little more effort to make.  Today’s salad consists of:  1/2 head of lettuce  1/2 lemon 2 radishes 1 small apple 1/2 cucumber  1/4 onion   salt, lemon juice & olive oil (for the dressing) As you can see it is really s...

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...