Nonna K.

  500 – 530 g (17-18.5 oz. or 2 1/4 Cups) strong white bread flour or  50 % white and 50% whole-wheat flour 360g  ( 12.7 oz . or 1 1/2 Cups) lukewarm (40C/ 104F) 3 tsp  dry instant yeast 1 tsp  salt   1 tsp  sugar   To prepare this pitta bread recipe add in a mixer’s bowl the  yeast ,  sugar  and  water  and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths. Add the  flour  and  salt  and mix using the dough hook for 6-8 minutes.    Alternatively you could mix the ingredients by hand.   Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky. When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel.  Let it sit in a warm place , for at least 20 minutes or until it  doubles its size . This is an important step for this pita bread recipe. The first pro

  5   chicken thighs, skin on, bone in   (about 1 kg / 2 lb) (Note 1) ▢ 1 – 2   lemons, use the zest + 4 tbsp lemon juice   (Note 7) ▢ 1   tbsp   dried oregano ▢ 4   garlic cloves, minced ▢ 1/2   tsp   salt 1 1/2   tbsp   olive oil, separated ▢ 1   small onion, finely diced ▢ 1 cup (180g)   long grain rice   , uncooked (Note 6) ▢ 1 1/2 cups (375 ml)   chicken broth / stock ▢ 3/4 cup (185 ml)   water ▢ 1   tbsp   dried oregano ▢ 3/4   tsp   salt ▢ Black pepper Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. Preheat oven to 180°C/350°F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. Pour off fat and wipe the pan with a scrunched up ball of paper towel (

  1   (16 ounce) package   pasta ½   cup   chopped red onion 1   tablespoon   olive oil 2   cloves   garlic, crushed 1   pound   skinless, boneless chicken breast meat - cut into bite-size pieces 1   (14 ounce) can   marinated artichoke hearts, drained and chopped 1   large   tomato, chopped ½   cup   crumbled feta cheese 3   tablespoons   chopped fresh parsley 2   tablespoons   lemon juice 2   teaspoons   dried oregano salt and pepper to taste 2   lemons, wedged, for garnish Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pas

  5   chicken thighs ,  skin-on and bone-in 2   tablespoons   olive oil MARINADE 2   lemons ,  juiced and zested (approx 1/4 cup of juice) 2   teaspoons   Dijon Mustard 3   garlic cloves ,  minced 1   teaspoon   dried oregano 1   teaspoon   dried thyme 1/2   tsp   salt 1/4   tsp   black pepper 1   tablespoon   olive oil RICE 1   yellow onion ,  diced 2   cups   baby spinach ,  lightly packed and roughly chopped 2   garlic cloves ,  minced 1   teaspoons   dried oregano 1   cup   long grain white rice 2   cups   chicken stock 1/2   teaspoon   salt 1/4   teaspoon   black pepper chopped parsley ,  for garnish lemon zest or slices ,  for garnish Add all of the marinade ingredients to a bowl and stir together. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight. Preheat your oven to 350 degrees fahrenheit. In a large ovenproof skillet, heat 2 tablespoons ol

  5   cups   watermelon ,  cubed 2   large cucumbers ,  peeled, sliced and quartered 1 1/4   cups   feta ,  cubed 2   tbsp   fresh mint ,  finely chopped DRESSING 1   tbsp   olive oil 1   lime ,  juiced 1   tsp   honey Whisk the dressing ingredients together in a small bowl. Stir the watermelon, cucumber, mint and dressing together in a large  salad bowl . Add the feta and gently stir to combine.