#thehungrybites | Explore Tumblr Posts and Blogs

gagagrne · 1 year

Photo

{NOVO} Italijanski badem kolačići Recept potražite na blogu #mojegrne klikom na link u opisu profila. Isprobala sam ih po receptu @thehungrybites 😊 . . . #recepti #recipes #foodblogfeed #receptizadusu #comfortfood #instasrbija #baking #ilovebaking #homemadebaking #holidaycookies #cookies #instacookies #almondcookies (у месту Bor, Serbia) https://www.instagram.com/p/Cmi1-7rspQy/?igshid=NGJjMDIxMWI=

#mojegrne #recepti #recipes #foodblogfeed #receptizadusu #comfortfood #instasrbija #baking #ilovebaking #homemadebaking #holidaycookies #cookies #instacookies #almondcookies

0 notes

foodffs · 4 years

Photo

Easy Chocolate truffles recipe

#chocolate #truffles #dessert #easy #sweet

Follow for recipes

Is this how you roll?

#submission #sugar #chocolate #truffles #thehungrybites

1K notes · View notes

wikkedscorpion · 5 years

Photo

#Repost @thehungrybites (with @report.for.insta) ... Coconut milk and dark chocolate ganache, super moist, no-bake, semolina cake (a.k.a. halva). Vegan and Lenten. Can you ask for something more? 😋😋😋😋 . . Σιμιγδαλένιος χαλβάς με νηστίσιμη γκανάς από γάλα καρύδας. Παράδεισος (ή μήπως κόλαση;) 😎 . . #f52grams #thebakefeed #hauteigram #feedfeed @thefeedfeed #grubzone #hautecuisines #thehungrybites #Thehub_food #moody #veganrecipes #photography #kingarthurflour #thecookfeed #lifokitchen #heresmyfood #thekitchn #eater #thesupperclubmag #mediterranean #heresmyfood #foodfluffer #still_life_gallery #tastingtable #wiltoncakes #athensvoice #MakesMeWhole #rslove #flatlaytoday #foodblogfeed @foodblogfeed @thrillist @thefeedfeed.chocolate @foodandwine @bobsredmill @eater @wholefoods @food_glooby (at Duluth, Georgia) https://www.instagram.com/p/BwZi9IvgNoo/?utm_source=ig_tumblr_share&igshid=z598ox2r8n1v

0 notes

onlyvegetarianrecipes · 3 years

Photo

Homemade Hummus

Submitted by: thehungrybites

Vegan and Vegetarian Recipes!

#Recipe #Vegetarian #recipes #mycooking #mycreation #submission #hummus #vegetarian blog #food blog #cooking blog

189 notes · View notes

guardians-of-the-food · 6 years

Photo

Greek milk pie with phyllo (easy bougatsa)

Source: thehungrybites

#sweets #desserts #vegetarian #recipes

55 notes · View notes

hernehillandy · 6 years

Text

Hunkering down for autumn – Sifnos style

I confess that the one thing I look forward to as the weather gets chillier is being able to make my favourite heartier dishes again: beef daube, paste e fagioli soup – and revithada (ρεβιθάδα), the classic Greek dish.

Revithada is a very simple chick pea stew, most typically a dish of the Cyclades. It would have traditionally been cooked in a sealed pot in a bread oven: in that method and its very simplicity, it's not so far from Tuscan bean dishes.

It’s especially associated with the island of Sifnos, where it is cooked in the signature local clay pots and traditionally served at Sunday lunch or dinner. But when I was in the western Cyclades in August, the best revithada I ate was in fact on Sifnos’s northern neighbour, Serifos – and you can find revithada elsewhere in Greece too.

There are innumerable family and local versions: that Serifot winner incorporated orange pulp and zest. Some versions are very soupy, with the chickpeas submerged in broth, others with very little remaining cooking liquid at al. But despite claims that “true” Sifniot revithada has to contain, say, fresh tomatoes or lemon – and you can add rosemary, or parsley, or carrots, or courgettes too – the only essential ingredients are chick peas, onions, olive oil and water.

My recipe is a riff on that pattern; it owes a bit to those of both @thehungrybites and @sturdyAlex. Alex is from Mykonos: sundried tomatoes may be a normal addition there. In my revithada pictured above I used some of the pungent ones I bought in Serifos from Mrs Paraskevopoulos (pictured above with her cheeses and R). But Sifniots wouldn’t add chilli.

In Greece, revithada is made using dried chickpeas: I do think they probably need that long cooking for the flavours to blend. But you could doubtless get away with tinned (4 x 400g tins for this amount) simmered for maybe 45 minutes. And while if you’re using dried, they are traditionally baked for 3-4 hours in the oven, I cheat by parboiling first: it’s more energy efficient and tastes just as good.

Revithada

500g dried chickpeas, soaked overnight in water with 1 tbsp bicarbonate of soda

1 tsp sea salt

ground black pepper

2 tbsps chopped fresh sage leaves (or 2 tsps dried)

1/2 tsp chilli flakes

100ml olive oil

A handful of sundried tomatoes, very roughly chopped or quartered it they’re little Greek ones

2 large onions, roughly chopped

Drain the chickpeas, rinse, and discard any bad ones. Put them in a large casserole with a lid and bring to the boil. Boil for 20 minutes. Drain and return to the pot.

Preheat the oven to 175°C.

Add the rest of the ingredients except the onions to the chickpeas and mix well.

Cover the chickpeas with the chopped onions and add enough water to cover them by 1cm.

Cover with the lid and bake for two hours. They should be very tender and moist, though without a lot of extra liquid; if you prefer it soupier, add more water at the start or later.

22 September 2018

#greekfood #chickpeas #soup

0 notes

fullcravings · 3 years

Photo