NOOK n’ NOTES

 

He made the dough…

He let it rise for 1–2 hours for a quicker result

The concept behind it was to create a series of dishes with homemade “junk foods” — made with wholesome ingredients, or, well, not always that wholesome — but at least you can be sure the oil you fry your admittedly unhealthy pre-fried potatoes in is clean.

POV: It’s scorching hot outside, and you don't have the energy to cook… So you end up whipping up some homemade ‘junk food’ with whatever ingredients you have in the fridge.

On a blistering hot day with no energy to cook, this easy-to-make sandwich is a perfect solution. Made with a tortilla, crispy chicken nuggets, creamy kipourou sauce, fresh onion, sliced potatoes, juicy tomato, and vibrant peppers, it’s a delightful and satisfying homemade treat using simple fridge staples.

This sandwich has a tortilla, some chicken nuggets, kipourou sauce, fresh onion, potatoes, tomato, and cubanelle peppers, and it’s delicious!

POV: You’re hungry and thinking about ordering takeout, but you end up making something with whatever ingredients you have in the fridge.

Today, I made a quick dish with chicken nuggets, tortilla, potatoes, tomato, and mustard sauce.

To avoid ordering junk food every time I want takeout, I always keep pre-fried potatoes (not the healthiest choice), chicken nuggets, and mayonnaise in my fridge.

I used a whole wheat tortilla, added potatoes, chicken nuggets, salt, a bit of pepper, and light mayonnaise.

For extra flavor, I made an additional sauce (to be honest, it wasn’t as thick as it should have been) and added mustard, lemon juice, and a bit of water.

That’s how I managed to put together a quick and tasty meal without resorting to takeout.

In Greece, espresso — and especially freddo espresso — has a special place in our hearts. If you ask most Greeks what they order when they want a refreshing coffee during the day or after a meal, the answer is almost always a freddo espresso.

Here’s the interesting part: freddo espresso is a uniquely Greek invention. You won’t find the same combination of flavor, texture, and experience anywhere else. It’s a cold espresso, shaken with ice to create just the right amount of froth and chill — a perfect summer drink for any coffee lover. If you visit Greece, it’s nearly impossible to leave without trying a freddo espresso, even if you think cold coffee isn't your thing.

I’ll be honest: I’m not a barista. I don’t claim to make the perfect coffee like you’d get at a specialty coffee shop (but between us, sometimes I prefer my own). Still, I’ve developed a solid home coffee routine that keeps me happy and awakens my senses. Freddo espresso is my favorite, and I drink it simply: medium strength, with a little dark sugar. The bittersweet balance it creates is perfect for morning hours or a small afternoon pick-me-up.

The machine I use is the De’Longhi Dedica Pump Metal EC685.M 1300W, with 15-bar pressure. It’s sleek, silver, and extremely practical for daily home use. Its advantage is that you can make espresso very close to what you’d enjoy in a good café without professional training. The process is straightforward: freshly ground coffee, the right water dose, a little pressure, and the magical freddo espresso appears, ready to refresh and energize.

If you want to try something different or experience a little taste of Italy and Greece in a glass, freddo espresso is the way to go. Medium, with a touch of dark sugar, or straight, it’s the perfect companion for relaxing moments or mini escapes from daily life. And the best part? You can easily make it at home, and I’ll show you how.

My machine requires pre-ground coffee. Since I had coffee beans (which I usually prefer for their stronger flavor), I used an extra grinder to grind the coffee (this particular coffee needed 30 seconds of grinding).

One of the favorite homemade dishes in Greece, especially during the summer months, is Stuffed Vegetables (aka ‘gemista’). This dish can be enjoyed cold, making it perfect for hot weather. There are various ways to prepare gemista, but I chose the simplest method without ground meat and with minimal spices for a lighter meal. First, I boiled the rice, and then I cut the peppers (unfortunately, I couldn’t find larger ones) and tomatoes, keeping the tops for “lids” and scooping out their insides.

Please note that I’ve mentioned this before in another post and even in a comment under a TikTok video. I don’t usually follow recipes exactly as written, and when I do try them, I tend to modify the ingredients and steps to better suit my personal taste and cooking style. For example, when I make stuffed vegetables, I prefer the rice to be slightly mushy to create a softer bite and better absorb flavors. My version of the dish doesn’t include onion, as I enjoy a more subtle flavor profile, and the dishes I share with you are always alternative takes or adaptations that reflect my culinary preferences.

I reserved the insides of the tomatoes and pureed them with a mixer to make a tomato sauce. I added only salt, pepper, and a bit of basil 🌿, then mixed this tomato mixture with the rice. The next step was to stuff the vegetables. I added potatoes and water with oil to the baking dish, and voilà!