Koulouri Thessalonikis, Lemon Chicken and Oven Roasted Vegetable Stew

It Foodies Monday!

Here are the recipes from today's offerings.

Koulouri Thessalonikis

Where I used the juice of mandarins, you can replace this with lukewarm water, I only used mandarins as they where needing to be used.


3 cups all purpose flour

2 tsps salt

300ml mandarin juice

2 tsps baking powder

1 egg

1 tsp sugar

3 tbsps olive oil

200g sesame seeds


Preheat oven to 200C.

In a large bowl mix together the flour, salt, baking powder and sugar.

Pour in the mandarin juice and egg, mixing together until you have a sticky elastic ball of dough.

Coat the bowl with the olive oil, place the dough back inside cover with plastic wrap and let the dough sit for approximately 30 mins in a warm place.

Knead the dough again for approx 3-4 minutes.

Turn dough onto a working surface, and divide into 12 pieces. 

Take one piece of dough and roll into a rope approximately 30-35cms long, form a circle joining the ends.

Dip circle into a bowl of sesame seeds coating both sides, than place of baking tray.

Repeat with the other 11 pieces.

Bake in oven for approximately 15 minutes, or until nicely golden brown and crusty.



Lemon Chicken


2 Chicken Breasts

1 teaspoon dried oregano

Salt and pepper

2 tablespoons olive oil

300g potatoes sliced

1/2 bunch of spring onions chopped

125ml water or chicken stock

50ml lemon juice


Season chicken with oregano, pepper and salt.

Heat oil in pan.

Add chicken, potatoes, and onions and brown quickly for 2-3 minutes.

Pour in water or stock, cover and simmer for 15 minutes.

Add lemon juice and simmer for additional 3 minutes.

Serve and enjoy.


Oven Roasted Vegetable Stew


300g potatoes sliced

2 thin eggplants sliced

2 red capsicums seeded and chopped

2 green capsicums seeded and chopped

3 zucchini sliced.

6 tomatoes quartered

1 tsp sweet paprika

2 tbsp chopped fresh dill

1 tbsp chopped fresh mint

1 tbsp chopped fresh parsley

1/2 cup olive oil

1 lemon juiced

salt and pepper


Preheat oven to 190C, place all the vegetables except the tomatoes into a large ovenproof casserole tray.

Season with salt, pepper and paprika, sprinkle the herbs over the vegetables.

Mix half the oil with 1 and 1/4 cup of  water and lemon juice, mix thoroughly and pour over vegetables.

Lay the tomatoes on top and pour remaining oil over top.

Place in oven for approx 45 minutes or until vegetables are tender.

Serve and enjoy.