I’m back! I know, I know, it’s been a while. While real-life did get in the way for almost six months, in the midst of a humid summer in Athens, I finally found the time to revisit my blog. So, I’m here to share with you a popular seasoning blend and a delicious, quick and easy breakfast recipe, that will fit perfectly into your summer mornings—and if you’re on back-to-school/office mode already, the muffins are ideal for crazy grab-breakfast-on-the-go mornings and a great addition to any lunch box.
Generally speaking, spice mixes and herb blends are an easy and yet amazing way to add an “oomph” to all your home cooking and baking. Why make your own?
- You have better control over the quality of your spices and their freshness. Commercially ground and processed spices—even when in airtight packaging—can lose their pizzazz!
- You make sure they don’t contain any hidden ingredients, like flavor or aroma additives, and preservatives.
- You control if and/or how much salt you add.
The quantity I propose will fill half or a little more than half a spice jar. That way you won’t need to spend a small fortune for all the spices and herbs, plus your mix will not stay in your cupboard for months on end, losing potency.
Even though you’re very unlikely to find jars of Greek seasoning on the shelves of the average Greek grocery store, the Greek cuisine does use flavorings more often than other Mediterranean cuisines do. Oregano, mint, garlic, onion, dill, and bay leaf are commonly used fresh or dried in numerous dishes along with basil, thyme, fennel seed, and parsley. Also, recipes of northern Greece (of Middle Eastern origin) use “sweeter” spices, like cinnamon, allspice, and cloves for stews. Here’s how to DIY your own Greek Seasoning Blend:
| Prep Time | 2 minutes |
| Servings |
spice jar
|
- 2 teaspoons salt (optional)
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon dried marjoram
- 1 teaspoon dried, minced rosemary
- ½ teaspoon ground thyme
Ingredients
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- You can choose to make this blend salt-free. Whisk to combine.
- Store in an airtight container for up to 6 months.
Measure out your ingredients carefully—if you go down the list in a hurry, it’s possible to misread quantities or to leave an herb out! Make sure you double-check and take your time. If you choose to add the salt in the blend, be careful when you use it in recipes that use salty ingredients or call for additional salt, and season accordingly.
Οι συνταγές στα ελληνικά:
Ελληνικό μείγμα μπαχαρικών
Αλμυρά μάφιν με φέτα & μείγμα μπαχαρικών
| Servings |
muffins
|
- 2 eggs
- ½ cup flour (125 g)
- 1 teaspoon baking powder
- ¾ cup plain Greek yogurt (180 g)
- 2 tablespoons olive oil
- ⅓ cup feta or other goat cheese crumbles (80 g)
- 1 tablespoon Greek seasoning blend
Ingredients
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|
- Preheat oven. Use a hand mixer to beat egg whites and egg yolks separately. Egg whites should form soft peaks.
- Sift flour with baking powder and add it to the egg whites.
- Gently fold in yogurt, olive oil, and egg yolks.
- Season with salt & pepper to taste, add feta crumbles, and Greek seasoning. Stir in until they’re well incorporated.
- Brush muffin tin with olive oil, or use liners. Fill tin-cups up to ¾. Bake muffins at 356 °F/180 °C for 20-30 minutes.
Athina mou, I love the medley of seasonings used in these beautifully presented cupcakes. I bet they are aromatic and super tasty. I need to plan a trip to Greece in the near future. Gina XO
Thank you Gina mou. I’d be delighted if you came and we manage to meet! Woot!