Blogging Buddies is a new feature on my website – the aim is to feature a gluten and/or dairy free blogger. They will share some information about their blog and their favourite recipe. Hope you enjoy the new addition.
Today’s Blogging Buddy is Christiana from The Gluten Free Greek.
Blog Name: The Gluten Free Greek
Tell us a little bit about your blog?
My blog is a gluten free food and lifestyle blog with some recipes embracing my greek heritage. I like to add my own twist to traditional greek recipes.
What inspired you to write the blog?
I was diagnosed with coeliac disease in 2012, and the first year or so was quite a struggle and it made me sad not being able to eat the things that I loved and I felt a little isolated. In 2015, I decided to create my blog The Gluten Free Greek to help others embrace the gluten free lifestyle and be part of a community of bloggers!
What are your favourite ingredients to cook with?
Oregano, olive oil and feta cheese!
What is your favourite cook book?
I have quite a few, but I do like Gluten Free on a shoestring by Nicole Hunn.
If you visit anywhere in the world for dinner tonight where would you go?
Please share your favourite recipe from your blog?
Gluten Free Greek Style Omelette
- 1 white onion
- 1 courgette sliced
- 225g halloumi
- 3 potatoes peeled and thinly sliced
- 6 medium/large eggs
- handful tomatoes
- 1 red or yellow pepper sliced
- sprinkling of oregano
- In a large frying pan, add sunflower or vegetable oil, enough to fully cover the onions and potatoes.
- Add in the onions first. Then the potatoes. Leave for 10 to 15 minutes on high heat until caramelised.
- In another non stick pan, fry the courgettes, the halloumi and the peppers. Sprinkle some oregano. Lastly add the tomatoes.
- In a large bowl, crack 6 eggs. Drain the onions and potatoes, and save the oil. Place the onions and potatoes on the top of the eggs. Add in the halloumi, the courgettes, the peppers and the tomatoes. Add in a pinch of salt. Give the mixture a stir with a spoon, don’t whisk.
- Cover the bowl with foil and leave for 10 to 15 mins.
- In the non stick pan, add the mixture. Put on high heat for 2 mins, then low heat for another 2 minutes.
- Flip onto a plate and repeat this process twice. You can also place in the oven if you wish.
- To check its done, simply touch it, and if it bounces back it should be ready or pierce it with a knife to check.
- Plate up and enjoy with a greek salad, olives and delicious bread! Kali Orexi!
Thanks to Christiana for taking part in Blogging Buddies – if you would like to have your blog featured please get in touch at email@example.com