Marina Georgallides
@chefmarinie • 184,100 subscribers
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Ep 23 of OnlyCans 🥫✨ follow @chefmarinie for more! Welcome back to my series (it’s been a while hehehe✌🏻) where I make SEXY, budget-friendly recipes using the humble tinned ingredient. How fitting in this economy 💅🏻 Today’s can of choice of the humble butter bean which I’m transforming into the sexiest Marry Me Beans everrrr😮💨 Can’t guarantee a proposal but I deffo think you’d stand a strong chance of getting laid if you made these for your date… just saying 😜 📌 RECIPE BELOW - serves 3-4 Ingredients * 480g butter beans, drained (2 x 400g tins) * 1 large red onion, finely chopped * 3 tbsp sun-dried tomato oil * 1½ tbsp tomato purée * 2 garlic cloves, grated * 8 sun-dried tomatoes, finely chopped * 1 can coconut milk (400ml) * 1 tsp smoked paprika * 2 tsp dried oregano * Salt and freshly ground black pepper, to taste * Fresh basil, to finish * Crusty bread, to serve Method 1. Heat the sun-dried tomato oil in a large pan over a medium-high heat. Add the chopped onion and sauté for 3–4 minutes until softened. 2. Add the tomato purée, grated garlic, smoked paprika and dried oregano. Stir and cook for another minute until fragrant. 3. Add the drained butter beans, coconut milk and finely chopped sun-dried tomatoes. Stir well to combine and season with salt and black pepper. 4. Reduce the heat to low, cover and simmer for approximately 20 minutes, stirring occasionally, until the sauce is thick, glossy and creamy. 5. Stir through fresh basil just before serving and finish with a little extra black pepper. Serve warm with plenty of crusty bread for dipping. #marryme #beans #easyrecipe
Marina Georgallides1,100,000 views • 14 days ago
Ep 93 of EAT LIKE A GREEK🇬🇷✨ follow @chefmarinie for all recipes in the series! These tiropita-inspired stuffed flatbreads are my shortcut version: soft homemade dough wrapped around a simple mix of feta, mozzarella, olive oil and black pepper, then pan-fried until golden and blistered😮💨 They’re crispy on the outside, molten in the middle, and dangerously easy to make💅🏻 📌RECIPE BELOW - yields 5 flatbreads Gather For the flatbreads, 300ml tepid water 1 tsp runny honey 7g active dry yeast 500g bread flour 1 tsp salt For the filling, 180g grated mozzarella 200g feta, finely crumbled 20ml extra virgin olive oil Freshly cracked black pepper Olive oil for pan frying Method 1.) Stir the yeast into the tepid water and let sit for 2 minutres until slightly foamy. Then add the flour, and knead for 5 minutes using a standing mixer on a regular speed. Or knead by hand for the double the time, until the dough is smooth and elastic. 2.) Cover and leave to rise for 30 minutes, or until doubled in size. Once proved, punch the dough down and divide into 5 equal balls (150g - 160g each). Rest for 10 minutes before rolling. 3.) For the filling, mix everything together until evenly combined and slightly creamy. Divide into 5 portions (~75–80g each). 4.) Roll each dough ball into a thin round (about 2–3mm thick). Place one portion of filling in the centre, leaving a border. Bring edges together and seal tightly. Gently roll back out to a flat round about ½ cm thick. 5.) 1 Heat a lightly oiled pan over medium heat. Cook each flatbread for 1-2 minutes per side until golden and blistered. Press gently with a spatula to encourage crispness. 6.) Serve warm. Store in the fridge; reheat in the oven or airfryer, and consume within 2 days. #flatbreads #greekfood
Marina Georgallides2,600,000 views • 9 months ago
Ep 82 of EAT LIKE A GREEK 🇬🇷✨ follow @chefmarinie to see what’s next! Since you all go crazyyyy for my Biftekia recipe every time I share it on here, I thought it was about time I shared with you the recipe for the JUICEST chicken Biftekia 😮💨 best served with a squeeze of lemon 🍋 📌 RECIPE BELOW - yields 12 burger patties Gather 1 red onion, grated 30g fresh parsley, finely chopped 30g fresh mint, stalks removed, finely chopped 500g chicken mince 100g fine breadcrumbs 1 large egg 1 heaped tsp dried oregano 1 tsp smokey paprika 1 tsp garlic granules Salt and ground black pepper to taste For frying 200ml vegetable oil For serving 1/2 lemon wedge Method 1.) Begin by grating the red onion (or you can use a chopper to blitz the red onion) and finely chop the herbs. 2.) Add to a bowl along with the mince, egg, breadcrumbs, and seasonings above. Mix well to homogenise the ingredients. 3.) Set aside two plates, one for the raw and one for the cooked burger patties (line the latter with kitchen paper). Taking a heaped tbsp of the mince, flatten it in the palm of your hands and round off the edges. Repeat this process with the rest of the mince. 4.) Heat up the oil in a large frying pan over a medium to high heat. To test if the oil is hot enough, run a wooden spoon through it to see if it foams up. 5.) Carefully place the burger patties one by one - not overcrowding the pan. I recommend six at a time. Fry for 3-4 minutes on both sides until golden brown. 6.) Place them on the plate lined with kitchen roll to absorb any excess oil and serve warm. #burgers #easyrecipe #greekfood
Marina Georgallides483,700 views • 1 year ago
Ep 11 of Protein Packed💥 follow @chefmarinie for all recipes in the series! Would you believe this creamy, cosy bowl of marry me butter beans packs over 40g of protein? And it comes together in under 30 minutes. Welcome back to Protein Packed, my series where I share 30 of my favourite high-protein recipes that contain at least 30g of protein and can be made within 30 minutes. These marry me butter beans are rich, creamy, garlicky, slightly smoky and finished with a healthy amount of grated parmesan😮💨 📌 RECIPE BELOW - serves 3 - 560 calories / carbs 37g, protein 43g, fat 23g Gather 2-3 tbsp sundried tomato oil - or olive oil 1 red onion, finely chopped 2 tbsp tomato puree 30g sundried tomatoes, chopped 1 tsp dried oregano 1 heaped tsp Smokey paprika 1/2 tsp garlic powder 100ml water to deglaze the pan 2 cans of butter beans, drained (480g) 300g full fat cottage cheese, blitzed, plus extra water to loosen texture Fresh basil 50g Parmesan, grated Salt to taste Method 1.) Heat up the oil in a saucepan and place over a high heat. Sauté the chopped onion for 2-3 minutes until softened. 2.) Add the tomato puree, seasonings and sundried tomato, stirring frequently. After about a minute, add some water to the pan to allow the texture to become jammy. 3.) Stir through the butter beans, blended cottage cheese, and extra water, and cover with a lid. Reduce the temperature to medium heat, and leave to simmer and reduce for 5-8 minutes, stirring occasionally. 4.) Remove the pan off the heat and stir through the fresh basil and grated Parmesan. 5.) Serve right away and with extra grated Parmesan on top. #highprotein #beans #easyrecipe
Marina Georgallides215,100 views • 8 months ago
Ep 103 of EAT LIKE A GREEK 🇬🇷✨ follow @chefmarinie for more easy Greek recipes! If Kelis wrote about desserts instead of milkshakes… this would’ve been the sweet treat that brought all the boys to the yard. 😏 Meet Bougatsa – one of Greece’s most beloved pastries. Delicate, buttery layers of shatteringly crisp filo wrapped around a rich, silky semolina custard, baked until golden and finished with a generous dusting of icing sugar and cinnamon😮💨 📌 RECIPE BELOW - serves 2-4 Gather For the custard 350ml whole milk 45g fine semolina 45g caster sugar 20g unsalted butter 1 tsp vanilla extract Pinch of salt 1 large egg For the pastry 150g filo pastry 60g unsalted butter, melted To finish Icing sugar Ground cinnamon Method 1. In a saucepan, combine the milk, semolina, caster sugar, butter, vanilla and a pinch of salt. Cook over a medium heat, whisking continuously until the mixture thickens into a smooth custard. 2. 3. Beat the egg in a separate bowl. Once the custard has thickened, remove it from the heat and gradually whisk a few spoonfuls of the hot custard into the egg to temper it. Pour the tempered egg back into the saucepan and cook over a low heat for 1–2 minutes, stirring constantly until the custard is thick, glossy and silky. Leave to cool completely. Dairy & Eggs 4. Preheat the oven to 180°C fan (210°C conventional). 5. Lay half of the filo sheets onto your work surface, brushing each layer generously with melted butter as you stack them. Spoon half of the cooled custard into the centre and fold the pastry over to create a neat rectangular parcel. Repeat with the remaining filo and custard to make a second parcel. 6. Transfer both parcels to a lined baking tray and brush the tops generously with more melted butter. 7. Bake for 25 minutes, or until deeply golden, crisp, and beautifully flaky. Food 8. Leave to cool for 5 minutes before dusting generously with icing sugar and ground cinnamon. Serve warm while the pastry is wonderfully crisp and the custard is deliciously creamy. #dessert #easyrecipe #bougatsa #greekfood
Marina Georgallides41,800 views • 4 months ago
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