I’m writing from the beautiful island of Crete in the wonderful country of Greece.
It’s my first time here and I love everything so far. I often imagine a place before I visit it, and it usually never quite matches reality, both positively and negatively.
But I think this time my mental images and expectations have been met – I guess it comes from watching Mama Mia and other teen movies too many times!
At home, we often go to a family-run Greek restaurant that I’ve grown to love for its authentic Greek food. As a foodie, I was excited to experience the cuisine of the motherland.
So far, I’ve had salads full of flavor and cheese, grilled meats of all kinds, vegetable fritters, eggplant dip, grilled feta, fennel pies, and stuffed zucchini flowers. The other night we went to a restaurant that had really mastered the art of combining flavors in each dish – so delicious that we felt full just from tasting them. It was awesome!
My original intention with this post was to share a Greek-inspired recipe with you, but since I’m too busy eating and relaxing on the beach, I’ll save that for when I get home and share a recipe I made before I left.
It’s hard to decide what to call this recipe because of its versatility, but I’ve settled on “Green Flatbreads” or “Veggie Wraps”. They’re easy to make, grain-free, and a great base for burgers, sandwiches, wraps, and even hot dogs (I’ll share that recipe on the blog soon!).
One of my favorite lunches is egg salad. I’m a big fan of eggs in all forms, and anything creamy and flavorful makes a great sandwich. So the combination of creaminess and eggs is a great sandwich filling, and these flatbreads make the perfect sandwich bread.
I hope you’ll try them. They’re a great way to reduce waste, empty out your overflowing fridge, and make your stomach happy.
If you’re looking for soul comfort, inner relaxation, and foodgasms, you should visit Greece!
Flatbread w. Egg Salad
- 450 g leftover veggies as. cauliflower, broccoli, cabbage, root veggies, onion etc. or juice pulp
- 2 eggs
- 1.5 tbsp psyllium husk
- ⅓ cup nuts 1 dl
- ⅕ cup seeds
- 50 g cheese, use whatever your have on hands grated or a creamy version
- A bundle of fresh herbs, I used parsley
- 1 tsp salt
- 1.5 tsp spices, eg chilli, cumin or tried herbs
- 4 eggs, hard boiled approx. 8-10 min
- 100 g creme fraiche
- 1.5 tbsp mayonaise
- 1.5 tsp curry
- 1/2 red sweet apple, chopped in small dices
- 1/2 red onion, finely chopped
- 2.5 tbsp finely chopped chives
- 1 tsp apple cider vinegar
- Salt & pepper
- Start by blending nuts and seeds until ground in a food processor, a high speed blender or another mini chopper – remove. If you use a food processor you can simply use the big knife to chop the veggies and then add the remaining ingredients and blend until you have a coarse and moist ‘dough’.
- Another alternative is to whisk the eggs together with the cheese and add the remaining ingredients, including finely grated vegetables or pulp, and mix until you have your dough.
- Let the dough rest for 20-30 min, until the psyllium has soaked up a little of the liquid. And preheat the oven to 175 °C /350 °F (with fan).
- On a lined baking stone (or two) divide the dough into 8-10 balls. Use your hands (and here it helps if they are a bit wet) to flatten out the dough and make nice round edges on your breads. Bake for 13-15 min until golden and transfer to a rack until cooled. Store the breads in the fridge for up to a week or keep them in the freezer. They heat up very easily and you can just grab one from the freezer and place it 5 min in the toaster whenever you feel like having a sandwich.
- Combine creme fraiche, mayonaise, curry, vinegar, salt and pepper. Season to taste.
- Peel and chop the eggs and add these with the remaining ingredients in the creamy curry mix. Gently mix it together and season to taste.
- Serve the sandwich with a flatbread as the bottom, a thick layer of egg salad and your favourite veggies on top and top the whole thing of with a flatbread.