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ovative culinary creations that push the boundaries of flavor. With years of professional experience and a deep love for the art of cooking, Chef Nathalie brings a unique blend of expertise and creativity to every dish she shares. Join Chef Nathalie Blader's community of food enthusiasts and embark on a journey of culinary exploration and discovery. Together, let's savor the joys of cooking and create unforgettable dining experiences, one delicious recipe at a time. Treat yourself to the culinary delights awaiting you on Chef Nathalie Blader's page. Don't miss out on the opportunity to transform your meals into culinary masterpieces. Follow us today and let the cooking adventures begin! 🍴✨

04/08/2026

Koulourakia (Buttery Greek Easter Cookies)

The signature features of koulourakia are their beautiful twisted or braided shapes, their glossy egg wash finish, and their satisfying crunch perfect for dunking into morning coffee or afternoon tea . They store beautifully, making them ideal for holiday gift-giving and festive tables.

Yields: Approximately 4-5 dozen cookies
Prep Time: 30 minutes (+ 1 hour chilling)
Cook Time: 12-20 minutes (depending on size)
Total Time: Approximately 2 hours
Difficulty: Easy

Ingredients

For the Cookie Dough:
1½ cups (3 sticks / 340g) unsalted butter, softened to room temperature

1¼ cups (250g) granulated sugar

4 large eggs, room temperature, divided (2 whole eggs + 2 eggs separated yolks for dough, whites reserved for another use or 2 whole eggs for dough and 2 for glaze depending on recipe)

2 tablespoons orange juice, freshly squeezed

1 tablespoon vanilla extract

Zest of 1 orange (about 1 tablespoon)

Zest of 1 lemon (optional, but traditional)

5¼ cups (655g) all-purpose flour

1½ teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

For the Egg Wash:
2 large eggs, beaten

1-2 tablespoons milk or water

Sesame seeds, for sprinkling (optional)

Poppy seeds, for sprinkling (optional alternative)

Instructions

Part 1: Make the Dough
Cream butter and sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and sugar together on medium-high speed for 5-7 minutes until the mixture is pale, light, and fluffy . This step is crucial for creating the tender, melt-in-your-mouth texture.

Add eggs: Add 2 of the whole eggs (or the 2 egg yolks, depending on your chosen variation) one at a time, beating well after each addition until fully incorporated .

Add liquid flavorings: Beat in the orange juice, vanilla extract, and the citrus zests until well combined .

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt .

Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture, beating on low speed just until combined. The dough should be soft, pliable, and not sticky . If it seems too sticky, add a tablespoon more flour at a time until it comes together.

Part 2: Chill the Dough
Wrap and refrigerate: Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours) . Chilling makes the dough firm and much easier to handle and shape.

Part 3: Shape the Cookies
Preheat oven: Preheat your oven to 175-180°C (350°F) . Line baking sheets with parchment paper.

Prepare work surface: Lightly flour your work surface. Remove the chilled dough from the refrigerator.

Portion the dough: Pinch off pieces of dough (about 1 heaping tablespoon or 25-30 grams each) . Roll each piece into a ball.

Form into ropes: On a lightly floured surface, roll each ball into a thin rope about 6 inches (15 cm) long and about the thickness of a woman's pinky finger . If the dough cracks or is difficult to roll, let it sit at room temperature for a few minutes to warm slightly.

Create classic shapes (choose your favorite):

Twisted Braid: Fold the rope in half and twist the two strands together, then press the ends gently to seal.

Figure Eight: Form the rope into a circle, then twist the circle once to create a figure-eight shape.

Simple Braid: For a more intricate look, roll three thinner ropes and braid them together.

S-Shape: Simply curve the rope into an elegant "S" .

Circle/Wreath: Join the ends of the rope to form a circle, then gently press or twist .

Place on baking sheets: Arrange the shaped cookies about 2 inches apart on the prepared baking sheets .

Part 4: Glaze and Sprinkle
Prepare egg wash: In a small bowl, beat the remaining 2 eggs with 1-2 tablespoons of milk or water until smooth .

Brush the cookies: Using a pastry brush, gently brush the top of each cookie with the egg wash. This gives them their signature golden, glossy finish .

Sprinkle with seeds (optional): If desired, sprinkle sesame seeds or poppy seeds generously over the glazed cookies .

Part 5: Bake
Bake: Place the baking sheets in the preheated oven and bake for 12-20 minutes, depending on the size of your cookies and your oven . They are done when the bottoms are lightly golden and the tops are a beautiful pale gold. Do not overbake they should remain relatively pale, not deeply browned .

Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely .

Kolokithopita (Greek Zucchini & Feta Pie)Kolokithopita is a beloved Greek savory pie that celebrates the bounty of summe...
04/08/2026

Kolokithopita (Greek Zucchini & Feta Pie)

Kolokithopita is a beloved Greek savory pie that celebrates the bounty of summer vegetables . The name literally means "zucchini pie," and it's a perfect example of the Greek tradition of wrapping fresh, seasonal ingredients in layers of crispy, golden phyllo dough . This rustic pie features a luscious filling of tender zucchini, creamy feta cheese, fresh herbs, and eggs, all encased in a buttery, flaky crust that shatters with every bite .

Ingredients

For the Zucchini Filling:
1.5 kg (3.3 lbs) zucchini (about 5-6 medium), grated

2 teaspoons fine salt (for drawing out moisture)

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped

4 scallions, thinly sliced

4-6 large eggs

250-300g (9-10 oz) feta cheese, crumbled

60g (½ cup) plain breadcrumbs (or fine semolina)

30g (1 cup) fresh dill, finely chopped

15g (½ cup) fresh parsley, finely chopped

10g (⅓ cup) fresh mint, finely chopped (optional but traditional)

½ teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg (optional)

For the Phyllo Layers:
450g (1 lb) phyllo dough, thawed if frozen

120-180ml (½-¾ cup) extra virgin olive oil (or melted butter, for brushing)

1 tablespoon sesame seeds, for sprinkling (optional)

Instructions
Part 1: Prepare the Zucchini (The Most Important Step!)
Grate the zucchini: Using a box grater or food processor with a grating attachment, grate the zucchini into a large bowl .

Salt and drain: Sprinkle the grated zucchini with the 2 teaspoons of salt and toss well to distribute. Transfer to a large colander set over a bowl or in the sink . Let it drain for at least 1 hour (or up to 2 hours) . This crucial step draws out excess moisture .

Squeeze out every drop: After draining, take handfuls of the grated zucchini and squeeze firmly over the sink to remove as much liquid as possible. For best results, wrap the zucchini in a clean kitchen towel and twist tightly to extract the remaining water . The zucchini should feel noticeably dry and light . This is the secret to a crisp, non-soggy pie .

Part 2: Prepare the Filling
Sauté the aromatics: In a skillet, heat the 2 tablespoons of olive oil over medium heat . Add the chopped onion and cook for 5-7 minutes until soft and translucent . Add the sliced scallions and cook for another minute . Remove from heat and let cool slightly .

Combine ingredients: In a large bowl, combine the squeezed zucchini, the cooled onion mixture, crumbled feta, eggs, breadcrumbs, fresh herbs, black pepper, and nutmeg (if using) .

Mix thoroughly: Using a spatula or your hands, mix until everything is well combined and the eggs are fully incorporated . The filling should be moist but not watery . If you see excess liquid, squeeze the zucchini again next time, or add another tablespoon of breadcrumbs.

Part 3: Prepare the Phyllo and Assemble
Preheat oven: Preheat your oven to 180-190°C (350-375°F) . Generously brush a 9x13 inch rectangular pan or an 11-inch round pan with olive oil .

Prepare phyllo station: Unroll the phyllo dough and place it on a clean work surface. Immediately cover it with a lightly damp (not wet) kitchen towel. Phyllo dries out within minutes when exposed to air and becomes brittle .

Layer the bottom: Place one sheet of phyllo in the prepared pan, allowing the excess to hang over the edges . Brush it lightly but thoroughly with olive oil . Repeat with half of your phyllo sheets (about 7-8 sheets, depending on your pan and phyllo thickness), brushing each layer with oil . For a round pan, arrange the sheets at slightly different angles so the overhang covers all sides .

Add the filling: Spread the zucchini filling evenly over the bottom phyllo layers .

Layer the top: Cover the filling with the remaining phyllo sheets, one at a time, brushing each layer with olive oil as before .

Seal and finish: Gently fold the overhanging phyllo edges over the top to encase the filling . Brush the very top generously with olive oil . Sprinkle with sesame seeds if desired .

Score the top (important!): Using a sharp knife, gently score the top few layers of phyllo into serving-sized squares or wedges . This allows steam to escape during baking and ensures clean cuts later .

Part 4: Bake and Rest
Bake: Place the pie in the preheated oven and bake for 45-55 minutes, until the phyllo is a deep golden brown and crisp all over . If the top is browning too quickly, you can loosely cover it with foil for the last 10-15 minutes.

Rest (essential!): Remove from the oven and let the kolokithopita rest for at least 15-20 minutes before slicing . This crucial step allows the filling to set, making for clean, beautiful slices .

Part 5: Serve
Slice and serve: Cut along the score marks and serve warm, at room temperature, or even cold kolokithopita is delicious at any temperature .

Accompaniments: Serve with a Greek salad (horiatiki), a dollop of tzatziki, or simply on its own with a glass of cold Greek wine .

🥥✨ Buttery Coconut Biscuits — Crisp, golden, and melt-in-your-mouth tropical delights! 🇬🇷🇮🇳🇲🇦🌸 IntroductionThere’s somet...
10/10/2025

🥥✨ Buttery Coconut Biscuits — Crisp, golden, and melt-in-your-mouth tropical delights! 🇬🇷🇮🇳🇲🇦

🌸 Introduction

There’s something so comforting about the smell of butter, vanilla, and toasted coconut filling the kitchen. These Buttery Coconut Biscuits are a nostalgic treat golden, crisp on the edges, and soft at the center. 🥰

Perfect with a cup of Greek coffee, Moroccan mint tea, or even Turkish çay, they bring a touch of sunshine and simplicity to your table. 🌞

Whether you call them biscuits, cookies, or galletas, they have that irresistible old-fashioned charm — the kind of sweet that everyone’s grandmother made “just right.” 💛

🧺 Ingredients

1 cup (225 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

1 large egg

1 tsp pure vanilla extract (or a few drops of coconut essence 🌺)

1¾ cups (220 g) all-purpose flour

1½ cups (120 g) desiccated coconut, lightly toasted

½ tsp baking powder

A pinch of salt

(Optional: 1 tbsp milk or cream if dough feels too dry)

👩‍🍳 Instructions
Step 1 — Cream the Base

1️⃣ In a large bowl, beat butter and sugar together until light and fluffy.
2️⃣ Add the egg and vanilla, mixing until smooth and creamy.

Step 2 — Combine the Dry Ingredients

3️⃣ In another bowl, whisk together flour, baking powder, salt, and toasted coconut.
4️⃣ Gradually add to the butter mixture and mix until a soft dough forms.

Step 3 — Shape the Biscuits

5️⃣ Roll dough into small balls (about 1 inch / 2.5 cm).
6️⃣ Flatten slightly with your palm or a fork to create a gentle crisscross pattern.
7️⃣ For extra beauty, sprinkle a little coconut or sugar on top before baking. ✨

Step 4 — Bake to Golden Perfection

8️⃣ Place biscuits on a parchment-lined tray, leaving space between them.
9️⃣ Bake at 175°C (350°F) for 12–15 minutes, until edges are golden and fragrant.
🔟 Cool on a wire rack — they’ll crisp up beautifully as they rest.

💖 Serving & Variations

🍫 Dip half in melted dark or white chocolate for an elegant touch.

🌺 Add a hint of rosewater or orange blossom for a Mediterranean twist.

🥥 Sandwich two biscuits with coconut cream or lemon curd for an indulgent treat.

☕ Enjoy with tea, coffee, or warm milk — perfect any time of day.

Address

2409 N Hudson Avenue
Oklahoma City, OK
73103

Telephone

+14055257007

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