ΕΧΩ ΚΑΤΙ ΝΑ ΣΑΣ ΠΩ...

Presenter

• The video is created by the creator of the “{ΕΧΩ ΚΑΤΙ ΝΑ ΣΑΣ ΠΩ…” channel.
• She speaks throughout the video (the exact channel name/person name is not clearly provided in the subtitles).

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Recipe 1: Sheet-pan souvlaki-style chicken with sweet potatoes + marinated veggies

Ingredients (from subtitles; quantities mostly qualitative)

• Chicken breasts: “four chicken breast skewers” (likely skewers made from breasts)
• Sweet potato: 1, cut into pieces (exact amount not specified)
• Zucchini: some, cut and cooked with the vegetables
• Red bell pepper: some, used with the zucchini
• Avocado: 1 (for topping/side; described as not fully ripe)
• Lemon pepper seasoning: used, though she “keeps forgetting she has it”
  • Sometimes she uses regular pepper instead
• Turmeric
• Paprika: sweet paprika
• Garlic: a little (added quickly)
• Oil: sprayed oil (from a sprayer), on vegetables/skewers
• Peppercorns: added
• Salt: implied (she later adds salt to the cottage cheese mixture)
• Cottage cheese: “almost half a cup” (for the sauce/spread)
• Bread: to eat the avocado/cottage cheese mixture on
• Salad:
  • half cucumber
  • cherry tomatoes

Equipment / prep

• Oven preheated to 200°C
• Skewers: arranged in the middle of the tray so they don’t overcook
• Sheet-pan method: she cuts sweet potato, peppers, zucchini, marinates vegetables, then roasts
• Salad prep: slice cucumber and cherry tomatoes

Method (key technique + timings/temps)

1. Preheat oven to 200°C.
2. Cut and add the sweet potato to the pan.
3. Add bell pepper and zucchini.
4. Marinate vegetables before roasting (seasonings include lemon pepper/pepper, turmeric, sweet paprika, garlic, plus peppercorns, with sprayed oil).
5. Place chicken skewers on top, positioned in the middle so they cook without overcooking from the vegetables below.
6. Roast:
   • She sets baking temperature around 180–200°C “by eye”
   • About 30 minutes (sweet potatoes often cook quickly; she expects ~half an hour)
7. While roasting:
   • Prepare salad (cucumber + cherry tomatoes)
   • Prepare avocado + cottage cheese spread (below)
8. She later confirms the chicken is baked and lowers/adjusts the oven temperature to ensure doneness (implying brief checking/adjustment).

Avocado + cottage cheese “sauce” / spread (served with bread)

1. Scoop avocado (not fully ripe; she compresses/mashes it).
2. Add lemon.
3. Tip for browning: rub lemon juice on the leftover avocado after cutting.
4. Another tip: place avocado pits in water near the cut avocado to slow browning.
5. Add cottage cheese:
   • Almost half a cup
   • A little salt
   • A little lemon pepper
6. Taste, then spread on bread and eat.

Serving / plating suggestions

• Eat the avocado-cottage cheese mixture on bread
• Serve alongside roasted chicken + vegetables
• Add a quick cucumber + cherry tomato salad

Tips / mistakes / notes from subtitles

• She forgot parchment paper and uses aluminum foil instead.
• She frequently forgets lemon pepper, swapping to regular pepper to control heat/spiciness.
• She mentions selecting an air vs. resistors (convection/heat setting) option for roasting sweet potatoes, but the exact difference isn’t clear from the subtitles.

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Recipe 2: Banana bread (baked with Maria; “cookies/cake” style)

Ingredients (quantities mentioned)

• Bananas: 4 bananas for 2 cakes (stated explicitly)
  • They also imply scaling: “two bananas for one cake”
• Honey: 2 tablespoons (for one batter; she mentions honey “from store” and “from mom”)
  • Later: “a little more honey” as desired
• Eggs: free-range eggs (quantity not stated)
• Milk: “by eye” (amount not stated)
• Oats: added (amount not specified)
• Oat flour / ground oats: she says it’s already ground
• Protein scoop: added (quantity not specified)
• Flour: “cornflower” mentioned (she says it works “amazingly”)
• Flaxseed: added (a little)
• Chocolate chips/chunks: “a few chocolate tears”
• Walnuts: toasted and added on top
• Peanut butter: suggested/optional topping

Equipment / prep

• Two pans (she says “butter one of our pans” and they don’t use parchment)
• Butter to prevent sticking (no parchment)
• Oven:
  • 180°C
  • Bake time: 25–30 minutes
  • Then: “left it for almost an hour” (unclear/confusing—likely includes additional standing/checking time)
  • After turning oven off: let sit another ~10 minutes
  • Cool/rest before opening/cutting

Method (key technique + timings/temps)

1. Mash/mix bananas and combine with wet ingredients:
   • Honey (2 tbsp)
   • Eggs (free-range)
   • Milk “by eye”
2. Add dry ingredients:
   • Ground oats/oats
   • Protein scoop
   • Flaxseed
   • Cornflower/flour component
   • Chocolate pieces
3. Mix until the batter is ready (“our mixture is ready”).
4. Butter the pans (no parchment).
5. Pour batter into the pan(s).
   • They discuss possibly needing “a little more oats” depending on batter texture.
6. Add walnuts on top.
7. Bake:
   • 180°C for 25–30 minutes
   • Then: “finally left it for almost an hour”
   • Turn oven off and let it sit another 10 minutes
8. Cool before fully opening/cutting:
   • She warns about fumes when opening.
9. Check doneness visually:
   • She notes it “never inflates” much for her
   • It comes out looking good and “not sticky”
10. Cut after it cools slightly and serve.

Tips / mistakes / notes from subtitles

• They forgot parchment, so they used butter to prevent sticking.
• Batter texture: they discussed needing more oats and possibly a bit more time.
• Safety note: the cook cuts her finger while opening a freezer shelf (no cooking-technique connection).
• Suggested toppings: peanut butter and optionally extra honey.

Serving suggestions

• Eat banana bread warm or with milk
• Optionally spread peanut butter on top
• Add a little more honey if you want it sweeter

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Referenced sources

• No external cooking sources are cited in the subtitles.
• She mentions an avocado browning “trick” (process/pit-in-water method) but does not cite a specific person or website.
• Mentions unrelated items such as a YSL PR package and personal travel plans, which are not cooking sources.