Hey everyone!

Dive into March madness with me as we roll out my no-fail meatballs recipe guaranteed to get the compliments pouring in, reveal the sparkling jewels that are my daily staples, and unlock beauty hacks that'll have you glowing like never before.
March is all about sharing those little secrets that make life a bit more fabulous. So, grab your apron, your sparkle, and let's make this month absolutely unforgettable.
Cheers to Spring!

Love, 

Dimitra

RECIPE OF THE MONTH : GREEK MEATBALLS 

Ingredients:

Ground beef: 0.5 kg
Ground pork: 0.25 kg
Breadcrumbs: 100 grams (preferably made from day-old bread for better texture)
Whole milk: 60 ml (to soak the breadcrumbs)
Grated Parmesan cheese: 50 grams
Fresh parsley, finely chopped: 15 grams
Garlic, minced: 5 grams
Large egg: 1 (approximately 50 grams without the shell)
Salt: 5 grams (adjust to taste)
Black pepper: 2 grams (freshly ground, adjust to taste)
Olive oil: for frying (enough to fill the pan to about a 1 cm depth)

Instructions:

1. Prepare the Breadcrumbs:
In a small bowl, soak the breadcrumbs in milk until fully absorbed. This helps in keeping the meatballs tender.

2. Mix the Meatball Mixture:
In a large mixing bowl, combine the ground beef and pork. Add the soaked breadcrumbs (make sure they’re well drained), grated Parmesan, chopped parsley, minced garlic, egg, salt, and black pepper.Mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.

3. Form the Meatballs:
With damp hands, form the mixture into balls, each weighing about 30 grams. This should give you meatballs that are nicely sized but not too large, ideal for frying.

4. Fry the Meatballs:
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.Fry them until they are browned on all sides and cooked through, about 10 to 15 minutes, depending on the size. Adjust the heat as necessary to keep them sizzling without burning.

5. Drain and Serve:
Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.Serve hot, with your choice of sauce or as is, garnished with a little more freshly grated Parmesan and chopped parsley.

Note:
The key to perfect meatballs is not to work the meat mixture too much; mix just until the ingredients are combined.
Adjust seasonings to taste, and feel free to add other herbs or spices according to your preference.

PURCHASE OF THE MONTH: THE SAGE ESPRESSO MACHINE

A dream come true for any coffee fanatic like me — and believe me, I'm COFFEE OBSESSED!
And as the weather warms up, here's the Original Greek Freddo Espresso & Freddo Cappuccino recipes.

Dimitra's Signature Freddo Espresso & Cappuccino

Ingredients:

Espresso (lungo shot)
1 ice cube (for the mixing process)
Agave syrup (or your preferred sweetener, to taste)
2-3 ice cubes (for serving)
For Freddo Cappuccino: Add frothed milk

Directions

1. Prepare the Espresso: Brew a lungo espresso shot. The richness of a lungo pull makes the perfect base.

2. Sweeten: In a glass, combine your desired amount of agave syrup with 1 ice cube. This is where your sweet tooth gets its fix!

3.Shake It Up: Pour the hot espresso over the ice and syrup. Now, take it to your electric stand frappe shaker and beat for a solid minute. This step is the heart of the magic, transforming your espresso into a creamy, dreamy delight.

4.Serve: Gently pour the beaten espresso into a glass over 2-3 fresh ice cubes.
For a heavenly Freddo Cappuccino, crown it with a generous dollop of frothy milk.

5.Enjoy: Sip and let every creamy, icy sip remind you to enjoy life's moments.

Tip: The secret to that dense, creamy texture? It's all in the ice. One cube is all it takes when shaking. Too many, and you'll lose that rich, velvety magic to a flat, watery let-down.

WHAT I'M WEARING

If you're following me on Instagram, you know that I share my daily jewellery fits- yes I run all SM accounts myself.

See below a curated edit of all the pieces I hav been wearing on repeat.

^{Beauty hack of the month: NIVEA CREAM & VITAMIN E}

^{BOOK I LOVED: THE TOPEKA SCHOOL, BY BEN LERNER}

^{WHAT I'M LOOKING FORWARD TO FOR APRIL: THE NEW HOOPS DROP}