Light summer apricot tartlets – under 200 calories!

Herblay, France

Hello my dear Ladies,

Since I got back from Greece I’ve been trying to watch my calorie intake and to get back on the wagon by eating healthy foods. I’ve been loading up on the colorful and varied fruits that have taken over the Herblay market. In summertime I give strawberries, cherries, peaches, nectarines and apricots a lot of play because they are just SO delicious!

Culinary Correspondence - Apricot tartlets recipe

As much as I’ve been enjoying fruit salad for dessert, I’ve been craving something a little more decadent. The local boulangerie is an evil temptress… every time I walk by the sweet smell of bread and viennoiseries – well, let’s face it, butter – weakens my resolve to eat light. I devised this tartlet recipe to feed the sugar demons inside while staying relatively low cal. Each tartlet came out to 185 cal, but your results may vary depending on the ingredients you buy (particularly the pastry).

Using store-bought pastry makes this recipe super simple to throw together!

I’m happy to share these tasty little treats at the Novice Gardener‘s Fiesta Friday #26 :)

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Quinoa, Lentil and Feta Salad

Barcelona, Spain

Hello dearest ladies!

I hope you are all well.

Summer is hitting us hard in Barcelona and Thomas and I have been looking for fresh recipes to complement the hot evenings that seriously lack a gentle breeze…

Since the little one goes to sleep between 9 and 10, and for more than 7 or 8 hours in a row, Thomas and I are able to dine together again, and I have been very inspired lately to try out new recipes.

I have been picking recipes from Beth’s great birthday present (Thank you Bethie!) Cuisine Legere, and I wanted to share with you this recipe which is very easy to make, and will make you feel full, although it has very little calories (yay!)

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I also know you Williamses love lentils! So here goes:

Ingredients for 4 people:

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Farm Fresh Zucchini and Eggs for Fiesta Friday or Courgette and Egg Comfort

Milos, Greece

20140711_143418 (1)Hi everybody and happy Fiesta Friday #24!

A few days after our wonderful morning with Georgia learning how to make local cheese pies (really much too good), her husband Demetris took us to his farm.  We came back loaded with organic fruit, eggs and vegetables. Check out the photo at the end of this post.

Our outside table was groaning under the weight of all the onions, eggs, beans, tomatoes, melons, eggplant (aubergine), zucchini (courgette), garlic, figs, peaches, beets, plums, lemons etc etc. Amazing! They also grow pomegranates, capers, olives for oil and olives for eating, oranges, mandarins, potatoes and a whole bunch of other stuff all irrigated with water from their own underground spring. They raise chickens, turkeys, rabbits and pigs and of course, make their own honey and wine. When he’s not at the farm, he goes out in his boat and fishes. Talk about self-sufficiency!

So much wonderful produce to use! I cooked the beans first off. It would have been a crime not to and did eggplant in the oven with fresh tomatoes, garlic and onions. All very simple and oh so delicious.

Next day, zucchini and eggs. The aim of this recipe was to capture the flavours of the zucchini balls we get at Yalos restaurant in Pollonia: one of our absolutely favourite dishes on the island, a first night back must-have.

I was pretty thrilled with the results, so here you go!

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Zaatar Almond Crackers

Vancouver, July 2014

Hello ladies!!!!!

It’s was SO hard leaving you in Milos and going back to Vancouver and work. Apologies for the delay on this post- it’s well overdue. When I was on the paleo, I was having a hard time when going to picnics or day time parties (like my friend’s baby shower) as all I could eat was the raw vegetables. Which were tasty- don’t get me wrong! But I wanted to have an alternative so I could have “sandwiches”. I searched for ideas and found almond cracker recipes that are ridiculously simple. I decided to put my own twist on them by making them with zaatar.

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Enjoy!

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Traditional Milos Cheese Pies – a local’s recipe for delicious Pitarakia

Milos Island, Greece

Dear Readers,

The Ladies are all together in Milos and we have concocted a very special joint post to celebrate the first anniversary of Culinary Correspondence and our first submission to Fiesta Friday hosted by the Novice Gardener!

A few days ago we were lucky enough to be invited into the home and kitchen of Georgia, a neighbour of ours with a million-watt smile and some of the best pitarakia (Greek local cheese pies) on the island.

Recipe for Pitarakia - Greek cheese pies

Although Georgia doesn’t speak any English (…and our Greek is more than limited…) we somehow managed to communicate and spend a wonderful morning cooking together.

Pitarakia recipe - Georgia the Greek chef

Pitarakia are traditional little savoury turnovers filled with local salty goat/sheep cheese and fried to golden perfection. We love these tasty devils and order them all over the island. Everyone seems to have their own spin on the recipe that gets passed down for generations. Pitarakia are generally served with salads, spreads and other pies as a first course. We also like them served as part of an aperitif.

This is what Georgia taught us in her kitchen filled with lively grandchildren and friends!

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Recipe for homemade vegetable lasagna

Luxembourg City, Luxembourg

Hello ladies,

I’ve been enjoying my time in Luxembourg City where the Man and I have been helping a friend with her move. After a few hectic days I’ve finally had some time to cook. The apartment where we’re staying is completely blue – I guess the Italian couple that owns the place is keen on supporting la Forza Azzura in new and interesting ways.

Veg lasagna - main photo

I’ve been a little obsessed with vegetarian lasagna since my friend Reta made me one when I went to visit her. I thought it would be complicated but it turns out I was wrong – it’s a little time consuming but super easy to make. Since Reta didn’t sent me her delicious recipe (shame on you Reta!) I had to improvise. Mine is a little different, I only use tomato sauce whereas Reta also added a creamy roux. This recipe is a second, and I think better, version of the vegetable lasagna I made when Thomas was in Paris a month ago.

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Jan’s Chicken and Olives, revisited

Hello ladies!

So, as you know, Thomas, Norah and I were visiting Sido and Teta (grandma and grandpa) in Jordan.
It was the perfect opportunity to share one of Thomas’ favorite recipes and have my mom and dad try it.
It is one of yours Jan, the delicious Chicken and olives!
Needless to say that both my parents loved it and my mom also insisted that I share the recipe on the blog.
However, please note that I modified the recipe a bit, especially the spices, as I am not a big fan of cumin.
So I will be sharing my version of the recipe, but you can find a note at the bottom with the original ingredients.
Jan, I hope you will forgive me for making those changes!

 

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