Hello to everyone. The weather here is great and I am just about to head out for a swim. Before I do, I want to share this simple and delicious recipe with you. We love Greek potato salad any time of year. No mayo to go yucky and/or dangerous in hot weather, just lots of top quality ingredients sprinkled with a little Greek olive oil and a few drops of wine vinegar.
Serve it with a traditional Greek salad (without feta, if you prefer) to make a complete meal. It’s also a great addition to a buffet or picnic menu as it tastes wonderful, hot, warm or room temperature. And….it’s a perfect side. Try it. I think you’ll like it.
Hi from sunny Milos,
Our friend Vasilis, chef and owner of Alevromilos Restaurant here in Milos (one of our faves!) makes sublime chickpeas in the oven. I have tried many times to replicate his dish in France with varying degrees of success so when he offered to come over to the house and show me, I jumped at the chance.
This is a simple recipe that relies heavily on having the very best chickpeas. The Greek ones really soak up the liquid before cooking, swelling to a much larger size than those we get in France, plus they are very digestible. Vasilis says that if he couldn’t have Greek chickpeas, he would use Canadian ones. Who knew? Vasilis uses myrtle to flavour his version of revithia sto fourno but you can also use the more traditional bay leaves.
Happy weekend everyone.
Today was one of those days when in spite of it being August I wanted some thing warming and hearty. Maybe that had something to do with the charcoal grey sky, pounding rain and wild gusts of wind. Hope the weather is better where you are.
Lentil stew was just the ticket. It is is super low fat and filling so fits right in with my major diet regime. One pays for all those yummy meals in Milos, you know!
This is what I made today. Continue reading