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.
My dearest Ladies,
Summer is in full swing and the heat is on… even in Paris! I’m here on my own for a few days to visit with my good friends Brechtje, Gwen and Renate, who are all in town. It’s wonderful being able to catch up with my girlfriends. It’s like no time has passed at all, you know? Even though we all live in different countries, the conversation picks up right where it left off. The mark of true friendship if you ask me.
When I’m not in Paris yapping away with the girls over too many glasses of wine, I’m working from home in Herblay. It’s very quiet here as mom, dad and Lucy are in Milos (lucky devils!). I don’t know about you but I find it harder to get excited about cooking for 1, so my meals here have tended to be simple and quick to prepare. Case in point, a couple of days ago I whipped up some of my tasty chickpea salad sandwiches. They were bursting with flavor and healthy to boot. I thought you might enjoy the recipe, so here it is.
This type of recipe is generally touted as a vegan substitute for tuna salad sandwiches, but I think that’s doing it a disservice. In my opinion, chickpea salad sandwiches stand on their own two feet and are absolutely delicious in their own right. The possibilities for mix-ins are endless. Experiment and see what you like best and let me know what you think.
Hi from windy Milos,
This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.
I’ve not had pasta in a long time and recently had a craving for it. I was at the farmer’s market and the roquette (arugula) looked beautiful. I thought it would go well with my pasta…and some capers. 🙂 It was delicious. I also got to top it off with some feta with garlic scapes- a speciality from local cheese company Little Qualicum Cheeseworks.
This summer was quite an odd one with more than a few misadventures including, watching our plane to Athens fly over the house without us. Couldn’t leave the cat behind! We thought Lucy was out and about, and looked all over. The stress mounted and we changed our tickets but still no Lucy. Turns out, she was curled up asleep in a bedroom closet. Aye, aye, aye. We had to stay an extra week…..
Yeah, I’m pretty sure I know just how much sympathy is coming my way on that one!
The night before we left, we had a friend to dinner. We’d been busy all day getting the house ready to close up and we had no car during that extra week; so the meal had to be made out of what was left in the fridge and the larder: slim pickings. I also wanted to use up what I could so decided against my usual easy, peasy, roasted peppers.
As luck would have it, a neighbour had dropped by with a couple of kilos of small tomatoes the day before and I had made confit tomatoes with them (also known as sun blush in the UK). Rummaging around, I also found some feta, capers, olives, peppers, onions, a few anchovies, garlic, dill and parsley (but I had to save the herbs for the main course).
Here is the approximate recipe, including how I did the tomatoes.
Herblay, France Hi all, When we got home from London last night there wasn’t much in the fridge. I figured we’d have some kind of pasta and pesto (yes, out of a jar) but was looking around for something to make as a first course. Back to the fridge and there was the solution: peppers! Everything else I needed I was on hand. Forty minutes later-we sat down to some serious yum. Made a day ahead, the peppers taste even better. They add lots of colour to a selection of antipasti if you’re having friends in for Italian. I vary the filling items so everyone has a choice. Although it’s almost impossible to believe, I’ve been told that there are actually people who don’t like anchovies!!! Of course, this recipe is vegetarian and vegan friendly if you leave them out altogether. Bon appetit! Continue reading
Let’s all of us at Culinary Correspondence congratulate Fiesta Friday on their first anniversary.
We love to party everywhere! In Greece, celebrations start with an array of olives, croquettes, savoury pies, little fish, dips and if you’re lucky, fava. Here’s our favorite version to bring to the party.
Fava is delicious and nutritious; great for everyone, vegans included.