Tag Archives: goat cheese

Goat Labna with Zaatar

HELLO ladies!!!

It’s September- and I LOVE September. Still have the longish days, the weather is mild and it’s back to school time! Even though I no longer go back to school, this is still the time where I start new routines and classes. I’ve recently decided to go back to the foods that give me fuel, are tasty and healthy….meaning the Mediterranean diet. I’ve bought a few cookbooks and been rediscovering the beauty of the foods kissed by the sun, cooked simply and that are just divine! In my cookbooks there are various recipes for labna- strained yogurt cheese, like a thick cream cheese. I decided to try making some myself using goat yogurt and my favorite spice blend ever….zaatar. This is an incredibly simple recipe- it just needs some time, so be prepared to wait at least 24 hours….but it’s so worth it!!!

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Light Tomato Summer Starter

Moms stuffed tomatoes (2)

Herblay, France

Hi all,

Home again after almost two months of travel: Milos, Woodstock, Ontario, Nashville, New York, Toronto and Barcelona. No wonder my suitcase is looking so shabby. It’s been more than wonderful reconnecting with family and friends, discovering new places and enjoying being back in familiar ones.

Beth, here is the tomato starter you asked for. To be totally honest, I haven’t made it in years.  After a delicious al fresco dinner on a gorgeous  summer evening in Paris, I tried to recreate our first course. It got a big thumbs up from everyone at the time and I liked this version even better.

One good sized tomato is enough for a starter while two with a tossed herb salad makes for a tasty lunch or light supper. It is super, super easy to make.

Apologies to Ellen who hates cooked tomatoes! Try stuffing yellow peppers instead – I’m sure it would be good and you would have such pretty colours.

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Baked Figs with Peppered Goat Cheese

Hey ladies,

Greece has been on my mind lately- what with the recent political and financial upheavals. Beyond, the politics though- I’ve been thinking of the incredible generous, hard working Greek people that we know. I love Greece- I know we share that love in our family. One of my greatest and fondest memories of Greece was sitting with Maria- that summer after your wedding Hanin- eating the amazing figs she had picked that morning. So- I started craving figs. I found some decent ones in Vancouver- and decided I would try baking them. This recipe is adapted from the New York Times’ David Tanis recipe. Yum!

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Olive, Pesto, Sundried Tomatoes and Goat Cheese Cake

Barcelona,

Hello Ladies,

I hope you are all well!

Today I wanted to share with you a recipe that I have discovered not too long ago. I was looking for something new to try, that could be eaten cold and that Beth could eat (so no meat, no cheese, except for goat) for a party we had at our apartment.

It was a very casual party, and dinner was served on a buffet (hence the “has to be eaten cold” part) as I wanted to prepare everything ahead of time so I could sit and chat with our guests.

I found the recipe online, and I decided to give it a try… it was a huge success!

I thought it was really delicious and as soon as I tasted it I knew I had to share it with you 🙂

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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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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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