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!!!
Hi everyone ,
During our last week on Milos, I spent a terrific day with our friend Vasilis in the kitchen of his restaurant, Alevromilos. It was so interesting to see how he manages to make three or more dishes at a time. He cooks everything fresh to order,so he is super organised. One of the few things he preps ahead is his basic tomato sauce and that was the foundation for a lot of what we made that day.
On the menu was: aubergine saganaki, aubergine risotto and chicken meatballs-all easy and all delicious in large part because of the tomato sauce. We also made red pepper dip, feta in filo and orange filo cake but those are for another day.
Here goes: Continue reading
Greetings from Milos. The weather is amazing! Wish you were all here to enjoy it with us.
Beth, your chickpea salad came at a great time. It got me into a chickpea state of mind for a surprise birthday party planned here for a friend whose birthday is in January-surprise guaranteed! More and more, I hate the idea of buying crunchy things that are way too salty and full of chemicals and additives. So I made Spicy Hummus and Crunchy Roasted Chickpeas. Both were pretty peppy but you can easily adjust how hot they are.
I started with 500 grams of dried chickpeas. You can use canned for both recipes but the flavor won’t be quite as good. Continue reading