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 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.
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.
The sun has come out to play in Barcelona! Nothing beats sitting in the parc, vino in hand, basking in the warmth of vitamin D-packed rays while enjoying the company of good friends. It’s official, Summer has made its debut!
This shift of season is a welcome one, and I’m thrilled the see the produce aisle brimming with new technicolor fruits and vegetables. With the temperature going up, I’ve been lightening up our lunch fare. Translation: we’re eating a lot of salad.
One recipe I’m using a lot these days is my miso dressing, which never fails to elicit compliments from friends and family. It’s the Man’s favorite – by far. One time when I was away he even asked for the recipe so he could make it for his Dad! Mom and Hanin, you’ve both asked me for this recipe, so I thought I would share it on the blog.
The dressing has a silky texture and works well in green salads, bean salads, to dip steamed artichokes in… lots of options. What I love here is the delectable umami taste. There’s something so comforting about it.
I hope you enjoy this recipe, it’s simple to make and I have no doubt it will become a staple in your homes too.
It is wonderful to be back in Milos. The weather has been amazing, and we’ve been able to swim every day so far – though I have to admit that we kind of cheat and have wet suits. My recipe today is easy and delicious, full of the flavors of spring and it’s a bit of a cheat too. We spend a lot of time working while we are here and grocery shopping isn’t as easy for me as at home where I can walk to the market and stores in a few minutes.
If you have access to all the ingredients fresh from a market or maybe even your own garden, then for sure your roasted potatoes with artichokes will be even tastier than mine. Be prepared though to put in the time shelling peas and turning artichokes . Or take it easy and cheat my way.
Herblay, January 17, 2016
To start the new year off, I thought I’d share a recipe that has become a staple here at home. It’s easy and is as good for a crowd as for a romantic dinner for two. I’ve made it with an assortment of seafood for special occasions (see note at the end) but mostly I make it with humble little cockles that I get fresh from our local market. Cockles are cheap, delicious and easy to deal with! You can use canned baby clams too but you’ll miss the wonderful sound this makes when you serve it up. I adore noisy food!
The recipe I based mine on is from my well-stained, well-loved copy of Jamie’s Italy by Jamie Oliver. Here goes. Continue reading
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