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.
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
Luxembourg City, Luxembourg
Like everyone, I have a few go-to recipes that are included regularly in my cooking rotation. These tend to be versatile, simple and composed of ingredients you can find just about anywhere. The chili recipe I want to share with you is the result of about 10 years of practice (and throwing together whatever happened to be in my cupboard…). View it as a base recipe you can build on to find your ‘perfect’ chili. I’ve made this recipe many different ways… beef, turkey, vegetarian, vegan… options, options, options!
The iteration pictured in the post is chili con carne I made on a rare day that I missed eating red meat. These days I generally make the chili meatless (often vegan) and it’s just as delicious.
We got back from Milos on Monday, always hard to leave. The weather this spring was mixed but we were lucky enough to have a gorgeous evening for the last night of K and L’s visit. We had dinner plans at Yialos and I wanted to make something a little extra for our aperitif.
Three issues; K and L don’t eat fish so my first instinct to take inspiration from Beth’s last post wasn’t going to work, the fridge was almost empty, and I needed to get back upstairs to write. So when I started to make lunch, I took stock of what was on hand and it was a pretty dreary and limited selection. Black olives, green olive paste (not home made this time) and pistachios plus; one medium red onion, half a cucumber, a couple of green peppers, two spring onions, half a yellow pepper and one orange pepper. There was also; fresh sheep yoghurt and hard cheese from ‘our lady’, some feta and a bit of pecorino.
I reached back to my Canadian youth and decided on veggies and dips. Back in the old days, dips were bought (dill, my fave) or made by adding onion soup mix to sour cream. Neither were an option here and besides, I’ve grown up a little since then. Artichokes and roasted potatoes (delish!) were on the lunch menu, so the oven was already on and my eureka moment came. Continue reading
Friday was one of those days when the weather had changed and I wanted something warming, simple and tasty. Then out of the blue, I decided to buy some peppers and see what I could come up with.
It turned out to be stuffed peppers. Duh! This is not much of a recipe but a basic family style dish that can be adapted to your mood and whatever you have on hand. I loved stuffed peppers when I was a kid. My mom’s were very plain. They had ground pork or beef mixed with cooked rice, some onion and tomato sauce, a little parsley and if she was feeling creative, ‘Italian seasoning’ .
Here’s my basic version with extra suggestions. This made four very big stuffed peppers. I took photos but the result was grim. Tried again at lunch time the next day, only two peppers left and not the loveliest. In the end, I decided you’d rather look at some pretty peppers-but you can see my photo fail at the end of this post.
What you need: Continue reading