I grew up in a meat-lover environment and the thought of a meatless lunch was simply unbearable. I try really hard to break the chain and I try to include in my family’s diet as many fruit and veggies as possible. It’s been a while since I’ve discovered this delicious zucchini and feta patties and I tend to make them once or twice a month. They are so simple to make, you just mix some basic ingredients, you form 12 balls, you flatten them and you bake them in the oven at high temperature. This way, the patties have a crunchy crust and a soft, almost creamy center. This being said, this delicious recipe has quickly become my summer “must-make”, and I hope it will become yours, as well! Continue reading Baked Zucchini and Feta Cheese Patties
Grilled Corn with Herb Butter
Nothing reminds me of my childhood as grilled corn does. Now that I think of it, I can even taste its unmistakable flavor and its sweet and warm smell. I remember taking the hot corn right from the burning coal and devouring the whole thing, without even waiting for it to cool down. Since that particular moment I had hundreds, maybe thousands of them and I enjoyed with the same pleasure each and every single one of them. This time I chose to grill the corn to enhance its sweetness and then I dressed the knobs with a herb butter mixture. There’s not much to say about the herb butter, maybe just the fact that that beautiful bouquet of herbs came from my own garden. I wish I could describe how divine the combination was! Continue reading Grilled Corn with Herb Butter
Spring Pea Pâté with Caramelized Onions
Pea pâté made from frozen peas is a delicious appetizer but when made from fresh spring peas it’s absolutely exquisite. Spring peas are blanched and then mixed with ricotta, parmesan, spring onion and fresh mint and it miraculously transforms into a dense and flavorful cream, with an almost surreal green color. Almost.
I ran out of bread and I decided it’s about time to bake a focaccia (I used exactly this recipe), since I haven’t made bread for so long (for 3 days, to be more accurate). So, while the dough was rising, I prepared a minty ricotta-spring pea pâté. Since I finished the pâté extremely quickly, I decide to caramelize some God knows how old old white onions. I cooked them very slowly, at low temperature without the additional sugar until they turned a rich brown. I assembled the focaccia, spring pea pâté and caramelized onions and I got a cute and heavenly tasty appetizer. Continue reading Spring Pea Pâté with Caramelized Onions
Paleo Tuna and Avocado Salad
Tuna, onion and mayonnaise is a match made in heaven, from my point of view. I’ve never tried to perfect this combination because I found it perfect in the first place. The problem occurred one day when I ran out of eggs and it was impossible for me to make mayonnaise (I’m old school, I always make my own mayonnaise, don’t judge me). I was desperately looking for a substitute in the pantry when a (probably) 100 year old ripe avocado was looking back at me. It seemed such a good idea. And it was a wonderful idea! From that day on I’ve never used mayonnaise in my tuna salad again. Continue reading Paleo Tuna and Avocado Salad
Tortilla de Patatas with Sweet Potatoes and Kalamata Olives
I make tortilla de patatas for dinner at least once a week and I usually serve it with a salad. The best part of this simple dish is that the leftovers (if there are any and that’s one big “IF”) are even better the next morning, for breakfast. This morning I had a sudden craving for tortilla and I just had to make one. Another wonderful thing about this dish is that regarding the ingredients, sky is the limit; you can use anything from fresh or frozen veggies and herbs to dairy or meat products.
For this particular tortilla I used sweet potatoes, Kalamata olives, red bell pepper and onion. To make this recipe lighter, I boiled my potatoes instead of frying them and the result was a hearty and colorful omelette full of bold flavors. Continue reading Tortilla de Patatas with Sweet Potatoes and Kalamata Olives
Stuffed Olives, Cherry Tomatoes and Zucchini Rolls Skewers
If you’ve never tasted crispy stuffed olives, I strongly suggest you to give them a try. They are so easy to prepare and they make such an elegant appetizer or even a picnic treat, or you can eat them in the middle of the night, standing in front of the fridge and scaring the family dog (true story, unfortunately). I stuffed my olives with cream cheese, black sesame seed and chives and I paired them with fresh cherry tomatoes and Pecorino Romano flavored zucchini rolls. Continue reading Stuffed Olives, Cherry Tomatoes and Zucchini Rolls Skewers
Wild Garlic, Mushroom and Gorgonzola Gallete
Galette is a French tart which can have both a sweet or a savory filling. The crust (pâte brisée) is delicate and buttery and it can be filled with almost anything, from meat products and cheese, to fresh or preserved fruit and jams. The beauty of it is that its outer edges are fold over the filling which gives this tart a very rustic touch.
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Salmon Croquettes with Horseradish Sauce and Mango Salsa
These hearty baked salmon croquettes are simply exquisite and easy to make. They have a flavorful and creamy center and a crispy crust. They are delicious served alone, maybe paired with a slice of homemade bread but I decided to serve them with horseradish sauce and mango salsa. Continue reading Salmon Croquettes with Horseradish Sauce and Mango Salsa
Mushrooms Stuffed with Spinach and Cheese, Served with Béchamel Sauce
Mushrooms stuffed with spinach and cheese, served with béchamel sauce – a warm appetizer which is both delicate and hearty. This dish can be easily made suitable for the vegetarian diet, only be skipping the bacon.
I stuffed my mushroom caps with hard-boiled quail eggs and spinach cream, seasoned with fresh thyme and garlic. For the spinach filling I used frozen spinach, 3 types of cheese (feta, cream cheese and parmesan and sauteed mushroom stems).
Continue reading Mushrooms Stuffed with Spinach and Cheese, Served with Béchamel Sauce
Bacon Wrapped Chicken Liver / Bacon Wrapped Stuffed Dates served with Beetroot and Greek Yogurt Sauce
Is there anyone who doesn’t like bacon? I don’t think so! In my case, the more (and the crispier), the better. Don’t get me wrong, I’m aware of the fact that bacon isn’t exactly healthy, so I try to cut on it as much as I can. I usually crave bacon during the cold season, so I add crispy bacon on my Christmas/ New Year’s Eve menu.
So, when I say bacon, I usually have in mind two things: chicken liver and dates. These two combinations are simply amazing, each in it’s own perfect way. The first one is so rich and flavorful and the second one is so decadent and sharp. I made for those rolls a fresh and tangy beetroot and greek yogurt sauce.
Continue reading Bacon Wrapped Chicken Liver / Bacon Wrapped Stuffed Dates served with Beetroot and Greek Yogurt Sauce