Appetizers
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Continue readingReady for a Sunny Getaway? Let’s head to the Mediterranean with this delightful recipe for courgette fritters, known as “Kolokithokeftedes.” This Greek specialty, which I had the pleasure to taste during my trip to Naxos, is a celebration of the Greek summer. I can vividly picture myself in Eliniko with my family, savoring life and relishing an enchanting summer filled with memories. These courgette fritters, shaped into lovely quenelles, showcase the best of local Greek ingredients, making every bite an explosion of flavor. Imagine the perfect combination of fresh courgettes, aromatic herbs, and feta, all enveloped in a golden, crispy…
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Continue readingNo comment, honestly these spinach & lime butter pancakes that Ottolenghi calls “green pancakes” are sooo good.And as the end-of-year holidays approach, you can make them like blinis and serve them with smoked salmon, a small quenelle of sour cream or not, “red caviar” salmon eggs and to finish with a green touch add dill leaves. Trust me, it will look like an aperitif coming from a luxurious restaurant .You can prepare the pancake batter the day before without the egg whites. The next day, whisk the egg white to soft peaks, then gently add it to the pancake batter…
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Continue readingAubergine or eggplant caviars are very popular in the Middle East, North Africa and some European countries. Among the most popular Baba Ghanoush and moutabel from the Levant, Greece and Cyprus “melitzanosalata”, “ajvar” from the Balkans and “zaalouk” the Moroccan version prepared with aubergine / eggplant, tomatoes and Chermoula spices: garlic, cumin, paprika, parsley, coriander and lots of olive oil. Cooked salads are an integral part of Moroccan cuisine, you will rarely see a main dish served on its own. Aubergine / eggplant zaalouk is the most popular (at least for me) to accompany certain dishes such as grilled meats…
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Continue readingThis butternut, membrillo and Stilton quiche is a wonderful recipe form ottlenghi to celebrate the autumn. I really enjoyed the sweetness of the membrillo (quince paste) that contrast perfectly with the Stilton cheese and the roasted butternut. It’s definitely a wining combination. This savoury – sweet quiche is quite rich due to the custard made from the double cream, crème fraîche and whole eggs. Serve it with a nice green salad and you have a perfect vegetarian meal. And like any quiche you can serve it for lunch, dinner or a brunch. You can also make it in canapé form…
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Continue readingDuring the week I always try to eat very healthy and the most important for me is to reduce my meat consumption. But the weekend on the other hand, I’m delighted to have a very nice piece of meat. So last Saturday we had steak with these smoky polenta chips instead of a regular french fries. I mean I love french fries, who doesn’t !!? But these polenta chips are incredibly tasty too, crispy from the outside and soft on the inside, flavoured with smoked Italian cheese « scamorza affumicata ». It’s a perfect side to go with any meat or fish, as you can serve them as an…
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Continue readingI know, I know, I know it’s not asparagus season yet, but I found some at the grocery store and I couldn’t resist. I don’t know how many time I made this recipe and I still can’t get enough of it. One of the best things about this roasted asparagus with almonds, capers and dill, not only it tastes absolutely amazing but it’s so easy and quick to make, there is almost no preparation. The asparagus are roasted in the oven, and all that’s left to do is fry some flaked almonds and capers to spoon on top. I have…
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Continue readingWhen you hear “gnocchi”, you automatically think of the classic type of gnocchi or “gnocco” as Italians say, which are dumplings often made from mashed potatoes or ricotta. But before potatoes and corn for polenta came to Europe from the Americas, Romans made custardy dumplings from semolina flour : « Gnocchi alla romana » or « Roman Style gnocchi », also known as « Semolina Gnocchi ». They are made with semolina flour, parmesan cheese, milk, and butter. But unlike potato gnocchi, these are baked, not boiled. Gnocchi Alla Romana it’s a delicious traditional Italian dish, rich but very light. They have a cheesy, soft and buttery texture in the inside and a slightly crispy crust outside. What do you need to make the gnocchi alla romana ? The recipe is from one of…