I love stuffed veggies, they are a staple in Greece, from stuffed aubergines to courgettes, tomatoes and even the courgette flowers themselves, of and vine leaves too, do they count? Anyway this recipe is for a spiced stuffed aubergine, with a more Moroccan twist than my usual Greek sort.
I love sardines, both those from a tin (can’t beat them on toast) to fresh sardines. I really developed a taste for those when I worked in The Algarve a good few years ago. These sardines with beetroot and blueberry salsa are just my thing.
Not content with strawberry pesto, now she is adding strawberries to salmon, whatever next? Yes this strawberry salmon salad is my latest in the make-use-of-all-the-gorgeous-strawberries-in-the-garden venture and I have to tell you it’s marvelous.
Lamb koftas are basically meatballs that can hail from the Middle East, Asia or India. The actual word ‘kofta’ comes from the classical Persian for ‘rissole’. So we are talking meatballs here, spicy meatballs and who doesn’t love good old meatballs.
Oh dear I dread to think what Italians would think of this asparagus quinoa risotto, using quinoa instead of that gorgeous creamy risotto rice, treachery at least! But let’s not think about what others think and just go right ahead and make our risotto with quinoa if we want to, and I do today.
Spring means the salad season is in motion, actually I love to eat salads all year round and this kale and walnut salad is one of these strong-tasting salads that would work just as well in winter as it does in spring or summer. So get that superfood into you and enjoy some kale.
For me Scottish salmon is perfect at any time of year but it always seems to be perfect now in spring time when the lightness of the dish just heralds the coming of sunshine and warmer weather, lighter food and hopefully summer!
I love potato rostis and I call these my Greek potato rostis basically because I’ve used feta cheese in them plus dill and mint which are always part of my Tzatziki mix. So to me they have a touch of Greek about them and that’s always a good thing in my book.