Friday, November 4, 2016

Quince Marmalade....The Ultimate Greek Marmalade

I was told by an American friend of mine that Quince, the fruit, grows in various parts of the United States but for some reason people do not use it.
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Friday, September 9, 2016

BBQ Eggplant Greek Style

Get baby Eggplant.

  • Cut in half lengthwise.
  • Using a sharp knife score as shown in picture.
  • Set them all on indirect heat.
  • Cover bbq at high temp till eggplant are soft and cooked.
  • Spoon out eggplant meat leaving behind the shell.
  • Fill the shell with whatever dry meat sauce you feel like.Greeks use oregano as the main flavor.
  • Make a thick bechamel sauce and cover the surfaces.
  • Return to bbq and let surface of bechamel brown a bit.
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Saturday, December 12, 2015

Veal Piccata With A Greek Twist.

Wikipedia says, and I quote: "The piccata was an Italian dish consisting of thin slices of veal sauteed and served with a base of lemon sauce, capers and butter. The meat is tender, seasoned, rolled in flour and sautéed in olive oil until a golden crust on each side. The sauce is obtained by icing the bottom of the pan with white wine before adding the lemon juice, capers and butter. The sauce is then served on the meat, sprinkled with parsley and possibly decorated with lemon slices".

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Tuesday, November 24, 2015

Cauliflower in Tomato Coriander Sauce on Cardamom Rice.

A homely everyday healthy meal would be vegetables. In this case we had cauliflower which we felt like eating in a different way than the usual plain steamed with olive oil and lemon. So I decided to cook it in a tomato sauce and dry powdered coriander giving the cauliflower a very tasty twist. Fresh coriander was add on top just before serving giving the whole dish a wonderful aroma. It was delicious. It was served on cardamom rice.

I apologize for the above picture. I always forget to take a photo once the dish is ready.

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Monday, November 23, 2015

Blanquette De Veau.

Blanquette means that the meat and the butter are not sauted. The meat is just boiled and the butter is used for a roux.

So Blanquette de Veau is nothing but boiled boneless chunks of bonesless veal (best taken from the shoulder),and  vegetables. The juice produced is used to make the white sauce served with the meat and vegetables. A white roux is made to thicken the egg / lemon sauce which is then added to the rest of the meat juice.

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Saturday, November 21, 2015

Stuffed Chicken Breast On White .Rice.

Happened to fall on a couple of chicken breasts which appealed to my eye.This is what I did with them.

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Wednesday, November 11, 2015

A Spanish Omelet Concoction With Left Over Rice And Curried Pitta

Sometimes you have left over rice and don't know what to with it. Asians usually use it for fried rice. I used it to make a nice mix which we enjoyed very much.

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Sunday, October 11, 2015

Pork Belly Bits With Green Apple And Ginger Mash

Boy I tell you this is one heck of a buffet or starter recipe. Get yourself one kg of pork belly with a lot of the surface fat taken off,  cut in 2 inch cubes ,  Sear and caramelize with strawberry flavoured balsamic cream vinegar on your stove top. Then roast in 180 degree Celsius oven for 20 minutes. Separately cook cubed green apples and ginger in fresh butter till very soft. Roughly pure the apple sauce. Serve pork bits with a dollop of this mash. Simply gorgeous !!

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Sunday, August 16, 2015

Tarte Tatin With Tomatoes, White Spread And Balsamic Sauce.

Ok folks I've been away for a long time. This was firstly due to health reasons and secondly I had nothing to write about. I always want to write something new and exciting. And that is exactly what I shall be writing about today. Maria is the chef this time. She did everything I stuck to the washing.

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Sauce Béarnaise

You will need for one batch of 250 ml. of Sauce Béarnaise:

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