Your Dreams Coming True In The Kitchen

T his dish is eaten mostly in the south of Italy. In Greece, everybody is talking about Carbonara and you will have it in a different fashion anywhere you go. Some put fresh cream, others put fresh cream and mushrooms, while others put ham slices instead of cubed bacon. It is very simple: only egg yolk, smoked bacon, and parmezan cheese are used.

M aybe it is time to share with you some more pasta sauces.

T his recipe was given to me by a friend of mine from the Fiji Islands when I was based in Tema, the Port of Ghana, West Africa. This is a vegetarian dish full of iron.

A light and filling meal would be Rice with Vermicelli and Yogurt. If you can find thick 2% fat Greek yogurt then it would be fantastic but if not, then normal yogurt would do fine on condition it is not too liquid like it is in other parts of Europe. Please do not confuse this vermicelli rice recipe with rice vermicelli i.e. vermicelli made from rice.

T his is a very tasty rice usually eaten with lamb on the spit during various feasts. The origin is North African, East Mediterranean, can be also Greek.

D i scovering Cilantro opened my horizons to Eastern cuisine which to me is mysterious, and arousing. Today I will share with you a simple and pretty much straight forward recipe.

H o Ho Ho this is one heck of a recipe. I am sure you all will love it. My wife came back from the super market yesterday with a 1 kg pack of  frozen, cleaned real baby cuttlefish and 1 kg of giant off the shell frozen mussels. The cuttlefish were about 3.5 inches from head to toe I mean the head to the end of their tentacles. I imagine you could make them with any size cuttlefish as long as they are thinly cut into bite size pieces. The mussels can also be the normal sized ones.  Don't forget that they will all shrink when they are cooked.