Monthly Archives: April 2011

Kebabado

With no idea what to have for dinner tonight, I scampered in and around some food blogs. (Okay, actually just one.) And I saw SOUVLAKI. Eating that nearly everyday for TEN days in Greece, I thought I’d be pretty damn sick of it. Funny enough, tonight I desired that aroma and flavour.

So I made a checklist:

  • Beef – Checked
  • Oregano – Checked
  • Dill – Not checked
  • Skewers – Not checked
  • Flatbread – Not checked
  • Yoghurt – Not checked
  • Garlic – Checked
  • Cucumber – Not checked
  • Red Onions – Not checked
Well, with practically nothing on that checklist, I made a couple of substitutes and came up with this:

Terrible and yellow, I know. I was desperate (and lazy).

Besides, it tasted GOOD.


Mr Coriander’s Dinner

When I was away in Greece for eleven days, someone had to look after my plant.  Yes, it’s just ONE plant and his name’s Mr Coriander.  So I got Joanna to look after him for me. She did a swell job and I wanted to thank her. And what better way was there than to cook for her.  This eventually led to a Sunday dinner with five other people, and this was the menu for the night:

Mini Yorkies with Beef Gravy
Aglio Olio
Champion’s Salad
Apple Crumble (Courtesy of Joanna & Gang)

I’m not gonna feature the entire dinner here but instead, I want to highlight the Aglio Olio which happened to be quite a hit for the night.  Thank goodness I did a trial run in the afternoon prior to the dinner:

Simplest of recipes and extremely fun too: garlic, parsley, dried chillies, basil, oregano, salt, pepper, olive oil and parmesan. Everything goes into a saucepan, together with spaghetti cooked until al dente.

Try it today! (:


Greek Hangover

Today, I choose option #4.

1. Piperies Yemistes
2. Psari a la Spetsiota
3. Scorthalia Salata
4. All of the Above

1. Piperies Yemistes (Stuffed Peppers)
Imagine:

  • The sweet yet peppery twang of the capsicums merging completely with grainy rice, earthy with the taste of mushrooms and onions
  • And the flowery aroma of sage and thyme
  • With the occasional treat of bittersweet charred bits of vegetable

2. Psari a la Spetsiota (Baked Fish “Greek Island”)
Imagine:

  • The sour and savoury created by the tease of white wine and vinegar
  • The playful wholeness of rosemary and garlic – a match made in heaven
  • How your teeth sinks into each bite, greeting a crisp crunch of breadcrumbs, followed by a plunge into the tender white fish

3. Scorthalia Salata (Garlic Sauce Salad)
Imagine:

  • All of the flavours above appropriately punctuated by nutty wild rocket leaves and clean watercress, sitting in a sour garlic peanut sauce.

Where their powers combined, a time machine was created; I am transported back to Santorini in Greece.


Morning Expedition

This morning I made a discovery.

Reluctantly creeping into the very dirty kitchen, I resolved to leave with a hearty breakfast.

So I toss a wad of butter into the pan, then some chopped garlic and spring onions.
Next, comes a mushroom (yes, just one), sliced.
And then the magical herb of the moment: oregano

All these ingredients sauteed and pretty are bound together with a sprinkle of salt and pepper, and a beaten egg.

Ta-da! Morning omelette, success!  It’s the perfect way to start your morning.

Fresh lettuce, basil carrots and garnishing, optional.