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.
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
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! (:
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)
- 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”)
- 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)
- 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.
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.