Sure, fried calamari is great and all, but it can be a bit oily and heavy to eat all the time. This salad, on the other hand, is light and…
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Croque Madame with Black Truffle and Mornay Sauce
I think almost everyone loves a good cheese toast, or ‘grilled cheese’, or ‘toastie’, or however you may call it. Warm crunchy, buttered and toasted bread with melted cheese and…
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Skordalia me Karidia / Σκορδαλιά με Καρύδια (Greek Garlic Dip with Walnuts)
Skordalia is a Greek dip that is usually made with lots of garlic, olive oil and either mashed potato, or bread. You can already find a recipe for a simple…
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Pasta with Cuttlefish in Tomato Sauce
While it has less ingredients than my other cuttlefish and pasta recipe, and while it also needs less time on the stove, this tomato-y pasta is still full of that…
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Spaghetti with Whiskey Cream Sauce and Bottarga
This spaghetti with whiskey cream sauce and bottarga combines both the comfort of carbs and cream with the luxury of whiskey (or bourbon) and brightly coloured, briny bottarga or avgotaraho…
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Vol-au-Vent with Escargot (Snail) & Mushroom Ragoût
These hollow puff pastry cases or vol-au-vent are a popular appetizer and snack in France, Belgium and The Netherlands (where I am from). You usually find them stuffed with chicken,…
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Savoury French Toast with Smoked Salmon, Chive Sour Cream and Salmon Roe
I think the most interesting version of French toast might be the savory kind, which you don’t see often enough. I’ve topped mine here with toppings you might commonly see…
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Oyster, Scallop, Pomegranate and Chive Oil Canapés
These luxurious little canapés are bursting with flavor, combining briny raw oysters with lightly seared sweet scallops, an earthy, slightly-onion-y chive oil and some fresh and sweet pomegranate seeds and…
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Reggosalata / Ρεγγοσαλάτα (Greek Smoked Herring Roe Dip)
My recipe here is not so different from the one for my taramosalata that I’ve already got on this site; the amount of roe, onion and olive oil are basically…
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Cheese and Fruit Platter Combinations
When paired well, the sweetness and freshness of fruit can really elevate the savoury and nutty taste of cheese. The best part of making a fruit and cheese platter is…
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Seared Scallop with Passion Fruit and Papaya Salsa
Little over half a year ago, I posted an autumnal/winter-y version of a seared scallop with miso butter and little mushrooms. While I could eat that little dish all year…
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Raw Oysters with Raspberry Mignonette
For my post today, I had some small round Zeeuwse platte oysters (Zeeland flat oyster), which have an almost sweet, delicate flavor and surprisingly firm texture (firm for an oyster…
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Green Couscous Salad with Herbs and Pistachios
I have been making this simple and refreshing couscous salad with toasty pistachios, sweet sultanas, lots of green herbs, peppery arugula and a refreshing lemon and oil ‘dressing’ for years…
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Spicy Strawberry Pico de Gallo / Strawberry Salsa Fresca
This strawberry salsa, or pico de gallo (not quite sure which it is) with it’s refreshing combination of sweet, savory and spicy, in particular, is my new favorite summer snack.…
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Lamb Pluck Risotto / Risotto con Coratella di Agnello
This dish is perfect for those cold wintery days preceding Easter or any other day you are looking for some comfort food that will keep you warm and satisfied. If…
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Hohlioi (Saligkaria) Kokkinisto me Rizi / Χοχλιοί (Σαλιγκάρια) Κοκκινιστοί με Ρύζι (Greek Snails with Red Sauce and Rice)
In order to turn snails into a full main course, a couple of handfuls of rice can be stirred into the sauce to create a kind of Greek snail risotto…
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Real Aioli / Toum / Garlic Sauce (Vegan/Plant-Based)
Some will know this sauce as aioli. Others may know it as toum. While others simply refer to it as ‘garlic sauce’. No matter what you call it, this is…
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Soupia Toursi / Σουπιά Τουρσί (Greek Pickled Cuttlefish Meze)
In Greece, if you are lucky, you will be served pickled seafood such as marinated anchovies (gavros marinatos/γαυρος μαρινάτος) and slices of pickled octopus as a meze (drink snack) with…
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Spaghetti Aglio, Olio e Peperoncino with Pangrattato (Poor Man’s Parmesan)
At times, pangrattato is referred to as ‘the poor man’s Parmesan’ as it is said it was used to replace expensive grated cheeses in various recipes. I am not sure…
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Kalamarakia Tiganita (Extra-Tragana) / Καλαμαράκια Τηγανητά (έξτρα-Τραγανά) (Extra Crunchy Fried Calamari)
My recipe for fried calamari here guarantees you end up with a batch of kalamarakia that are extra crunchy on the outside (using a mixture of bread flour and coarse…
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Bakwan Jagung Ikan Teri Nasi / Frikadel Djagung met Ikan Teri Nasi (Indonesian Corn Fritters with Salted Anchovies)
Some time ago I posted my grandmother’s recipe for Indonesian corn fritters, known as frikadel djagung, or simply maiskoekjes in The Netherlands and perkedel jagung, or bakwan jagung in Indonesia.…
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Seared Scallop with Miso Butter and Mushrooms
In this little dish – which is perfect to serve as an appetizer as part of a full-course dinner, as a main for a romantic dinner, or as finger food…
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Porchetta (Italian Pork Roast)
Ahhh Porchetta. This Italian version of a pork roast, with its crispy bubbly crackling, juicy fatty meat and herb stuffing is just divine! Eat it sliced onto a soft, white…
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Roasted Pumpkin Soup (Vegan/Plant-Based)
This pumpkin soup here is the one for me: the pumpkin is oven-roasted until slightly caramelized at the edges and sides for about 45 minutes, which adds a nice toasty…
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