I Am Delicious

Delicious Grilled Salmon with Green Salsa and Tomatoes

Excellent option for quick and healthy dinner. This salmon with fresh and homemade salsa tastes amazing. No need to say anything - just try to prepare. Enjoy!!!   

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:                                       

• 800 g of salmon fillet (with skin on one side)
• freshly ground black, red and white pepper
• 4 Tbsp of extra vergin olive oil for salsa and 3 Tbsp to sprinkle the salmon
• 2 Tbsp wholegrain mustard
• fresh juice of 2 lemons
• 30 g dill, roughly chopped
• 30 g mint leaves, roughly chopped
• 30 g parsley leaves, roughly chopped
• 30 g chives, roughly chopped
• 65 g capers
• 75 g pine nuts
• 200 g green olives
• cherry tomatoes to serve with

Method:

1. Wash the salmon fillet and season with freshly ground red, black and white pepper. Sprinkle with 3 Tbsp of oilve oil. 

2. Pre-heat the oven to 180 C. Put the salmon fillets on baking sheet and squeeze over the juice from half of lemon. Cook in the oven for 15 minutes or until salmon turns gold and cooked. 

3. Now we will prepare salsa. Put the herbs, olive oil, pine nuts, olives, juice of 1.5 lemons, capers and mustard in a blender and mix until fully blended.

4. Spread the salsa on top of cooked salmon fillets.

5. Serve with rice or simply like I did cherry tomatoes. 

ENJOY!!! 

Sautéed Scallops with Leek & Tomato

Did you know that the French word for the king scallop is coquille St Jacques (shell of St James). This is also the name given to a famous recipe for scallops served on a shell in a creamy wine sauce. Each ring on a scallop’s shell represents a year of growth but might also be a record of a stressful incident in the scallop’s life. Unlike the mussel and the oyster, the scallop cannot close and seal its shell completely and so can only survive in the deeper, full salinity sea water. Scallops have about 60 eyes that line its mantle. These eyes may be a brilliant blue color, and allow the scallop to detect light, dark and motion. Scallops swim by opening and closing their shells using their powerful adductor muscle. This muscle is the round, fleshy "scallop" that we eat. Try our recipe of sauteed scallops and you will see how tender and delicious they migfht be. Enjoy!!!

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:                                       

• 400 - 500 g scallops 
• 3-4 finely sliced garlic cloves
• 2 leeks finely sliced 
• 2 onions finely sliced
• 2 carrots coarsley grated
• 1 parsley root coarsley grated
• 2-3 Tbsp butter
• 500 ml fresh tomato sauce with chopped tomatoes
• 150 ml dry white wine
• 4-5 Tbsp olive oil 
• freshly ground black, red and white pepper
• sea salt

Method:

1. Fry the scallops on the olive oil in the heavy skillet for about 2-3 minutes each side until golden.

2. Leek, onion, garlic, carrot and parsley root fry on medium-low heat in the butter.

3. Move vegetables into a big pot. Add chopped tomatoes and white wine. Season with sea salt and freshly ground pepper. Keep cooking for another 5 minutes on a medium-high heat. 

4. Next we will mix vegetables and tomato- white wine sauce in a blender.

5. Serve hot immediately with scallops added to the soup.

ENJOY!!!

  

 

Fried Cauliflower with Spices

Easy and quick to prepare. Perfect starter when served hot and fantastic option for vegetarians. 

Prep Time: 10 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• medium size cauliflower
• olive oil for deep-fry
• 1 tsp dried coleander
• 1 tsp ground cumin 
• 1 tsp fennel seeds
• sea salt and freshly ground pepper
• lemon juice
• 2-3 Tbsp extra-virgin olive oil            

Method: 

1. Clean the cauliflower and cut it into florets.

2. Pre-heat the olive oil in the deep fry pan.

3. Pieces of cauliflower dip in the pre-heated olive oil. Fry until they turn gold.

4. Mix extra-virgin olive oil with fresh lemon juice, sea salt, pepper, coleander, fennel seeds and ground cumin.

5. Ready cauliflower mix with olive oil mixture and serve immediately.

ENJOY!!!

Grilled Tiger Shrimps From Mediterranean Region

Grilled Tiger Shrimps are a perfect option for a nice starter or light lunch. Shrimps prepared in various ways are healthy and perfect for well balanced diet. Did you know that there are more than 2000 different species of shrimps all over the world? But keep in mind that they are not the same and each type of shrimp have their own characteristics as far as flavor, texture, cooking times and a best cooking method for them. The flavor and texture of shrimp are influenced by the waters they come from or are raised in, also additionally are influenced from what they eat or are fed. Because of the mild flavor of tiger shrimps, they are best when you use them in a cooking method that adds flavor to them, like grilling or in recipes or dishes that would have a sauce. This is a perfect example of grilling recipe with extraordinary flavors and aromas. It takes just a few minutes to prepare and tastes simply delicious. Enjoy!!!

Prep Time incl. Marinate: 40 minutes

Cook Time: 5 - 6 minutes

Ingredients:                                       

• 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps 
• 3-4 finely sliced garlic cloves
• hashed bunch of fresh parsley 
• fresh juice and zest from one big lemon
• 4-5 Tbsp olive oil 
• freshly ground black, red and white pepper
• sea salt
• soy sauce or balcamic vinaigrette to decorate
• skewers

Method:

1. Wash the shrimps and remove the shells.

2. Season the shrimps with sea salt and freshly ground pepper. Add fresh lemon juice and zest, garlic and parsley. Set aside for minimum 30 minutes.

3. Heat up the grill. Thread shrimps onto skewers sticks and place your pre-cooked shrimps on slightly greased grill over medium-high heat, close the lid and grill for 2-3 minutes each side until the shrimps have turned gold / pink, turning them once halfway through cooking time.

4. Serve hot immediately with a bit of balsamic vinaigrette or soy sauce.

ENJOY!!!

  

Chicken, Fennel and Potato Ragout

Chicken, fennel and potato ragout is kind of oven baked chicken in vegetables which is really easy to prepare and tastes delicious. It is light dish, full of vitamines from vegetables. I hope you like it as much as I do... 

Prep Time: 10 minutes                                    

Cook Time: 85 minutes

Ingredients:                                       

• 2-3 big chicken leg quarters
• 2 large fennel bulbs - cut into chunks
• 500 g new potatoes, cut into chunks
• 2 cans of chopped tomatoes (400 ml each)
• 3-4 red and green peppers in chunks
• 2 big onions - sliced
• 4 garlic cloves - finely sliced
• 4-5 Tbsp olive oil
• sea salt and freshly ground black, white, green and red pepper
• chicken herbs - you can buy a mix of herbs - any you like. I use oregano, chili, ground cumin
• ground cumin
• sage
• parsley and garlic salt mill
• tuscan herb and lemon mill

Method: 

1. Wash the chicken quarter legs well. Then pat dry and start frying on a pre-heated large pan. Season chicken legs with sea salt, pepper and chicken herbs. Cook for 5 minutes and then move the chicken into large baking dish. Season with parsley, garlic salt and tuscan, lemon mill.

2. On a same pre-heated pan start frying sliced garlic cloves, onion and fennel. Add sea salt and pepper. Cook for 5 minutes. Then add red and green pepper, stir and cook for another 5 minutes.

3. Add all the vegetables to the chicken. 

4. On pre-heated large frying pan, start frying cut in chunks new potatoes. Seasone with cumin, sage, sea salt and pepper. Cook for 5 minutes and then add chopped tomatoes and stirring from time to time simmer for another 5 minutes.

5. Move potatoes and chopped tomatoes into the chicken and vegetables.

6. Put baking dish into pre-heated to 190 C oven and cook for 50-60 minutes.

7. Serve garnished with hashed fennel fronds over the chicken. 

ENJOY!!! 

Delicious Apple Pancakes

Apple pancakes are very easy to prepare. Perfect option for nutritious and hot breakfast. Ideal for cold winter mornings on Saturday. For me, these little pancakes bring back great memories from when I was a little kid spending my summer holidays in a countryside with my grannie.  Apple pancakes made polish way taste delicious and should be eaten fresh just after preparation. Enjoy!!!

Prep Time: 10 minutes                                    

Cook Time: 5 minutes

Ingredients:                                       

• 2 eggs
• 1-1.5 glass of all purpose flour
• one package of vanilla sugar
• 3/4 glass of sugar
• fresh lemon juice
• 1/2 glass milk - you can also add 1 Tbsp cream 
• 1/2 glass soda mineral water
• a bit of salt but just a bit
• 3-4 big sour apples - peeled and cut into pieces
• 100 g margarine or butter

Method: 

1. Eggs beat well with milk, add water, flour, sugar and a bit of sea salt. The mixture should have a consistency of a dense cream. 

2. Peel the apples and cut in pieces. In order to avoid apples turning brown too fast, sprinkle them with fresh lemon juice. Add to the pot and mix.

3. Leave the mixture for 20-30 minutes in room temperature. Your pancakes will be softer.

4. On a hot frying pan preheat some butter or margarine. When butter or margarine is hot, drop the mixture with a table spoon to the frying pot and create a couple of circular spots. Make sure that pancakes do not stick completely to each other. 

5. When your apple pancakes turn brown-gold, turn them into other side and continue frying. Remove when both sides are gold. Repeat the sequence, add more butter or margarine to the pot, melt it and do the next series.

6. Each pancake series should be drained on a paper towel for 1-2 minutes.

7. Ready pancakes should be served hot. You can eat them plain or put some powdered sugar on the top once cold. I prefer hot version of pancakes with nothing on the top.

ENJOY!!!

Smoked Salmon and Rocket Summer Risotto

Another Italian risotto recipe. As delicious as the previous one published months ago. This time we serve it with smoked salmon and fresh rocket leaves. Arugula, also known as salad or garden rocket has Mediterranean origin. It has anti-oxidants, vitamins, and minerals that can immensely benefit health. Rocket leaves are excellent source of vitamin A and good levels of vitamin C and K when served fresh. Takes about 45 minutes to prepare. Serve hot and with parmesan topping. No meat included so perfect for vegetarians as well. I love it!!!

Prep Time: 10 minutes                                    

Cook Time: 35 minutes

Ingredients:                                  

• 1.25 l vegetable broth (stock)
• 2-3 Tbsp olive oil
• 2 Tbsp capers
• 250 g smoked salmon - chopped
• 200 g mascarpone
• 3 Tbsp butter
• 3-4 garlic cloves - finely chopped
• 1-2 big onions finely chopped
• 400 g risotto rice (Arborio)
• 250 ml dry white wine
• zest of one lemon
• 100g of fresh rocket leaves
• 90 g freshly grated parmesan cheese
• sea salt (only if needed) and freshly ground white pepper

Method: 

1. Fry the onion and garlic on olive oil mixed with butter for 5 minutes until softened. Season with salt and pepper for taste.

2. Add the rice and keep stirring until the rice softens a bit and becomes translucent as well. Should take about 5 minutes.

3. Add wine. Keep stirring until wine is absorbed by rice.

4. Slowly add vegetable broth - spoon by spoon - waiting until rice absorbs previous portion and turns creamy. Cook for about 20 minutes until rice absorbs all the broth. Rice should be slightly firm in centre and look creamy. Do not stop stirring.

5. Remove rice from the heat and add chopped salmon, capers, mascarpone and lemon zest. Season with white pepper. Remember to check the taste before adding any salt as the salmon should be already salty enough. Leave for 5 minutes to settle.

6. At this point you can also add lemon juice if you like.

7. Serve topped with remaining salmon and rocket leaves. Season with freshly grated parmesan.

ENJOY!!!

Yummy Chicken in Tomato and Olives Soup

Another rich tomato soup that tastes delicious. This time we add cooked chicken breast to the soup that can be asily served for nutritious warming lunch or lighter dinner. Again, takes very little to prepare it. 

And no need to mention that we add a lot of basil leaves to the soup. Of course you can decide how much you want. I love it so probably sometimes I might be adding a bit too much. A few interesting facts about basil I found. Basil is one of the most popular herbs around the globe, with its flavor and fragrance exciting many cuisines from Italy, Greece, Spain to Malaysia and India. Ancient Civilization has also been using this herb for thousands of years. Basil plant originates from Central Asia and Africa. Thai Basil's name means "Won't be exchanged even with gold" in Chinese. It was used as a token of love in some parts of Italy and is a sacred plant in the Hindu religion. Basil leaves preserved in olive oil and can be kept up to 6 months. The flavored oil is excellent for pasta and salad dressing. Enjoy!!!

Prep Time: 5 minutes                                    

Cook Time: 25 minutes

Ingredients:                                       

• 3 cans chopped tomatoes (approx. 900 g)
• 3-4 Tbsp extra-virgin olive oil
• 2 red or white onions - in slices
• 4 garlic cloves - finely sliced 
• 25 g fresh basil leaves plus a few to garnish
• 140 g black and green olives - finely sliced
• 60 g capers
• 450 g cooked chicken breast or turkey in cubes
• sea salt & freshly ground black and white pepper
• 100 g crusty bread to garnish

Method: 

1. Heat olive oil in a large pan over medium-low heat. Add onion, garlic and basil leaves and saute for 3-4 minutes until they turn soft.  

2. Now heat chopped tomatoes in a separate pot and add onion, garlic and basil leaves. Season with salt and pepper for a good taste. Bring to boil and then simmer for about 15 minutes. Make sure you stir from time to time.

3. Add sliced olives, capers and cooked chicken (turkey) breast to the soup. I cook chicken in boiling water untill cooked with a bit of salt and olive oil for a better taste. Keep simmering for another 3-4 minutes.

4. Scatter with remaining whole basil leaves and decorate with crusty bread on the top. Serve immediately and warm.

ENJOY!!!

Delicious Mullet Fillet Baked with Vegetables

Another recipe where we have mullet fish fillet - you will see how delicious it can be when baked. Mullets are ray-finned fish and have been eaten for thousands of years. There are about 80 species in the mullet family. Mullets have small and triangular mouths. Mullet fish is a good source of Vitamin B6 and Phosphorus, and a very good source of Protein. So not only delicious but very healthy fish. 

Takes very little to prepare and you don't need to be a master chef to prepare and enjoy this dish. Perfect option for vegetarians. Check it out, it smells heavenly and tastes even better. 

Prep Time: 5 minutes                                    

Cook Time: 15-20 minutes

Ingredients:                                       

• 500 g mullet fillets
• 100 ml of extra-virgin olive oil
• 2 red onions - in slices
• 200 ml dry white wine
• 150 g sliced black olives
• 100 g marinated capers
• 5 garlic cloves - crushed 
• sea salt & freshly ground black and white pepper
• freshly hashed basil leaves to garnish

Method:

1. Mix sliced onion, garlic, capers and black olives. Season with sea salt and pepper. Drizzle with olive oil mixed with wine and put on the bottom of large baking dish. 

2. Put raw mullet fillets on the top of the onion, season again with salt and pepper and drizzle with a little bit of olive oil.

3. Put your fish and vegetables in a pre-heated oven to 160 C for 15-20 minutes. You will know when fish is ready if you touch it a bit and you feel fish turns soft.

4. Serve hot, garnished with hashed fresh basil leaves.

ENJOY!!!

Broad (Fava) Beans and Asparagus Salad

As you already know from my previous recipe with broad (fava) beans, it can be prepared in many ways and this recipe is another example of how we can prepare the beans. Full of aroma and flavour and additionally with green asparagus which I love too. And of course we cannot forget about healthy side of green asparagus. Asparagus is a good source of folate, dietary fibre and vitamins C and E.

This recipe is an example of another perfect vegetarian starter. Takes less than 20 minutes to prepare; just give it a try and you will see.       

Prep Time: 10 minutes

Cook Time: 8 minutes

Ingredients:                

• 500 g fresh broad (fava) beans
• 1 bunch of green asparagus
• 4-5 garlic cloves - finely sliced
• 4-5 Tbsp salsa balsamico sauce
• freshly ground sea salt and pepper (red, white, green and black)
• 1 tsp dried oregano
• 1 tsp dried thyme and sage - mixed 
• warm pita bread to serve with

Method:

1. Boil a big pot of salty water.

2. Put broad (fava) beans into the boiling water and cook for 3-4 minutes. 

3. Drain the beans and put them in the cold water for a few minutes. 

4. Once the bean is cold peel the skin off and put the beans into a serving plate. To peel them, squeeze between two fingers to get the bean out. Otherwise, a little slit with a knife should do the trick.

5. Now you should cook green asparagus. To prepare asparagus, wash the vegetablein cool water. Remember to remove all the sand from from the stalks. Now gentle press the end of the stem to break the woody end and remove it. Cut asparagus into three pieces. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance. One cooking method is to stand the asparagus in three inches of salty boiling water, cover and cook for 4 minutes. Remove asparagus from boiling water immediately and move to chilled water. Then drain and leave aside. 

6. Put mixed broad beans, garlic and asparagus on big serving plate. Season with sea salt, freshly ground pepper, dried oregano, dried thyme and sage. Drizzle with salsa balsamico.

7. Serve immediately with warm pita bread - fresh or toasted. Perfect starter option and a great dish to start the dinner party. 

ENJOY!!! 

Summer Lasagne with Courgette

Takes about 45 minutes to prepare this delicious summer lasagne. I love it!!! Also you just need a few ingredients you probably already have in your fridge. 

Lasagne is a dish made of alternating layers of pasta, cheese, sauce, and meat or like in this case - vegetables. Lasagna is believed to have originated in Italy. The word lasagna in the past referred only to the cooking pot in which the dish was cooked rather than the food itself but after centuries it moved to the dish itself. Another recipe with no meat, so perfect option for vegetarians.

Prep Time: 10 minutes                                    

Cook Time: 35 minutes

Ingredients:                                       

• For the pasta layers: 9 dried lasagne sheets or a dough made from 3 glasses of flour, 4 eggs, mineral water, 4 Tbsp extra virgin olive oil
• 4-5 Tbsp olive oil
• 3 spring onions - sliced
• 3-6 cloves of garlic - sliced
• 800 g - 1 kg courgette - coarsley grated
• 500 g ricotta chees
• 250 g cheddar cheese - coarsley grated
• 500 g tomato sauce with capers and basil
• 50 g parmesan cheese for topping
• sea salt & freshly ground black and white pepper

Method: 

1. If you decide to use lasagne sheets, then boil a large pot of water and put a bit of salt in it for getting more flavor out of your pasta. Remember to add a few drops of olive oil so the sheets will not stick together. Keep cooking al dente for 5 minutes. Rinse the sheets in cold water and immediately drizzle with a bit of olive oil so the sheets will not stick together.

2. If you want to prepare your own pasta, do the following: mix flour, eggs, extra virgin olive oil and sea salt. Keep kneading the dough adding a bit of sparkling mineral water to obtain a smooth and consistent dough. Sparkling water is my trick - it makes the dough even softer. At the end, the dough cannot be neither too sticky nor too dry. Form a ball with the dough and wrap it in the transparent foil. Leave it in the fridge for about 60 minutes. Afterwards, roll out the dough and create 3 flat lasagne sheets either with your hands or with help of pasta machine. Leave the sheets aside to dry a bit. If you don't have a pasta machine, divide the pasta dough into 3 smaller balls and, with the help of a marble rolling-pin, roll them on a well floured smooth board. After, cook for 5-6 minutes in a boiling water with a bit of salt and olive oil. Then rinse the sheets in cold water and immediately drizzle with a bit of olive oil so the sheets will not stick together

3. In the meantime heat the olive oil in a large frying pan and fry the spring onion mixed wit sliced garlic for about 3 minutes. 

4. Add courgette to the onion and continue to fry, stirring from time to time until courgette softenes and turns light green.  

5. Add 2/3 of both ricotta and cheddar cheese. Season with sea salt and pepper to taste.

6. In a large baking dish, put first lasagne sheet made from the dough or three smaller lasagne sheets you just cooked. Now put on lasagne sheets tomato sauce and then courgette mix, Cover all with another layer of lasagne sheets, tomato sauce and courgette mix. On the top of courgette put tomato sauce again and cover with the top layer of lasagne sheets.

7. Spread remaining ricotta on the top of lasagne and scatter with the rest of cheddar. Season with parmesan cheese at the end. 

8. Bake your lasagne on the top shelf of the pre-heated oven to 220 C for 20 minutes or until the pasta turns tender and the cheese is golden. 

9. After lasagne is ready, leave it for a few minutes outside of the oven to rest a bit before serving. 

ENJOY!!! 

 

Delicious Italian Pasta with Pesto

Extreemely fast to prepare - takes almost nothing to cook. I love fresh homemade pesto and you cannot compare it with the one bought in the grocery store. No meat, so perfect option for vegetarians. 

The word "pasta" comes from the Italian word for "paste" and means a mix of flour and water. Popular legend says that pasta was introduced by Marco Polo to Italy following his travels exploration of the Far East in the 13th century. The Chinese were making a noodle dishes in early 3000 B.C. Pasta made its way to the New World through the English travellers, who discovered it while living in Italy. Pasta consists of flour, water, salt and sometimes eggs. Over the centuries dozens of pasta shapes, sauces and ways of serving were invented. There are over 600 pasta shapes worldwide. Spinach is used to make pasta green, tomato makes pasta red and squid ink makes pasta gray. I read somewhere that an average Italian person eats more than 51 pounds of pasta every year. How about you?

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• any dry pasta shapes you like - you can use tagliatelle, farfalle or any other
• 70 g of fresh green basil stalks and leaves
• 10 g of ground almonds instead of pine nuts
• 30 g parmesan
• 40 ml extra-virgin olive oil
• 5 garlic cloves 
• sea salt & freshly ground black and white pepper

Method: 

1. Boil a large pot of water and put a bit of salt in it for getting more flavor out of your pasta. Cook pasta al dente, which means "to the tooth" in Italian. That means it's cooked, but still has some resistance when chewing. For how long to cook al dente you need to read instructions on the pasta box. In average it would be approx. 10 minutes but might differ per pasta shape.   

2. Now we will prepare pesto sauce. In a blender mix well basil stalks and leaves, olive oil, salt, pepper, almonds and parmesan. Check the flavor and if needed add a bit more of salt. I like it more salty but that is my individual preference.

3. Mix cooked pasta with your pesto sauce and serve immediately.

ENJOY!!! 

 

Classic Tuscan Tomato Soup with Mullet Fillet

Rich tomato soup that tastes delicious. I love to serve it with mullet fish fillet - simply grilled and served in the soup. Takes very little to prepare it. No meat, just fish, so perfect option for vegetarians.

Classic Tuscan Tomato Soup has its origins in Italy and is called pappa al pomodoro. Acidic and full of aromas tomatoes are combined with onions, garlic and basil, thickened with toasted bread and finished off with freshly hashed basil leaves and like I do served with the mullet fillet on the top. Check it out, it smells heavenly and tastes even better. 

Prep Time: 5 minutes                                    

Cook Time: 15 minutes

Ingredients:                                       

• 2 cans chopped tomatoes with basil and oregano or with galic (900 g)
• olive oil
• 1 big red onion - in slices
• 3 garlic cloves - crushed 
• 4 slices of toasted pita bread
• 2 mullet fillets
• 1 Tbsp dried oregano
• 3 Tbsp of fresh hashed basil leaves
• sea salt & freshly ground black and white pepper
• freshly hashed basil leaves to garnish

Method: 

1. Heat olive oil in a large pan over medium-low heat. Add onion and garlic and saute for 2 minutes until both turn translucent.  

2. Add chopped tomatoes, sea salt, oregano, chopped basil and pepper and bring to boil. Reduce heat and simmer for 10 minutes. Make sure you stir from time to time. 

3. Add toasted pita bread into the soup and using a blender mix all ingredients well.

4. Season with freshly ground black and white pepper and garnish with finely chopped basil leaves. Serve hot with grilled on olive oil mullet fillet on the top. 

ENJOY!!!

Delicious Toasts with Garlic

Another example of quick and delicious starter option. I love garlic and frankly I could eat it almost with everything. Garlic is widely used for cooking and medicinal purposes. Garlic comes from central Asia but now present all over the world. According to the World's Healthiest Foods website, it has been grown for more than 5,000 years. Garlic used to have an important role in the ancient Egypt, where was regarded as a sacred herb with the ability to enhance strength and endurance. Garlic has a strong flavor and contains many minerals, vitamins, anti-oxidants, and phyto-nutrients that have proven health benefits. Garlic may also help improve your iron metabolism. It takes only 10 minutes to prepare; just give it a try and you will love it.       

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:                

• warm slices of toast bread
• 8-10 big garlic cloves - with skin on - do not peel off
• 6-8 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)

Method:

1. Fry bread slices on a large pre-heated frying pan.

2. You will fry the garlic on a large pre-heated pan with a little of olive oil. Remember to NOT peel off the garlic. We will fry it with its skin because that way you will not loose its aroma and  the taste will be a bit sweet.

3. When garlic is ready, remove it from the pan and set aside to cool.

4. Now remove the skin from the garlic and using a blender mix it well with remaining olive oil, sea salt and pepper until it turns into puree.

5. When a garlic mix is ready, spread it over warm bread slices. Season with salt and pepper.

6. Serve hot. 

ENJOY!!!

 

Broad (Fava) Beans and Herbs Salad

Broad beans was originaly born in North Africa and Southwest Asia, then widely introduced to Italian, Spanish and Lebanese cuisine. Rich in carbohydrates and potassium. Can be prepared in so many ways and this is why I really love to cook it. We can serve broad beans in a soup, as a purée or fried, with pasta. Full of aroma and flavour. This recipe is an example of another perfect vegetarian starter. Takes less than 15 minutes to prepare; just give it a try and you will see.       

Prep Time: 10 minutes

Cook Time: 3-4 minutes

Ingredients:                

• 500 g fresh broad (fava) beans
• 2-3 garlic cloves - finely sliced
• 4-5 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)
• 1 Tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme and sage - mixed 
• warm pita bread to serve with

Method:

1. Boil a big pot of salty water.

2. Put broad beans into the boiling water and cook for 3-4 minutes. 

3. Drain the beans and put them in the cold water for a few minutes. 

4. Once the bean is cold peel the skin off and put the beans into a serving plate. To peel them, squeeze between two fingers to get the bean out. Otherwise, a little slit with a knife should do the trick.

5. Now we will prepare the dressing. Mix all together: olive oil, lemon juice, sea salt, freshly ground pepper, dried oregano, garlic, dried thyme and sage. 

6. Drizzle the beans with olive oil and herbs. 

7. Serve chilled with warm pita bread - fresh or toasted. Perfect starter option and a great dish to start the dinner party. Broad beans go well with lamb, pork, ham, bacon or poultry. 

ENJOY!!!

Tropical Couscous with Pomegranate

I can literally eat that delicious dish with my eyes. Perfect combination of flavors, colors and aromas. Excellent vegetarian meal and for those loving healthy food. Takes very little to prepare and it is simply delicious.

Pomegranate seeds are a source of antioxidants and vitamins. Eating pomegranate and drinking its juice might increase oxygen levels to the heart. 

Nutrition facts say that one cup of couscous provides approx. 35% of your recommended daily requirement of nutritious fibers. Couscous additionally provides a range of B group vitamines along with the minerals needed for its efficient absorption into the body. Simply perfect meal for everyone to keep your energy levels up for long.      

Prep Time: 15 minutes

Ingredients:                                       

• 1 cup of uncooked couscous
• 1 cup of boiling water for couscous
• seeds from 2 pomegranate fruits
• fresh juice from one big orange
• 2 Tbsp of finely chopped mint
• 2 Tbsp of finely chopped coriander
• 2 Tbsp of fresh lemon juice
• 1 Tbsp of extra-virgin olive oil

Method: 

1. Most important in this recipe is to know how to seed a pomegranate. If you don't know how, that might be not so easy and for sure you will have red pomegranate spots all over your kitchen and your clothes.

2. First cut your pomegranate into halves and put it into a bowl full of cold water. 

3. Now use your hands to separate the seeds from the inner side of the fruit. 

4. Once all seeds are removed, drain them well and leave aside.

5. Pour boiling water into a bowl with couscous. Mix and cover for approx. 5 minutes or until water is fully absorbed. Once ready stir with a fork in order to separate the grains.

6. Put pomegranate seeds into the couscous and mix well. 

7. Add chopped mint and coriander. Now in a separate bowl mix lemon juice, olive oil and orange juice. Stir tropical sauce into couscous with pomegranate seeds.

8. Serve chilled.

ENJOY!!! 

Baba Ghanoush - Aubergine (Eggplant) & Tomato Salad

Delicious vegetarian recipe that most probably was born in Arab countries. Baba Ghanoush is made from a baked eggplant, mashed with olive oil, tomato and seasoning of your preference including lemon juice, cumin, garlic, sea salt, pepper, mint and parsley. It can be eaten various ways: as a dip with warm pita bread, a salad or simply spread. It is a very popular starter in Lebanon, Israel and Egypt.

Excellent veggi recipe for those loving healthy food. Takes very little to prepare and it is simply delicious. Nutrition facts say that eggplant (aubergine) is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin K, Magnesium and Copper. Perfect starter for everyone. My grannie used to prepare it but we called it: 'Pasta z baklazana' and we didn't know its orgins come from Middle East.      

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients:                                       

• 1 big eggplant (aubergine) - approx. 400 g
• 150 g cherry tomatoes - cut in quarters
• 1 medium onion - finelly chopped
• 2 Tbsp of fresh lemon juice
• 50 ml extra-virgin olive oil
• 3 cloves of garlic - finely sliced
• 1 tsp ground cumin
• a bit of sumak spice
• freshly ground sea salt and pepper (red, white, green and black)
• fresh chopped leaves of parsley to garnish
• warm pita bread to serve with

Method:

1. Bake washed eggplant (uncut) in the pre-heated to 220 C oven for approx. 20-30 minutes until it turns soft. Remember to prick the eggplant in several places with the tines of a fork.

2. When eggplant is ready, remove it from the oven and allow to cool for 15 minutes.

3. Cut the eggplant in half lengthwise, scoop the eggplant flesh into a large bowl and mash well with a fork. If you like you can use a food processor although I would highly recommend to use a fork.

4. Remaining part of the eggplant dice well and add to the flesh. Combine with garlic, tomato, onion, sea salt, cumin, pepper, olive oil, sumak and lemon juice.

5. Mix all ingredients well and after allow it to stay in a room temperature for a while. Garnish with freshly chopped parsley and pepper.

6. Serve with warm pita bread, crackers, toast or anything else you like.

ENJOY!!!

Classic Tzatziki Recipe

Another delicious recipe coming from Greece. Cucumber flavoured dip can be served with warm pita bread or as a side dish with grilled meat or vegetable. Its main ingredients include Greek yogurt, cucumber, dill, and garlic. And I love that garlic smell and taste. Tzatziki dip is simply delicious and easy to prepare. I love to serve my tzatziki with warm pita bread or as a dip for fresh vegetables.      

Prep Time: 10 minutes

Ingredients:                                       

• 1 cucumber, peeled, deceeded and grated
• 2-3 garlic cloves - crashed
• 200 ml Greek yoghurt
• 4 Tbsp finely hashed dill
• 1 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)
• 1 tsp white vinegar or 1 Tbsp fresh lemon juice
• drizzle with olive oil over the top and decorate with basil leaf
• warm pita bread to serve with

Method:

1. Pour the Greek yoghurt into the mixing bowl. 

2. Peel off cucumber, remove the seeds and grate it on a coarse grater. 

3. Do not forget to drain the cucumber before putting it into the yoghurt. That is extreemely important step which will help you to keep the right consistency of the dip and you will make real tzatziki. Also it is very important to remove the seeds otherwise they will change dip texture and the taste. 

4. Add hashed dill into the yoghurt, together with cucumber, vinegar and olive oil. Season with sea salt and pepper. 

5. Mix tzatziki well and drizzle with olive oil on the top. Garnish with basil leaves or hashed dill.

6. Serve chilled with warm pita bread - fresh or toasted. Perfect starter option and a great dish to start the dinner party.

ENJOY!!!

Lemon & Parsley Mediterranean Couscous

Delicious Mediterranean recipe that most probably was born in North Africa. Excellent vegetarian meal and for those loving healthy food. Takes very little to prepare and it is simply delicious. Couscous orgins come from the wheat's inner seed. Couscous contains reachest protein of the wheat germ. Couscous is made from semolina which is the finest product of wheat. Couscous is not generally eaten on its own, but mixed together with a variety of vegetables, herbs and spices. 

Nutrition facts say that one cup of couscous provides approx. 35% of your recommended daily requirement of nutritious fibers. Couscous additionally provides a range of B group vitamines along with the minerals needed for its efficient absorption into the body. Simply perfect meal for everyone to keep your energy levels up for long.      

Prep Time: 10 minutes

Ingredients:                                       

• 2 cups of uncooked couscous
• 2 cups of boiling water for couscous
• 1/2 cup of fresh lemon juice or less depending on your taste preference
• 1 cup of cut in quarters cherry tomatoes
• 1 small red onion finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• 1 cup chopped fresh leaves of parsley
• 3 cloves of garlic - crashed
• 1 tsp cumin
• 3 Tbsp extra-virgin olive oil or a bit more if couscous will be still dry
• freshly ground sea salt and pepper (red, white, green and black)
• season with fresh hashed parsley leaves and pepper
• pita bread to serve with

Method:

1. Pour boiling water into a bowl with couscous. Mix and cover for approx. 5 minutes or until water is fully absorbed. Once ready stir with a fork in order to separate the grains.

2. Add cherry tomatoes, olive oil, cumin, onion, garlic, parsley, fresh mint leaves and lemon juice. Add sea salt and freshly ground pepper. Toss well to mix all the ingredients.

3. If you feel couscous is too dry, add a bit more olive oil and lemon juice. This is one of the dishes where taste really depends on your personal experience.

4. Serve chilled with pita bread - fresh or toasted. Perfect starter optionand a great dish to start the dinner party.

ENJOY!!!

 

Summer Fried Courgette Served with Delicious Wild Rocket Salad

This is one of the quickest dinners I know. Another perfect meal for vegetarians. It literally takes 10-15 minutes to prepare. I love to have it accompanied by the green rocket salad with cherry tomatoes and a drop of good quality extra-virgin olive oil. My grannie and great grannie used to prepare fried courgette almost every week during summer school holidays and I remember how we loved it.

Zucchini squash or courgettes are the most popular among summer all over Europe and United States. Courgette is one of the very low calories vegetables that are used during weight reduction and cholesterol control programs. Zucchini has only approx. 17 calories per 100 g.

Prep Time: 5 minutes                                    

Cook Time: 10 minutes

Ingredients:                                       

• 2 eggs
• medium size courgette (zucchini)
• 1/2 cup bread crumbs
• 4 Tbsp olive oil to fry
• wild rocket for the salad
• 2-3 Tbsp extra virgin oilve oil for the salad
• 5-6 cherry tomatoes
• 1 Tbsp sunflower seeds for the salad
• freshly ground sea salt and pepper

Method: 

1. Wash courgette and cut into 1 cm slices.

2. Put bread crumbs in one bowl and eggs in another bowl. Whisk the eggs with sea salt and pepper to blend.

3. Dip courgette in the eggs to coat well and then coat it well with bread crumbs.

4. Pre-heat the olive oil on a big frying pan. Fry courgette for approx 4 minutes on each side on medium-low heat until they are golden brown. Then using a slotted spoon transfer fried zucchinis to paper towels to drain for 1 minute. 

5. In the meantime we will prepare the salad. Wash wild rocket well. Put it into the bowl and mix with cherry tomatoes. 

6. Now we will prepare the dressing. Mix extra-virgin olive oil with sea salt, pepper and sunflower seeds.

7. Pour the dressing over the salad and set aside for a moment in the fridge.

8. Now your courgette should be ready. Serve immediately accompanied by wild rocket salad.

ENJOY!!!

Traditional Hummus Recipe

Another perfect option for vegetarians. Takes very little to prepare and it is simply delicious. Making hummus is not too complicated although you need to have all the ingridients and having the right recipe. There’s nothing better than healthy and home made fresh hummus. It will taste 10 times better than any packaged hummus from the supermarket, plus no need to mention it is healthier as well. Chickpea contains iron and manganese keeping our energy levels up for entire day and our blood healthy. Hummus is one of the most popular Mediterranean region dips. Should be served with fresh (I like it most) or toasted pita bread. Do not forget about Tahini (sesame seed paste) which is must to have in the hummus ingredients and should not be replaced or omitted. Tahini is also high in protein and is a great source of calcium. Try to prepare it once and you see how good it is.      

Prep Time: 5 minutes

Ingredients:                                       

• 1 can of drained chickpeas
• 3 Tbsp of fresh lemon juice or more depending on your preference
• 1-2 tsp ground cumin
• 2-3 Tbsp extra-virgin olive oil
• 2-3 Tbsp tahini paste
• freshly ground sea salt and pepper (red, white, green and black)
• 2 garlic cloves - crashed
• 3-4 Tbsp liquid from chickpeas
• season with extra virgin olive oil and decorate with fresh hashed parsley leaves
• pita bread to serve with

Method:

1. In a blender or any food processor, crash the garlic. Add canned chickpeas, reserving 1 Tbsp for garnish. 

2. Combine tahini paste, lemon juice, sea salt, pepper, liquid from chickpeas, cumin and olive oil in a blender. Blend until creamy and well mashed.

3. Transfer your hummus to a medium serving bowl and create a shallow well in the center of the hummus. Garnish with hashed parsley leaves and chickpeas over the top. Drizzle with olive oil.

4. Serve chilled a bit with pita bread - fresh or toasted.  

5. Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. If your hummus appears to be too dry, add a bit of olive oil and mix well. 

ENJOY!!!  

Delicious Swiss Rosti Accompanied by Fried Egg

Perfect meal for vegetarians. Great option for summer lunch or light dinner. Takes very little to prepare. Rosti can be also served as a side dish and can be made from raw or cooked potatoes. In this recipe I propose raw potatoes because I like it more. It can be varied by adding the ingredients and seasonings of your choice. I tried rosti for the first time in Swiss mountines - Gruyere region and since then I love it.   

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Ingredients - serve 2:                                       

• 1 red onion - finely sliced
• 1 white onion - finely sliced
• 400 g fresh potatoes - grated
• 2 Tbsp wholegrain mustard
• 4 Tbsp extra-virgin olive oil
• freshly ground sea salt and pepper (red, white, green and black)
• 1 clove garlic - crushed
• 2 medium egg
• 1 big tomato - finely sliced
• season with balsamic vinegar

Method:

1. Use your own hands for grating potatoes in small stripes as with my experience it is better than any food processors generating too much of juice. 

2. Dry grated potatoes with a paper towel. That way we ensure that all excessive moisture is removed. Mix with sliced onion, garlic, 1 Tbsp of olive oil, mustard, sea salt and freshly ground pepper.

3. Heat the olive oil in a large pan. Put the grated potato mixture on hot oil, flatten the surface to the cake shape and cook over a medium-low heat for approx. 10-15 minutes on each side.

4. Your rosti needs to turn golden brown first until you turn it on another side. If you do it too early, your rosti will not keep the shape. At the end rosti should be crispy on the outside and soft inside. 

5. Serve hot immediately on sliced tomato bedding seasoned with sea salt, pepper and balsamic vinegar for a good taste with a fried egg served on the top. 

ENJOY!!!