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Monthly Archives: March 2017

Revithia Fournou with Tomato

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Having tried Greek-style chickpeas baked in the oven and in soup form, I decided to try them baked with a tomato sauce. I served it with winter vegetable bake.



Winter Vegetable Bake

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I used this recipe, substituting carrots for half of the butternut squash.


This can be served with cheese, as in the recipe, or without it for a vegan variation.


Vegetables in Green Curry

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This was my first attempt at making a Thai curry from scratch, instead of using a spice paste.


This dish is not vegetarian due to the use of fish sauce. I cooked sweet pepper, butternut squash, green beans, carrot and onion in the sauce.


Methi and Mushroom

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I just adore fresh fenugreek leaves. Here I made a dish with mushrooms and yoghurt.


Revithia Soup

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In the past, I’ve made Greek baked chickpeas, but I wanted to try the soup variation of revithia. I think I prefer the baked variation, but the soup is also nice. Thanks to the olive oil, the chickpeas are very creamy.


Rava Kesari

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Brussels Sprouts with Soba Noodles (and Carrots)

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I gave the Brussels sprouts with soba noodles another try, this time with the addition of carrot shavings. I also used black sesame seeds instead of white ones. Otherwise I stuck to the modifications described in my previous attempt. It is certainly my first choice for sprouts.