I didn’t completely follow the recipe, because I mixed the greens (kale and chard/mangold) in with the leeks, and I didn’t take the pie out to brown on the outside (it was stuck to the pan). I also didn’t make the gravy. Overall it was okay, but not worth the effort.
This is quite a fancy name for what is basically cabbage and potatoes. I reduced the cheese significantly, using it only for a topping and not mixing it in. I also used more Savoy cabbage and less potato. Mainly I decided to make this as I had leftover buttermilk and potatoes.
This is a yoghurt meze dish. It is one of the few dishes where I like fresh dill. I had a small piece of feta so I included it.
Greek-style whipped feta is another addition to a meze. Instead of pickled peppers, I grilled a long green pepper (Carliston) and added that instead. The dip was a bit too intense for my taste, as I usually enjoy feta in very small quantities.
I’ve posted about grilled lettuce previously, with brie and with vegan green sauce, and also grilled cabbage with nam prik sauce. So at a friend’s recent barbecue, when I was asked to make a salad, I made one without the iceberg lettuce, which I instead prepared to grill using olive oil, salt, and pepper.
There was already an herb sauce of parsley and mint with feta and sweet pepper on hand, so we used it to dress the lettuce. It was a popular addition to the meal.
Borlotti beans look so appealing in their pods. If they didn’t also taste nice, it would be a shame how boring they look when cooked. I worked off of this simple recipe, but simmered the beans with the herbs, water and more olive oil for the last 10 minutes of cooking, so that the beans would develop a more creamy texture. I left out the capers and used less dill.
To make this salad, I tossed three sweet peppers with olive oil, salt and pepper. I chopped up an onion and put all the vegetables in a baking pan under a hot broiler for 20 minutes. I turned the peppers once, and stirred the tomato.
While the vegetables were cooking, I made a dressing consisting of one clove of garlic, juice from one lime, a pinch of sugar, olive oil, a handful of mint, a handful of parsley, a few coriander leaves and salt.
Once the vegetables were cooked I mashed the tomato and placed it on a plate, then added the peppers and let them cool a little before adding feta cheese and topping with the dressing.
Spätzle with cheese and onion is a definite comfort food, but best served in very small portions.
I was craving breadsticks so I decided to make these. I didn’t exactly follow a recipe, but made some bread dough with stiff flour, salt, a pinch of sugar, fresh yeast, and olive oil. I let it rise in a bowl and then put it into a baking pan with some melted butter on the top and bottom, and let it rise again before partially cutting it into sticks. I baked it for 15 minutes in a hot oven (220 C), then took it out and brushed it with more melted butter before sprinkling the tops with Parmesan cheese, salt, basil, oregano and garlic powder.
To make the dipping sauce, I panfried a roughly chopped onion and two cloves of garlic, and boiled a medium carrot. I blended the onion, garlic and carrot together with 1 container of passata and a mix of herbs: basil, oregano, marjoram. I salted it to taste.
TMI Food 