…………. so I thought that I ought to post something. I really cannot remember when I posted my last entry to my poor neglected blog, so, to keep the thing alive, I thought that I’d post a few pictures of what I’ve been cooking recently. This is cod loin (sustainable, of course) wrapped in prosciutto crudo and roasted. I served it with some wilted spinach and a simple lemon, caper and butter emulsion. Continue reading
This recipe comes from Rick Stein’s TV series From Venice to Istanbul. This featured in the programme where he visited the home of the late Patrick Leigh Fermor and ate a moussaka cooked by PLF’s housekeeper, Elpida Beloyannis. Continue reading
A different sort of roast dinner here, one without any roast potatoes, but Continue reading
It’s just like a meat-based lasagne, but with vegetables! Continue reading
I’d call this melanzane alla parmigiana except it has courgettes in it as well as aubergines and there isn’t any basil in the sauce, but there is some celery and a bit of mild chopped red chilli. Continue reading
My courgette plants are finally producing some courgettes! Not many, it is true, but let’s hope more will come.
Anyway, I had to use them for something other than just sautéed courgettes as an accompaniment. Continue reading
Another quick, easy and summery dish.
All you need is some pasta, fresh tagliatelle was what I used, one large thinly-sliced courgette per person, some halved cherry tomatoes, chopped parsley and basil, finely-chopped or grated garlic, olive oil, salt, pepper and some cheese for grating (I used Provolone, but Parmesan is fine). Continue reading