I love the versatility of fritters – they make a perfect light meal and work equally well as part of a mezze. These zucchini, ricotta and chickpea fritters are wonderful with spicy tomato chutney but I also like to serve them with tzatziki. This recipe will make 12...
I recently shared with you my review of Tessa Kiros’s sumptuous cookbook Venezia, so I thought I would let you in on one of my favourite risotto recipes from her cookbook. This is a delicious vegetable risotto, creamy but fresh, easy to make and the ‘crowning-glory’ is the use of...
Of all the vegetables that I grow in my garden, nothing seems to be as prolific as my zucchinis and whilst I love to use them, they can be a challenge to serve as a vegetable on their own. Here is a wonderful recipe by Maggie Beer from her...
I am increasingly turning to vegetables as the starting point of my menu planning and I am excited that my garden is flourishing so that I will soon be able to start picking the new crop of home-grown vegetables. At the weekend, I re-organised my overflowing recipe files...
These mushrooms are just so versatile and fabulous that I had to share the simple recipe with you. I always have a stock of different types of mushrooms in the fridge, so portobello and button mushrooms are invariably to hand. This dish makes a wonderful side for lamb or...
Here is another of my favourite ‘meatless dishes using eggplant and is a Greek version of moussaka or as Maria Bernardis, who created this recipe, calls it ‘fake moussaka’. I often prepare this when we are having guests for dinner, especially when I am doing lamb, so that any vegetarian...
I have often said how much I love cooking with eggplant and certainly Moussaka is one of my favourite dishes, but when I am looking for a meatless meal, I do sometimes turn to this recipe for eggplant parmigana. This is such a simple dish to prepare but it is...
I love this simple dish of peas, tomatoes and feta, similar to the Greek dish Fasolakia but using peas instead of beans. While this will pair beautifully with lamb, I enjoy it as a dish on its own, and serve it with plenty of warm crusty bread to soak...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
