tagged ‘vegetables’

Vegetable platter

in Small bites, Taste -

My favourite vegetable platter features lots of crunchy veggies, toasted sourdough, mozzarella balls & my favourite, smooth, green, sour & sweet dip. 

Vegetable platter

One of the things that makes me happiest is having friends over and feeding them. I always prefer preparing the food myself (be it small bites or an actual meal) and not relying on store-bought options- so when guests do arrive, I’ve been through a bizarre state of mild stress and almost absolute bliss. And they can both be attributed to cooking, which stresses and relaxes me in almost equal measures. My biggest joy is to prepare a platter, abundant in some of my favourite things. These most often belong in the dairy family (there’s few things I love more than a good cheese platter), but as of late, I have been experimenting with including more freshness, crunchiness and colours.

Vegetable platter

Enter vegetables, my trusted cooking ally, the ones I always rely on for inspiration, texture, variation and goodness. They are humble and mighty all at once, filling without ever becoming heavy; I often prefer them raw, simply dressed in fresh lemon zest, perhaps a drizzle of good, light olive oil and a sprinkle of salt flakes. Here, they are sitting pretty, next to big chunks of toasted sourdough, mozzarella cherries and wrinkly, herby sun-dried tomatoes, keeping company to my new favourite green:

Vegetable platter

a smooth, acidic dip, inspired by a Caesar dressing; there’s fresh kale, anchovies, parsley, mustard, honey and yogurt in there, along with a good Grana Padano, lemon juice and vinegar. It’s strong and velvety at the same time, truly the perfect partner in crime for our beautiful raw vegetables.

Vegetable platter

Vegetable platter

WHAT

for the dip:

6 anchovies (from a jar)

1 1/2 tablespoons wholegrain mustard

3 teaspoons honey

juice for 1/2-1 lemon

1 teaspoon garlic powder

2 tablespoons white wine vinegar

4 tablespoons finely grated Grana Padano

3 tablespoons full fat Greek yogurt

2 cups kale, washed, hard chunks removed

2 tablespoons fresh parsley, roughly chopped

1/2 cup extra virgin olive oil

for the platter:

1 lettuce, washed and torn in large chunks

15 radishes, washed 

1 fennel bulb, washed, hard leaved removed

1 red bell pepper, deseeded and cut in wedges

8 spring onions, washed

6 sliced sourdough bread, toasted or grilled and cut in thick chunks

150 gr mozzarella cherries (or one big piece, torn in chunks)

about 20 sun-dried tomatoes

HOW

  1. Make the dip by combining all the ingredients, except the olive oil, in a blender. Start blending while simultaneously adding the olive oil in a constant flow. Taste, adjust the acidity to taste and season with salt (if needed) and freshly ground black pepper.
  2. Arrange the cut vegetables in a large platter, tray or platter, along with the bread, cheese and tomatoes. Serve with the dip at room temperature.

 

 

 

Pickled summer vegetables

in Small bites, Taste -

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This week is devoted to the last days of summer. It’s an homage of sorts to that glorious season and all its fresh and delicious vegetables, their colour and smells. This summer has truly been unforgettable: it was long and relaxing, filled with family, refreshing naps, layers of sunscreen, blinding sun, friends, weddings, so much laughter and lots of food. [READ MORE]

Dining al fresco

in Inspiration -

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You know how some people love to spend their summer nights hitting a super loud, super hip and cool and whatnot super club? Damn, those people! Honestly, I can’t think of a better way to spend a (hopefully not too hot) summer evening than over a relaxed, delicious dinner al fresco. I don’t have a balcony or garden in London and it’s precisely these beautiful, casual warm nights I miss the most; so naturally, it’s also those I try to enjoy as much as possible now that I am back home. Like this one, which the annoyingly talented Ms Gertrude Gary Milk of teapot.gr and I prepared at my parents’ balcony. We set the table, she took the photos, I cooked the food and together we ate and drank everything but the props. No biggie- we can do this all summer long. All we need is a camera and lots of homemade grissini. [READ MORE]

More chickpea love: veggie burgers with quinoa, kale & red pepper

in Savoury, Taste -

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Even though I eat meat quite rarely, I’m always up for a good burger (as I’ve previously and inappropriately mentioned). I’m not as devoted as M, who’s tried almost every good burger joint in town and has described and rated his experiences in excruciating detail, but whenever I’m given the opportunity to dig in a juicy, medium-rare burger, I’ll take it- nay, I’ll grab it! [READ MORE]

Chickpea, fennel & chorizo chunky soup

in Savoury, Taste -

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I’ve been on a major fennel kick lately (evidently). I buy a fennel bulb almost every time I do my groceries shopping- and last time I was at the supermarket and could not find any, I was almost devastated (seriously; I must have asked at least three members of the staff- I looked so desperate and annoying, one of them even employed two of his co-workers to go look if there was any left at the back, while consolidating me and suggesting other vegetables instead. I swear, no person has ever waved at me so enthusiastically when I was leaving the store.) [READ MORE]

Cavolo nero, pine nut & cranberry quick pasta

in Savoury, Taste -

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Last Friday night I arrived back home in Athens for the holidays. Ever since, I’ve been in the midsts of a tornado of love, affection, confrontation and laziness. Along with my sister, I’ve also been caught up in a semi-frantic, absolutely childish, totally satisfying holiday mode, which includes blow up candycanes, so many fairy lights, very moderate wine drinking, beautiful festive flowers, gift buying and wrapping and lots and lots of menu and party planning. [READ MORE]