Thursday, June 9, 2011

Cooking Greek

I have had this book out from the library and it is due to go back. Instead of just enjoying the beautiful photography and dreaming of long hot summers in the greek islands, I have actually cooked some of the recipes from it this week.

Revithosoupa (chickpea soup)

Lamb Mastella

Gourounaki kokkinisto (pork casserole)

Bulgur, walnut and spinach pilaf

simple earthy ingredients for the chickpea soup

ready for the chickpea soup: finely chopped garlic, bay and sage leaves from the garden and roasted and freshly ground cumin seeds

A steaming bowl of revithosoupa, perfect on a cool winters day

a bed of carrots, onions, lemon slices, herbs and heads of garlic, is made for the lamb to sit on for the lamb mastella

diced vegetables and herbs ready to be add to the pot for the pork casserole

browning the pork shoulder

adding the tomato passata or tomato persati (if you have it) to the pork casserole

tomatoes drizzled with olive oil and balsamic vinegar, ready for roasting, later they will be added to the pilaf

fresh herbs and spinach being tossed with the roasted tomatoes

the bulgar, walnut and spinach pilaf was thoroughly enjoyed and good news - leftovers for lunch.

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Thanks for stopping by. I'd love to hear what's happening in your kitchen. If you've tried one of my recipes, I'd like to know what you thought? Do you have some advice to make it better? Did you find a mistake? Perhaps it is a new favourite in your home?

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