As my meat-eating family comes into the grilling season, I get creative at finding things I can eat with them coming from the same grill, but skipping the meat. And this one builds on my recent discovery that feta is better hot than cold. I made it grilled, using a metal ‘grilling basket’, supposedly purposed
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This is a dish I tasted during a work trip to Albania, back in the times when we were all still allowed to travel. In these times of self isolation and staying home, seems like long time ago. It was my first trip to Albania, and I was just amazed with the food. Hopefully, things
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It’s a soup for a very hot day, it’s really more of hydrating product or a smoothie than a soup, but on a hot day you can have it in a bowl, call it a soup and pretend it’s a full meal! It works perfectly on holidays and takes very little time to cook but you
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Involtini, doesn’t is just sound great? It just means, rolls, but let’s call it involtini it will taste better! And yes I just love aubergines, and I have already done some aubergine roll-ups, but it was a summer version. This time something to serve straight from the oven with a fresh baguette. Yummy.

I like baked peppers a lot. I like the color, the texture and the idea that it’s not easy to tell what it really is (well, at least it takes some thinking). The idea came from the fact, that one of my friends doesn’t eat fish, so she would not have the salmon tartar that
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I have been writing a little less recently, not because I have not been cooking, but rather because I have been cooking so much, that I didn’t have time to write! So I have this batch of photos and the posts are just waiting for me to write them up! So today, zucchini flowers! I
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I had some leftover cheese mix from the aubergine roll-ups and wasn’t sure what to do with it. I found a few red onions, married them together and it was a real treat! The onions carmelised a bit and worked so well with the salty and minty stuffing! The biggest challenge was to empty the onions
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Yes, I know, aubergines again! But I just love them. And I can’t resist! Actually, I don’t even try. This is a slightly changed Nigella’s recipe. Very refreshing and very, very good! It works well as a starter, but on a sunny day it’ll do just as well as a main dish, if you add
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This recipe I learned from Kasia, even if I am not sure how close what I just cooked is to what she cooked back then, and it was Bulgarian and nor Greek cheese that was involved… Anyway, I remember that she served me this at her place, welcoming me to her apartment (again). The warmth
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I was once served something like this by a friend, who’s cuisine has a lot of influences from Greece. Or should I say who’s cuisine is mainly Greek, even if originally he comes from a much colder country. First, I tried to cut off the tail of the peppers and stuff them through a small
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