“Gemista” – Stuffed Courgettes and Tomatoes with Mushrooms, Bulgur Wheat and Feta Cheese

stuffed mainI love to stuff food. Mainly I like stuffing it in my mouth, but on some occasions I like stuffing other things like vine leaves, eggplants or mushrooms. So I cooked “Gemista”. The direct translation of the word is “Stuffed” and this is what they are. This is not a 30-minute recipe but it’s so worth your time in the kitchen. It’s not a difficult dish to prepare. In fact, I find that stuffing veggies is far easier than stuffing a chicken or a pork loin (don’t get me started on the kitchen twine!). Continue reading

Shaved Brussel Sprouts Salad with Tahini Dressing

brussel sprouts.jpgA colourful, crunchy, fresh, nutty, flavourful salad with a tahini dressing to die for! Brussel sprouts need to be sliced thinly, so it’s best to use a mandolin or a box grater, unless you have advanced knife skills. If fresh brussel sprouts are not in season, make this salad with cabbage. It’s just as delicious. Serve it as a side dish or a light lunch. It even tastes great the next day. Continue reading

Creamy Avocado Ice Cream

avo ice 3.jpgI have long resisted the temptation of turning the gorgeous avocado into something different than a dip, pasta sauce or salad ingredient. I am so glad I finally gave in. This is my new favourite! My 6 year old can make this in 10 minutes; it’s really foolproof and SO delicious. It’s creamy, not too sweet and you can really taste the avocado but in a totally different context. Make this today. Seriously! Continue reading