Cherry tomatoes are so sweet this time of year I couldn’t help myself but bake a galette. I was flirting with the idea of making a tart, but didn’t have much time, so galette was the obvious choice. But then again, all that butter and me in a bikini, seemed like an oxymoron. So I grabbed the olive oil and forgot about the butter. Continue reading
Halloumi is perfect for stuffing meat, as it doesn’t melt into nothingness when roasted. In fact, it softens to a pillow-y, marshmallow-y deliciousness and it gives amazing flavor and saltiness. I first brushed the thighs with a herb/garlic infused olive oil and this gave a very aromatic kick to the halloumi. Continue reading
Roasted chicken must be one of the easiest family meals but, oh so ordinary. Some nice, fruity rosé wine, cherry tomatoes and fresh thyme, transform an ordinary dish into something extraordinary. Butterflying the chicken is really important as it absorbs the flavours better as it bakes and remains unbelievably juicy and crunchy and golden on the outside. But the real star here is the sauce. Continue reading
This is such a great and easy way to serve roasted salmon. Plus, it looks and tastes so summery and delicious. I was served something similar to this, at a hotel in London. It looked far more refined than mine but it tasted more or less the same. Actually, the addition of mint and oregano make this more aromatic and fresh. The olives are the star if you ask me and they work so well with the salmon. The olive oil and balsamic vinegar helps release the juices from the cherry tomatoes and this creates a fresh and bright dressing for the fish. Just spoon it over before serving and there you have it. An easy, healthy and delicious meal. Continue reading
I love avocados so much, it was inevitable for me not to incorporate them in another all-time favorite dish – pasta! The creaminess of the avocado compliments this pasta so well, one would think I added double cream. Continue reading
I often wondered how I could make more of tortellini than it already is. I mean, how do you improve something that you can just boil and it’s already a full, tasty meal? It’s a dish you usually toss in butter and serve with extra cheese. But I chose to combine it with roasted eggplants and tomatoes. The result is a rich earthy, cheesy, absolutely delicious pasta dish that can be prepared in an hour. I’m telling you, one portion of this is not going to be enough.