Food #6

More dinner inspiration from the past few weeks.......

Homemade Greek Meze

The sun coming out gave me flashbacks to warm boozy evenings spent in Cyprus with Mum. This in turn led to some serious Greek food cravings. I just threw some lamb and halloumi on a griddle pan and served with pitta, olives, hoummous and some (shop bought) dolmades.

Chicken, goats cheese, walnut & grape salad

I don't think I really need to give you a recipe for this one. Another good one for a warm evening. Served with your choice of dressing (balsamic glaze every time) and maybe a glass of rose? I don't drink rose but this looks like it would compliment the stuff nicely.

Grilled salmon, quinoa, chilli, cumin, egg and spinach

I know. Egg and quinoa. I wasn't sure either but it works. Just stir the egg through the cooked quinoa at the end and the heat will cook it just enough. Really nice and again no recipe needed. Everything you need to know is in italics above. You know what you need to do.

Lamb steaks with halloumi and best ever brown rice salad

Fish Pie

Not very summery. But damn delicious anyway. My tips for a really decadent fish pie is to always use fresh fish stock and DOUBLE cream. None of this half fat healthy shit.

Spicy black bean burgers, avocado salsa, quinoa & rocket salad & lemon puy lentils

My sister came over on Monday night and I decided to cook some vegan food. Well the blurb at the top of the recipe reckoned it was vegan and I didn't have the heart to email her and tell her that Worcestershire sauce has anchovies in it. I replaced tabbouleh with quinoa to keep it wheat free. Recipe here if you fancy it. And you should. It was good.

Spelt spaghetti with fresh crab, chilli, garlic and parsley

While meandering round the supermarket yesterday I spotted some crab claws and with literally no hesitation chucked them in my trolley. After some deliberation I decided to roll my sleeves up, get cracking those shells and throw them in a pasta dish. I love aglio e olio more than life itself and reckoned the addition of fresh crab meat would be pretty wonderful. And it was. Another one to serve with a big glass of almost freezing sauv blanc. In fact this was so good that I'm having it again tonight.