Crumbed sardines, beetroot, skordalia mayonaisa

Plate of crumbed sardines, beetroot and lemon wedges with a bowl of Greek skordalia mayonaisaGreek skordalia mayonaisa (mayonnaise) and grilled asparagus on toast

I’ve been teaching cooking classes for the last few years, discovering how much I like it. It’s an extension of writing recipes, really – wanting to put something new, inspiring and delicious under people’s noses. But you are really in the driver’s seat and can push the boundaries a little more … You see, a recipe book can be full of exciting things, but you can’t make people cook them. With a class, you have a captive audience! You choose something to cook, guessing people may not have cooked it before, hoping for positive results. If there are ooohs and aaahs, you get to witness them, and with a bit of luck, you hear people say they are going to make this at home. The kitchen is always filled with lovely chit chat as we cook together, and I also learn many things. Continue reading Crumbed sardines, beetroot, skordalia mayonaisa

Greek-style stuffed tomatoes

Greek style vegetarian stuffed tomatoes

When my mum talks about food, I listen. It isn’t usually on her radar – she’s much more of a book and movie fiend, an avid follower of current affairs, a lover of indigenous cultures, a keen traveller, and an amazing woman in general … For food to rate a mention, it has to be beyond good. Like the broad bean and ham dish she once had in Spain and still talks about, and the stuffed tomatoes she had in Greece. Continue reading Greek-style stuffed tomatoes