1 large onion 1,2kg potato, unpeeled 100g cheddar cheese, grated 100g mozzarella cheese, grated 10ml garlic salt 60ml butter, melted
Preheat your oven to 220℃ and line a 25cm x 37cm baking sheet with baking paper. Grate the onion and potato on the coarse side of a box grater. Transfer to a clean tea towel. Wrap the grated veg like a candy by twisting both ends. Hold the towel over a sink and wring it as firmly as you can to squeeze out any liquid. Add the onion, potato, both cheeses and garlic salt to a large bowl and mix through. Drizzle the butter over the mixture and now mix together with your hands so that all of the mixture is evenly dispersed and covered in butter. Spoon the mixture into the prepared baking sheet but do not compact it by pressing down. Bake in the oven for 40 minutes, until golden brown and crispy. Serve immediately.
500g cucumber (about half an English cucumber) 2 avocados 30ml lemon juice 2 salad onions, finely sliced chilli flakes
Peel the cucumber in alternating strips in its length. Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink. Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes. Slice the avocado in half, remove the pip and scoop out the flesh. Cut in to 1,5cm cubes. Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine. Shake the cucumber pieces in the colander to get rid of any moisture. Add to the avocado. Add the sliced salad onions and mix again. Now stir the salad vigorously until the avocado breaks down a bit. Taste the salad and adjust the seasoning with salt, pepper and lemon juice. Scatter over some chilli flakes and serve.
150ml olive oil 250ml tightly packed basil leaves 1 clove garlic, minced 2,5ml salt 15ml lemon juice 15ml apple cider vinegar
cos lettuce 1 small melon 200g feta cheese 3 tomatoes
For the dressing: Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.
Arrange some lettuce leaves on a serving platter. Slice the melon in half and take out the seeds. Cut the melon into slices and then cut the flesh out of the skin, Scoop a few melon balls from the flesh if you have a melon scoop. Arrange the melon on the lettuce. Slice the feta and tomato into slices and add it to the melon and lettuce. Drizzle the basil dressing over the salad and serve.
Preheat your oven to 180℃ and spray a ceramic dish with cooking spray. Set aside. Slice the sweet potatoes into very thin slices – not thicker than 2mm. Arrange the slices in a single layer overlapping slightly, in the oven dish. Mix the two cheeses together and sprinkle a quarter of the cheese on the sweet potato. Keep going with the layers until you have a quarter of the cheese left. Set aside. Add some vegetable oil to a saucepan set over medium heat. Add the garlic and cook while stirring, for about 1 minute. Pour in the cream, thyme and nutmeg and simmer the mixture for about 5 minutes. It should thicken slightly. Add the last quarter of the cheese to the saucepan and stir through until melted. Season the cream with salt and pepper and pour it over the sweet potatoes. Place the dish in the oven and bake until golden brown and bubbly – about 45minutes. Check that it is fully cooked by inserting a sharp knife in the centre. Remove the gratin from the oven, rest for 15 minutes and serve.
1 kg small potatoes 90g butter, melted 30ml minced garlic 30ml finely chopped rosemary 125ml grated parmesan cheese salt and pepper
Preheat your oven to 190℃. Clean the potatoes and slice each in half. Now cut a diamond pattern into each half without cutting through. Set aside. Pour the melted butter, garlic and rosemary into a roasting pan. Brush the cut side of each halved potato with the mixture and then dip it into the parmesan. Place the potato halves cut-side down in the roasting tin and repeat with the rest. Roast the potato for 45 minutes. Serve immediately.
Peel, halve and deseed the papino and place it on a serving dish. Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves. Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated. Generously spoon the sauce over the papino and rocket. Sprinkle the cashew nuts and pomegranate seeds over. Serve the papino with extra blue cheese dressing on the side.
(Patates Fournou Lemonates) Unlike traditional roasted potatoes these lemon potatoes are soft, moist, tender and melting. The zing from the lemon cuts through the richness of lamb or meat dishes and is truly more-dish! This to me, is the essence of everything I love about Greece – do your tastebuds a favour…
12 potatoes, peeled 90ml olive oil finely grated zest of 2 lemons juice of 2 lemons 10ml salt a handful of thyme leaves
Preheat your oven to 180℃. Quarter each potato lengthwise and spread them in a large roasting tin. Drizzle with the olive oil, lemon zest, lemon juice and sprinkle over the salt and thyme leaves. Mix together with your hands so that the potato is covered with the mixture. Roast for 1 hour, turning once or twice during cooking. Add another sprinkle of salt and serve.
Whenever I eat this sweet potato dish with honey and orange, I am reminded of the city of Casablanca with its sweet smells and the aroma of cinnamon drifting in the air after another very warm day!!
4 – 6 large sweet potatoes 50g butter 62ml brown sugar 62ml honey 62ml orange juice the zest of one orange 2,5ml salt 2,5ml ground cinnamon
Preheat your oven to 190℃. Scrub the sweet potato, cut into chunks and add them to an ovenproof dish. Add the butter, brown sugar, honey, orange juice, zest, salt and cinnamon to a small saucepan and melt together. Pour the mixture over the sweet potato chunks and stir through so that all of the potato is covered in the sauce. Bake in the oven for 30 – 40 minutes or until cooked and slightly charred and the sauce is syrupy. Serve warm.
Most cooks have a recipe for corn fritters but this is the one to keep AND it takes only 20 minutes to make, from start to finish!! Makes about 20 fritters, depending on the size of each fritter.
375ml flour 15ml baking powder 2,5ml salt 2 eggs 10ml butter, melted 1 can corn kernels, drained 1 can sweetcorn 125ml spring onion, finely sliced
Add the flour, baking powder and salt to a mixing bowl. Break the eggs in a small bowl and whisk together. Add to the flour. Melt the butter in the microwave oven and pour into the flour mixture. Now add the drained corn kernels, sweetcorn and sliced spring onion and mix everything together until you can not see any flour. Place a heavy bottomed frying pan onto medium-high heat and cover the bottom with sunflower oil. Scoop a spoonful of the corn mixture into the pan and flatten slightly so that it takes on a round shape. Fry a few corn fritters at a time without crowding the pan. Each fritter will need about two minutes cooking time per side before it is done. Keep the cooked fritters warm until you have utilised all of the corn mixture. Serve warm with sour cream or enjoy them plain.