A different twist on a pasta salad recipe. No mayonnaise or any creamy dressing. Refreshing with a salty kick of feta cheese and a garlicky oregano sauce.
Sarde in Tortiera is a dish from Italy’s Campania region The combination of sardines and potatoes is typical of the “Cucina Povera” (the poor’s kitchen).
Moules à la Marseillaise, a traditional Provençal recipe from the port city of Marseille. You can serve it as an appetizer or as a main dish.
This mouth-watering seafood dish from Morocco is full of flavors and colors – as they say, “the eye eats before the mouth”. Serve with Couscous and Chermoula.
Choucroute de la Mer à l’Alsacienne, a dish from the Alsace. Fillets of fish, clams, shrimps, pan-fried or sauteed, are served on a bed of creamy sauerkraut.
This recipe from Israel probably has its origins in Russia. If you can’t get your hands on sorrel use spinach or arugula (rocket).
This recipe combines the classic lentil stew with salmon and a warm creamy horseradish sauce on the side. An impressive way to add a different touch to a long-established tradition.
Catfish is a common fresh water fish you find nearly everywhere in the world. This dish from Spain combines the catfish with Mojo Verde, the cilantro and caper sauce originally from the Canary Islands.
Halloumi is a Cypriot cheese which loves to be grilled. It is the perfect savory companion for grilled vegetables. Crispy and golden on the outside, while soft on the inside. A drizzle of extra virgin olive oil and some spices is all it takes to create a great summer meal. Grilling can be easily accomplished inside using a ridged grill pan.
There are many versions of this traditional recipe which hails from the Spanish region of Navarra. My version of Trucha a la Navarra uses salmon fillets, but cod or monkfish is equally good. The distinct nutty flavor of the Serrano ham and the slightly sweet taste of the sherry vinegar make this dish pop with flavor.
Oktapodi Krasato, a delicious octopus stew in red wine, is one of the traditional Greek dishes you find in most restaurants and tavernas. It is easy to prepare when the octopus is young and tender. Larger octopuses are tougher and need longer cooking times.
Tarte aux Endives et Crevettes, a posh tart, effortlessly made. Dead easy and amazingly delicious. A tart just right for a warm summer’s night. Coating shrimps in the endives caramel sauce creates a contrasting harmony, salty and sweet.
Salmon’s fresh taste goes amazingly well with Thai spices. Easy to make and a great way to use all those salmon end pieces which are not thick enough for a fillet or steak. A spicy cilantro sour cream sauce is a nice cooling sidekick.
Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.
This is a variation of a well known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan. A great dish, a feast for the eyes and the palate.
Asparagus stands up quite well with sharp flavors like ginger and chili peppers. They actually accentuate this vegetable’s flavor.
This recipe makes for an eye-catching appetizer or elegant light lunch.
Kalamarakia me Feta, one of the most popular dishes in Greece. It takes a bit of work but the result is worth it. Squid is readily available in the frozen section of most supermarkets. Try to get small to medium ones, they are more tender. I like to serve the squids with pita bread or roasted potatoes. Last time I served it with couscous – it worked quite well.
Tellines are triangular shaped clams. They are called wedge clams and are found on both sides of the Atlantic as well as the Mediterranean Sea. They are small but very tasty. Harvesting these prized clams is labour intensive. In season, they are a specialty in the seaside restaurants and markets in the Provence, where customers eagerly await to obtain these tasty delights. To prepare them is incredibly easy. Do not attempt to add anything else. The “jus de mer” in their shells will give you the final “WOW”.
One of my favorite risotto dishes is Risotto ai Calamari from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become though and chewy.
This colorful salad just tastes as good as it looks, it’s called Kalamarakia Salata in Greece. Squid is a much prized delicacy in all Mediterranean countries. Once you know how to prepare it: a real delight!