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.