This recipe is a great alternative to chickpea hummus. It’s lighter with fewer calories but with a similar texture and taste of the traditional hummus.
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.
Cauliflower fritters make great tapas or appetizers. I normally pair it with a yogurt lime sauce or I add smoked salmon rolls for an elegant brunch choice.
Caponata di Melanzane, a traditional dish from Sicily. The sweet and sour combination common in the Arab cuisine is strongly represented in this Sicilian dish.
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Labneh, also known as Laban, which means yogurt in Arabic, is a traditional food in the Middle East. It can also be served on its own as an appetizer – sprinkled with some olive oil and herbs and accompanied by some pita bread – a real delight!
Here is a recipe to prepare your own cured olives. It only works with freshly harvested olives. You can’t obtain fresh ones? Then you might want to take a look at this recipe, so you buy the right variety for your Mediterranean dishes.
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.
It’s one of the most popular dishes in a Spanish tapas bar, Russian Potato Salad. During the Franco dictatorship the word Russia was “prohibido” hence the dish was called – in public only – Ensalada Nacional. As part of a tapas dish tuna (canned or small shrimps are added as well as sliced hard boiled eggs as garnish. I love Ensalada Rusa also as a side dish without tuna.
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs. The good news is that you do not need to wait for the summer season to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.
Here is the recipe for the traditional black Tapenade, the most common one used in the Provence. Use it as a spread for hors-d’oeuvres or to season meats and fish. Tapenade can be kept in the fridge for a couple of weeks.
Ripe figs are naturally sweet and do not need a lot of embellishments. For a dessert dish like this one, you can bake the figs and add a bit of honey, cinnamon and serve it with a Faiselle or some Greek strained yogurt. When buying figs in season pick the ones which are firm, especially if you are planning to bake them.
Grilled slices of halloumi combined with a few roasted vegetables and tzatziki give this wrap an incredible ﬂavor that is hard to beat. Halloumi is my favorite grilling cheese. It softens rather than melts.
Tortilla de Legumbres, a variation of the popular Torta de Patatas, a staple in many Spanish households. Cut into 2 x 3 inch (5-7 cm) rectangles it is also a tapas dish. Sometimes the expression torta de legumbres is used instead of tortilla. The latter is just the diminutive form of torta. Very practical, you can use many of the odds and ends in the vegetable bin of your fridge.
Cacik or yogurt with cucumbers and herbs, is a Turkish favorite. Its versatility and easy preparation makes it a perfect companion for grilled meats and roasted vegetables. It can be enjoyed before or during a meal in place of a salad. It is a cooling dip that can be eaten alone or with pita bread on the side as part of a meze.
Ensalada de Huevos Duros y Pimenton is a traditional Tapas dish from Spain. Tapas are certainly Spain’s best food invention, real soul food. Simple ingredients presented with flair, especially appealing in warm weather.
The red peppers gain in flavor when served at room temperature. The substantial amount of garlic and parsley in the vinaigrette, make this salad particularly tasty.
Tomates à l’Antiboise, a well known dish from Antibes on the Côte d’Azur. Really easy to make. Best of all, you can prepare them a day in advance. They can also be part of a tapas selection. But I would use small tomatoes (not cherry tomatoes) and just 1 tomato per tapas dish.
A savory custard recipe. It can be served any way you like it, with fruits for an impromptu brunch, lunch with a salad and cold meats or as a side dish.
Crusty, crispy and savory popovers, easy to make, and a great accompaniment to a lot of dishes. They are light and airy, the fragrance of the Parmesan, great!
Spring in the Provence, mounds of white asparagus deck the stalls of weekly green markets. They are often referred as “the vegetable of the kings”, rated far superior as their green counterparts. Unlike green asparagus, white ones need to be peeled to remove the bitter skin before cooking.