Souvlaki For The Soul Details

Fried Prawn cakes
2008-01-26 11:01:08
Fried prawn cakes...on a bed of watercress. Served with a glass of cold beer.Before this turns out to be a blog about the weather, let me just clarify about the kind of weather we have here in Sydney during the summer months. Whilst we can have traditional "hot" days, with blazing sunshine and high temperatures we also experience sub tropical weather. Think sticky, humid and thunderstorms. Its quite unique and something I still cant bear. I find myself showering three times a day during the humid months. But I digress... I wanted to showcase some more summer recipes. Primarily, food that you can enjoy with a glass of cold beer. Admittedly you will be frying these lovely morsels but I promise it won't be too long.I found a recipe for fried prawn cakes made by the domestic goddess herself. They're very easy, very simple and you won't be able to stop at just one. They have a bit of a Spanish influence with the addition of sherry but you could easily "Thai" them up! (We'll get ...
Cakes Prawn

Pasta with Greens
2008-01-16 06:04:51
Fresh wholemeal linguine with asparagus, peas, spinach and mint.I try to eat healthy. I swear I do. I try to incorporate a well balanced eating routine but I find that during the "silly" season (Xmas and New Year) things can get a little hectic on the food front. Second helpings and extra sweets can certainly build up into unwanted kilos. So I was looking for a healthier alternative the other night for dinner. My local deli always has a handy supply of goodies and on that particular day I found some freshly made whole wheat linguine. Interesting I thought. I just need to balance this out with some lovely greens. I picked some fresh asparagus, some peas, a bunch of spinach and some fresh mint. Then off to work I went!While this pasta dish is not of the traditional variety I always believe its good to experiment and play around with food. It was very easy to prepare and it provided me with some very well needed greens. I thought that the linguine might have been a little heavy ...
Pasta

Steak Sandwich...Greek Style
2008-01-11 09:53:00
Greek style steak sandwich...with tzatzikiWoah! The tzatziki recipe I posted the other day certainly had a lot of "passionate" responses. It was good to see. Everyone loves their food and has a particular way of preparing tzatziki. I learnt a few things myself and this is why I love blogging. You can really learn a lot. Peter kindly pointed out to me that I forgot to salt the grated cucumbers. Its a good step to remember as the salt helps to draw out the extra moisture. Thanks Peter. Ivy pointed out that you could try tzatziki mixed with mustard. I'd never heard of that and I was quite interested to know more. Jenn noted that it tastes great with low fat yogurt, but it should be the FAGE brand. I know that brand but I haven't seen it here in Australia. That yogurt is delicious and the low fat one is pretty thick. Thank you to everyone who responded with such kind suggestions. My post today will cover another way to use tzatziki. In a hearty steak sandwich. It basicall ...
Sandwich Style

Tzatziki
2008-01-09 10:16:23
Creamy, cooling and very luscious.Tzatziki is probably one of Greece's most famous dips. It utilises ingredients which are plentiful in that country. We're talking thick, creamy sheep's milk yougurt. Crisp, cooling cucumbers. And loads of garlic. Its commonly used in souvlaki that are served in many restaurants and it often comes out as a starter as well. Whack it on some fresh bread and you are in heaven. Turkey does a similar dip but it's a little less thick. It's very easy to prepare and the secret lies in the yogurt. Please be wary if you make this NOT to use revolting low fat yogurt. Try to find a natural or organic one, often labelled as "Greek Style". Many years ago I remember my father buying the yogurt and letting it strain in a muslin cloth in the refrigerator for a few days. He wanted really thick yogurt and he claimed it was too "thin" straight out of the container. Be also wary on who you breathe on the next day. The garlic content isn't that high but it cer ...

Tomatoes On Toast
2008-01-08 09:50:19
Roated "amoroso" tomatoes on toasted Olive ciabattaContinuing on from our Summer Antipasto I wanted to highlight some of the options individually and how you can utilise them as other dishes. Take for example our roasted amoroso tomatoes and olive ciabatta bread. These two items are another one of those relationships that were destined to be together. I mean how could they fail. The tomatoes are so juicy and sweet this time of the year. Ripe and ready! None of those floury varieties those multi chains like to push on us.These were quite medium in size. Not too small or large. Preparing them is very simple. Give them a good rinse, wipe them and place them in a baking pan. Make sure you're oven is at about 200 deg C and smokin hot! Drizzle them with a good high quality extra virgin olive oil and if you like, a splash of balsamic. Sprinkle on some sea salt and freshly cracked pepper. Pop them in the oven and leave them to roast for about half an hour. Once they're done leav ...
Toast Tomatoes

Summer Antipasto...Endless possibilities
2008-01-06 09:37:26
A selection of goodiesHappy 2008 everyone! The new year saw us sweltering here in Sydney. With temperatures in the mid to high 30's I was at a loss at what to cook. Nobody wants to be stuck in a hot kitchen sweating away. This is where the famous Italian antipasto or Greek "meze" come into play. It's very simple to throw a few things together and nibble at a little bit of everything. Plump, marinated Kalamata and green olives. Freshly sliced cucumbers. Quick roasted tomatoes. Cold meats, tzatziki and toasted olive ciabatta. Let your taste buds have fun. Throw in a good bottle of wine and before you know it, lunch is served.For now I'll make this a visual feast. I'll follow with recipes and ingenious ways to use them over the next few days. Now get ready to drool...Get creative with ingredients lying aroundLay out a spread...let everyone help themselvesSucculent cold meats...Hot Salami, Mortadella and SopressaLots of olives... ...
Summer

Cherry Season
2007-12-27 08:03:41
Cherries are abundant this time of the yearHope everyone had a few busy days. I did. I had problems with my blog and couldn't get out my Xmas wishes to everyone. That's modern technology for ya. Anyway, it's all been sorted out and I can write about one of my favourite fruits. Cherries. They are everywhere this time of the year here in Australia. Juicy, dark red and full of flavoursome goodness. It's funny because as a child I had never tried one of these beauties fresh. They were either "glace" in some hideous dessert or deep in maraschino liquer. The first time I tried one I was hooked. I served them the other day as a sweet treat after lunch. Simply dipped in a good couverture dark chocolate and cooled in the fridge. Better than strawberries any day.I had a few spare after xmas lunch the other day and was wandering how to use them. I scanned my trusty cookbook collection and found a recipe for poached cherries. Very easy and delicious. It's basically 500g of cherries ...
Cherry

Soba Noodles in Chinese Spoons
2007-12-20 07:24:21
Soba noodles in chinese spoonsI do hope everyone is enjoying this series on party foods. These little morsels may seem a little labour intensive but I guarantee you your guests will walk away impressed. Another simple yet effective (and tasty!) option is serving canapes in chinese spoons. The spoons are fantastic as they hold a bit of depth and can be easily filled with a number of ingredients to create that perfect mouthful. I love soba noodles and they are quite versatile because they can be eaten hot or cold. They're wonderfully refreshing served as part of a cold salad on a hot day. Once they've cooked and cooled down, dress them in an asian inspired dressing and you have instant gratification. This is another easy recipe to prepare and serve at the last minute at your next function. Go ahead! You'll create instant impact.SOBA NOODLESI bought mine at the local Asian deli in Chinatown. They don't take long to cook at all. Bring some water to the boil, throw in your noodle ...

Mushroom Crostini with Ricotta
2007-12-17 05:12:05
Mushroom on Crostini with RicottaContinuing in my series of xmas party foods, I present another simple, delicate creation. Mushrooms on crostini with ricotta. Crostini are basically pieces of sliced bread that have been toasted. You can use a baguette to do this and each piece is perfect for your guests to pick up with their fingers. You can also get creative with the toppings. Just be mindful about flavours and not sticking too many items on the toasts. I use sourdough for my crostini because I love the flavour of that bread. For the mushrooms I make a basil paste in the food processor by whizzing up a bunch of basil leaves with some olive oil and a little garlic. The mushrooms I use are a combination of swiss brown,button and shitake. I fry them in a mixture of olive oil and butter and add the basil paste at the end. The mushrooms take on a different character once they have been married with the basil paste. They get all glossy, shiny and sexy! And you should smell them! ...
Mushroom

Tis The Season...Party Foods
2007-12-16 12:46:48
Prawn Ceviche in Mini Tortilla CupsIt's that crazy time of the year again. Shoppers scramble to find presents for loved ones in crowded shopping centres. Children draw up lists of presents hoping that Santa will deliver them on Christmas morning. And more importantly, passionate foodies plan mouth watering menus to feed their guests. This year I have opted for a quiet Christmas day but am attending a big party on the night itself. A few days before the 25th of December I will be hosting a Xmas cocktail party. With that in mind I thought I would run through some of the canapes and other goodies I will be serving up. Each day I'll be posting a different recipe. You may even choose to serve some of these very easy party foods with drinks, to settle your guests. In this part of the world we have hot Christmases. It's very hard for folks on the other side of the world to fathom that there will be no snow or cold weather to enjoy a "traditional Christmas". But here in Australia, ...
Party

Did Somebody say STEAK?
2007-12-08 01:41:52
Steak with Pea mashI answered my friends challenge the other day by providing a "hearty" recipe. I thought why not continue with my carnivorous rampage? Bring it on I say! Off I went to the butchers again in search of that perfect meat morsel to cook. I noticed the scotch fillets on display and I gave into my caveman urges once again. They were plump, soft and full of that good ol' marbling that makes it taste that little bit better. Of course, the marbling is fat but its definitely needed in a steak. Without it, we would end up with something dry and similar to cardboard. And I provided the perfect side dish. Minted pea mash. This is another favourite of mine and I tend to cook it more than mashed potatoes. Especially in the winter time. Even though its not winter here in Sydney Australia, the steak and peas are another one of those perfect marriages no matter what the weather is. Add a good Australian shiraz to the mix and you have another easy, fantastic meal.FOR TH ...

Dukkah Crusted Lamb with Coriander Pesto
2007-12-07 10:01:11
Dukkah Crusted LambA friend noted the other day that I had been cooking a fair few salads here on my blog. He said it would be good if I could do some more meals with "bite". I interpreted that as meaning he wanted some meals that were a little more "filling". So I gave into my caveman instincts and decided to whip a meal fit for any carnivore. With a little flair of course! I had actually been craving lamb since my return from Greece. A quick visit to the local butchers had netted me some beautiful organic lamb fillets. Another visit to the deli and I noticed some freshly prepared dukkah for sale. "Great flavours" I thought. The lamb and the dukkah were a marriage made in heaven. Dukkah is that exotic Middle Eastern blend of ground hazelnuts, toasted sesame seeds, ground cumin and coriander. Traditionally served with bread and olive oil, it's quite versatile and can be used to flavour just about anything. I love its simplicity versatility.When I got home I brainstormed and ...
Pesto

Bread Salad
2007-12-04 22:09:53
Bread SaladWith the warmer weather finally making an impact here in Sydney, it's only appropriate to be whipping up so many salads. I mean how easy and simple. Following the KISS principle and relying on good quality produce, you really can't fail. I had often heard about the Italian bread salad called Panzanella. While I'm not sure the version I tried was "authentic", the flavours were mesmerising and unforgettable. While I was scanning my local deli the other day, I came across a product I had never seen before. It was called Tanour Mountain bread and the packaging explained it was Afghan in origin. It was very similar to the Greek style pita bread and looked similar to a large cooked pizza base. Not one to shy away from trying new things, I quickly snapped it up and started thinking of ways on how to use it. With so many ingredients left over from my Thai Beef Salad, namely the cucumbers, tomatoes and red onions, I came up with this recipe. I tore the tanour mountain bread ...
Bread Salad

Thai Beef Salad
2007-12-02 03:07:06
Fresh Thai Beef SaladEveryone knows my love for Thai food. While I usually prefer to go out and eat it, I occasionally indulge in a bit Thai cooking at home. The flavours are strong but the key is always balance. The Thai version of Beef salad is an old favourite and the perfect summer dish. It really is a complete meal and quite healthy. Oh yeah! and very easy. Make sure you use a good quality beef steak, preferably eye fillet. Here is my version. Authentic or not.FOR THE SALAD2-3 pieces of good quality eye fillet2 tomatoes, deseeded and chopped2 lebanese cucumbers deseeded and slicedhalf a small red onion thinly slicedsmall bunch of coriander leavessmall bunch of mint leaveshandful of dry roasted peanutshandful of toasted sesame seedsfried eschallots for garnishingFOR THE DRESSING1/4 cup of good extra virgin olive oiljuice of half a lime2 tablespoons of fish sauce1 small red chili finely choppeda small portion of palm sugarPUT IT TOGETHER1. Pre heat your oven to about 180-200 ...
Beef Salad

Coleslaw With Prawns
2007-11-28 13:49:47
Coleslaw with PrawnsAfter a hectic eating schedule in Greece which included a lot of rich, yummy foods I needed to get back on track with some lighter eating. Salads are a good way to do this but they don't have to be boring by any means. They can be a decent meal themselves. Just make sure you follow the "fresh is best" principle and you can't go wrong. I was inspired by the many flavours I encountered in Greece and as a good food blogger I came back to experiment. Many of the salad dressings I tasted there were quite basic. But they weren't boring. The simplicity of extra virgin olive oil mixed with lemon juice was just magical on the taste buds.Drawing inspiration from those fresh flavours I decided to make coleslaw and give it a slight twist. I've never really had a good relationship with coleslaw over the years. As a child, I had to endure eating this dish drowned in really bad mayonnaise. It was devoid of any character or taste. When I set myself the task of making thi ...

Chocolate Chilli Churros
2007-11-27 09:34:53
Spanish Churros with a chocolate and chilli dipping sauceWhat a way to get back into the cooking game. A few months ago I joined the passionate foodie community over at The Leftover Queen. Jenn, who runs that site, holds a monthly competition where food bloggers compete to create a dish based on 3 ingredients. It's called the Royal Foodie Joust and its a great way to keep everyone's cooking imagination active. I had been a long time observer but this time decided to contribute. This month's challenge involved chocolate, chilli and some kind of grain i.e. rice oats etc. I thought long and hard about what I was going to contribute and my creative juices came up with that ol' Spanish fave, churros! Churros are basically a doughnut and traditionally they are served with a chocolate dipping sauce. Mine has the wicked addition of chilli in it and makes it all that little more sensual.These can easily be served at the end of a meal or created for that special occasion. I think they'r ...
Chocolate

It's All Greek To Me
2007-11-26 10:20:23
The beautiful mountainous terrain of SpartaI am now coming to the end of my holiday writing about Greece. I wanted to leave you with a few snapshots from my portfolio. These were taken whilst I was visiting friends and famiy in Sparta. Sparta is a 3 hour drive, south of Athens at the base of the Peleponesse. It has a small population of about 20,000 people. Its surrounded by rugged mountainous terrain. There is a lot of history in this part of Greece as well. Namely due to king Leonidas and the battle with Persia. Legend has it that 300 soldiers took down an invading army of Persians and won. The city of Sparta has a statue dedicated to Leonidas and it sits proudly in the city.KIng Leonidas of SpartaThe amount of churches I noticed in my travels all over Greece were phenomenal. Whether I was in the city or on a long, winding road leading to a far away village, lo and behold another church would appear. They were everywhere and they came in all shapes and sizes. Greek church ...

Cafe Culture in Greece
2007-11-22 05:55:06
Traditional Greek coffeeWhile in Greece I couldn't stomach the local coffee very much. If anyone has ever tried "Greek style" coffee you'll know what I mean. It's a mean brew, all thick with a rich sediment that forms on he bottom of the cup. I personally believe it's an acquired taste and one that I'm not really keen on enjoying. Still, every house I went to, I was offered this rich brew and I politely accepted. Greek Iced Coffee or "Frappe" However, I did get to enjoy the local iced coffee otherwise known as "frappe". Dark, rich, cold with a golden foamy top this drink is very popular especially in the summer months. People sit at cafes for hours with one of these sipping it very slowly enjoying its rich, intense flavours. The cruel irony for me is, that's it's made with instant coffee!!! Shock! Horror! I couldn't believe it. Apparently this is the best way to achieve the golden foam on top. While I believe instant coffee does serve its purpose (in extreme emergencies) I r ...
Cafe Culture Greece

My NEW Look!!!!
2007-11-21 01:38:09
Ok. I can hear the cries and screams of protest (I think I can!). I want to welcome you to the new look for my blog and website. It's the fourth time I've changed themes or templates this year. Blogging was a new activity that I undertook at the beginning of this year. Well, who knew that my inner geek was going to come rushing out! Apart from writing and photographing about my passion, which is food, I also have a passion for web design. I wanted a site to represent my foodie passion. And I specifically wanted it to look good. So after 3 previous attempts at html, css and Photoshop I bit the bullet and had it professionally designed. My blogging platform of choice is Rapidweaver. It's a made for Mac product that specialises in producing cool and good looking websites. All made on an Apple of course! For all you Macheads and fanboys this is a must see. I contacted one of the 3rd party theme designers and he came up with this great design. Florian over at ADHD Graphics i ...

Let's Eat...the Greek way
2007-11-17 22:35:59
Mousaka in all its glorySo after a cultural day of sightseeing and analysing ancient Greek lifestyles, I set off to find a place to eat. Nafplio, was well equipped for this with many restaurants on offer. I was so looking forward to eat a mini feast and indulge in a lot of "traditional" foods. I wanted to be transported to epicurean heaven. I found a place near the water's edge and ordered a few too many dishes and consumed them with hungry abandon! As usual, lots of bread arrived to accompany my choices. The menus were in Greek, English and German. I was really hanging out for mousaka. Even though the weather dial was slightly above average, I wanted to try this and see how its represented in modern day Greece. Mmmmm...perfect. Creamy bechamel sauce on top, covering a layer of fried eggplant, zucchini and potatoes. And let's not forget the mince meat with its slight aroma of cinammon.Fried banana chilliesThe dishes come out in no particular order. I was happy to pick a li ...

The Port city of Nafplio
2007-11-16 21:11:00
Summer coloursContinuing in my (delayed...sorry!) Greece series of recent adventures, I made my way to the port city of Nafplio. What a delightful change from the hustle and bustle of Athens. It was October and the weather was hovering around the mid 20's mark. It was so "summery" and I could just imagine how busy this place would be in the bustling summer months. It serves tourists very well and there are a lot of ancient areas nearby that can easily be explored. Nafplio is located on the Argolic Coast, Northeast in the Peloponnese, one and a half hours south of Athens. The "older" part of the city, is situated on top of a peninsula, which faces the gulf.The old part of the cityAs with most parts of Greece, there is a lot of history here. Both ancient and modern. The city once served as the capital of Greece and was once considered to be part of the Ottoman Empire stronghold. There is a famous castle/fortress that overlooks this beautiful city, where many prisoners of the Gre ...
City Port

The Acropolis
2007-11-08 07:15:41
The eerie setting of The Acropolis...look at those clouds!It has been used as a temple, a fortress, a citadel and a place to house virgins. It currently lends itself as one of the new 7 ancient wonders of the world and has thousands of tourists adorning its once sacred grounds. Welcome to The Acropolis. Smack, bang right n the centre of Athens. I was in absolute awe as I walked up the many steps, making my way to photograph a place that truly symbolises Greece. If you ignore the restoration scaffolding you can almost feel the Ancient Greeks beside you, happy that you are viewing their architectural phenomenon. Literally meaning "on the edge of the city", the Acropolis houses a number of temples and the famous Parthenon. It has seen numerous wars, starting from the 5th Century B.C right up until the mid 1600's during the Ottoman conquest.It looked like it was going to rain that day but it never did. Instead the clouds provided a stunning backdrop, creating an almost eerie feeling ...

Welcome to the Jungle...aka Athens
2007-11-03 05:19:09
The city of Athens...viewed from one side of the AcropolisFinally after nearly four weeks of holidays I have returned back to Australia. And I'm tired, both physically and emotionally. I had returned back to my parents' homeland after an absence of nearly 30 years. I took about one thousand photos and I have tried to cull this down to give you a good indication of what I got up to when I was away. Of course I also want to show off my photography skills!!! So, enjoy the view and have a laugh at my adventures.My first stop in Greece was Athens. It had taken me nearly 40 hours to get here. I discovered a city filled with cars, smog, scooters and humidity. The traffic was noisy and my cab driver abused everyone as we zoomed through automobile mayhem. It was only 3 pm and this city was pumping. It was a lot to take in and as an experienced traveller I could feel the onset of culture shock. People often laugh as I explain this. It doesn't matter how worldly you are, it can still ...
Jungle

A Journey back to Greece...
2007-10-26 09:45:59
The Acropolis...a sight to beholdWhy hello! Its been a while. Yours truly has been holidaying in Greece and lapping up every minute of it. I've mainly been visiting friends and relatives in the Peloponnese and checking out a lot of ancient ruins. There are many food adventures to re tell and lots of photographs of my quick visit. Today I provide a sample, but look out over the next few days as I provide a more detailed description of my holiday.The stunning coast of the Mediterranean...viewed from the port city of Napflio ...
Greece Journey

Quick Pasta
2007-10-08 01:10:06
My own creation...all lying about in the fridgeYours truly was looking in the fridge yesterday, trying to decide what to eat for dinner. I'm sure this routine is repeated everywhere in the world, no matter where you are. You open the fridge, you look, you think you have a solution and then you start all over again! Considering how many food blogs I read, cookbooks I consult and Cooking TV shows I watch I too can get stuck. Sometimes this can be a good thing because it can force you to be creative. All within reason of course.When I glimpsed into my fridge yesterday I found a few zucchini, some left over pancetta, a third of a container of ricotta, some chillies and some leftover basil pesto. My mind went into overdrive and finally I thought of this little creation. Spaghetti with grated zucchini, pesto, ricotta and pancetta. Drawing inspiration from Jenn, our famous leftover queen, it turned out very nice thank you very much. The saltiness of the pancetta went well with the cr ...
Pasta

Biteclub Does Breakfast
2007-10-07 01:22:33
Freshly Toasted MuesliIts been a while between a few posts and I thought I would do some "catch up" entries. I recently had the pleasure of attending a Biteclub held in the morning. Breakfast/brunch was on the agenda and our good hosts Tony and Michael had gone to the trouble of putting on an amazing feast. Better than any hotel buffet I've ever seen!!! And trust me, I've sat a few hotel breakfast buffets in my time!With the sun shining in Sydney, summer has come a little early for us here. It was a perfect environment to indulge in a beautiful breakfast. Fruit salads, fresh bakery items, scrambled eggs, sausages...the list goes on. I think there is something quite indulgent about a cooked breakfast. Whilst many 9 to 5'ers grab a bowl of Corn Flakes and a cup of coffee during the week , its nice to spoil ourselves on the weekend with a luxurious cooked breakfast and the weekend papers. Anyway, join me on a photo journey that will have you drooling at the mouth. Michael and T ...
Breakfast

Spanakopita OR Spinach and Fetta Pie
2007-09-25 10:11:29
Spanakopita...A Greek classicI haven't really ventured into much Greek food cooking on this blog. I constantly get asked about the title of my blog/website and how this relates to me. Well you can read a little about it here. I promise to provide a few more greek recipes as I go along. I also don't want to keep this blog too one dimensional. But I digress...First off, let's start with an instant Greek classic. "Spanakopita" is a traditional Greek pie made with spinach and fetta cheese encased in that ever so thin pastry called "filo". Filo has numerous meanings in Greek but for this instance it refers to a piece of paper. Or as thin as a piece of paper. Spanakopita is served everywhere in Greece. From the hustle and bustle of busy Athens to local Greek villages. And everyone has their own version of it. Without going into too much detail, my grandmother used to roll out her own filo pastry (a hard skill to fathom...it takes years to master!) and use wild green spinach with ...
Pie Spinach

Spice I Am
2007-09-24 04:51:22
My favourite Thai restaurantAs you may have read previously, Thai food is an absolute favourite of mine. It's a cuisine which manages to blend all senses of the food spectrum and make it succeed. Having been spoilt over the years with my many trips to Bangkok, I held a particular snobbery to Thai food here in Australia. I always found the local Aussie version of Thai food to be too sweet and devoid of any character. Well wouldn't you know it. I discovered a place recently that transports me to Bangkok with every morsel off the menu.Located in the CBD end of Surry Hills is SPICE I AM. (Don't you just love that play on words!!!). It's a smallish place and it has received rave reviews here in Sydney for its original presentation of Thai cuisine. Sujet and his very capable team pack them in every night. Start queing at 6 pm if you want to be sure of a seat. None of the dishes disappoint. All the favourites are there including a number of specials every night. Join me on anothe ...
Spice

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