Today, I’m introducing you to a new ingredient called Pastourma. Pastourma, it is said, is where the origins of pastrami came from. Pastourma is stronger than pastrami and upon tasting this thin sliced cured beef, one immediately tastes garlic, paprika and notes of cumin and fenugreek. The origins of pastourma come from the Ottoman/Armenian cuisine [...]
OH yes I did! I combined shrimp with Chorizo sausage. I saw a photograph of this combo recently and I knew I had to try it. This has to be one of the best non-recipes. How do I instruct you, what instructions are there to follow or is there any technique involved? First of all, [...]
Don’t confuse Romesco with that freaky broccoli-like vegetable – that’s romanesco. Romesco is a Spanish sauce used for dipping or an accompaniment to a meal. When fasting for Greek Lent, I never held the the belief that I had stay within the realm of Greek food to fast. One’s choices are limited by ingredients so, [...]
I’m always a sucker for trying out new potato dishes. My blog chica, Nuria lives near Barcelona and and I’m sure she’s seen something like this in a tapas bar or she’s even made it at home. There’s nothing really new with ingredients but I was curious to try this pan-method with the slices of [...]
Today I’m so excited to show you this quick and easy Tapas dish. Tapas are one and the same like Greek mezedes or…appetizers. Today, I cook for Nuria, my dear blog friend at Spanish Recipes. Pay a visit to her site as she injects humour, info on Spanish cuisine and culture and she’ll even sing [...]
If you’re a fan of Greek cuisine, you’ll notice that we don’t include olives in many of our dishes. Rather, we like to have olives included at our table, to be included with the meal or as part of an array of Mezedes (appetizers). Olives are almost always present on the Greek table. The variety [...]
This classic apparently is found at many a Tapas bar in Spain. ‘Tis a dense and satisfying large cake, or a frittata or omelet? Call it what you want but it’s delicious, easy to make and certainly another way to eat spuds. Potato Tortilla 1 lb of small potatoes, peeled and sliced thinly with a [...]
