The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil. They will not melt like other cheese, but stay whole and get lightly browned.
3 oz (90gr) canned tuna
2 tbs Greek or plain yogurt
2 tbs black olive tapenade (or green)
3 oz (90gr) feta … Continue reading.....
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Gilli, from So So Simple Food, sent me a hilarious account of how some of us can be terribly busy all day long and end up with less done than we started with.
It reminds me of an old saying: "The Hurrier I go the Behinder I get!"
Part of it can be attributed to … Continue reading.....
Tomato Flan with Avocado
These simple flans have the look and consistency of a soufflé without the work. Combine them with a sliced avocado and a bit of creamy dressing for a colorful first course.
3 eggs
1/2 cup (160ml) tomato sauce (save the rest for Thursday)
3 tbs Greek yogurt or plain yogurt or crème fraiche
1/2 tsp … Continue reading.....
It's Weekend Herb Blogging again! This week's host is Meeta at What's for Lunch, Honey? Her 'Fried Fish Provencal Style looks absolutely wonderful….check it out!
I'm slowly switching from my summer herbs: fresh basil, tarragon and chives, to my winter herbs: thyme, sage and winter savory; rosemary and parsley are around all year. What I use is dictated by … Continue reading.....
