One of my favourite barley recipes is using it in a salad. It is of course not gluten free and if you are following a gluten free diet, swap with quinoa. On tv I used 250g of barley to add volume to the recipe if feeding a large crowd.
High in fibre, antioxidants, minerals and vitamins, barley is one of those old fashioned grains that is perhaps not considered to be as trendy as some other popular ones being marketed today. I like its nutty taste and the soft texture that never becomes mushy and it is lower in calories and fats than most other ancient grains. Combined with fresh mint and greek … Read More Barley and fresh mint soup with greek yoghurt [gluten free, diabetic friendly]
A public holiday with much celebration, a regatta, Victory Day and and the feast of ‘Marija Bambina‘ It is hot and humid, very humid and at around 7 pm local time we start to feel a gentle and welcome breeze. I love the heat but the high level of humidity makes the day uncomfortable unless you are enjoying a day at the beach. My … Read More Minty Favetta dip and Regatta Day
Kale is now grown locally at is easily available in many vegetable shops and supermarkets. For the salad you will need: ¼ cup raw buckwheat 1 tbsp olive oil 1 bunch kale 2 tbsp chopped mint, plus some extra leaves for garnish 1 tbsp grated pecorino cheese 1 tbsp pecan nuts 1 tbsp fresh lemon juice Salt and pepper Heat the olive oil over medium heat, add the buckwheat … Read More Kale, buckwheat and mint salad
My soup today is a combination of broccoli and mint, fresh mint, cooked mint and dry mint, producing a delicious soup with a depth of minty flavour. You will need: 1 tablespoon olive oil 1 head fresh broccoli 1 natural organic stock cube 1 medium onion, sliced 1 clove garlic, smashed 1 potato potato, peeled and diced A large fist of fresh mint, chopped … Read More Broccoli mint soup and this weekend’s catch !
Why is a Mediterranean Diet the most popular diet in the world? I really believe it is the most balanced diet. Unlike what many think, it is not a slimming diet, not part of a strict weight loss regime, but a way of life, to eat fresh healthy local produce that has been farmed sustainably, vegetables and fruit that we are able to eat … Read More Watermelon, mint and ricotta salad
The summer brings manna in our journey through life in the form of fruit here, so much of it with the fullest of flavors that you can imagine. And watermelons come in all sorts of shapes and sizes including these mini ones i picked from Joseph‘s harvest. I have small, medium and large ones today and you can compare the size with the lemon. … Read More Refreshing Melon Mosaic
I am sharing the recipes for my favorite Easter meal to be repeated again at lunch time tomorrow. As much as I like variety and experimentation with new ingredients, I seem to stick to the same meals for family occasions and I guess it is all about familiarity and wanting to eat your favorite things during the holidays. I love bee pollen scattered on … Read More My favorite Easter lunch… Leg of Lamb and Roast Potatoes with Bee Pollen, fennel and mint
A very light supper tonight using my peak pick of the week, the rosiest, juiciest pomegranates imaginable and fresh mint from the garden, all nurtured by the Mediterranean sun and goodness of the earth. There is something very Middle Eastern and exotic about the combination of pomegranates and mint. This is a simple, quick meal to prepare and so appealing to the eye that … Read More Couscous with Mediterranean Pomegranates and mint from the garden
I always admire photos of beautifully arranged plated watermelon chequerboards and I am trying it out with a combination of avocado and feta, topped with capers and mint. There is quite a bit of wastage after the cutting process so I am making a second salad using exactly the same ingredients tossed in a bowl. I am still not sure which one I prefer. … Read More Two different Watermelon Salads ….. with identical ingredients !