From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavors to the spices and aromas of Turkey and beyond—the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. This book includes more than 100 spectacular recipes discovered by Rick during his travels. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick’s passion for fresh produce and authentic cooking, this collection of inspiring recipes evokes the magic of the Eastern Mediterranean at home. Includes metric measures.
I’m liking
What I’m Liking? No! I am loving!
I have always loved Rick Stein. I like his recipes and style – and I love the TV series’. Most of all he’s a fair bit like my Dad. He’s from Cornwall (or lives there when he’s not now in Aussie) and he’s part hopeless romantic and part Victor Meldrew. He’s nice to hang out with.
This series and accompanying book are no different – except that this might be my favourite cuisine in the world. The series is playing on Prime on Sunday nights and is lovely. The book might just be his best – I have several of his books that I admire on the bookshelf – but this one makes me want to cook. Previously his recipes have been more involved than most of us will run to (except once in a blue moon…try the easter lamb or spanikopita (which is a regular) from his Mediterranean Escapes).
From Venice to Istanbul has some involved recipes but lots that you can easily take a run at. I made hummus – YUM and almost faithfully followed the recipe (well paprika instead of sumac and also someone should tell him that instead of soaking chickpeas overnight, there are these clever things now called tins that they come in ready to go).
But tonight I pretended to follow the souvlaki recipe and it was super yum (and easy). Have always wondered that secret blend of herbs on the Greek Souvlaki. Turns out I have all the ingredients already and you probably do too. Sorry, used chicken instead of pork and skipped the cayenne for the young-ins. Lemon, olive oil, dried oregano, ground cumin, cayenne, smoked paprika, garlic, salt. Chop meat, mix marinade, marinade, cook and then get your family together to eat most of the portion you thought would do two nights.
Yum yum yum.
Things that made me go hmmmm
Nothing – ok…actually I wish there was a picture for every recipe, the ones that are there are so pretty and let’s face it, it helps even though ours will never look like the picture.
