Egg-fried rice noodles

So this evening in an ideal world I would be preparing for my interviews tomorrow. But I am desperate to tell you about what I cooked last night although I’m afraid I don’t have a photo at the moment because I forgot to take one in my haste to eat. I will add one soon because I will definitely be cooking this again.

Aubergine in garlic and tomato

I’m going to share with you a very simple recipe for aubergines in tomato. The beauty of this recipe is that it requires very few ingredients and very little hard manual labour in the kitchen but it is absolutely delicious, especially if you are an aubergine fanatic like me. The aubergines should be so tender as to melt in the mouth and enveloped in a rich, garlicky tomato sauce. I served it with (soft) boiled eggs and some crusty walnut bread; the contrasting textures balanced each other perfectly. It made a perfect light summer-time lunch. 

Chicken souvlaki

I fancied kebabs on Monday because it felt like summer. It may be only March but the sky was blue with a couple of funny-shaped clouds. Ed, Dexter and I went on a long walk across Nomansland, stopping for a pint and a coke and a bowl of water in a sunny beer garden in Sandridge.

Chorizo, pepper and pork stew

Last Saturday night, I thought I was going to Flo’s for a quiet cuddle with her staffie, Dexter and then I got a call at 4 o’clock demanding that we spend the evening at mine. With little food in the house I was forced to dive into the freezer and luckily I found us some lovely looking pork steaks. 

Mousaka

I wanted to start this blog with my favourite food of all time. Spanokopita. Filo pastry brushed with olive oil and thinly layered with a spinach, feta, dill and egg filling. I could happily eat this dish morning, noon and night. The enjoyment I have had in the making and eating of this dish (from the age of about 8 or 9) marked my first sense of pride in my Greek heritage and my first feeling of passion and pleasure for cooking and combining ingredients. The recipe I have always followed (I know of the existence of no better one) was borrowed from my Yia Yia (grandmother).