Spicy Cabbage ©
Simple but delicious!
This is one of my favourite vegetable dishes. Very quick to prepare and brings out the best in the cabbage.
Easy
2 persons
Preparation Time: 20 minutes
Ingredients
1/4 medium sized cabbage
1 tsp small coriander berries
1 chilli ( Optional)
1 thumb sized piece of fresh ginger diced
3 spring onions finely sliced
2 tbs Soya sauce or more to taste
2 tbs olive oil
Method
- Peel off outer corse leaves of cabbage, trim stalk and wash under tap.
- Peel ginger, slice and dice into small cubes.
- If using chilli, slice, discard seeds or not depending on how hot you like your cabbage.
- Wash and slice spring onions together with some of the green upper leaves. When all your ingredients are prepared, place two tbs oil in a Wok and add spices and onion followed by cabbage.
- Leave to fry two minutes and then begin to toss with two…
View original post 273 more words
Stuffed Calamari ©
If you never knew how to do this…..try!
This is a lenten dish, but can be eaten all the year round and really brings out the taste of the calamari.(calamari is the Italian name for ‘Squid’ in English). You can buy big or small calamari, fresh or frozen. I chose some small fresh ones as I thought they would be more tender, they were just a bit more fiddly to fill. They make a perfect lenten meal, or as part of the meal at the ‘Clean Monday Feast.’ This marks the beginning of lent in Greece.
This is for Flora who inspired me to make “Stuffed Calamari.” She made them for us on ‘Clean Monday,’ when she was a student in my ‘Cooking Class.’
Easy
6-8 Persons
Ingredients
These quantities filled 13 five centimeter calamari.If you have medium to big Calamari you must double up the quantities.
2 Calamari per person if small, if big 1 per person
View original post 681 more words
Hummus ©
One of my favourites…….
I began this blog for my children and friends and I am happy to say it has now reached to 28,508 views!!!!Thank you all very much indeed!
Hummus, todays recipe, is one of my favourite dips and my recipe collection would not be complete without it. It comes from the Levantine and is a wonderful combination of flavours.
In the period of Lent it is very suitable and makes an excellent dip at a party or as part of a Meze.
For those who would like to know a little more about it, I enclose this Link.
http://en.wikipedia.org/wiki/Hummus
6-10 Persons
1/2 hour to prepare
Ingredients
200 g “dry” chick peas OR 2 tins of chickpeas 200 g in weight
1 onion peeled and quartered
2 bay leaves
6-8 tbs Virgin Olive Oil
1 tsp chili powder
juice from 4-5 lemons or more
3 cloves garlic crushed
100 ml Tahini (…
View original post 502 more words
What's Cooking In Jane's Kitchen 