Lamb kebabs with Tzatziki and pita bread. The breads didn’t rise quite as nicely as Paul Hollywood’s, but I shouldn’t have experimented both with Pita bread and an unknown flour at the same time. I blame the Kamut flour, of course.
Pizza and Pudim Flan for the boys (them), but it turned out that these children are accustomed to bland food and can’t cope with a moderately spicy sausage. Oh well. They were hungry so did a good job eating, and they did manage to eat the puddings.
Tarte Flambe. Lamb chops in a herb crust, served with Skordalia, a Greek potato mash, a fresh cheese filo cigar, artichokes and Swiss chard, concluded with an apple Tarte Tatin. I aimed to impress my visitors on this occasion, but never made or even sampled Skordalia before. It seemed like a nice thing to try out when I saw it on the television, but I didn’t like it. Too heavy, too oily.
Sicilian-style (heavily fennel-infused) meat balls with Spaghetti Pomodoro. This simple dish worked out well, I think.
Salt and pepper squid, served with Guacamole, Sauce Sirene and griddled sourdough bread. Our visitors were out for the night, so we temporarily lifted the an on fish and seafood for the night.
- Pita Bread (sweetsixteenscountrykitchen.wordpress.com)
- No salt, no red meat, and fish soup for breakfast: it’s the Aung San Suu Kyi diet (independent.co.uk)