Appetizers
The first bite sets the stage for the evening. I adore savoury little dishes, just not the fussy ones that keep me in the kitchen all afternoon. I’ll cut corners anywhere except flavour. The prep is done ahead, so when family or friends arrive, the appetizers are ready, and I’m at the table with them.
Taramasalata Dip
A creamy Greek fish roe dip, pale and smooth, served simply with good potato chips.
grilled peppers with tapenade dressing
Tapenade is an olive paste that marries wonderfully with the grilled peppers.
stuffed plantain balls (rellenitos de plátano maduro)
Ripe plantains are best when it’s mostly black with a little yellow, and still slightly firm to the touch, like when you squeeze a peach. When cooked they become sweeter.
cheesy garlic bread – keto friendly!
Keto has been around since the 1920s. This garlic bread was quite delicious.
Fried Zucchini Rounds with Yogurt Dip
Crispy breaded zucchini rounds, best eaten hot alongside a cool herbed yogurt dip.
fried cheese curds (oh baby!)
Move over fried mozzarella sticks, fried cheese curds are the bee’s knees!
Farinata
A thin, savoury chickpea flour flatbread from Genoa, crisp at the edges and simple to make.
Escargot Stuffed Mushrooms
Mushroom caps stuffed with garlicky escargot and herbed breadcrumbs, baked until golden.
pork sausage plait
ome cooks call the pork sausage plait a poor man’s Wellington or a posh sausage roll. This dish fondly reminded me of the amazing pork pies I’ve eaten whilst in England.