Melt-in-your-mouth Smyrneika Soutzoukakia are comforting meatballs with notes of cinnamon and cumin in a luscious, thick tomato sauce. ‘Σουτζουκακια σμυρνεικα’ originate from the Greeks of Smyrna, Turkey (now named Izmir). What makes these Middle-Eastern Spiced meatballs a favourite is the rich and hearty depth of flavour enhanced by the cinnamon and cumin. The meatballs are…
Tag: baked
Baked Basil and Ricotta Stuffed Pasta Shells
A hearty and comforting vegetarian pasta meal easy to prepare. Giant pasta shells are filled with a pillowy light cheese sauce flavoured with plentiful of fresh basil, resting over a hearty tomato sauce. I won’t like this recipe calls for a lot of basil. In fact, normally you would find spinach is used with the…
Roasted Mushrooms with Lemon Myrtle and Rosemary Butter
Mushrooms have a way of absorbing the ingredients around it and in this simple earthy dish, the delicate lemon myrtle and garlic infuse the mushrooms with flavour. Serve on toast, or as a complement to a Winter Roast. Use a variety of mushrooms such as shitake, button and oyster for added interest.
Melitzanes Papoutsakia Greek Stuffed Eggplant
Aromatic stuffed vegetables from the Peloponnese
