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Ella’s recipe sounds a treat and if you’re as fond of spinach as I am, you’ll lap it up too!

‘This creamy mushroom pasta is my new favourite quick supper. It’s filled with flavour thanks to the sautéed onion and garlic, and the mix of sage and basil, plus a squeeze of lemon juice. I love stirring spinach into this, it’s an easy way to get more veg in and the pop of green …’

Source: Creamy Mushroom and Herb Pasta – DeliciouslyElla

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FROM THE ARCHIVE 17th April 2015

I have to confess to an unwavering passion for narrow streets. The temptation to go exploring and, inevitably, to get hopelessly lost, is overpowering. This type of street is often laid with cobble…

Source: First Night Design | And Don’t Forget the Garlic! | First Night Design


Garlic is for Heroes Postcard
Garlic is for Heroes Postcard

There’s a taverna down the road from us in Chorafakia called Sunset. Not a name to conjure with, I grant you, but you can glory in a burnt orange sky while eating delicious home-made food.

The owner-chef, Maria, was born in 1950 in the mountain village of Semprona and arrived in Chorafakia at the oh-so-young age of 16 to marry Jacob Pantzelioudakis. She likes nothing more than providing traditional Cretan recipes using fresh food. She grows her own fruit and vegetables and rears  her own chickens, lambs, goats, rabbits and more. When so many tavernas this side of Crete (north-west), cheat their customers with mass-produced moussakas heated in a microwave, it’s a relief knowing you will be served freshly cooked food every time.

In our early years here, we were naïve enough to eat in a taverna at one end of the Venetian Harbour in Chania. I had moussaka and Mr FND had a steak—what was he thinking of! The first had been microwaved to within an inch of its life and had evidently first seen the light of day a week before. The second had seen service at Chernobyl. We sent both meals back. We already knew that the Greeks like their meat well done but this well done? They tried again with exactly the same result. Even Mr FND’s Retsina was grotesque. We gave up and went to complain, and saying we refused to pay. There was a huge furore with the restaurant owner, the chef and us. We were accused of scamming them. I won’t continue but you get the picture. Needless to say, we have never returned.

MussakasMeMelitsanesKePatates01The best moussaka I have eaten here in seven years was cooked by our friend Stela when she invited us to supper. I no longer order moussaka anywhere. I lie. There is another taverna in one of the nearby villages that does a mean moussaka. But it’s still not as tasty as Stela’s.

The following recipe is adapted from Maria’s self-published cookery book, Maria’s Recipes. Sadly, we had an accident a few months ago which meant that part of the book has been blighted by water damage. What is even sadder is that Maria has not been able to afford to do print run for the last couple of years or I’d buy a further copy.

There’s Taramasalata and Tzatziki but have you heard of Skordalia? It’s a garlic dip and fans of garlic will want to double up the following quantities. In fact, to serve four, I’d suggest you quadruple the ingredients!

skordalia-maria

Photo of Skordalia Dip from Maria’s Recipes with evidence of the water damage and torn pages!!

Skordalia (Σκορδαλιά) Garlic Dip

Ingredients

3 medium potatoes
3 slices of brown bread
1 tbsp vinegar
2 tbsp fresh lemon juice
4-5 cloves garlic, crushed
salt & pepper to taste

Method

Peel, boil and mash the potatoes. Soak the bread in water then squeeze hard to remove excess water and place together with the rest of the ingredients in a food processor and process until smooth. Drizzle with olive oil.

Yes, it’s that simple! It can be served as a dip but is most often served as a side dish with salted cod. However, it goes well as an accompaniment to most fish, meat or vegetable dishes.

Take care and keep laughing!

Sarah


I have to confess to an unwavering passion for narrow streets. The temptation to go exploring and, inevitably, to get hopelessly lost, is overpowering. This type of street is often laid with cobblestones and not so easy for me this century since wheelchairs do not react kindly to such surfaces and juddering progress is rather painful on my decrepit old body.

The original photograph was charming, if a little on the dark side. It was this darkness that I decided to make a virtue. The title is tongue-in-cheek but the resulting image does look rather like a street that would lead to Roman Polanski’s vampires in The Fearless Vampire Killers, or any vampire film come to that!

Original photograph by Bruno Marinho from Unsplash
Textures 2 Lil’ Owls

Available at the following galleries:
Redbubble
Crated
Zazzle US
Zazzle UK
Fine Art America
Fine Art England
Saatchi Art tba

Take care and keep laughing!

Sarah


fp,550x550,black,off_white,box20,m,transparent-2

As Garlic for Heroes has just been featured in the Food for Thought group at Redbubble, here it is for your delectation (or not, of course) in a frame. Fear not, sweet tote-loving readers, I’ve also included the bag below since it would be perfect for shopping!

tb,1200x1200,small.2

Available to buy @
Redbubble
Crated
Zazzle UK
Zazzle US
Fine Art America
Fine Art England

Take care and keep laughing!

Sarah


‘What garlic is to salad, insanity is to art.’
Augustus Saint-Gaudens, American sculptor [1848-1907]

It was seeing this quote in an iPhone app that inspired Garlic is for Heroes, which I created with a photograph from Wikimedia and a texture overlay from, yes, 2 Lil’ Owls. It was an interesting reversal of my usual method where a visual idea comes first. I was so taken with the quote, I had to do something with garlic!

Augustus Saint-Gaudens.jpg
Augustus Saint-Gaudens by De Witt C. Ward via Wikimedia Commons.

Saint-Gaudens, of whom I had not previously heard, was a sculptor of the Beaux-Arts generation who is said to have embodied the ideals of the ‘American Renaissance’. Wikipedia

I have taken my title from another quote, this time one by our old friend Anonymous who once said, “Shallots are for babies; onions are for men; garlic is for heroes.” Foodreference.com

Take care and keep laughing!

Sarah

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