Oven baked spinach and mozzarella balls, a fantastic side or appetizer. It’s the signature dish of my favourite chef and he often makes them for a starter. His are fancier and frequently involve bacon which is never a bad thing. I
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nuts topping. Spanish empanada meets Greek spanakopita!
Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.
Steak tartare with crispy capers should be served deconstructed, the diner mixing it to their taste. My secret to perfect tartare is three Cs: the cut, the chop and the crunch.
Steamed salmon in a parcel is truly delicious – I had it warm, almost straight from the steamer (bar shooting a few pictures) but it tasted even better the next day, provided you bring it up to room temperature.
Baked jalapenos stuffed with cheesy herby filling, easy to prepare, healthier than deep fried peppers and tasty to die for. Make sure you use gloves!
Baked tomatoes stuffed with herby breadcrumb filling. Stuffed tomatoes in French are tomates farcies. Whether you have a smattering of French or not, there’s no denying the fact that the dish sounds so much more appealing en Française.
Thai style fish cakes with spicy cucumber dip. My original idea of fish cakes with Thai style flavours – cause I wouldn’t dream of calling my production authentic – was appealing.
Thai tom yum soup with rice vermicelli noodles and fresh clams. I’ve concocted the recipe from an extensive search through various, more and less authentic-looking sources.
Tomato and fig salad with blue cheese and balsamic dressing. This is a particularly well-matched couple: tomatoes and figs. The blue cheese adds a salty touch – otherwise it would be too much of a Mills & Boone book cover.
Tomato crostata with honey and thyme flavour on flaky pastry made from scratch. Delightfully flaky pastry, with or without sneaky cheese addition, is full of carbs, those floury devils.
Savoury tarte Tatin with confit tomatoes. Tomatoes are generally rubbish through three quarters of the year in the non-Mediterranean part of Europe. Tasteless and watery, with thick skins and not much flavour.
Tuna tartare with chopped gherkins, red onion and a splash of soya sauce. ‘Tartare’, contrary to popular beliefs, originally meant a dish served with tartar sauce. I am fond of the popular belief relating the origins to the Tartar people of Central Asia...
Twice roasted beetroots with figs and pomegranate seeds. Crimson central – this is a dish of red, red and more red, suitable for the season of flaming gold on tree branches and misty mornings.
Yaki onigiri, grilled Japanese rice balls glazed with miso and stuffed with pickles. They taste like cooked sushi and are considerably easier to make, with just a cookie cutter.
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