The Secret Recipe Club
In preparation for an upcoming trip to Astypalaia, a small Greek island in the Aegean sea, it seemed only right to make a Greek Salad to accompany the moussaka I made for friends who came over for dinner the other night. I love a classic Greek Salad, or Shepherd’s Salad (Çoban Salatası) as we used to call it when I lived in Northern Cyprus. It’s the whole combination of salty feta cheese (beyaz penir), juicy sweet tomatoes, cool cucumber, crisp lettuce, plump olives all being bound together in an olive oil and lemon dressing with fresh oregano (rigani) that makes my taste-buds sing. Greek salad makes a perfect main “veggie” meal when served with crusty bread, but equally is a fabulous side accompaniment for any main course, such as moussaka, kebabs, barbecued meats or tarts and quiches.
So, with an imminent trip to the beautiful Greek Island of Astypalaia, as well as the chance to use my new Spode Italian Blue china (that was recently sent to me), when I was trying to choose a recipe to make for The Secret Recipe Club this month over at A Day in the Life on a Farm, as soon as I saw Greek Salad in the recipe index, my choice was made! The blog A Day in the Life of a Farm is run by Wendy; she and her husband are both retired police officers living the good life on a farm away from the hustle and bustle of city life. Wendy enjoys scuba diving, travel, reading, games, hiking, entertaining, cooking, quilting and painting, and she has a wonderful selection of recipes on her site, of which Greek Salad is just one that caught my eye.
Other recipes that I bookmarked to make in the future are: Goat Cheese with Lemon and Thyme Olives; Roasted Red Pepper and Herb Cheese; Bacon Waffles; Sausage and Cheese Breakfast Casserole and Eggplant Parmesan Pizza. Wendy’s Greek salad had beetroot in it, and although I love beetroot, as I was serving the salad as the only accompaniment to a big tray of moussaka, I decided to leave it out. Her recipe also suggests Pepperoncini Peppers, which I didn’t have, so I added a few capers to add a piquant taste, and as I had fresh oregano growing in the garden, I used fresh oregano instead of oregano paste. The salad was assembled a few hours before I intended to serve it, and all I had to do was add the salad dressing just before serving, thus making it a fuss-free side dish.
I’ve shared my adapted recipe for Wendy’s Greek Salad below and I’ll be back later on this week with NEW tales from the island of Astypalaia, plus some in-depth stories from Sri Lanka and some NEW recipes that I have been creating over the past few months, so DO please keep popping back to see me! Karen
Blue Italian 200th Anniversary
Quintessentially English and synonymous with Great British design, Spode Blue Italian celebrates its 200th anniversary in 2016 with a stunning new collection.
With its floral chinoiserie border encompassing an Italian rural scene in shades and textures of cobalt blue, Spode Blue Italian is recognised as one of the most admired British designs of all time. Instilling peace, tranquillity and wonder into the home, the collection is adored worldwide. Made from the finest porcelain, Spode’s signature anniversary collection includes a Hot Beverage Pot, Biscuit Barrel, 2 Piece Fruit Strainer, 4 Piece Entertaining Set, Platter and Bowl. Each is accompanied by an anniversary certificate and is presented in special packaging.