Well, and again we disappeared for a few moments... that's only because last month was full of events, beautiful meeting, culinary news, and a small kitchen tragedy...
Starting from the fact that this year, autumn arrived to the island like never before... beautiful and long. You can see that only on postcards, full of gold and red colours, surprisingly not so rainy and the temperature outside was just perfect, distracting and inviting for a long walks... so staying indoors was definitely not an option!
We also experienced a small kitchen tragedy... :( Our beloved food processor of a very reputable brand (we will not say which one) could not bear our culinary impressions, it mumbled, wheezed and broke down completely... it wouldn’t be so surprising if it didn’t happen the day after the warranty expired and I must mention that the warranty lasts for a year. So, considering the brand and the price of the machine, it should last for years... I remember those old-fashion food processors at my mum's home, which were not so technically advanced, and served us for many years... I have to definitely mention the juicer (I won’t mention the brand either) that we had to hold tight in our hands, otherwise it would have flown all over the kitchen... and the carrot juice from it was so delicious...
In the middle: Frederick Rossakovsky-Lloyd
November this year was also marked by various artistic/friendly/cultural events. Definitely, I wanted to mention the exhibition of paintings and sculptures by Frederick Rossakovsky-Lloyd. Frederick asked us to prepare a catering for his private view, which accompanied greatly the contemplation of his art... so, it happened... Our menu included various tiny appetizers, such as packets of feta and grapes carefully rolled in parma ham by Yarek and tied with chives; mini potato pancakes with feta cheese, spinach and garlic mini tarts, little Thai ‘mar hor’ bites made of pineapple with onion chutney and peanut butter, muffins with goat cheese and thyme. I have to admit that the evening was successful and our little bites disappeared in the blink of which made us even happier...
Little Parma Ham Parcels with Feta Cheese
5 slices of Parma ham or prosciutto
150g Feta cheese
A few sprigs of chives
Rinse and dry the grapes, cut lengthwise into halves. Each slice of ham slice lengthwise into three strips of equal length. Similarly, cut feta cheese into 1.5 cm cubes. Next, lay a slice of ham on a board, put a feta cubes on it and half of the grapes, wrap each side together with the chives so that look like a small 'package'.
Potato Cakes with Feta and Herbs
3 large potatoes
70g feta cheese
a few sprigs of chives
handful of dill
salt and pepper (to taste)
1 clove of garlic
handful of bread crumbs
Boil the potatoes and mash it in a processor or with a fork. Crumble feta cheese with a fork, add to the potatoes and mix thoroughly. Add rest of ingredients and mix together with a wooden spoon. Preheat the oven to 180 degrees on the 'grill' option. Then, form small cakes and cover with a breadcrumbs. Put the potato cakes on a baking tray and sprinkle with olive oil. Bake for 30 minutes, turning until golden brown. Serve hot or cold as a snack.
Enjoy your meal and have a warm evening!