This is a favourite soup of mine when I want to do something special. Peas and artichokes are a great combination and here when pureed with the garlic, leek and onion, the flavour is sublime. I like to use baby peas but any frozen peas will do. The fried...
Archive for month: September, 2014
In Venice, just a short way from Campo Sant’ Aponàl, the entrance to Sotoportego della Madonna (at the corner of Calle Madonna and Calle del Perdon) has a text engraved in wood under the name of the sotoportego; in the middle is a small carved image that was inspired...
Born around 1510 in Barenton, a small village in the diocese of Avranches , Guillaume Postel studied oriental languages at the college of Sainte-Barbe in Paris. Having become one of the foremost experts in his field he was appointed as Lecture royal to the French court of François I...
This salad makes a lovely accompaniment to spice-rubbed grilled chicken or fish – the refreshing cucumbers make the perfect counterpoint to the spices. Baby cucumbers can be left unpeeled, while white cucumbers do have a thick bitter skin, so they are best peeled. I do like to make this...
I acknowledge that this really isn’t in the ‘Mediterranean food’ category but I recently made this brownie for the boys to take on a fishing trip and I have had several requests since for me to put it on the blog, so here it is. This is a deliciously dense,...
I have mentioned before that I love sour cherries and these simple-to-make fritters are just delightful. I like to make them and not tell my guests about the hidden sour and sweet cherry inside, so they get a very pleasant surprise, The kirsch- spiked mascarpone is perfect for dipping. You...
I like chicken, but I tend to be quite fussy about the way it is cooked and this French-inspired dish is one that I do like to cook. Although this does have a cream sauce, the mustard, white wine, and especially the sage balance the cream to give it...
I am a real lover of what I call clean and fresh pasta dishes and this is a classic example. Wonderful calamari, some chilli, garlic and a little rosemary, lemon and some toasted garlic crumbs to serve. Add a slice or two of lemon and you have perfection. Serve...
The age of Dante Alighieri (1265-1321) was profoundly marked by the decline of the Order of the Knights Templars, and above all by the series of persecutions, imprisonments and condemnations to which the Order was subjected following its interdiction by the King of France, Philip IV, and Pope Clement...
This is a seriously rich deep-chocolate semifreddo, which when served in a wafer cone, brings out the child in even the most refined of adults. I love to make this and present it with in wafer cones and watch the look of delight that appears. Drips of chocolate done...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
- The Most Expensive Bottle of Wine Ever Broken??
- The Leaf
- Paklenica National Park, Croatia – rock-climbers paradise
- A wonderful Greek chicken dish to share – Kotopoulo Tiganito
- Risnjak National Park, Croatia
- The Siege – Arturo Perez-Reverte
- The architecturally beautiful dovecotes of Tínos
- Coniglio in agrodolce – Sweet & Sour Braised Rabbit
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