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I can always whip up something good for dinner with these ingredients. If the tomatoes, zucchini and basil come from my garden, all the better, but if not, that’s fine, too. Just be sure to pass me the grated parmigiana, please! Abundanza xo
I'm now for 25 years in Tuscany... and I love italian summers and simple recipes with great italian taste! Fresh vegetables from my veggie patch are full of sun. Easy and healthy for play along: CHILL OUT with this "Tuscany Veggie Patch Mood" - Recipes
My go-to recipe for hot summer days. You can literally use anny veggies and pasta you like. Mix everything together and add some oil, vinegar and spices! You can't get it wrong!
It is summer again and so far we had some scorching days. Those are the days when I trot out gazpacho andaluz. Basically it is a cooled soup from raw bell peppers, tomatoes, cucumbers, and garlic. It is light and super refreshing. Perfect for sweltering days!
I wanted to celebrate olive oil in this classic Greek salad recipe. Such a simple, fresh and delicious recipe. I love to cook and to draw but for some reason I've never illustrated a recipe before, I hope this will be the first of many more!
A great recipe that reminds me of dear friends: Mussels Saganaki!
It's a recipe made with a lot of the most famous mediterranean ingredients.
Here the recipe:
250 g mussels, shelled
3 tablespoon(s) olive oil
1 onion, dry
2 clove(s) of garlic
1 teaspoon(s) granulated sugar
1/2 teaspoon(s) oregano, dry
1/2 chili pepper
2 tablespoon(s) homemade ketchup
150 g feta cheese
Place a pan over heat and let it get very hot.
Add the olive oil and finely chopped onion. Sauté and let it caramelize nicely.
When ready, add the pepper, salt, thinly sliced garlic, granulated sugar, dry oregano and finely chopped thyme. Mix.
Add the finely chopped chili pepper, lower heat and add the grated tomatoes.
Bring the sauce to a boil and allow most of the liquid to evaporate. Add the ketchup, mix and add the shelled mussels.
Transfer to an ovenproof bowl.
Cut the feta into pieces and place over the mussels. Add the olive oil, pepper and thyme.
Bake in a preheated oven broiler for 2-3 minutes, until the cheese turns golden.
I was literally getting hungry as I drew this, and since I am in need of new dishes to make for family dinners, this is a must-make for me now! Anybody else inspired to make moussaka? (P.S. I just made it and it was delicious! It will now be a staple in my rotation. Thanks, They Draw & Cook, for the inspiration to draw and cook this satisfying and tasty dish.)