Favas Santorini

There are so many wonderful foods that both Stuart and I fell in love with while traveling through Greece. The simple joy of an approaching meal time and pulling into the next village’s taverna. Typically there was no menu, and if there was it would have all been Greek to us anyway. So the proprietor would march us into the kitchen and show us what was cooking in the pots. The smells were intoxicating, promising that whatever it was it would be amazing.

A dish we discovered on the island of Santorini was a simple hummus-like dip made not from chickpeas but dried yellow peas. Every evening the restaurants served up bowls of favas with crusty bread while you waited for your main dish. I became so addicted to favas that I would be waiting at 5 pm at the local restaurant to get a serve with some crusty bread. I would be there so early that the favas were still warm from cooking and I would scurry back to our patio with our sunset sustenance.

favas santorini

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Migraineur’s Garlic Prawns

The traditional food for me at Christmas is prawns. For Stuart it’s ham and I’ve written about finding a nitrate-free ham previously here. It’s a good Christmas story if you are looking for a light read. But back to me and my need for prawns on the table at Christmas.

Garlic prawns ready to eat

All these prawns need is some crusty bread and a fork.

Growing up we had steamed prawns on Christmas Eve. Small batches were lovingly steamed over beer with healthy lashings of Old Bay Seasoning. They were served up hot with traditional cocktail sauce for dipping. Luckily when I moved to Australia I discovered that prawns are a Christmas tradition here as well. Australians consume a massive 45,000 tonnes of prawns over the festive season.

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Balsamic Lamb Cutlets

The hunter gatherer in me prefers to dine on lots of little dishes. I find this method of cooking especially suited to the holidays since you can cook as much of any dish that you need. It’s great for when people just pop in for a visit only, you are enjoying their company so much that they stay for a meal too – a quick throw together because of all the other holiday activities.

Lamb cutlets deconstructed

One of my go to dishes are lamb cutlets. Racks of lamb ribs are individually cut and the bones Frenched for easy handling as finger food. This most tender and flavoursome meat is the most expensive cut, making it a special treat. Like a really special treat, especially if there are kids around who don’t appreciate how expensive they are, but do appreciate the taste. I used to sacrifice my portion to the youngest at the Christmas Tree Trimming Tapas. It’s nice now that everyone is big enough to share the dish evenly across all the guests. Keep on reading!


Easy Meatballs

I learned to make meatballs from my Nonna. Her spaghetti and meatballs was my go to birthday dinner. It still is.

These are not my Nonna’s meatballs. My Nonna use to start making the meatballs after lunch. They would cook in a pot on the stove needing to be delicately stirred every 20 minutes or so, so that the sauce wouldn’t catch and burn. It required a lot of adult attention because little helpers ended up breaking the meatballs up into small bits. Mine get baked in the oven at a low temperature requiring no care once they go in the oven.

 

My Nonna’s meatballs also had a lot of ingredients. It took at least an hour to get the mince ready so you could brown the meatballs. Further, a lot of the ingredients are known migraine triggers. Mine has seven ingredients that you probably have in your kitchen right now and comes together in ten minutes. Keep on reading!