Breakfast each morning in Greece. Greek yogurt, honey and walnuts (and always with a black coffee). Something I wouldn’t think twice about eating back home for breakfast but the ingredients here are just on another level. The yoghurt is slightly more dense than the consistency of whipped cream. Super light, fresh and tasty. The honey is from Crete and tastes unlike any honey I’ve tasted, with hints of thyme and floral notes. It’s absolutely delicious. A good base for a day in the sun with the kiddos.
Today’s meals consisted of small local dishes while out and about. Grilled sardines, Cretan salad and zucchini balls for lunch. Dinner was a small affair in a local taverna. Rice stuffed roast veggies, and feta saganaki in local honey. Washed down with a couple of carafes of local wine, swimming in crystal clear water. I feel light on my feet, sun-kissed and content. Just another day in Crete really.
Installation 1 of the Dad Bod euro tour. Kids were too cooked to head out to dinner so it was up to the Bod to cook up a family meal. Here you’ll see couscous salad with fresh local ingredients: roast cherry tomatoes, local small olives, Cretan feta cheese, peppers, cucumber. Served with piping hot Greek meatballs and whipped up a quick tzatziki to tie it all together. Total cost: roughly 12 aero. Fucking win.
*DISCLAIMER*
I know this isn’t a completely traditional Italian recipe. I’m aware that using cream in pasta sauce is in general considered a cardinal sin. But fuck, you know what? We had a big day with the kids yesterday and me and @hope_amongsttheolives looked at each other and decided we needed a big bowl of creamy pasta.
So strap yourselves in, grab a bib and have a crack at this easy dish. It’s tasty, comforting and goes down real smooth with a crisp bottle of wine.
Here’s to surviving while raising kids!
Creamy pancetta and brown mushroom linguine
Ingredients:
2 portions good quality pasta
2 tbsp olive oil
125g good quality pancetta
150g brown Mushrooms, finely sliced
4 cloves garlic finely minced
1/3 cup light cream
1/3 cup white wine
Small bunch chopped parsley
Method: 1. Place pasta in boiling salted water as per packet instructions. 2.Cut pancetta into lardons and place in pan with dash of olive oil. 3.Cook this on slow heat until the fat renders out and it starts to brown and get slightly crispy. 4.Chop Mushrooms and place them in pan. Toss with pancetta for 1 minute 5.Add garlic and toss for 1 minute 6.Add white wine and allow the alcohol to cook off and reduce, around 2-3 minutes 7.Add in cream and toss together 8.Add 3-4 tablespoons of the salted pasta water to the pan to thicken the sauce. 9.By this stage your pasta should be cooked, drain and add to the pan and toss ingredients together. 10.Add parsley and give a final mix through and serve immediately with fresh cracked pepper on top.
Welcoming in 2024 with this easy hangover noodle recipe
Ingredients:
500g Pork mince
1/4cup chopped cashews
1/4 cup Green onions
Sauce
1/4 cup light soy
1/8 cup mirin
1tsp rice wine vinegar
1 Tsp brown sugar chopped
*optional*
1tbsp chilli jam
Instructions:
Brown off mince over medium high heat (4-5 mins). Make sure the meat gets browned and isn’t just a sloppy grey colour. If you add sauce before it is browned you must unfollow this account.
Add sauce and stir through 1 Min.
Add green onion and stir through.
Add cashews and stir through.
Serve immediately.
This versatile stir fry can be served in so many different ways:
* add fried egg
* add to rice or noodles
* serve on toasted Sourdough
* add wilted greens
