Today I am heading east, across the Atlantic all the way to Scandinavia!! I will be landing in Copenhagen at 7.35 tomorrow morning and hopefully I’ll be in the new summerhouse by noon – I can’t wait! My best friends from home are joining us tomorrow evening; Å and her son H from Copenhagen, and L flying in from Stockholm and her French boyfriend F from the south of France. And on Friday it is Midsummer’s eve which will be celebrated in the same location – the party will also count as the housewarming! My brother and sister have also invited some of their friends, all in all I think that we will be 17-18 people including our parents.
However, I had promised to try and keep up the Wednesday recipe-theme from the last 2 weeks (anyone who is interested to join, feel free!!) so here are two recipes, which I made during the last week.
This first recipe is originally from our new Greek cookbook The Olive and the Caper. Adventures in Greek Cooking by Susanna Hoffman – it is a great book, with lots of history, anecdotes and culture. The author is an antropologist which gives the recipe book an extra interesting perspective!
Greek Fried Aubergine with feta & tomato:
1 aubergine (eggplant for the Americans)
fresh basil leaves, if available
salt & pepper
Cut the aubergine in ½ centimetre thick slices, turn them in some flour and fry in quite a lot of olive oil. Let the aubergine rest on some kitchen paper to drain off the oil while cutting the tomatoes in slices. Put the aubergine back in the frying pan with a slice of feta cheese and a tomato slice on top (and a fresh basil leaf if you have that). Heat until the feta is more or less melted. Serve with a salad or as a starter.
The following recipe I invented on Friday when I had no motivation to cook an advanced lunch, but had some home-made tomato sauce left over from Wednesday’s home-made pizza! What to cook, what to cook? – Aha, I love potatoes so here it goes:
Potato slices with tomato sauce:
1-2 decilitres tomato sauce (home-made or bought)
salt & pepper
Cut the potatoes in ½ centimetre thick slices. Boil in water for approx 10 minutes. Drain the potatoes and fry in some olive oil. Season with salt & pepper. The potatoes should be soft on the inside and crispy on the outside! Serve with a dollop of pre-heated tomato sauce on top of each slice and a green salad. Easy-peasy but it was a yummy lunch. You could also serve the potatoes with any kind of meat or fish, or as they are as starters – maybe in combination with the fried aubergine above!