Salmon Burgers

Salmon Burgers

You don’t come across salmon burgers very often but they are delicious! Play around with the size, that way you can choose whether you will serve this as a main course or an appetizer; a great way to get children to eat fish.


  • 1 cup and 1 tbsp mayonnaise
  • 1 big onion
  • 1 clove of garlic, squashed
  • 2 fresh onions
  • 1 spoon lemon juice
  • 1 tsp grated lemon zest
  • 1/4 cup chopped dill
  • 750 gr fresh salmon filet, without skin
  • 2 tbsp Dijon mustard
  • 1/2 cup grated bread
  • salt & pepper
  • olive oil


Chop the 2 fresh onions into small pieces and mix with the mayonnaise and lemon zest. Leave the mixture in the fridge until you serve.

Cut the salmon into small cubes.

Chop the onion, the garlic and the dill in a food processor.

Add the salmon, the mustard and 1 spoon of mayonnaise.

Move the mixture to a bowl and add the grated bread.

Season with salt and pepper.

Form 8 burgers with the mixture.

Grease a pan and each burger with a little olive oil.

Grill each side for 4-5 minutes.

Serve in a platter with the dip in the center.


Cauliflower and Celery Stewed with Tomato

Cauliflower and Celery Stewed with Tomato



This simple Greek stew is a wonderful way to get everyone to enjoy cauliflower. The tomatoes give it  a nice zesty flavor.


  • 1/3 cup extra virgin olive oil
  • 2 large red onions,peeled and coarsely chopped
  • 2-3 celery stalks,trimmed and chopped
  • 1 large cauliflower, cut into small florets
  • 1 ½ cup chopped tomatoes
  • 1 bay leaf
  • 1 rosemary sprig
  • ½ cup dry red or white wine
  • 1-2 tbs red wine vinegar


Heat 3 tbs olive oil in a stewing pot and cook the onions, stirring, over medium-low heat until soft, about 12 minutes.

Add the celery and garlic and stir for a few minutes.

Toss in the cauliflower.

Add tomatoes, bay leaf, rosemary, wine and vinegar.

Add enough water to come about two-thirds of the way up the contents of the pot.

Season with salt and pepper and simmer, covered, until the sauce is thick and the cauliflower and celery tender.

Just before removing from heat, add remaining oil and adjust seasoning with vinegar.


Tunisian Eggs & Peppers

Tunisian Eggs & Peppers



This Tunisian dish will be loved by all! Sometimes we undervalue simplicity, and serve our guests dishes that have complicated procedures and elaborate tastes. Try serving this at a dinner party, with thinly cut fried potatoes, and you will be surprised by the reactions! Make sure to buy your eggs from a local farmer and use seasonal vegetables!


2 tbsp olive oil
1 onion
1 red bell pepper
1 yellow bell pepper
1 fresh red chile
6 tomatoes
salt and freshly ground pepper
6 sprigs fresh mint
4 eggs
mint sprigs, to garnish


  • Peel and quarter the tomatoes
  • Seed and finely chop the red chile
  • Cut the peppers and onion in julienne/  strips

Preheat oven to 350 F (180 C)

1. Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft.

2. Add bell peppers and chile, cover and cook 8 minutes or until bell peppers are just tender.

3. Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetables are blended but still retain their shape and texture.

4. Season with salt and pepper and stir in mint.

5. Divide mixture among four ovenproof dishes. Make an indentation in vegetables and carefully add an egg to each one.

6. Cook in oven 12 to 15 minutes or until eggs have set.

7. Garnish with mint sprigs and serve.

*The eggs may be cooked in skillet, if preferred. Make four indentations in mixture and break in eggs. Cover and cook over low heat 5 minuts, basting occasionally with juices.

Couscous and Vegetables

Couscous and Vegetables



This is almost like a couscous salad, as the vegetabels are served  raw;  it is an Arab recipe, popular in North Africa, that is usually served with cooked vegetables. Couscous is composed of bran and grains and you can cook it by steaming. Take the liberty of making this dish your own by playing with the types of vegetables and the technique you use to cook them.


300g Couscous
4 ripe tomatoes
150 g canned corn
2 carrots
100g Green olives
1 green pepper
5 tbsp Olive oil
A bunch of fresh parsley, mint or coriander


  • Thoroughly wash all the vegetables.
  • Deseed the tomatos and dice into regular cubes
  • Cut the pepper into small pieces
  • Grate the carrot

1. Place all the vegetables in a large bowl and add the olives and corn.

2. Boil one quart of salted water mixed with one tablespoon of oil. Pour the couscous into the boiling mixture and stir continuously until the water has been absorbed. Let the couscous cool a bit by stirring.

3. Mix the couscous with the vegetables and stir thoroughly.

4. Season the preparation with lemon juice, olive oil, salt and pepper; and add fresh parsely, mint or coriander for alittle extra freshness.


About the Cook – Felicia R. Mcclinton writes for the blog Mediterranean Recipes , her personal hobby blog she uses to help people learn how to make Mediterranean recipes to eat healthy to prevent diseases

Seafood Pilaf

Seafood Pilaf

The secret for this rice pilaf dish to be a success is the freshness of the seafood.


500 g rice
150 g  cooked & cleaned shrimps
150 g cooked & cleaned mussels
100 g  cleaned & finely cut squid
100 g  cooked octopus pieces
50 g  olive oil or cooking oil
100 g  white wine
3 level tsp of butter
1 kgr ripe tomatoes or 2 cans of pealed tomatoes
2-3 tbs of boiled peas
3 onions
1 green pepper
salt, pepper


  • Finely chop onions
  • Slice pepper

1.  Heat the oil in a pan, then brown slightly, first the squid, then the shrimps, mussels and octopus pieces together with the onion pulp.

2.  Slowly add the wine, the strained tomatoes, the green pepper and some broth from the previously boiled seafood (after having thoroughly strained it). Cook for 15 min.

3.  Remove all the pieces of seafood and peppers from the pot with a perforated ladle then set aside in a pyrex bowl.

4.  Add about 5 cups of the broth and bring to boil.

5.  Add the rice, stirring as it begins to boil.

6.  When the rice is half – cooked, add the seafood and the peas, and leave to cook for 5 min. more.

7.  Remove from the heat before the rice becomes too thick. Melt the butter and pour over the pilaf.

Cabbage Salad

Cabbage Salad


½ a cabbage, finely chopped
½ a red cabbage, finely chopped
1 sour green apple, grated, skin on
1 pomegranate, peeled
4 tablespoons black currents
½ teacup of pine nuts, roasted
6 sun dried tomatoes, finely chopped

​For the dressing
½ teacup of extra virgin olive oil
3 tablespoons balsamic vinegar
½ orange (juice)
1 teaspoon mustard
1 teaspoon honey


1. Place the two kinds of finely chopped cabbage, grated apple, pomegranate arils, pine seeds, sun dried tomatoes and black currents in a large bowl. Combine everything very well.
2. Place all the dressing ingredients in the blender and mix them well. Pour the sauce over the salad.
3. Combine everything well, check before you add any salt (the sun dried tomatoes are salty) and serve.

Pasta Sauce with Smoked Cherry Tomatoes from Santorini and Fresh Herbs

Pasta Sauce with Smoked Cherry Tomatoes from Santorini and Fresh Herbs

The depth of flavor of this sauce from the smoked Santorini tomatoes makes any pasta dish unforgettable.


1 kg cherry tomatoes ( or one can of Santorini’s famous preserved tomatoes)
1 bunch of each: rosemary, thyme and marjoram
1 onion, pureed
1 garlic clove, pressed
olive oil
2 tsp brown sugar
salt & pepper
fresh parsley


Slice the cherry tomatoes in half and remove the seeds.

Place all of the fresh herbs in a pan, put it in the oven and above it place a gridiron with the cherry tomatoes with cut side facing up.

Cover tomatoes with tinfoil. Cook for about 10 minutes, until herbs burn and start to smoke. Save aside some of the smoked tomatoes to garnish your final dish.

In a skillet, lightly sauté the garlic, onion and then add the smoked cherry tomatoes.

Add salt, pepper and brown sugar.

As soon as it starts boiling, remove from fire, run through blender and strain.

Mix in plenty of chopped parsley and serve on top of pasta.

Tuna Tagliata with a Multi Bean salad

Tuna Tagliata with a Multi Bean salad

Here is an original tuna tagliata accompanied by a refreshing salad of a rich variety of beans. Don’t worry if you can’t find them all, use the recipe as a point of inspiration and improvise!


100 gr fine white beans
100 gr black beans
100 gr butter beans
100 gr thin string beans
5 bay leaves
5 cloves of garlic
2 small, peeled tomatoes, diced, cubed
1 small leek, cut in rounds
1 onion, grated
5 tbsp virgin olive oil
1 tbsp raspberry vinegar
2 tuna steaks, 400 gr each and 4 cm thick
extra virgin olive oil
juice of 1 lemon
parsley, finely chopped
freshly thickly ground black pepper
sea salt


Soak the beans that need to be soaked overnight.

Boil water in the largest pot you have. Use this as your source of water and boil all the beans separately in a smaller pot, along with a clove of garlic (with skin) and a bay leaf. Make sure the string beans are al dente.

Put the tomatoes, the leek and all the beans in a salad bowl and dress with olive oil and raspberry vinegar. Marinate the tuna steaks in the oil, lemon juice, grated onion and finely chopped parsley. A little ginger or two cloves may also be added to the marinade, if desired.

Once the tuna has marinated, season well with the ground pepper and grill or fry for 3 minutes on each side, basting with the rest of the marinade.

Place the bean salad on a serving platter, cut the tuna into thin slices, drizzle with extra virgin olive oil and serve.

Portuguese Cod

Portuguese Cod

This delicious and simple fish recipe is a classic Portugese dish.


  • 25 gr (1 oz) low-fat spread
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 4 tomatoes, skinned and chopped
  • juice of 1 lemon
  • 4 x 200 gr cod fillets salt and freshly ground black pepper
  • chopped parsley, to garnish


Preheat oven at 190° C.

Heat the low-fat spread and soften the chopped onion over medium heat, without allowing it to brown.

Add the crushed garlic, chopped tomatoes and lemon juice.

Season to taste with salt and pepper and stir well.

Spoon about one-third of this sauce into a shallow ovenproof dish.

Arrange the cod filets on top, then pour over the remaining sauce.

Cover the dish with a lid or with aluminum foil and bake in a moderately hot oven for 25-30 minutes.

Remove from the oven and sprinkle over a little chopped parsley to garnish before serving.