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mediterranean

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Mediterranean Fajitas is a merge of two cuisines, the format is all Tex-Mex although the flavours are purely Mediterranean with lots of thyme, garlic, olive oil, etc. Let me explain the toppings first, this version of guacamole is made similar to the original one except, i’ve used flat leaf parsley instead of cilantro. Mediterranean means olive oil, garlic, thyme and parsley to me so the salsa fresca is packed with those 4 ingredients. Made with a touch of olive oil, spring onion, garlic and thyme. The filling is a typical chicken fillets, bell pepper and onion. I’ve saute the chicken with a wok in some olive oil (do not use the extra-virgin olive oil, use the virgin, refined or light olive oil for sauté, it is way more resistant to the heat, goes up to 240°C ) with garlic and thyme. This dish is a healthy, flavorful and fairly easy one to make and a sure “hit” for the kids. You could add…

Cured ham and sage chicken rolls with mediterranean veggies like zucchinis, yellow pepper, tomatoes, onion, garlic, rosemary and thyme casserole is a light, packed with flavor, easy meal. I know… it’s a long… long… title for such a simple dish. A beloved “under 30 minutes meal” recipe, and filled with mediterranean flavors, who can resist that? The cured ham enveloping the chicken breast is my version of a Canadian recipe called in french: tournedos de poulet. Which consist of a chicken breast enrolled circularly  (supreme) with bacon and holds with the help of a string, so it stays round during coccion. Since living abroad in Spain, I have to reproduce those recipes the best I can, so… for this particular recipe makeover, I’ve took a leaner than bacon meat; cured ham. Then add a little sage leaves in between the slices of ham and the chicken to give it a extra mediterranean flair.…

Ratatouille is such an healthy, delicious and colourful vegetarian meal. You get to eat it with the eyes as much as with your tastebuds It’s a packed with flavors in my top 10 vegetarian recipes. The secret in this recipe lies at the bottom of the dish,  you don’t get to see… but it’s the core of the dish, which hides all the flavours. A sauce made with; goat cheese, tomato, garlic, pepper and thyme. I add some extra on top of the ratatouille; great kalamata olive to give it an extra kick of flavor. I, personally, am a big goat cheese lover, but for those who doesn’t like it, just omit it. My husband used to dislike goat cheese… At first I would add a tiny amount to my Ratatouille and he would never notice it. Then more and more and now he is a medium goat cheese lover. Thanks to this recipe. My man ate two plates, even…

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