Last week I had an unexpected but also very welcome surprise.
I was delighted to hear that I’m a finalist in the Tot’s 100 2015 MAD Blog Awards in the Food Category! I can’t thank everyone enough who voted for me, I’m over the moon you guys like my recipes and food posts so thank you all so much!
I must say this award nom really is a joint one with my Dad, George of the Olive Tree Greek Restaurants and my Auntie Loulla of Kosmos Taverna (both multi- award-winning restaurateurs who regularly cook on TV too) who taught me how to cook (my Dad even encouraged me to take part in Junior Masterchef aged 9 where, much to his disappointment, I came 4th in the North where they only needed 3 contestants to go on telly).
I rustled up lamb cutlets, and sultana and orange liquor filo pastry baskets and it was that competition that really saw the start of my foodie obsession.
Both my Dad and Aunt contribute to the food posts on my blog, particularly the Greek dishes, and I must thank my husband, Peter too as together we cook, style and photograph so many of our own recipes, with world cuisine a huge passion for us, so this accolade means a lot.
Oh I must add, please don’t forget to VOTE FOR ME again if you’d like me to take the prize home (it didn’t happen for me in Junior Masterchef so it would be quite awesome to now, as a 34 year old!) No pressure, y’all but every vote counts, thank you! 😉
So for those who stop by regularly know, a big part of the food content on this blog is my Tasty Tuesdays link up! I really love reading everyone’s recipes each week, inspiring me to try new dishes each week.
This week’s Tasty Tuesdays recipe is a quick, simple and moreish Mediterranean Platter.
Refreshing, tasty, low carb and healthy lunch perfect now summer is nearly here. #
For those, like my Dad, Papa G, who simply cannot live without bread, enjoy with toasted wholemeal pitta halves or a French stick.
Moreish Mediterranean Platter
- 100g freshly cooked ready to eat prawns
- 1 tbsp olive oil for prawn marinade, more to drizzle for dressing
- 1 tsp chopped parsley
- 50g feta cheese, cut into cubes
- 1 tsp oregano
- Handful of mixed leaves
- 3 – 4 cherry tomatoes
- Apple cider vinaigrette
- 1/4 lime
- Bowl of home marinated olives (check out my husband’s olive marinade recipe here)
- Sea salt and freshly ground pepper.
Around 20 minutes before dining, prepare and marinate your prawns. Place the olive oil and parsley into a bowl and mix. Add the prawns and toss to coat them evenly. Cover and leave for 20 minutes.
Place feta onto plate and drizzle in olive oil and sprinkle oregano. Add mixed leaves and tomatoes and drizzle olive oil and apple cider vinaigrette.
Add the prawns to the plate and serve with marinated olives in a separate bowl. Serve with a wedge of lime for the prawns!
Season with salt and pepper. Eat.
As it’s #tastytuesdays, please do add your foodie posts, everyone is welcome: