Spring menu planning

Finished the weekend off by trying out some potential dishes for the Spring supper club menu.

This evening our Sunday dinner was Lamb Koftas, Spanakopita, Tzatziki, Tahini Sauce, Pitta, and Tomato, Red Onion & Pine Nut Salad.

Feeling very full and sleepy now – time to collapse on the sofa in front of the TV!

Sunny February

I am in the middle of preparing the final dishes for this evening’s supper club, which is a Winter themed menu despite it being more like the middle of Spring out there today! What a beautiful February day☀️

The unseasonably warm sunny weather has inspired me to have this for lunch – Feta & Avocado Salad with Toasted Mixed Seeds & Homemade Hummus. I may be having a busy Saturday but I am never too busy for lunch! 😋

Spouts – love them or hate them?

A few Bigger Meze plates for this evening’s dinner: Prawn Saganaki (a Greek dish consisting of prawns in a slightly spicy tomato sauce with feta and parsley), with Fried Brussel Sprouts with Cumin & Garlic, and some lightly seasoned steamed rice.

I really like this prawn recipe, it’s beautifully simple and full of flavour. The sprouts are delicious too but if you aren’t a fan of them (I personally love them but I know they’re not everyone’s cup of tea!) then you can use pretty much any greens – kale or broccoli would work just as well.

Herby Hummus

I decided to blend Zhoug (green chilli and herb paste) into my usual Hummus recipe for this weekend’s dinner and it worked really well! It brought just a little bit of heat and a lovely zingy flavour to the dip, without losing its hummus identity.

Classic hummus is delicious, but I like that it can also take on such a wide variety of additional ingredients, allowing you to change it up each time depending on the particular cuisine or style of food you are serving with it.