[hamandfigs]

The Mediterranean Lifestyle

[hamandfigs]

Summer Salad

How about just grabbing a few ingredients, whatever available, putting them together and making a beautiful plate? It is so easy to make someone you love happy... and not wasting any food makes it even more meaningful.⁠ Simple and deliciously fresh with ingredients of the Season. Don't forget to add a new color to your rainbow.

INGREDIENTS:⁠⁠ 2 figs (halved)⁠ Belgium endive leaves⁠ Heirloom tomatoes (sliced)⁠ Yogurt (I like greek style)⁠ Baby sardines⁠ Fresh coriander leaves⁠ (to garnish)⁠ Sea salt & black pepper (to taste⁠)⁠ Balsamic glaze⁠ Extra Virgin Olive Oil⁠

INSTRUCTIONS:⁠ Mix the yogurt with chopped mint leaves.⁠ Add salt, pepper and olive oil. Mix well.⁠ ⁠ Arrange the tomato slices on the plates.⁠ Add the figs and Belgium endive leaves.⁠ Sprinkle sea salt & freshly ground black pepper.⁠ Drizzle balsamic glaze and olive oil.⁠ Serve immediately.⁠ I served with my lavash toasts covered in sesame seeds :)⁠ ⁠ Enjoy!

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Boston & Radicchio Cups, Potato Salad with Quail Eggs

This was just an "on the fly-no waste" salad for the day. I just grabbed what I had, made it look pretty and voila!!!!

No instructions really; arrange 2 leaves of Boston lettuce and Radicchio on the plates. Slice a few grape tomatoes (or any other of your preference), slice a few sweet peppers, add chopped cilantro (or any herb of your liking). I tossed 2 quail eggs, halved, just because... Season with salt, pepper, balsamic glaze and good olive oil. I added a few baby potatoes I had previously boiled and sautéed with garlic and parsley. And threw a few pistachios for the crunch 😋🥗⁠ Easy, beautiful and delicious and most important: I used everything I had, so no waste :) Serve and enjoy!

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Crab Meat in Radicchio Cups⁠

If you like the slight bitterness of the beautiful Radicchio, you will love the combination here with sweet crab, sweet peppers, tomatoes and mint. ⁠ Awww and the colors!!! As I always say: eat the rainbow!

INGREDIENTS:⁠ 4 medium sized radicchio leaves (serving as cups)⁠ 200g crab meat (divided in 4 portions)⁠ Cherry tomatoes (sliced)⁠ Sweet peppers (sliced)⁠ Olive oil⁠ Sea salt & black pepper (to taste)⁠ Balsamic glaze⁠ Fresh mint leaves (chopped and whole for garnish)⁠ 1 lime (halved)⁠

INSTRUCTIONS:⁠ Arrange the radicchio cups on the plates⁠ Distribute the tomatoes and peppers⁠ Add crab meat⁠ Sprinkle fresh mint, salt, pepper and a drizzle of balsamic glaze⁠ Squeeze a little lime juice on all cups⁠ Add a generous drizzle of olive oil ⁠ Serve this beauty and enjoy!⁠

[hamandfigs]

Sweet & Tangy Tuna Tartare

There are endless combinations for fish tartare, for this plate I added blueberries and raspberries for that sweet/tangy flavor. The creamy avocado with raw tuna, lime juice and soy sauce... awww it is a beautiful combination. Served on a bed of broccoli sprouts and topped with toasted sesame seeds.⁠

INGREDIENTS:⁠ 1 lb (or approx. 500g) Tuna portions or steaks (cut in cubes) ⁠ 1 avocado Haas (cut in cubes)⁠ 1 lemon (juiced)⁠ 2 Tbsp soy sauce (or more)⁠ 1 Tbsp olive oil⁠ 1 tsp cayenne pepper⁠ 1 handful fresh cilantro/coriander leaves (finely chopped)⁠ Blueberries & raspberries (for the mix and a few to garnish)⁠ Toasted sesame seeds⁠ Broccoli sprouts as a base⁠

INSTRUCTIONS:⁠ Cut the tuna in small cubes. Add to a bowl.⁠ Add soy sauce, lemon juice, cayenne pepper, olive oil and mix well.⁠ Throw in a few berries, mix well.⁠ Cut the avocado cubes and add to the bowl.⁠ As well as chopped fresh cilantro/coriander leaves.⁠ ⁠ Prepare the plates with the broccoli sprouts. ⁠ Add spoons of the tuna mix on top. ⁠ Garnish with blueberries and raspberries.⁠ Top it with toasted sesame seeds; drizzle olive oil and serve.⁠ ⁠ Enjoy! 

[hamandfigs]

Summer Shrimp Salad

Refreshing, light, fulfilling with great flavors! Perfect for hot weather.

INGREDIENTS:⁠ 12 large peeled shrimp (quick sauté with garlic & evoo)⁠ 2 garlic cloves, minced or chopped⁠ 3 Tbsp fresh lime juice⁠ 2 Tbsp olive oil⁠ 1 Tbsp balsamic vinegar⁠ 3-4 Tbsp fresh cilantro leaves⁠ A slice of heirloom tomato to each plate ⁠ A slice of ripe mango, julienned⁠ 2 radicchio leaves per plate⁠ Salt & black pepper to taste⁠ ⁠ INSTRUCTIONS:⁠ Rinse and pat dry shrimp with paper towel.⁠ Season with salt and pepper. Reserve.⁠ ⁠ Arrange plates with radicchio leaves, tomato slice and mango slices.⁠ In a mixing bowl, thoroughly combine lime juice, olive oil and balsamic vinegar.⁠ ⁠ Sauté chopped or minced garlic in olive oil for 1 minute. Add the shrimp and sauté for 2 minutes each side. Add to the plates.⁠ ⁠ Sprinkle with chopped coriander/cilantro.⁠ Drizzle the olive oil, lime and balsamic dressing.⁠ Serve as a refreshing lunch.⁠ ⁠ Enjoy!

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Sesame Tuna Tataki with Yogurt Sauce and Sliced Cucumber⁠

Raw Tuna is one of our preferred ingredients, we can't get enough of this light and delicious fish. Check this easy Tataki recipe. Paired with an even easier yogurt sauce and sliced cucumber. As fresh as can be!⁠

INGREDIENTS:⁠ 1 lb (or approx. 500g) Tuna loin⁠ Sesame seeds to coat the loin⁠ 5 oz of plain greek yogurt⁠ 1/2 cucumber (sliced thin)⁠ 1 lemon (juiced)⁠ 1 Tbsp sesame oil⁠ 1 handful fresh coriander (finely chopped)⁠ Soy sauce⁠ Cayenne pepper⁠ Olive oil⁠ ⁠ For the Yogurt Sauce⁠ 5 oz plain greek yogurt⁠ 2 Tbsp extra virgin olive oil⁠ 1/2 garlic clove (minced)⁠ A handful of fresh coriander leaves  1 Tbsp fresh lemon juice⁠ Salt and a dash of Cayenne peper⁠ Mix well until you get a creamy consistency and refrigerate for at least 20 minutes.⁠ ⁠ INSTRUCTIONS:⁠ Coat the tuna loin with sesame seeds. Marinate it in soy sauce for at least 2 hours. I left mine overnight. ⁠ ⁠ On a skillet at medium high heat , add a drizzle of olive oil. When hot, add the tuna loin and sear it on all sides for 1 minute. Remove from heat.⁠ Prepare the plates witht he cucumber slices. ⁠ Add a spoonful of the yogurt sauce to the side and bring the tuna.⁠ Slice the tuna loin and add to plate. It should be crusty on the outside and raw/rosy on the inside.⁠ Serve immediately.⁠ Made in heaven!⁠ ⁠ Enjoy! 

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"Pasteis de Bacalhau" - Cod Fritters

Fancy a trip to Portugal and Greece? Well, you can start by tasting two of their staples in this super easy and delicious appetizer! Cod is found everywhere you go in Portugal, in a variety of dishes. It is usually eaten "dressed" in olive oil, which I decided to pair with the wonderful greek @badoerevoo. Ready for your trip?

INGREDIENTS:⁠ 500 g salted cod (remember to desalt it by soaking in water and changing the water 3-4 times before using it)⁠ 2 potatoes, boiled and mashed⁠ 1 garlic clove, minced⁠ 2 eggs⁠ Breadcrumbs⁠ Fresh parsley, chopped⁠ Salt & pepper⁠ Olive oil⁠ ⁠ INSTRUCTIONS:⁠ Peel and boil the potatoes. Drain and mash.⁠ Boil the salted cod. Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender. Drain.⁠ ⁠ Using a large bowl, shred the cod fish.⁠ Add the mashed potato and combine until smooth. Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste.⁠ ⁠ Beat the eggs.⁠ ⁠ Using two separate bowls, set your work area to make the croquettes. One bowl with eggs and the other with breadcrumbs.⁠ ⁠ Spoon the cod mix and roll it in your hands until you have a  medium sized cylinder shaped piece. Repeat until done.⁠ Dip the cod pieces in the eggs and then in the breadcrumbs. Pat them firmly before frying.⁠ ⁠ Pour the oil in a deep heavy skillet or pot and place it on high heat. Add one by one turning them over until they are golden brown.⁠ Arrange them on the plate, sprinkle chopped parsley and serve immediately. ⁠ Don't forget to drizzle olive oil after each bite 😋 ⁠ ⁠ Enjoy! 

[hamandfigs]

Red Romaine Leaves, Chick Peas, Kalamata Olives & Cantaloupe

Since we eat lots of salads at home, I always have many "greens" in the fridge. Not to mention fresh salads are perfect for hot wheather, they are really easy to put together and very light. You can basically use any ingredient available. The recipe below is just what I had in the fridge at that day, and it ended up being very flavorful.⁠

INGREDIENTS:⁠ Red Romaine leaves⁠ Chick peas (handful)⁠ Kalamata olives (pitted)⁠ Cantaloupe (cubes or chunks)⁠ Fresh mint leaves⁠ Slices of prosciutto⁠ Sea salt and pepper⁠ Balsamic glaze⁠ Olive oil⁠ ⁠ INSTRUCTIONS:⁠ Arrange the Romaine leaves on a plate.⁠ Add chick peas and black olives.⁠ Add the cantaloupe chunks.⁠ Sprinkle sea salt & freshly ground black pepper⁠ Drizzle balsamic glaze, and a good dose of olive oil ⁠ Garnish with fresh mint leaves🍃⁠ Serve with slices of prosciutto, or without it for a plant based meal.⁠ Very refreshing and yet a fulfilling meal.⁠ ⁠ Serve and enjoy!

[hamandfigs]

Shrimp and Tuna Ceviche

Raw seafood marinated in a mixture of lime or lemon juice and spices until the citrus "cooks" the seafood to perfection. It can be served as an appetizer or a main dish. In this easy recipe, I tossed both fish and shrimp together and let them cook in lemon, lime and orange juices, red onion finely sliced and Cayenne pepper for some heat. Fresh, delightful, healthy!

INGREDIENTS:⁠ 1/2 pound raw shrimp (cut in bite size pieces)⁠ 2 tuna steaks (cubed)⁠ 1/2 red onion thinly (sliced⁠)  1 tsp cayenne pepper⁠ 1/2 cup Roma tomatoes (sliced) ⁠3/4 cup cilantro leaves (chopped⁠)  Juice of 2 limes, 1 lemon and 1 orange (add more if you like)⁠ Olive oil⁠ Sea salt & freshly grated pepper (to taste)⁠ ⁠ INSTRUCTIONS:⁠ Soak the sliced onions in water for 5 minutes. Drain and toss it to a bowl.⁠ Rinse shrimp. Chop. ⁠ Cube the tuna steaks.⁠ Add both to the bowl.⁠ Add citrus juices and fresh herbs.⁠ Add the Cayenne pepper, salt and mix well. ⁠ Cover and refrigerate for a few hours or until shrimp and fish are cooked and opaque.⁠ ⁠ Serve it in a bowl so you get all the juices.⁠ That's when I sliced the tomatoes and added to the ceviche, I prefer it fresh.⁠ Add a drizzle of olive oil and fresh cilantro leaves.⁠ Serve it cold⁠ ⁠ Enjoy!

[hamandfigs]

Rainbow Salad with Seared Shrimp

I like to use colors in my plates. I also like them to be easy to make, so you can prepare them to your loved ones in a flash. Simple and deliciously fresh with ingredients of the Season. Don't forget to add a new color to your rainbow 🌈 ⁠they mean life!⁠

INGREDIENTS:⁠ 4-5 shrimp per plate (quickly sautéed with garlic and olive oil)⁠ 2 garlic cloves (finely chopped)⁠ Fresh greens (any green leaf is good here)⁠ Belgium endive leaves⁠ Handful of grape tomatoes (sliced)⁠ Fresh mint leaves⁠ Fresh mozzarella cheese (cubed)⁠ Labneh (kefir cheese - thick yogurt)⁠ Sea salt & black pepper (to taste⁠ Balsamic vinegar⁠ Olive oil⁠ ⁠ INSTRUCTIONS:⁠ Arrange the greens on the plates.⁠ Add the Belgium endive leaves on top.⁠ Add the grape tomatoes, mozzarella cheese and mint leaves around.⁠ ⁠Mix the Labneh with chopped mint, olive oil, salt and pepper, to a creamy consistency.⁠ Quickly sauté the shrimp with a drizzle of olive oil, 2 minutes each side. Toss the garlic when you flip the shrimp.⁠ Spoon the Labneh sauce on the plates.⁠ Add shrimp.⁠ ⁠Sprinkle sea salt & freshly ground black pepper.⁠ Drizzle balsamic vinegar and olive oil.⁠ Serve immediately.⁠ ⁠ Enjoy!

[hamandfigs]

Asparagus & Prosciutto Rolls ⁠

There's something about prosciutto that we absolutely love. It must be the buttery texture and the melt in your mouth feeling... I've prepared this entrée a million times, and my better half keeps asking for more... So, here it is... beautiful, effortless and delicious flavor combination. For your entrée list.

INGREDIENTS:⁠ 8 asparagus (medium size)⁠ Italian prosciutto (dry cured uncooked ham in thin slices)⁠ 6-8 grape tomatoes (halved)⁠ Fresh basil leaves (chopped)⁠ Olive oil⁠ Black pepper (to taste)⁠ ⁠ INSTRUCTIONS:⁠ Preheat the oven to 400 degrees F/200 C.⁠ Cut the stems off.⁠ Cut the prosciutto slices in two strips each.⁠ Wrap a strip of prosciutto around each asparagus. ⁠ Repeat to make 8 bundles.⁠ -⁠ Drizzle olive oil on a baking dish. ⁠ Arrange the asparagus bundles and grape tomatoes.⁠ Sprinkle chopped basil.⁠ Drizzle a little olive oil over them.⁠ Bake for 12-15 minutes until the prosciutto is brown and crispy.⁠ Serve hot.⁠ ⁠ Enjoy!

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Polenta Bites with Black Olives⁠

Turn an Italian classic into a crunchy and savory appetizer. Super easy to prepare, beautiful and delicious. As I said before, polenta is very versatile as you can eat as an appetiser or a main course.

INGREDIENTS:⁠ 1 cup of fine corn flour⁠ 2 cups of cold water⁠ 1 cup of grated Parmesan cheese⁠ Black olives⁠ Olive oil⁠ Salt and freshly cracked black pepper⁠ Fresh cilantro leaves to garnish⁠ ⁠ INSTRUCTIONS:⁠ Using a large pot add the corn flour, salt, pepper and a drizzle of olive oil. Stir and start adding water in a steady stream while stirring. Heat it to boiling with periodic stirring and hold for 15-30 minutes. Add more water if polenta is too thick. Keep stirring until cooked. Usually when it does not stick to the pan is when it is cooked.⁠ Remove from the heat, pour the polenta into a mini muffins tin sheet. Allow the polenta to cool. You can also pour into a square baking sheet and once cool cut into squares. I wanted mine to be round, so I used the muffin tin sheet.⁠ ✦⁠ Once cool , carefully remove them from the tins and arrange them on a serving plate.⁠ ✦⁠ I topped with chopped black olives and cilantro leaves.⁠ Oh, and a drizzle of olive oil, of course :)⁠ ⁠ Enjoy!⁠

[hamandfigs]

Refreshing Boston Lettuce Cups

Open your fridge, see what you have available and put on your creative cap. That's what I usually do and it works 😉⁠ Fresh salads are perfect for hot weather; they are really easy to put together and so light.⁠ You can basically use any ingredient available. The recipe below is plant based, and I promise the flavors were great! 😋🌱 Don't forget to use good olive oil, I used a lot of the wonderful @badoerevoo.⁠

INGREDIENTS:⁠ Boston lettuce leaves (I call them cups because you can eat with your hands)⁠ Grape tomatoes (halved)⁠ Kalamata olives (sliced)⁠ Chick peas⁠ Alfalfa sprouts⁠ Fresh mint leaves⁠ Extra virgin olive oil

⁠ INSTRUCTIONS:⁠ Arrange the lettuce leaves (or cups) on a plate.⁠ Add grape tomatoes, olives, chick peas and sprouts.⁠ Sprinkle sea salt & freshly ground black pepper⁠ Drizzle balsamic vinegar, and a good dose of olive oil ⁠ Garnish with fresh mint leaves🍃⁠ ⁠ Serve and enjoy!

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Tzatziki & Lavash Crisps⁠

Time has come for fresh and light dishes. Be it a full meal or a meze, there's nothing more Mediterranean than a delightful yogurt sauce with fresh cucumber and mint. This is my take on the traditional Tzatziki.⁠ As fresh as can be! 

INGREDIENTS:⁠ 200g plain greek yogurt⁠ 1/2 cucumber (peeled and cubed)⁠ 3 Tbsp extra virgin olive oil, or more (@badoerevoo is a great option)⁠ 1/2 garlic clove (minced)⁠ A handful of fresh mint⁠ 1 Tbsp fresh lemon juice⁠ Salt and a dash of Cayenne pepper⁠ Using a bowl mix all ingredients well until you get a creamy consistency and refrigerate for at least 20 minutes.⁠ ⁠ Cut the lavash bread squares into triangles.⁠ Place them on a baking sheet.⁠ Brush them with a mix of olive oil, Cayenne pepper and red curry paste.⁠ Sprinkle sesame seeds.⁠ Bake them for 15-20 minutes on 180C.⁠ ⁠ Note: Lavash is a soft, thin unleavened flatbread traditionally baked in a tandoor and eaten all over the South Caucasus, Western Asia, the United States and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. ⁠ ⁠ INSTRUCTIONS:⁠ Serve the tzatziki in a bowl. ⁠ Garnish with more fresh mint.⁠ Drizzle olive oil before serving.⁠ ⁠ Accompany lavash crisps fresh from the oven!⁠ Made in heaven!⁠ ⁠ Enjoy! 

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Crunchy Yuca Bites ⁠

Simple pleasures in life 💁🏼Have you tried Yuca Tostones? It is the most delicious crunchy cassava delight ... to die for. Besides making a quick and easy appetizer, they're also great for parties! Just longing for one right now :(⁠

INGREDIENTS:⁠ One bag of Yuca Tostones⁠ Slices of cucumber⁠ Blue cheese, crumbles⁠ Beet sprouts⁠ Truffle infused olive oil⁠ ⁠ INSTRUCTIONS:⁠ Arrange the yuca Tostones on a board or platter.⁠ ★⁠ Add a slice of cucumber to each.⁠ ★⁠ Top with beet sprouts.⁠ ★⁠ And crumbled blue cheese.⁠ ★⁠ Drizzle a little olive oil, and serve.⁠ ⁠ Simply delicious 😉⁠ ⁠ Enjoy!

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Black Quinoa & Almond Salad

Another simple and delicious plant based lunch idea. Black quinoa has a mild, nutty flavor, fluffy consistency and a pleasant bite. Delicate, nutty flavor that blends well with any seasonings.  ⁠ And, adding a new color to your rainbow 🌈 every time is a wonderful choice.⁠

INGREDIENTS:⁠ 1 cup of cooked black quinoa (for 1 cup of quinoa I use 1 cup of water and cook it in low heat)⁠ 1/2 lime, juiced⁠ 2 Tbsp olive oil⁠ 1 Tbsp balsamic vinegar⁠ 3-4 Tbsp fresh cilantro leaves (thinly sliced)⁠ 1 baby English cucumber (diced)⁠ 1/2 can of cooked chickpeas (rinsed)⁠ Heirloom tomatoes (halved)⁠ Sliced almonds⁠ Raisins⁠ Salt & black pepper to taste⁠ ⁠ INSTRUCTIONS:⁠ In a mixing bowl, thoroughly combine cooked quinoa, cucumber, chickpeas, tomatoes, sliced almonds, raisins and fresh herbs. Add lime juice, olive oil and a few drops of balsamic vinegar.⁠ Season with salt and pepper. Toss well.⁠ I added a dash of Cayenne pepper, but it is optional.⁠ Sprinkle with remaining cilantro.🍃⁠ Drizzle balsamic vinegar, and a good dose of olive oil⁠ Serve as a refreshing entrée.⁠ ⁠ Serve and enjoy