Category Archives: Recipes

Recipes

Baked Tomato Keftedes

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On our recent trip to Santorini this summer we took a cooking class.  While Tomato Keftedes wasn’t on the menu our dear host, Sofi, had them prepared for us as we arrived, paired with Vinsanto, a traditional Santorinian wine.  They were so good that I had to ask her for the recipe.  The original Keftedes are fried. While I was on my honeymoon I could justify eating fried foods. I mean this was my reward after all that hard work to get into that white dress, right? photo 3Well now that I am back home I have no way to justify dropping these little bites of heaven into a pot of oil, so I decided to bake them instead. I must say they are super tasty. A couple of things to note, the original recipe calls for feta rather than parmesan and parsley and mint. Since I decided to make this last minute I used what I had in my fridge. And as Sofi says, “You put whatever you want in it”.  So I listen to the chef made my version of it. Enjoy!

10 cherry tomatoes
2 – 3 green onions
1/2 red onion
1/4 Parmesan cheese
1/4 cup of flour
1 egg
Cilantro (Add as much as you like or replace with parsley or mint)
A pinch of salt
A pinch of black pepper
Chili pepper flakes (This is not part of the original recipe but because we love spice, I had to add it.)

photo 1

DIRECTIONS

Preheat oven to 400 F (200C) and mist a 12 cup muffin pan with nonstick spray.

Chop all ingredients (green onions, red onion, cherry tomatoes, cilantro).

In a bowl stir together all ingredients until mixed well. If you don’t mind getting dirty, use your hands smashing the tomatoes and mixing the ingredients together thoroughly.

Spoon the mixture evenly in each cup of the muffin tin and pat down with the back of the spoon to make sure mixture is compact.

Bake for 15-20 minutes or until the tops are golden. Enjoy warm.

photo 2
Buon Appetito!

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Recipes

Thai Chicken Noodle Soup

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Since my blog is titled “Live. Love. Eats. & Travel”, it only makes sense that I share recipes with you. It’s fall weather here in Denmark so I was craving a hearty soup. Yes it’s only August but I live in Scandinavia.  A dear friend of mine sent this to me and it turned out to be a recipe that I will make again and again this fall and winter. I slightly altered mine, but should you want to see the original recipe you can find it here at Nigella.com. Either way it is an easy, hearty, delicious soup with a kick to it. The recipe calls for leftover shredded chicken but you can substitute that with veggies, beef or keep it simple and just use noodles. Enjoy and Buon Appetito!

  • 1 quart chicken broth
  • 6 oz thin rice noodles (or mung bean thread vermicelli)
  • 1 cup coconut milk
  • 1 ½ inches piece of fresh gingerroot (peeled and sliced thinly then cut into skinny strips)
  • 1 fresh red chile cut into strips (the recipe says to deseed it but we wanted spicy so I kept them)
  • 1 teaspoon turmeric
  • 1 teaspoon soft brown sugar
  • 2 tablespoons lime juice
  • 2 cups cooked shredded chicken
  • 8 oz stir fry vegetables or bean sprouts (I opted for a handful of veggies and a handful of bean sprouts
  • 2 – 3 tablespoons chopped cilantro (to serve)

DIRECTIONS:

  1. Shred left over chicken
  2. Put the chicken broth in a good-sized pan and bring to a boil.
  3. Cook the noodles as instructed on the packet.
  4. Add the remaining ingredients, except the vegetables and bean sprouts, to the pan and bring to a boil.
  5. When the chicken broth is piping hot, add the vegetables and when they are tender – a minute or two should be plenty  – add the drained noodles and chicken. Or simply divide the them between bowls and pour the soup over them.
  6. Serve sprinkled with chopped cilantro.

Original recipe at Nigella.com.