At the moment, my new thing is dips. Last week it was spicy salsa and guacamole to accompany fajitas. I made them by hand but their success prompted me to invest in a new blender, opening up a whole array of potential experiments (disasters). Today, I’m going Middle Eastern with red pepper houmous, tzatziki and black olive baba ghanoush.
The ingredients are sourced from a combination of the corner shop and the local Transito supermarket. Not everything is available but with so many recipes online, it’s easy to find substitutes.
As first attempts go, the results are pretty good and I feel confident enough to allow other people to eat them. They are no great culinary achievements but there is something rewarding about sitting on the balcony with friends and dipping into freshly made treats.
Another great thing about cooking yourself is that you then appreciate eating out even more. Tonight it's a trip to the Greek Corner in Las Americas.
The Mountain Dish is a traditional recipe of lamb cooked with feta cheese and white wine, served with rice, potatoes and vegetables. With a couple of sides, it is plenty filling for two and the whole meal comes in at under €20. The lamb is tender, the dish flavoursome and the whole experience thoroughly enjoyable.
On leaving the Greek Corner, I see the promotions manager approach a passing
couple. Aware of his desire for business, they try their luck and ask if there
are any freebies available if they dine here. A big smile confirms the confidence in his
product.
“Yes,” he says, “a nice table”.
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