My next video recipe for David Lloyd Clubs is this delicious healthy mid-week dinner. Tender, grilled garlic-lemon marinated chicken breast sits on a bed of fluffy couscous and brilliantly colourful and sweet honey glazed rainbow carrots. Delicious and perfectly balanced, it provides a healthy balance of veggies, carbs and protein.
Writing a cookbook is an emotional affair, but man, the day of publication is filled with excitement, trepidation, nerves, the lot.
I’ve wanted to write this book for ages; “Orexi! Feasting at the modern Greek table”. A book that champions Greek and Cypriot food and showcases as much of the old as the new.
Anyway, I won’t bang on about it – but suffice to say, I’m well chuffed and I hope you enjoy reading it and using it as much as I did developing it.
Here’s a review:
A feast for the senses
Lynda Dickson on Apr 16, 2019
Fresh ingredients feature heavily in the recipes, which are divided into seven sections. The author states that “… the heritage of Greek food is not simply about the ingredients, […] but it’s also the stories that cradle a plate of food, the childhood memory of eating something all together and the conversations around a table.” To this end, at the beginning of each section, he brings us a slice of Greek life, explaining the traditions behind the dishes or childhood memories associated with particular foods. He also introduces each recipe with a brief story detailing the origins of the dish or his inspiration for creating it. The recipes don’t follow the boring, traditional format we’re used to in other cookbooks. These are more conversations with the author, in which he provides tips and tricks learned through experience, as well as humorous asides such as, “tomatoes are very self-conscious and would hate to feel overdressed” and “serve with a green salad and smug expression”.
The author’s personality and humor radiate from the pages. This cookbook is as entertaining to read and look at as it will be to cook from. Mostly it’s about combining fresh ingredients with splashes of ouzo, glugs of olive oil, a squeeze of lemon, and of course, family. As the author states, “I always find that food never fails to start a conversation and bring people together.” Kali Orexi!
Full review (18 April): https://www.booksdirectonline.com/2019/04/orexi-by-theo-a-michaels.html
I’ve been using Aloades Olive Oil for over a year now; they create incredible olive oil and are steeped in ethics which I love. Check out my first recipe for using their delicious olive oil.
You can now buy Aloades First Harvest Olive Oil online here.
Here’s what they have to say:
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil”. Besios Limited
My delicious harissa seabass and green medley recipe is super healthy and packed with flavour! You can make this in (literally) 10 minutes and has everything you need to keep healthy. Seabass (a great source of protein and healthy fats) sits on a bed of fresh green veggies including asparagus, spinach, peas and marinated courgette which is full of fibre, antioxidants and iron.
Get the full recipe at David Lloyd Clubs Blog.
A delicious, warming recipe of roasted aubergine with a homemade chili dressing on a bed of aromatic and fragrant cauliflower tabbouleh. Vega, Gluten Free, what more could you want!
Visit the David Lloyd Blog for the full recipe; in the meantime; here’s the video!