Peinirli is always a winning meal choice for kids, but this recipe puts a vegan twist on the classic. Not only does it add some much-needed veggies, but your children won’t even taste the difference. The combination of sweet Santorini aubergine, homemade marinara, mushrooms, peppers, cherry tomatoes, almond cheese, plus the fluffy boat-shaped bread is sure to be an instant childhood favourite. Experiment with different fillings; the whole family can be involved in preparing their own fillings for this savoury pizza-boat. Serve with horta salad and elevate Sunday dinnertime to a Pontian gastronomic experience.
Making soup from scratch is a remarkable feat of alchemy. The pumpkin-chestnut soup is not only nutritious and nourishing; it provides a brothy goodness, along with a dense texture of fresh winter vegetables. My soup is a rich orange colour and has a full-bodied pumpkin and chestnut flavour; it can be served as the first or the main course. Make this soup for a wonderfully gastronomic experience! Pumpkin-chestnut soup is the perfect dish for your Christmas table.
The art of salad-making is of great gastronomic importance; a meal is incomplete without a salad. The key to an unforgettable salad is vinaigrette. Fig vinaigrette dressing has subtle nuances of tart and fruity flavour and winey fragrant. Master the art of preparing the perfect green salad with red currants and fresh figs dressed harmonically with my aphrodisiac fig vinaigrette and garnished with slices of Sophia’s almond cheese!