Dolmades

With grapes on the vine and leaves to spare, it's time to make dolmades!  There are several types with different filling.  I like a nice savoury eggplant and rice filling to make the perfect doma. Start by roasting an eggplant (aubergine).  I like to score it, salt it and drizzle on olive oil.  While it's roasting, plunge the grape leaves in boiling water.  Continue to cook them until they're tender.  Also, prepare a bit of rice to add to the filling.  I like to use brown jasmine rice.  It imparts a nice texture and a subtle, delightful flavour.

When the eggplant is mushy and browned, remove it from the oven and allow it to cool.  When it's cool enough to handle, scoop out the flesh and combine it with a bit of rice.  I use nearly equal portions of each.  Then, mix in a bit of turmeric, onion powder, lemon juice and salt.

Place a spoon of the filling mixture onto a grape leaf and roll it up - kinda like a little burrito.  Garnish with dill and drizzle with olive oil.

Avocado filled Potatoes

A delicious fusion of carbs and avocado bliss, this dish is energising and filling. The starchy sweetness of the potatoes melds delightfully with the mellow avocado.

First, wash and scrub the potatoes. Boil the potatoes with a bit of salt. Continue boiling until soft, testing for doneness by inserting a knife. When the knife can go through easily, they're ready.  Remove the potatoes from the heat and allow to cool in the cooking water. When they've cooled completely, coat with olive oil, dill and a bit of salt.  Then, halve them and scoop out the insides, leaving at least a quarter inch on the sides.

Mix the scooped potato with a couple avocados, a squeeze of lemon, salt, tarragon and blend in the food processor until creamy.

While it's mixing, warm the hollowed potatoes.  A hot grill, a skillet, the broiler are all perfect methods.  I just used a gas torch... because it's manly.

Quickly place the creamy avocado-potato puree in a piping bag fitted with a large star tip.  Fill the warmed, hollow potatoes with the savoury, sweet, tangy and smooth avocado mixture.  Garnish with tarragon, green onion, tomato and finishing salt (Maldon or fleur de sel).

Squash Blossom Fritters

Mmmm... fried food.

Prepare mashed potatoes with a nice savoury spice: onion powder, dill, green onion, parsley, smoked paprika and salt.

Pick full and large flowers that open easily.  This has to be done early in the morning as the flowers tend to wilt in the sun.  Be sure to pick the "male" flowers as they are the easiest to work with.  It's easy to tell the difference - the female flowers have small squashes attached.

Pipe in the potato mix:

Coat with a flour-water batter.  I used buckwheat so that it's gluten free.

Fry ~375F until golden brown.  Buckwheat is a darker grain, so these are fairly brown.

Drain on kitchen roll (paper towels):

Serve while still hot - otherwise they go soggy.

Filled Cherry Tomato hors d'oeuvres

With an abundance of cherry tomatoes, I decided to find a proper dish for them.

First, remove a slice from the top or the bottom.  Scoop out the guts and fill with the following:

• greek youghurt and dill
• corn
• parsley
• basil
• slices of bell pepper