Ceviche octopus sandwich with red bell pepper and caper

Ceviche octopus sandwich with red bell pepper and caper

A traditional Portuguese dish with a twist!


It's almost a month since we returned from Madeira and I already started reminiscing the island's indolence, the steep cliffs and the gigantic tropical trees. But what I miss the most are the irrestistable Portugese dishes; red fish soups, roast beef, tropical fruits in every corner and the ceviche fish and seafood.

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Fried solea with boiled potatoes (and a salty & sour sauce)

Fried solea with boiled potatoes (and a salty & sour sauce) | from IN WHIRL OF INSPIRATION

Do you know something? If I had to choose between a delicious piece of meat or fish, I think I'd pick the fish. In this decision played maybe a huge role the fact that I grew up so close to the sea. Since the moment I had memories from our holidays, while everyone was playing in the sea I was climbing on rocks by the bay looking for crabs. Oh, I was unbeatable at digging them out of their hideouts without letting them bite me. And then dad, who is a keen diver, would bring me baby crabs with which I was playing and then was freeing in the sea again, "because it is such a pity to kill them". We had bought a paddling pool too... so I could turn it into a mini aquarium for my crabs, sea urchins and little fish. But soon I realized that the sea urchins and my plastic pool were sworn enemies and I carried my little world into a portable car fridge. Of course at the end of each day I would release all my pals in the sea so I could catch them again the next day.
Oh I started babbling again. The thing I wanted to point out is that every place has each own endemics species and if you take your eyes a little further from the salmon tuna and cod fillets you can find little gems in the fisherman of your neighborhood. I got two soleas the other day and I prepared them in the most simple and delicious way.

Fried solea with boiled potatoes (and a salty & sour sauce) | from IN WHIRL OF INSPIRATION

You will need (for one person):

  • 2 medium soleas (of 300gr. total)
  • 5 medium potatoes

For the sauce:

  • ½ tsp. Dijon mustard and homemade mustard
  • 2 fresh onions
  • 1 ½ juicy lemons
  • 2 tsp. virgin olive oil
  • capers
  • 2 medium pickled cucumbers
  • freshly ground pepper and dill

Procedure:

Peel the potatoes, cut them in slices and put them in a pot to boil. Wash the soleas nd in a large pan add a little olive oil and when it warms add the fish. As they are thin each side needs 3-4. Before you flip them add freshly grounded salt and pepper to the side that will touch the pan.  
As for the sauce, like I told you the other day: chop finely  the scallions, the capers and the pickled cucumbers and add them in a small jar together with the mustard, olive oil, the lemon juice, the grounded pepper and dill. Close the lid and shake well until the mixture becomes homogeneous. Try and add salt if needed and top your salad with it. Remove the fish from the  pan, drain the potatoes and serve them all in a big plate. Top with the sauce and enjoy!

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

So, what do we have here? A soup recipe in May, no correction in almost-summer? Let me explain myself. Some places on this planet (hot Greece is excluded, where everyone is wearing shorts and flip flops by now) don't have the luxury of warm spring weather yet. Which is translated in bipolar weather behaviors, with days that it( aka the weather) believes that it lives in the absolute spring dream and with other days that it starts crying for hours and we soak rain and mid-February-style cold. In such "hostile" enviroments, soups are still permitted and even imposed. Well the following one is one of my favorites. It definitely belongs in the tea-soup, which means that you can see through the soup until the bottom of the bowl. And it might be colored water with floating particles, but that doesn't mean that it lacks flavor. 

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration (2)

Ingredients (2 servings)

:: 300 gr. raw salmon fillet

:: 200 gr. smoked salmon

:: 1 broccoli

:: 300 gr. spinach

:: 10-15 mushrooms (I used a variety of brown mushrooms)

:: 1 whole corn

:: white wine (optional)

:: onion, garlic, dill, salt, ground pepper

Procedure:

The procedure for soups that include green vegetables, is very simple, at least for a me, as I don't want to overcook them so that I keep as much as nutrinal value included.

Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, sauté the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked. Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes. Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green.

Serve with some filets of smoked salmon and fresh dill and enjoy while it's still warm (but not hot hot). Bon appetit!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

If you still carve for a hot meal try my favorite colorful stew with cabbage feta rolls and soft boiled eggs or these amazing cuttlefish with spinach

Credits | Author & Photos: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Cuttlefish with Spinach

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There isn't a more tasty food that consists in it some kind of mollusk and it's more tasty than cuttlefish with sweet boiled greens (for instance spinach). This food reminds me of my mum's homemade food, whose every dish is considered to be food porn, so this dish is a always a win-win for me. For the record if you are allergic to cuttlefish, I pity you.

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Ingredients (make for 2 servings)

:: 6 cleaned cuttlefish

 :: 1.5 kg spinach

:: 1 large red onion & 3 scallions

:: 2 tablespoons of corn flour

:: parsley

:: 1 cup olive oil

:: salt and pepper

:: ginger

:: coriander

:: 1 lemon, for serving

 

Procedure:

 

Saute the chopped onion and the cuttlefish, until the cuttlefish get a nice golden shade, in a pot. Add 1 cup of water, close the lid and let them cook for 20 minutes. Then add 3 cups water, salt, pepper, coriander and ginger and leave them to boil for 15 more minutes. Mix half a cup of hot water with 2 tablespoons of cornflour and add this mixture in the pot, if you want a more porridge result. Add the chopped spinach, coriander and parsley in and let them 10 minutes to wilt slightly and be cooked with the cuttlefish. Then serve, with some freshly squeezed lemon juice.

Bon appetit!

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!