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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Delicious summer tourlou (the Greek ratatouille) with traditional sausage

Delicious summer tourlou (the Greek ratatouille) with traditional sausage

The other day I was preparing my dinner, a rich salad with a boiled egg and some lovely crunchy slices of bread and one of my roomates asked me "Ah you are on diet?". "Umm no, I eat eat what I would normally eat.", I replied. It's true that my Mediterranean cuisine dietary habits fall into the category of "healthy food" or "are you on a diet?". For me it's just my "everyday meal". But this didn't come from one day to another, from a yound age, for example, I know that no meal is complete without a large salad bowl, when my classmates would eat fried fries with ketsap for lunch. In a great future, people should categorize healthy food as their everyday food, as it stands above diets and trends. It is a healthy way of living.

With that said, let me show you the ultimate the healthy summer dish, with a splash of (avoidable) unhealthiness. Tourlou (the Greek ratatouille) with traditional saigage. Tourlou is the best way to use large amounts of summer vegetables, before they (hypothetically) going bad in the fridge. You can also prepare a big bunch and refrigerate some portions for busy days when you don't have time to cook.

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Creamy pumpkin "tagliatelle" with mortadella and peppers

Creamy pumpkin "tagliatelle" with mortadella and peppers | In Whirl of Inspiration

This recipe proudly belongs to the "shower recipes" category of recipes. If I ever write a cooking book, there will be a special chapter dedicated to "ingenious shower recipes" along to the classic soups, appetizers and salads ones. Because, you see the thoughts that everyone makes during this very standard procedure of showering happen to be very disparate; some despair with their relationship and some others think -out loud- songs. I, on the other side, squeeze my mind to come up with new recipes that I would like to try. But enough with the showers and soaps. 

When in Greece, I have purchased a small collection of my favorite delicatessen from Sary and I was trying to come up with interesting ways to leverage them. Here in the NL I don't have the joy to always find high quality raw ingredients for my culinary adventures, so this was a good opportunity to experiment. So, ladies and gentlemen, please give your most warm applause for the pumpkin "tagliatelles".

Creamy pumpkin "tagliatelle" with mortadella and peppers - Ingredients | In Whirl of Inspiration

Ingredients (for 2 servings):

1 small pumpkin

8-10 slices of Sary peppery mortadella

1 red and 1 green pepper

2 medium onions

2 cloves garlic

1 cooking cream

parsley, oregano, salt and freshly ground pepper

Procedure:

Cut the pumpkin and clean the spores inside. Cut it into slices of 3-4 mm thickness and then cut these slices into stripsof approx. 1 cm. In the end of this infinite cutting you should end up with your "tagliatelles": strips with 1 cm width and 3-4 mm thickness. Then in a pot give them a boil (for 3'-4 ') until they are cooked, but they slightly hard. Drain the "tagliatelles" and add them to chopped onion and garlic and saute them all together. Add the mortadella and peppers in slices and continue to stir. Finally, add the cooking cream (optionally), parsley, oregano and season with salt and pepper. Continue to stir until you end up with a homogenous mix and serve while warm. Bon appetit!

Creamy pumpkin "tagliatelle" with mortadella and peppers | In Whirl of Inspiration
Creamy pumpkin "tagliatelle" with mortadella and peppers | In Whirl of Inspiration

(This post is sponsored by Sary: a Greek family business with the finest delicatessen, strange cheeses and original combinations of sausages, nuts and vegetables,  which I love for years.  Thank you for supporting the brands that support In Whirl of Inspiration.)

Credits | Writing & Photography: Debbie Kortes

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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!

How to use stale bread: Casserole omelette in the oven with mushrooms and peppers

How to use stale bread: Casserole omelette in the oven with mushrooms and peppers | In Whirl of Inspiration

Do you know what bothers me? The forgotten bread that gets stale and  you have to discard it. Jeez, I hate trowing away food. It's such a pity right? So besides french toast (which is peeerfect!), I found another nice way to take advantage of 4th or 5th day's stale bread. And I don't mean to let it be fungus food, no. I meat using it for casserole omelet in the oven.

Before cooking

Before cooking

Ingredients (for 2 people):

:: 1/2 stale baguette (or any other kind of bread)

:: 3 eggs

:: 1 red pepper

:: 8-10 medium mushrooms

:: olive oil

:: 100 gr. feta cheese

:: rosemary

:: dill

:: salt & ground pepper

Procedure:

Break the bread into pieces and wet it a little bit if it is very hard to break it. Put the crumbs in a small

Chop the peppers and the mushrooms. Whisk 3 eggs and pour the mixture over the chopped vegetables and the bread crumbs, add the olive oil and the spices and mix. Bake at 180C for 20-30 minutes. When the omelette gets golden brown and fluffy, pull it out and pierce it with a toothpick. If it stays dry your dish is ready. Sprinkle some feta cheese on the top and let it in the oven for 10 more minutes and voila!

Bon appetite!

After cooking :)

After cooking :)

Credits | Text & Photos: Debbie Kortes

9 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!