No photos I'm afraid it was cooked , eaten and enjoyed. We began with a meze of wild boar sausage, quickly cooked in a hot frying pan cut into pieces and served with hot pitta bread , and some kalamata and throumba olives ,washed down with some Tsipouro which was made , and given to me by my good friend Haridimos Hatzidakis. Tsipouro is rather like grappa, strong and delicious.
After that we sat down to roast loin of pork with potatoes and carrots roasted around the meat seasoned with thyme and oregano, accompanied by roasted courgettes , aubergines and red peppers with a sauce on the side made from pureed leeks with a little cream , mustard and grated parmesan added to give it an extra dimension.
The roasted mediterranean vegetables are a great favourite and I will give the method especially for Paniotis .
Heat oven, to 200 degrees celcius
Wipe clean some courgettes , aubergines and red peppers .
Deseed the peppers, and cut into cubes
Cut aubergines and cougettes into cubes
Tip the vegetables onto a baking tray and season with salt and pepper also add some herbs if you like, fresh thyme is good.
Pour over about a table spoon of olive oil and mix together with your hands so that all the veggies have a film of oil.
Put the tray in the hot oven and cook for about 40 mins to an hour turning evry now and then with a spatula until the vegetables are cooked and the courgettes and aubergines are browned.
Cherry tomatoes can be roasted in the mixture, but for some reason my better half does not lik cooked tomatoes so much.
We eat this a lot with just feta cheese for lunch .
Then for dessert I made a chocolate mousse, naughty, not really Greek but very good and extremely easy to make.
Will post recipe tomorrow
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