Holiday Memories

Feedahappylife has been on holiday! Not that you'd know it with all the chip & dip posting that's been occuring!

Anyway, I've been off on my travels to Greece, specifically the island of Rhodes, and have returned happy, refreshed and full of lovely memories.

Holidays for me are generally, and perhaps not surprisingly, remembered by the food I indulged in at the time. A childhood trip to France evokes thoughts of beach picnics with sand-covered Boursin and crusty bread. A school trip to Italy brings back unhappy thoughts of over-cooked veal and omelet sandwiches abandoned in a bin in Rome. A trip to Canada remembered by Steamroller Burritos whilst watching the sunset. You get the idea!

During my last few holidays, I've tried to get a little deeper into local food culture by walking round food markets and attending cookery classes during my trip. It's such an enjoyable way to get off the tourist trail, meet local residents and take some unique memories home.

A little searching in Rhodes led me to a cookery course at the Melenos Lindos hotel - a mere 10 minute drive from where I was staying.

I arrived for my class with little knowledge of who I was about to meet and what I was about to cook! Upon being ushered into the kitchen I was delighted to realise I had three chefs all to myself for the ninety minute lesson, where I was to cook Tsatziki, Moussaka and Feta Parcels. I also received a tour of their gardens, where the hotel grew so much of their own produce, and saw fat almonds ripening on trees.

I thought I'd share the lovely recipes with you over the next few blog posts, so you can try them too! I've written the recipe for the Feta Filo parcels below, next I'll post the recipe for the amazing Moussaka mid-week and then I'll conclude at the weekend with a selection of my own mezze recipes (great for indulging in whilst the football is on!).

Feta Filo Parcels (recipe courtesy of Melenos Lindos)

Serves 1

                                

3 sheets of filo pastry

1 large cube of feta (200g)

Zest of 1 lime

Water

Sesame seeds (50g plain and 50g black)

Honey

Olive oil (for frying)

Step 1. Lay out 3 sheets of filo on top of each other, place the feta towards 1 end of the filo and top with half of the lime zest.

                                                

Step 2. Apply water to the edges of the filo and fold sides over the feta and roll over to form a parcel.

                                                

                                                

Step 3. Quickly dip/brush water over the parcel and roll in the sesame seeds

Step 4. Heat enough oil in a pan to fry the parcels. Test the heat by dropping a sesame seed into the oil - it needs to be hot enough to sizzle immediately. Carefully place the parcels into the hot oil and turn after 3 minutes. Both sides should be golden brown before removing the parcels to rest briefly on kitchen roll.

Step 5. Plate up the parcel with remaining zest and honey drizzled over. Eat immediately!

The honey really complements the saltiness of the feta and the lime lifts it all with a summery finish. I shared mine, as I found it quite rich, but think it would make a great vegetarian main with a nice salad.

Hope you enjoy - best moussaka recipe ever coming next!

Helen x