Stuffed red peppers (Yemista)

Yemista is the term used to describe stuffed vegetables such as capsicum, tomatoes and zucchini.  These are often stuffed with the same fillings, usually rice and ground meat, and baked together.  At times you may see wedges of potatoes added amongst the vegetables to extend the dish.

I love the aroma of the red peppers cooking in the oven and their glorious red color.

This is one of our family favourites.

Yemista (Stuffed Red Peppers)

8 medium sized red capsicum
700 grams minced beef
1 bottle tomato passata 680 mls
½ bottle water
450 grams medium grain rice
chopped parsley
salt and pepper to taste
I onion finely chopped

Wash the capsicum and slice the tops, keeping them to place back on after.

In a large frying pan sauté the onions in a little olive oil until soft.  Add the mince and tomato passata and mix well, add ½ bottle of water, the rice, parsley and season with the salt and pepper.  Cook only for about 5 – 10 minutes then spoon mixture into the peppers and put tops back on and place in a large baking dish.   You can lay them down or sit them up, whichever way they fit, it really doesn’t matter.   Drizzle a little olive oil on them and place in the oven at 200oC for about one hour or until cooked.  You may need a little water in the bottom of the dish.

Serve with a green salad, fetta cheese and fresh bread.

Gourmet culinary tour of Greece

Hi Everyone,

Join me  for the ultimate gourmet culinary tour to Greece in June 2014.

It will be 10 glorious days of luxurious foodie indulgence, traditional Greek culture and living the Mediterranean lifestyle that we love so much.

The tour begins in Athens where we will explore the Acropolis, Temple of Zeus and the Ancient Agora.  We will visit the colorful central marketplace of Athens, tasting local delicacies along the way.

The magical island of Crete is next where we will stay in a traditional style villa, living like a local.  Visits to local wineries, shopping for the freshest local produce to be prepared later for that night’s dinner.  We will also spend some time in Chania, the town centre, exploring and dining at the breathtaking seaside tavernas in the old port.

We finish with stunning luxurious accommodation in Santorini.  We will be visiting local wineries, cooking with local chefs, enjoying shopping, restaurants, magical blue waters, cobblestone laneways, sun and a breathtaking sunset.

We hope that you return home inspired and rejuvenated.

For more information you can contact me via email or

Jaqui at Touchdown tours,
Email: travel@touchdowntours.com.au
Toll free: 1800 657 441
Telephone: (03) 9482 5215

Hope to see you in Athens next year.

Spanish omelette

How do you like to cook potatoes?

The humble potato can be transformed into many delicious Mediterranean meals.

When my children were young, one of their favourite quick meals was fried potatoes (chips) with egg…delicious on its own or accompanying a stew for a more sophisticated dish.

I love the comforting combination of potato and eggs and it seems that each country has their own variation as to how they put these two together.

The Spanish omelette is perfect.

Spanish omelette

4 large potatoes
2 large onions, peeled and sliced
6 eggs
olive oil
salt and pepper, to taste

Prepare potatoes by peeling and slicing into thick slices, about 4 mms.

In a deep frying pan pour in some olive oil, about 1/3 cup and heat.  Add the potatoes and onions and cook on a medium heat, turning occasionally, until they are cooked.  This should only take about 10-12 minutes.  Pour out any excess oil from the frypan.

In a large bowl beat the eggs using a fork and season.

Pour over the potatoes and onions and cook over a medium heat.  When the sides are cooked you can slide it onto a plate and then place the frypan over the plate and return the omlette to the frypan upside down.  Return to the heat and cook the other side.

Serve hot or warm.