Pork and Mushroom Stew, with Grilled Peppers and Greek Basil

A delicious stew made with sliced roast pork (from a boneless pork leg), chestnut mushrooms, two large tomatoes, chives, peas, onion, smoked paprika, Oregano, grilled peppers (yellow and red), and Greek basil.

The pork joint was sliced with an electric knife. The peppers came in oil in a jar, so I used some of that in the saute pan. Full of the flavour of the peppers. I chopped up the peppers, onion, mushrooms, tomatoes and the chives. The pork and the vegetables were added to the pan when the oil was reasonably hot, and stir-fried for about ten minutes, after which boiling water was added, along with the peas, some smoked paprika (one teaspoonful) and the oregano.

Simmered under glass for an hour or so at a low heat. Before serving, shred some greek basil, and stir through the contents of the pan for one or two minutes. Serve with boiled potatoes, freshly ground black pepper. A dash of Tabasco can be added for a little extra spice. 

I've had 108 visits from France over the past week. They know about food in France, so that number of visitors is gratifying! Thanks for your interest.

Egg and celery salad

Chopped celery, thinly sliced boiled egg, spring onion, black olive halves, sliced cucumber, yellow pepper, quartered cherry tomatoes, and some fresh Greek Basil leaves. Served with black pepper. Delicious, with lots of crunch. I actually prefer it without the tomato.

This recipe dates from 2012, when a number were posted on Facebook. I got some responses for these. Someone suggested that this recipe might be 'lovely in a pitta bread'.  It could have been served that way, but initially it was served and eaten as a plain salad. The remains of the salad were eaten in the evening in a tortilla wrap, with some salsa.

Egg and celery salad