Skip to content

The Friendly Dragonfly.

June 24, 2017


Something different!

Look closely at the different expressions……..

It is always the same Dragonfly which changes its colours according to the light.























I am quite the film star!!!!!

Imam Bayildi ©

June 19, 2017

One of my favourites! Over bake it rather than under bake it 😉

What's Cooking In Jane's Kitchen

This is another wonderful summer recipe and has a lovely story attached……..


4-6 Persons

Preparation time :3/4 hour

Cooking Time:  1 hour at least


8  aubergines ( the long kind )

6 onions cut into segments

4-8 cloves of garlic, halved, or sliced

4 peeled ripe tomatoes

2 tsp tomato puree

1 pale green pepper ( Not Hot )

Bunch of parsley

1 tsp Oregano

4 all Spice Berries

Olive oil for frying

Salt Pepper


1.Wash vegetables, cut stalks off aubergines and score, 1 cm deep cuts, long ways down the aubergines, 4 times equally.

2. Cover the base of a wide based sauce pan, with olive oil and fry the aubergines, until they are brown and soft. Remove with a slotted spoon and place on kitchen paper to drain. 15-20 minutes.

3. Remove the skin from the top of the tomato and grate into a bowl…

View original post 809 more words

Greek Stuffed Tomatoes ©

June 17, 2017

What’s Cooking in Jane’s Kitchen Today!!!


Greek Stuffed Tomatoes  (Greek recipes )

Stuffed Tomatoes

Greek Briam ©

June 12, 2017

As the vegetable garden takes on, here is a good recipe for large numbers!

What's Cooking In Jane's Kitchen

Quick and easy, pop it in the oven and a slowly bake and your done! Excellent on its own, but also good as an accompaniment to meat, excellent with Greek feta cheese and can be eaten hot or cold.

This is especially for Ella!!!! “Biam.” And all the wonderful group of Irene’s Uni friends, who have just been staying with me. Come again next year !!!!!! We miss you guys!!!1

Greek Briam ©


6 Persons

Oven Temperature  200.C/400.F

Baking Time: 1 hour approximately


2 medium onions thinly sliced

2-3 cloves garlic

4 large tomatoes roughly grated

1 medium sized aubergine, round or the long type, in which case 2-3

3 medium sized courgettes

4 medium sweet peppers

1 chili pepper ( Optional )

3 medium sized potatoes

3-4 tbs chopped Mediterranean parsley

3-4 tbs olive oil

2-3 tsp salt and freshly ground pepper


Pre-heat Oven.

1. Wash vegetables thoroughly.


View original post 344 more words

Greek Stuffed Courgettes with Avgolemono Sauce ©

May 31, 2017

Just the time of year for this!

What's Cooking In Jane's Kitchen

This is an all time favorite of mine, taught to me by dear Varvara, shades of different times, elegant lunches, different generations….


6 Persons


10-12 Medium Sized Courgettes


1/2 kilo good mince meat

2-3  finely grated onion

1 tbs each of chopped parsley, mint, basil.

1 cup olive oil

3-4 tbs patna rice ( the pearly kind) or basmati

Salt and Pepper

A little flour to dip and seal ‘stoppers.’

Cooking Liquor

300 ml or more of Chicken stock

1/2 lemon juice

50g butter

Salt pepper


parsley leaves

Avgolemono Sauce

2 egg yolks

2 tsp corn flour

1. 1/2 juice of lemon

the stock from the boiling of the courgettes

2 tbs cream optional


1. Important : Choose nice medium sized courgettes. About 12 cm in length and 4 cm in diameter. This means they are thin and elegant , but thick enough to core…

View original post 560 more words

Tomato Basil And Greek Feta Salad. “Dakos.” ©

May 28, 2017

This recipe today is in memory of my dear friend Michelle, who encouraged me to start this blog and who loved and liked every recipe as the blog evolved. I will miss your ‘Like’ on Fb today Michelle, but I can see you smiling from above and I will personally take care of your daughter’s cooking skills, as she grows up in her mother’s foot steps.

What's Cooking In Jane's Kitchen

‘Dakos,’ is a well known Meze or light meal in Greece, originating from the island of Crete. It is the most wonderful combination of fresh summer tomatoes, onions basil and crumbled Greek feta cheese, served on a Cretan rusk drizzled with olive oil.

Here I have tossed the salad in a tasty vinaigrette dressing and assembled it  in a round mold, so it turns out into a spherical shape.

It is very easy to make and can be eaten as a starter, or ‘mini’ ones can be made and served as part of a Meze.

It is best made no more than an hour before eating, freshness is the essence.



1-2 persons

Time to prepare: 1/2 an hour

Ingredients For one large ‘Dakos’

2 tomatoes

1 Cretan whole wheat rusk

3-4 tbs crumbled Greek Feta

1 small onion diced

2-3 tbs chopped basil

2 tbs strong ‘Vinaigrette’ see below

View original post 448 more words

Omelets ©

May 24, 2017

Just made this for lunch…..Yumeeee!!!!

What's Cooking In Jane's Kitchen

The minute my father arrived in France, the first thing he would order was an “Omelette aux fines herbes.”

My English Grandmother, was a fantastic cook and I remember my father always saying, ” an omelet

has to be as light as a feather! ” The bar was already raised high, but I had the privilege of watching

a wonderful Frenchman, in his eighties make me an omelet, and really it was the best I ever tasted!

The following Omelet is a combination of all three…… a family Omelet !


For 3 persons


6 eggs

(1-2 eggs per person)

2 tbs cut fresh chives

1/2 tsp salt

freshly ground black pepper

2 tbs cream

25g butter

50g parmesan (optional)


Pre-heat plates in oven. Only start cooking your omelet when everything is ready, table, wine etc and every one is ready to eat it, it can not wait…

View original post 554 more words

%d bloggers like this: