Lemony Tuna with Roasted Red Peppers and Peas (serves 2 – 4) - Very light and summery this brightly colored dish has a little lemon taste thich shines right through and comes from a sprinkling of lemon pepper, freshly squeezed lemon juice and a little lemon zest. The roasted peppers are from a Read More
Caper and Anchovy Topping for Fish (serves 4) - Fish, white fish especially, benefits from some sort of a topping or sauce. Make this a little ahead of time so the flavor develops. It is very easy to prepare - a mixture of parsley, capers, anchovies, preserved lemon paste Read More
Greek Salad (serves 4) - A good Greek Salad is hard to beat and quick to make. Not too many ingredients - lettuce, cucumber, tomatoes, red onion, Feta cheese, herbs and a good dressing. In my time I have eaten disappointing Greek salads - too Read More
Zucchini Feta Fritters (serves 4) - Have long been meaning to make these and was happy with the outcome. You need the oil to be really hot to ensure they go brown on both sides. Zucchini are bland on their own so I added onions, garlic Read More
Cauliflower, Black Bean and Avocado Salad (serves 4) - This salad is different - a more unusual combination of veg - and depends on the cauliflower being 'al dente' (mushy won't cut it). Toss the veg. in a good mustard-based vinaigrette. 1/2 a cauliflower - cut into small florets Read More
Asian Chicken Coleslaw (serves 4) - This is very quick because, apart from the spicy dressing, all is store bought - ready cooked chicken and a bag of coleslaw mix. The spicy dressing is a mish mash of Asian flavors with the exception of Tabasco sauce Read More
Mango Salsa (serves 4) - This is really good on top of fish - especially blackened fish (I use Creole Seasoning found in the spice section of the supermarket (https://www.conradrice.com/product/konriko-creole-seasoning/). It is a refreshing mixture of mango, avocado, red onion, lime juice and cilantro. A Read More
Chicken Souvlaki (serves 4) - Such an easy recipe and such a nice flavor. Marinate for an hour and cook for half an hour in the oven. Serve it with a salad on the side. The juices from the chicken can be poured over the Read More
A New Ragu (serves 4) - Prominent in food articles is advice to cut back on the portion size of meat and to increase the amount of vegetables on the plate. A lean ground beef was used and any fat produced was dabbed off with a Read More
A Perfect Pulse Salad (serves 4) - One of my favorite salady things - quick, easy, filling and healthy. Mix cannellini beans with garlic, red onion and parsley and pour over a vinaigrette. For the dressing I use Champagne vinegar because it is has a softer taste Read More

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