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It’s nice to have more time to cook and even more so when the things I cook with are fresh and at their best. Over the last month we found some great foods foraged from the sea, the shore and picked from the tree. Here’s how we cooked them…

 Samphire, sea shore vegetableSamphire and herbs

Our Turkish friend Asuman is a great cook and whilst on holiday with us she has made some wonderfully tasty food. The Turkish love their salads and cooked, cold vegetables and they love to dress them up with herbs and oil. I’ve followed Asuman’s cue and have chucked in the herbs with aplomb. In particular,  dill, parsley and mint are plentiful. In fact, Asuman always seems to return from a walk with a bunch of fresh mint – the smell of which lingers around the boat.

The payback to all her culinary advice? She has been following me around the kitchen with pen and pencil in hand. She says she is going to make Shepherd’s Pie for her Mum when she returns to Kusadasi.

Asuman found Samphire growing on the beach in Koufanissia and was quick to grab a big handful for that night’s dinner. I wouldn’t have a clue how to cook it so was grateful for her knowledge. Usually you’d eat Samphire with fish but in this instance it was foraged on a Sunday and we had it with a roast chicken dinner, complete withYorkshire puddings (which she loved!)


Asuman’s Samphire salad with garlic and lemon

Wash the samphire and put in salted boiling water (do this for about 10 minutes until the green plant easily comes away from the stalk).

Pull the green plant from the stalk and allow to cool.

Dress the Samphire with garlic, a good glug or two of olive oil and the juice of one lemon.

Serve as an accompaniment to fish




Keith's fresh tuna

We’ve had a long standing joke with Keith about the fish he hasn’t caught. However, we had to eat our words yesterday when he put in his reel and literally seconds later pulled out a massive tuna. We reckon it was about 10kg but as the night went on, and word spread, it got even bigger!

To give you some idea of the size, Keith chopped the tuna into steaks  – we had two last night which were big enough for the four of us. I then put 12 more steaks into the freezer as well as a bag of bits for a stew. Oh, and we also had sushi for breakfast about half an hour after it was caught. Talk about fresh!


Asuman made some chips and then flashed the tuna in the pan and I made a hot salsa to go with it. The meal was delicious and the fish drew envious comments from the yachties walking past. A few told us that they had paid 100Euro per KG for fish so Keith’s tuna really was a good catch in more ways than one.




Lemons ripe for picking in Greece

There are so many fruit trees in Greece and many of them are laden with fruit and seemingly ignored. In Samos we found unattended grapefruit and lemon trees dripping with fruit.

For breakfast the next day we had Samos’ grapefruit which were sweet and juicy and nothing like those nasty, sharp ones you get in the supermarket. This was accompanied by a squeeze of fresh lemon in hot water (I’ve had this for years). It’s usually pretty nice but the lemons were are so full of flavour. The zest we used in salads, salsa and on desserts. Yum!









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(4) Readers Comments

  1. I use fruit in salads a lot. My favourite is peaches with a bowl of mix leaves and parma ham. Little bit of olive oil and balsamic drizzled over the top and it’s yum.

    • Oh that sounds yum. They don’t seem to have many peaches here at the moment but when they do I’ll get some. x

  2. As I have said I love fresh fruit, particularly in my gin and tonic, preferably a slice of lime, but lemon will do if it comes to a pinch

    • Oh yes, very important to get your vitamins (by whatever means) xxx …

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