Category: Seafood

Frogs Legs French Style – en Persillade Recipe

Frogs Legs French Style - en Persillade


  • about 12 pairs of frogs legs
    12 pairs of frogs legs
  • 1 1⁄2 cups milk
  • salt and ground black pepper to taste
  • 1 cup flour
  • 150 g butter
  • 4-5 cloves garlic, finely chopped
    cloves garlic, finely chopped
  • fresh lemon juice
  • 50 ml dry white wine
  • 1 lemon
  • 1 tablespoon finely chopped fresh parsley
    chopped fresh parsley

Preparation method:

  1. Thaw the frog legs if frozen.
  2. Add the frog legs and milk in a bowl and let them marinate for about one hour / one hour and a half.
    Add the frogs legs in milk
  3. Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
    Frogs Legs French Style - en Persillade
  4. Dredge the legs in the flour, one at a time,
    Dredge the legs in the flourshaking off excess, and transfer to another plate.Frogs Legs French Style - en Persillade
  5. Heat the. butter in a large frying pan over high heat.
  6. Add the frog legs and fry them, flipping once, until golden brown, about 4-5 minutes.
  7. Add another spoonful of butter, the garlic, parsley, juice squeezed from half of a lemon, and cook, swirling the pan, for another minute.
    Frogs Legs French Style - en Persillade
  8. Serve while fresh and warm with lemon slices on the side.

Shrimp Saganaki (Garides Saganaki) – Greek Recipe:

Shrimp Saganaki (Garides Saganaki) - Greek Recipe

As I told in a previous article, I had a short summer holiday in Greece where I ate quite a few seafood dishes, one of the favourites being the following – Shrimp Saganaki or as the Greek call it – Garides Saganaki.

I bought and brought back from Greece lots goodies – feta cheese, Kalamata olives and extra virgin olive oil.

A week ago, Shuang, a friend from China, stayed over so I cooked her the following dish. She licked her fingers

 Ingredients (4 servings):

  • 500 g medium shrimps (about 15-20 pieces)Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  • 50 ml ouzo
  • 400 g cherry tomatoes, but you can use also plum or other kinds of tomatoes
  • 200 g Greek feta cheeseShrimp Saganaki (Garides Saganaki) - Greek Recipe
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • 1 medium onion
  • 1 tablespoon dried oregano
  • 1/2 tablespoon chilli flakes
  • 1 teaspoon red peppercorns
  • salt to taste
  • a few bread slices for the side
  • a handful of Kalamata olives for the finishing

Preparation method:

  1. Chop the garlic and onion.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  2. Halve the cherry tomatoes, or if using bigger tomatoes, dice them.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  3. Heat the olive oil in a smaller pan over medium heat.
  4. Add the chopped onion, garlic and red chilli flakes and fry until translucent and softened.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  5. Add the cherry tomatoes, stir and simmer over medium heat about 5 minutes, the sauce has formed.
  6. Add the whole shrimps, ouzo and the red peppercorns to taste and simmer for 2 minutes.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  7. Crumble or cut the feta cheese into cubes.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  8. Add the feta cheese and oregano. Cover it with a lid and simmer for another 3-4 minutes until the cheese has melted.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  9. Meanwhile, in a different pan heat some olive oil and fry some rye bread to toast.Shrimp Saganaki (Garides Saganaki) - Greek Recipe
  10. Serve while shrimps still hot.

Shrimp Saganaki (Garides Saganaki) - Greek Recipe       a2014-09-04-22.22   Shrimp Saganaki (Garides Saganaki) - Greek Recipe

Grilled Calamari and Octopus Salad with Strawberries – Recipe

Grilled Calamari and Octopus Salad with Strawberries - Recipe

This is a recipe I invented for my birthday. Usually, for my birthday cooking, I use strawberries because they are in season and they taste great when bought from the farmers market, but normally I would do a chicken salad with strawberries.
But because earlier this year I had a cooking night with a friend who prepared a raw calamari salad, I was inspired by his achievement and replaced chicken with calamari.
This was only the first course, the second one will follow soon, it’s chicken. 😉

Ingredients (6 servings):

  • 1 kg calamari stripsGrilled Calamari and Octopus Salad with Strawberries - Recipe
  • 500 g (smaller) octopus tentacles
  • 1 kg fresh strawberries
  • 5-6 spring onions
  • salt and pepper to taste
  • a tablespoon (to taste) balsamic vinegar
  • Hungarian barbeque style seasoning mix – optional

Preparation method:

  1. Salt and pepper the calamari and octopus. I also added some spice mixture of Hungarian inspiration called Spicy Puszta.Grilled Calamari and Octopus Salad with Strawberries - Recipe
  2. Let them rest for about 5 minutes.
  3. Wash the strawberries and cut them in halves.Grilled Calamari and Octopus Salad with Strawberries - Recipe
  4. Cut the spring onions into 1 cm pieces.
  5. Grill the seafood over high heat for about 10 minutes turning them, until they get a bit charcoaled at the surface.Grilled Calamari and Octopus Salad with Strawberries - Recipe
  6. Let the seafood cool down, then cut the calamari and octopus into 1 cm slices.
  7. Add to a bowl the strawberries, calamari, octopus and spring onions.Grilled Calamari and Octopus Salad with Strawberries - Recipe
  8. Drizzle over some balsamic vinegar and stir the salad gently.Grilled Calamari and Octopus Salad with Strawberries - Recipe