A delicious supper for autumn and winter from Thomasina Miers. As an alternative to quail you could use pheasant, partridge, chicken or guinea fowl depending on their availability. The birds need to be marinaded for at least four hours.
A recipe from ” Good Things to Eat” by Lucas Hollweg. He says that although not strictly a crumble, it is equally satisfying. The topping hardens into a delicious softly chewy layer on top of the fruit. Seve with cream or vanilla ice cream.
I was reminded how delicious these meatballs are on a recent visit to the island. I was served a very generous portion which I managed to devour in a restaurant in Platres. They are also very good served cold the following day. This recipe is from ” Home Food” by Olia Hercules.Serve with a salad or stuffed into a pitta with some shredded lettuce, ripe tomatoes , sliced red onions and green pepper, grated feta and tzatziki.
This salad is served in many ways in Israel- perhaps alongside an omelette for breakfast, on flatbread with a lamb shawarma or as a main course in its own right scattered with crumbled white cheese. There are dozens of versions- this is from ” Cherish” by Anne Shooter.
