Vacation lunch!

ruth-girl (71)in #ruthphotostories • 4 years ago (edited)

As some of you already know, we are on vacation at @trumpman's village, a much-needed getaway after all the stress of the wedding preparations (I'll make more wedding-related posts when we get back home).

I felt quite inspired yesterday and I prepared pork fillets with lemon sauce, rice with corn, a yummy bougiourdi (that's feta cheese with peppers and tomato cooked in a clay cooking pot or wrapped in lots of aluminum foil if you don't have that kind of pot) and a tasty Florina pepper salad!

For the main dish, I sauteed the fillets in some olive oil, added salt, pepper, and oregano (that's what I found around the house) and then I added about 2 cups of water, covered my pan and let them cook slowly. Once ready, I took them out of the pan and made the sauce. I had already squeezed one lemon in a bowl (my mistake, I should have tried it first to check how sour it was and should have used half of it), added a glass of water and a big spoonful of flour, gave my ingredients a good mixing and then poured all of the mixture in the pan. I lowered the heat, kept stirring and stirring so that my sauce would not get lumps, added some extra water because it originally came out too thick and then I removed away from the heat and added some fresh dill. The rice was very easy to prepare, I boiled my rice, strained once ready, then in the same pot I poured some margarine and sauteed a can of corn, added some pepper and a little salt and in the end I added the rice, mixed it all together and that was all.

We loved the sauce from this dish and I am definitely making it again (only a little less sour) with zucchinis stuffed with rice and mince, they will make a perfect combination, I'm sure!

For my bougiourdi appetizer, I placed some slices of tomato at the bottom of my cooking pot, a few rolls of red Florina pepper (I didn't have green peppers, they go so much better with this dish), then added pieces of feta cheese, some oregano, peppers and tomato again, a little olive oil, I covered the pot in aluminum foil and put in the oven for about 30 minutes.

And my Florina pepper salad was another easy dish. I cleaned and cut my peppers in half, put some baking paper on a baking tray and placed my peppers all over it. Then I cooked them in the oven for about 25 minutes in 190° C. As soon as I got them out of the oven I put them in a bowl with cold water and waited for a couple of minutes, this made the peeling of the skin so much easier. All I needed to do next was cut them in a clean bowl, add some salt, olive oil and vinegar and my salad was ready!

Lucky me, I made sure to cook four servings, so we could have the same lunch today and I could stay out of the kitchen for a day!