Written by Karen Watts
Photography by Nicola Rice
This last week has seen the island dive into the Summer Season with a huge splash. Rhodes Town and Lindos are welcoming the big wave of people with open arms, tour buses and little trains are making their journeys around the island, many tavernas are hosting live Greek music for your entertainment and with the inevitable flurry my thoughts have turned towards simple food that is nutritious, filling and quick to both eat ad prepare.
The following recipe is a simple light lunch or supper for two people.
Eggie Broth
300 ml Water
1 Egg, well beaten
100 ml Milk, sweetened with 1 tsp Sugar
1 Knob of Butter
Sea Salt and Fresh Ground Black Pepper to taste
1 Slice of Bread per person, toasted, cut into small squares and placed in a soup bowl
Boil the water, add the egg and stir constantly. Add the milk and the butter and keep stirring till it is heated through. Add salt and pepper to taste and pour over the bread squares.
Simple, yummy and filling.
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And so, to the Sublime…
This week we have a beautiful friend visiting the island who is an ex-resident and as such has many people to visit during her short time back on Rodos and so, can only spare us one evening. Obviously I want to make this a very special evening. Nicola and I share a love of good chocolate so I spent yesterday afternoon making Chocolate Mousse. The initial recipe is actually a Jamie Oliver but I have adapted it to Rodian ingredients – Jamie uses Scottish Whiskey and Honey, I have used Metaxa – a local Brandy – and Rodian Thyme Honey. Jamie serves his Mousse with Sesame Snaps but as it was Sunday and I only had 20 gr of Sesame Seeds in the cupboard I’ve adapted that recipe too.
Chocolate Mousse with Nutty Snaps
This is a Gluten Free Recipe
For the Mousse:
200 gr Best Quality Dark Chocolate, cracked into small chunks
70 gr Butter, cut into small pieces
350 ml Cream
2 Eggs
2 tbsp Rodian Thyme Honey
2 tbsp Metaxa
6 Small Chilled Wine Glasses
For the Snaps:
455 gr Vanilla Sugar (Jamie uses Caster Sugar which is not available on Rodos)
8 tbsp Water
20 gr Sesame Seeds
140 gr Hazelnuts, chopped and toasted
55 gr Cashew Nuts, crushed
In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat.
In a separate bowl, whip the cream to soft peaks.
In a third bowl, whisk the eggs and honey until light and fluffy, then fold in the Metaxa, cream and melted chocolate. Do this gently and take your time. Pour into the chilled wine glasses and chill for at least an hour.
Put the sugar and water into a pot on a medium heat. Stir it occasionally and be patient – it will become a syrup but it takes time. Do not over stir or the sugar will crystallise, do not under stir or the sugar will stick to the pan. (Never stick your finger in the pot to taste test – it will burn!).
Cook until it is a light golden colour, stir in the seeds and nuts and continue cooking till it is a dark gold.
Pour the caramel on to an oiled non-stick tray or oiled tin foil and spread it out as thin as you can. Allow to cool for at least 15 minutes. Break into bits and top the Chocolate Mousse with the Caramel Shards.
Lush!
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We dropped into Philosophia during the week to say hi to Phil & Barbara and to wish them well for the coming season. As they do every year they have upgraded the premises again. They have extended the balcony by the pergola to beyond the giant Olive Tree, they have lovely new lights strung up and there are fabulous new toilets.
While there we decided to indulge in a late supper. Chris had the Chicken Souvlaki – this dish is far removed from the traditional concept of a Souvlaki bought on any Greek High Street. The chicken was melt in the mouth tender and had been marinated in lemon and rosemary. I had slow cook Lamb Shank. Falling off the bone and hinting of herbs and garlic this meat hit was delicious. Both dishes were served with roasted potatoes, carrots and courgettes.
I really can’t recommend Philosophia highly enough – the location is stunning, the food is, in my opinion, the best in the south of the island and the owners and staff really do make your visit truly special.
If you want a table at sunset or for more than 3 people I suggest booking in advance.https://www.philosophiarestaurant.gr
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