A Book of Mediterranean Food

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big oranges, scarlet large peppers, a last slice of
pumpkin, a great mass of colours and vegetable
freshnesses. A mountain of black-purple
cauliflowers, like niggers’ heads, and a mountain
of snow-white ones next to them. How the dark,
greasy, night-stricken street seems to beam with
these vegetables, all this fresh delicate flesh of
luminous vegetables piled there in the air, and in
the recesses of the windowless little caverns of
the shops, and gleaming forth on the dark air,
under the lamps.’
Sea and Sardinia
by D. H. Lawrence


POTATO KEPHTÉDÉS (a favourite Greek


dish)


Sieve 1 lb cold boiled potatoes,
add ½ oz of melted butter, salt,
pepper, chopped parsley, a little
chopped green onion and 2 finely

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