This is the eggplant dip, or melitzanosalata as we call it in Greece, that we serve on our summery menu on the Supper Freek supper club. This version is a light one and it's based on my mom's recipe which is based on the original on the original Agioritiki Melitzanosalata from Athos in Greece (Evolution is everything). I've gone for a light version without the addition of yogurt and with much less garlic. I've also added the chili for some extra heat.

We serve it as an Aperitif with a French dish, Julie's salmon Rillettes and really good freshly baked bread. Our guests so far seem to enjoy it a lot!

This is a summery version of a classic French dish. It's fresh and full of flavours, we love it! If you want to try it from us check the dates for our next events.

Hello there! This is a simple but delicious salad that we serve on Supper Freek summer's in the air event and our colorful summer menu, the secret? Good produce: ripe nectarines & great tasting tomatoes are key to the success of the salad. Our good friend Joana Saramago who is a very talented photographer helped us with the pics of the food.

This is the recipe for our leg of lamb from Greece that we served on our "Summer is in the air" menu. The result is a succulent piece of lamb with the aromas of the Greek Thyme and honey that we used. You can serve it with the nectarine salad  and new potatoes as we did. Hope you will enjoy it or if you want to try it made by us check out the next Supper Freek Events! We are waiting for your feedback!