Last night was my turn to cook and I fell back on a recipe that we have had often; Diane and I disagree about whose dish it is because we started cooking it so long ago that we can’t remember who first cooked it.
I started the meal with another old favourite of Cypriot Greek Haloumi cheese fried and served on soft Turkish bread.
After this we had our main course which was the Garides Me Salsa (shrimp cooked in flavoured chopped tomatoes with fata broken and spread on top. I made a serve of Pakistani rice to soak up that delicious sauce.
As a beverage we opened a bottle of Greek retsina wine; this one was from the Tsantali vineyards and proved to be perfect with the garides. It was one of Tsantali’s white wines and it married perfectly with the food.