Last night Diane made a wonderful Greek meal for our rejoining after our absence from each other these past weeks (see last post.)
She began the meal with a Skordalia dip to which she added a bit of Greek yogurt with: Celery sticks, pieces of toasted Flat Bread and sticks of Cucumber.
For the main course she prepared/Bakaiaro Me Spanaki (Cod Baked with Spinach and Garlic Sauce) we had Rankin Cod baked on a bed of Spinach and garlic sauce (Skordalia) with finely chopped green onions.
With this lovely Rankin Cod Diane made a fresh Greek Salad with the usual suspects.
We shared a delicious Grant Burge Pinot Gris from the Adelaide Hills.