recipe : prawn saganaki

Lately, I’ve found myself collecting cheese of all types. Since living in Scotland, I’ve developed a habit to have a bit of cheese daily as it is widely consumed as a post-dinner treat. Trust me, I’m not quite sure how it’s possible to consume anything after dessert. But with time, I’ve learnt to adapt to the norm and prepare myself for indulging a bit more. After all, that’s what life is all about.But my love for feta goes back far enough. It is the perfect blend of creamy and crumbly, milky and tart, and an appropriate addition to a salad. Though, have you ever had fresh feta crumbled atop moussaka? The most heavenly. And so I decided to give saganaki a go.

The original recipe often calls for ouza, an anise liquor. So if you have that available, do use that. If not, you’re in no danger and can substitute vodka with your own star anise. The subtle hint of the anise makes the tomato sauce so unique and has definitely topped my expectations.

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  • Supal

    Thank you so much, Emma! And thank you for the follow! Looking forward to perusing your blog later today :) x

  • Anna | Earthly Luster

    Your magnificent Supal! Making so much good food and sharing it here!

  • Supal

    Aw thank you!! I hope you made it and it came out well :) PS – so glad you're painting again!! I want to see more on your instafeed!