Rilka’s feasts, 335pp.
by Rilka Warbanoff
HarpersCollinsPublishers, Sydney, 2012
Cooking on page 32
Having discovered this book in the library, I’m a bit disappointed that I didn’t live in the Australian state of Victoria. A few years back, Rilka Warbanoff was known and loved across the state for her weekly radio segments on food. She shared recipes and culinary culture from her Eastern European background.
This book is memoir and a collection of recipes, many of which came form her Bulgarian mother and grandmother.
Today Warbanoff runs her own business, wheat, gluten and yeast-free bakery, in South Australia. She also runs cooking classes that focus on gluten and sugar-free recipes.
Poor John has family in South Australia. While we don’t have issues with gluten, I might have to sign up for a class next time we’re there.
Avocado, tomato and feta toast
4 ripe avocados, peeled and finely chopped
2 ripe tomatoes, diced
200 g feta cheese
1 teaspoon olive oil
1 loaf of olive bread, sliced
Place the avocado and tomato in a bowl, Crumble in the feta, season with salt and drizzle with the olive oil until all the ingredients are well coated.
Toast the olive bread and brush with a little olive oil. Place 2 slices of bread on each plate (serves 4) and top with the avocado, tomato and feta mixture.
How it played out
Lately avocados have cost a bomb—$3.99 each. So I made this for just me for lunch. I used half an avocado (saved the other half for dinner), half a tomato, 50 grams of feta, a dribble of olive oil and a slice of my homemade olive bread.
If I’m going to spend $3.99 on an avocado, at least I put it to very good use. Recipes don’t get much easier than this, or more delicious.
Check out the travel
We’ve been on the move again—visiting Alaska, Washington State, Cuba and South America. Come see some of what we’ve been doing.