When visting Dubrovnik, we decided to take an excursion to see Mostar in Bosnia, which is a couple of hours away. The countryside along the way was rugged and beautiful, with lush orange groves, pencil cypresses and wild pomegranates everywhere.
Like Dubrovnic, Mostar dates back many centuries, and had been owned or occupied by various rulers during it’s history. It also suffered badly in the war that followed the break up of the former Yugoslavia in the 1990s, and large parts including the medieval old bridge had to be rebuilt.
Mostar has some amazing Ottoman architecture, and while it’s maybe a little more rough around the edges it does seem a bit less sterile than Dubrovnik, and is a lot more affordable. There are plenty of local artisans ready to sell you leather and brass tourist tat. Eating and drinking is cheap and hearty, our waiter suggested a local dish (we never got the name), made up of bread, spicy sausages, vegetables and a sweet spicy red pepper relish which was delicious. This along with a couple of beers was half the price we had paid for an overpriced pizza in Dubrovnik. This is a really interesting and historic part of the world, and well worth a visit, but a day is probably enough to see the old town.
I have an amazing sister in law from New York. Before she married my brother she let me stay in her apartment across the street from a brilliant Whole Foods supermarket (I honestly could have lived there).
New York has fabulous food, but my favourite thing to do when I arrived back after a tiring day of sightseeing was go to Whole Foods for a Sonoma chicken wrap. These also make a great lunchbox staple. The filling can be made in advance and kept in the fridge for a couple of days. Serve the wrap along with some soup for a quick and tasty supper.
This is my version, and combines soft and crunchy, sweet and savoury. You can change the proportions of the ingredients based on your own preferences.
4 Flour tortillas
250 grams Cooked chicken
2 Stalks of celery
50 grams Pecan nuts
100 grams Black grapes
2 Tbsps. Crème Fraiche
2 Tbsps. Mayonnaise
Toast pecans in a dry pan, until they smell
nutty. The nuts can burn really quickly
so keep an eye on them. This may seem
like a faff, but it’s worth doing as it really improves the flavour
Dice or shred the chicken
Chop the celery into small dice and halve the
Combine all the ingredients, and season with
salt and pepper to taste
Lay out the tortillas and fill the centre with
lettuce and the chicken filling, roll up and devour
Do you love amazing food and getting some travel inspiration (or just living vicariously through others. If so, then welcome to Sunnyside Kitchen.
Life is too short to live on lettuce, but it’s still important to strike a balance. I try to keep to 80/20. Healthy food for 80% of the time and food that’s maybe not so healthy for 20% of the time ( what I like to call Pure Filth). If I’m honest sometimes it’s the other way round, but I try.
Recipes for this blog are a mix of old favourites and food inspired by travel.