Mandarin Bavarois

 

mandarin bavaroisThis dessert is like a soft orange cloud of sweetness. The base is store-bought ladyfinger biscuits (savoiyardi) dipped in milk and then sprinkled with roughly chopped walnuts. The cream is a vanilla bavarois flavoured with the fragrance of mandarins and the topping is basically mandarin juice and sugar mixed with gelatin to create a thin topping of mandarin jelly. Continue reading

Mushrooms Stroganoff

mushrooms stroganoff2.jpgAn excellent dish. It can be served with rice or pasta as a vegetarian main but it’s also great, mounted on top of a juicy steak. I used only Portobello mushrooms for this recipe but you can use any other variety or any combination of mushrooms. You really need the spices here, to bring out the flavor of the mushrooms. The brandy and “Commandaria” (Cypriot brand of sweet dessert wine), add a rich sweetness to the dish but the finishing touch that brings all the flavors together and lifts the dish, is the lemon juice. Continue reading

The Perfect Chicken Curry

Chicken curry.jpgI’ve said this before: If you want to make a devilishly good curry, make your own curry paste. Nothing beats the aroma of freshly ground spices and believe me, it’s no fuss! Ok, I admit that opening a jar of store-bought curry paste is simpler, but if you want your guests to be wowed, home made paste is the way to go. In order to make this easier, I used already ground spices in the paste but if you want to go the extra mile, first dry roast whole spices and then grind them. Continue reading

Olive-Oil Carrot Cake with Mascarpone Frosting

carrot cake.jpgI was so tempted to call this “best-ever carrot cake”, but I thought it sounded vain. Having said that, this IS the best ever carrot cake (I guess, if I just call it best-ever in the introduction, it doesn’t sound too vain, no?). Carrot cake has so many variations. Some make it with butter, others with oil. Some use canned pineapple in the batter, others use coconut. I tried many versions and I think this one is the best. Since I live in the mediterranean, I find it more appropriate to use olive oil instead of sunflower oil. I don’t like using coconut as I think the taste is overpowering. Instead of raisins, I grated an apple which gives it extra moisture and taste. Continue reading

Spiced Lentil Balls

lentil ballsThis indian inspired version of a meat-less-ball, is fantastic. I love lentils, they are actually number 2 on my list of favourite ingredients (number one is of course, chocolate!). The coconut and ginger together with the green chilies and spices, make this dish so fragrant and tasty. Serve these lentil balls, in pita bread with yogurt, fresh coriander and a generous squeeze of lemon. Like falafel, but not quite. Continue reading

Rich and Moist Chocolate Cake

 

flourless choc cake 1.jpgThe absolute chocolate fix. This flourless cake is so easy to make. No layering, no splitting in the middle, in short, impressive no-fuss dessert. It’s deliciously rich and I love to serve it with a “cloud” of whipped cream. However, some of my friends like to eat it plain, so that the cream doesn’t interfere with that melt-in-the-mouth richness. You can prepare this cake 2 days before serving, which is fantastic if you are preparing in advance for a dinner party. Continue reading