I saw a very funny post on Facebook once that read “I cannot make everyone happy! I’m not a Nutella Jar!”. And it’s true. I can’t think of many people (except maybe one) who don’t even smile at the thought of eating Nutella, whether it’s on bread, on a waffle or on a spoon. I remember, when I was younger and had a far better metabolism, I spent nights in front of the TV, just me and my Nutella jar. As a food blogger and sworn “cuisinovia”, I had to make a Nutella Cake. If not to devour it, to honour this amazing, one of a kind, invention, mimicked by a lot but copied by none. Continue reading
What’s not to like about courgettes? Fry them, stuff them, mash them, bake them, they always come out right. Courgettes pair beautifully with cheese. The saltiness and sharp taste of cheese gives them a great flavour kick. I used parmesan and gruyere to flavour my soup and it came out great. But the really wow factor here, are the parmesan crisps. They are salty and crunchy and insanely good with this soup. I garnished with toasted pine nuts and pesto-oil and served with extra grated parmesan for my guests to serve themselves. Real comfort food. Continue reading
These cheese crisps couldn’t be easier and make the perfect garnish for soups or salads.
- 8 Tbs grated parmesan (not finely grated. Medium grater holes are best)
Preheat oven to 175 C. Line a baking tray with greaseproof paper. Mount tablespoons of the parmesan cheese on the paper, eight in total, spacing them about 3 cm apart. Bake in the preheated oven for 6-7 minutes, until cheese has melted and is golden in colour. Remove crisps with a silicon spatula. They will crisp as they cool.
The many splendors of bulgur wheat. It’s healthy, tasty, cooks fast and makes really great salads. It works well with all veggies but I just LOVE it with squash. I got the inspiration for this dish from the Cypriot pumpkin pie, “kolokoti”. The filling of this pie is bulgur wheat, raisins, squash and cinnamon. So I roasted the squash with some cinnamon and cumin and then served it on a bed of “Mitsides” fine, bulgur wheat. Instead of raisins, I used goji berries which are far less sweeter, but raisins would also work well if you really like something sweet in your salad. Top everything with a handful of pumpkin seeds and crumbled goat cheese or feta and you’ve got the healthiest, tastiest lunch. And you know what? It tastes even better the next day. Continue reading
Orange chicken is a Chinese take-away favourite. It’s batter coated, deep fried pieces of chicken, with a fairly thin coating of sweet and spicy orange-soy sauce. I decided to create a stir-fried version of this dish, to avoid the deep frying. I know, I’m not always proud of my healthy food choices, but who needs deep frying when a dish tastes this good with one third of the oil. I also made it a bit more saucy so that you can feel the sweet, tangy, spicy, orangey sauce in every bite, and not just a hint of it. This dish can be done in half an hour. Serve it with rice but plain is also fantastic. This beats Chinese take-away any day. Continue reading
You can call this my “lemon addiction”. Since it’s lemon season here in Cyprus I decided to bake my favourite lemon cake and eat it almost by myself over a cup of tea. I was gathering my ingredients while humming Ed Sheeran’s “photograph”, when suddenly there I was, face-to-face with one of my worst nightmares: NO VANILLA EXTRACT! I remained quite calm, considering the seriousness of the situation, and then suddenly it hit me: Mastic! The unbelievable aroma and taste of mastic works so well with the lemon and almonds. Of course, you can use vanilla if you can’t get a hold of mastic but if you can, give it a try. Continue reading
There is nothing better than Cyprus lemons. Ok, I’m a Cypriot and maybe not too objective, but if you ever smelled a Cyprus lemon I’m sure you would think the same. Incredibly juicy, unbelievably fragrant (not to mention unwaxed!), everything a lemon should be. My grandmother used to make a fantastic dish called “kotopoulo lemonato”, which is chicken pieces on the bone, braised in lemon juice, broth and lots of garlic. Continue reading