Roasted Sea Bream with Green Olives and Coriander

tsipoura.jpg

In Cyprus we like our olives “tsakistes”. The direct translation of the word is “crushed”. That of course, doesn’t mean we crush them to bits. Actually, we crush them by hand with a stone, only until they split. Then we cure them and dress them with olive oil, lemon, garlic and crushed dried coriander. They are to die for. Especially if you have a crusty bread to dip in the juices.

We also like our fish roasted or grilled and then served with “ladolemono”. Continue reading

Herb and Almond Crusted Swordfish Steaks

swordfish1.jpg

When I was little, the only way I knew how to eat swordfish was grilled on skewers, like a fishy “souvlaki”. This meaty fish can dry out so easily, you need to cook it just until it’s done, otherwise you just ruined dinner. I guess that’s the reason cooks put onions, peppers or tomatoes on the skewers to give it extra moisture. I resisted the temptation of cooking swordfish for a long time, just because I couldn’t be bothered with all the focus on the cooking time. But I do like swordfish and if cooked right, it can really become a delicious, healthy, nutritious meal. Continue reading

Honey-Mustard Roasted Chicken with Rosemary

honey mustard chick.jpg

Whenever in doubt, add honey. I know it sounds like the easy way out, but it’s SO delicious. I must admit, I’m not a huge fan of sweet meals. This chicken however, won me over. The happy “marriage” of mustard and honey, combined here with the sourness of the lemon and the intense aroma of rosemary, elevate this humble roasted chicken to another level. It’s not at all sweet, just intensely flavoured and incredibly tasty. Did I mention easy? Continue reading

Cheese Tortellini with Roasted Eggplant and Cherry Tomatoes

tortellini1.jpg

I often wondered how I could make more of tortellini than it already is. I mean, how do you improve something that you can just boil and it’s already a full, tasty meal? It’s a dish you usually toss in butter and serve with extra cheese. But I chose to combine it with roasted eggplants and tomatoes. The result is a rich earthy, cheesy, absolutely delicious pasta dish that can be prepared in an hour. I’m telling you, one portion of this is not going to be enough.

Continue reading