Crunchy Kohlrabi, Apple and Fennel Salad with Yogurt dressing

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The absolute welcome of spring. The humble kohlrabi –for Cypriots, “Kouloumbra”- makes an excellent addition to any salad. We Cypriots, are used to eating it thickly sliced, sprinkled with salt and lemon juice, but sliced thinly it adds delicious crunch and taste to salads. For this recipe, I combined it with fennel and apples and used a tangy, yogurt dressing, which elevated the dish. I sprinkled some dried cranberries and pistachios to add extra sweetness and extra crunch. Continue reading

Beet Cake with Walnuts

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Here I am, in a kitchen full of all kinds of veggies like artichokes, kohlrabi, fresh coriander, cherry tomatoes and of course, beets. Tomorrow it’s “clean” Monday for Greeks everywhere in the world and my family is no exception. The meat-free lunch table includes all kinds of green vegetables, root vegetables and bread ready to be dipped into tahini, hummus and taramosalata (fish roe salad). Beet salad is of course on the menu, so I spent my morning roasting beets. Continue reading

Blueberry, Ricotta (Anari) and Almond bake

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I didn’t grow up on blueberries. In fact, I first tasted fresh blueberries in London, about ten years ago. Even though I am lucky enough to live on an island that produces all kinds of fresh fruits and vegetables in abundance, Cyprus is just too warm for blueberries. I absolutely love this tiny berry that stains your mouth blue. Luckily I can now buy them fresh from my local supermarket, but frozen ones are a really good alternative. Continue reading

Sea Bream baked in paper with Cherry Tomato Salad

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For me, grilling fish can be a challenge. Sometimes it dries out, other times it burns on the outside and is still very pink inside, and most of the times it sticks on the grill like Velcro. So when I get my hands on a good piece of fish, I just bake it. First thing I do is salt my fish. I always use sea salt, never processed table salt. I liberally salt both sides then bake. Sea bream is not a really fatty fish so I like to bake it in paper. It retains its’ moisture and bakes beautifully. Make your salad well in advance to allow time for the vinaigrette to marinate the tomatoes and extract their juices. This is a really simple dish, but a great way to enjoy a good fish, and a flavorful salad. Continue reading

Strawberry Almond Loaf Cake

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First of all, I love the look of this loaf cake. Spots of red fruit scattered randomly in a tender, velvety interior, is a very promising “introduction” to the taste, don’t you think? This is a really tender, buttery, moist, great tasting cake. The one, you will bake when your mother in law comes over for tea. The almonds work beautifully with the strawberries and add fantastic flavour. You can use blueberries or raspberries if you prefer. Continue reading