Sticky Chicken Thighs with Soy and Mirin

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A few years back I was asked by the men in my family (3 boys and a husband) what I would like for my birthday. “A garden grill” I answered in front of 4 pairs of surprised eyes. They didn’t let me down (as always) and my grill had been my partner in my cooking experiments ever since. Grilling meat or veggies is really (I mean really) easy. All you need is a good marinade or a flavorful spice rub. Marinating chicken in soy is a definite win. Adding mirin just makes it perfect. This chicken is so delicious it’s hard to describe. It’s sweet and spicy, sticky and moist. Perfect for a quick meal. Just serve with rice or a summery salad. Continue reading

Heavenly Coconut Layer Cake

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Its 40 C outside and I should be thinking ice cream, but no. Not today. Tomorrow it will still be 40 C and I can make ice cream then. One would assume that a creamy layer cake is not a summery dessert, but when it comes with the intense flavor of coconut then it beats any heat wave. 3 layers of buttery, coconut cake brushed with syrup, then layered with the most divine, creamy coconut frosting. I don’t have anything else to say, except if you love coconut as much as I do, make this cake. Ice cream melts too quickly when it’s 40 C anyway. Continue reading

Chicken, Pasta Salad with Yogurt and Feta dressing

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Also known as left-over-chicken salad. Having said that, I find myself deliberately keeping some roasted chicken aside in order to make this salad the next day. It’s so irresistible. The dressing is tangy and fresh, and really takes this dish to another level. I use «Mitsides» shrimp shaped pasta as I think their thin grooves and twisted shape absorb the dressing best. You can also use small penne or small shells. Don’t even think of not using the paprika and chilli flakes. Heat and feta is a match made in heaven. Continue reading

Tiramisu cake

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The best birthday present ever. Who wouldn’t want to dive into this cloud of mascarpone cream, flavored with Marsala wine, Tia Maria and Coffee on their special day.

I usually serve this dessert in a large glass bowl, so that my guests can serve themselves with a spoon. But “Taste” magazine asked me to create a birthday cake version of this mouth-watering dessert. So I baked a genoise sponge instead of using store-bought ladyfinger biscuits. I have to say that the result is divine. The genoise absorbs the coffee syrup so much better and has that melt-in-your-mouth texture. Continue reading