With Greek Clean Monday two days away, I had to post my favourite octopus recipe. It took me a long time to overcome my fear of cooking octopus. I always thought it was one of the most difficult to cook treasures of the sea. But thanks to my mom, I came to realise that cooking octopus is not such a big deal as long as you braise it first before it hits the grill. Continue reading
Nobu Restaurant’s most famous dish is probably “Black Cod”. It’s an incredibly delicious, almost addictive, miso glazed fish. It’s sweet and savoury, sticky and flavourful. The quality of the fish is of course of great importance and since black cod is not readily available at my fishmonger’s, I decided to try my luck with a fat fillet of gorgeous salmon. I’m not claiming this recipe is identical to Nobu’s black cod recipe but it surely tickles my taste buds. This dish is plate licking good! Continue reading
You can definitely say I’m going through an orange phase. With so many juicy oranges and mandarins this season, it’s hard to resist not experimenting with these lovely citrus fruits.
I wanted to make a really “orangey” orange cake. One that doesn’t just have the aroma of orange zest but a more substantial, intense orange flavour. So I boiled a whole orange. Continue reading
When I first read about the no-knead method of bread baking I thought it was a joke. For years my grandmothers and aunts swore by the “knead for at least 10 minutes” bread rule. I’m not claiming that kneading bread dough is wrong. I’ve been baking bread at home all my life and I am in no way suggesting you shouldn’t knead your bread dough. I am merely saying you can get away with it! Continue reading
This is one of those recipes with a long intro. Skip to the recipe if you don’t feel like reading this, but forgive me. This recipe deserves an introduction.
“Portokalopita” is a Greek orange pie made with phyllo pastry, a yogurt based custard and, of course, oranges. There are so many recipes and so many methods of making this. Some fold the phyllo sheets, others crush them to pieces. Some make the custard with milk, others with yoghurt. Whatever you do, the final thing needs to be a light, airy, fluffy divinity with the intense flavour of oranges. Continue reading
I am a huge fan of black food. Think about it; Black truffles, black rice, black garlic, black quinoa and of course, black pasta have phenomenal taste and looks. I cooked squid ink pasta with prawns many times before but what really changed my cooking method was a tip I saw in Bon Appetit magazine (my cooking bible). I am sure their recipe was phenomenal, although they mentioned an ingredient I have never heard before and have no idea what it means (Nduja?). Continue reading
This salad pleases the eye as well as the taste buds. I had so many kumquats in the fridge these days; I really didn’t know what to cook. I posted a question on instagram and one lovely lady suggested making a jam and then serving it with halloumi to balance the sweetness. I found that inspiring so I decided to create lovely salad with these ingredients. I didn’t make a jam, as that requires a different, time-consuming process. Continue reading