Roasted Pork Shoulder with Peas

IMG_6528.jpgAs most Cypriots, I grew up on vegetables in tomato sauce. Green beans, peas, taro root, potatoes, beans turned into rich casseroles with sweet tomato sauce, herbs and and olive oil. Sometimes these vegetables are cooked with pork. The pork slowly braises in the tomato sauce, becoming meltingly soft and delicious. My inspiration for this dish was one of these traditional dishes, “Bizelia me kreas” as my grandmother would say, which is translated to “Peas with Meat”. Continue reading

Raw Beet and Kale Salad

beet salad 2.jpgI’ve always wanted to use raw beets in a salad and this one is becoming one of my favourites. Slice them very thinly (that’s the key really) and the earthy flavor of this colourful root vegetable will shine through. A sharp knife will not help you slice them paper thin, you really need a mandolin for this. If you don’t have one, grate the beets on the large holes of the grater. Continue reading

Colourful Bulgur Wheat with Sweet Potatoes and Chickpeas

bulgur sweetpot.jpgThe thing I love about bulgur wheat is that as it cooks, it absorbs flavour, better than any other grain I know. Rice is great too, but bulgur wheat is nutty and tastes great eaten hot, at room temperature, or even straight out of the fridge. My passion for sweet potatoes urged me to cook these two together. The result is a colourful, flavourful vegetarian pilaf packed with goodness and taste. Continue reading

Easy Lemon Pie with Coconut “Cloud” Cream

lemon pieWhoever thought of biscuit crusts is a genius. I mean, it’s fun and challenging to make a tart base from scratch but when you don’t have the time, a biscuit crust will always make you look good. No kneading, no blind baking, just crush the biscuits and you are almost done. As simple as it may be, a cookie crust doesn’t have to be boring. Adding ingredients like cocoa or nuts elevates a simple dessert to a spectacular one. Continue reading