Every time my husband craves “Gyro”, the nagging begins. I know, it’s nerve breaking to really crave for something and someone (a.k.a. me) is not letting you enjoy it without the guilt. Ok, so I’m bossy! But only when it comes to food. Continue reading
Let me start by saying, this is not a cake. It’s more like a custard-y kind of cake, really moist and absolutely wonderful. This in the kind of cake you whip up when you have lots of apples around the house but, you are in no mood for piecrust. It’s simple, foolproof and really delicious with more apples than sponge and the most wonderful crunchy topping.
Are you ready? Gooey chocolate brownie base with walnut chunks topped with a rich flourless chocolate cake covered with chocolate ganache. If there is such a thing as death by chocolate then I must have died and gone to heaven. This is so decadent, rich, creamy, delicious, so very chocolatey, it will blow your mind. Continue reading
Easier, healthier, quicker, tastier chicken nuggets. Who wouldn’t want that? These are really easy, foolproof and delicious. For the coating I used panko breadcrumbs, as I like the crispier texture. Added grated halloumi to that and some Italian seasoning. Mixed with olive oil et voila! The perfect coating. Did I mention they are oven-baked? They come out crispy, golden, and gorgeous. Serve with a nice salad and lots of lemon wedges. Continue reading
The trifle; one of the most wonderful creamy desserts ever created. Just think of these four layers of heaven: a. the soft sponge soaked in deliciously fresh fruit juices, b. the vibrant, sweet, juicy fresh fruits c. the dreamy layer of heavenly vanilla cream and d. a soft white cloud of whipped cream. That to me, is a dessert I want to eat straight from the bowl, for breakfast, lunch and dinner. Continue reading
The best way to use those salmon steaks you have in the freezer or the leftover baked salmon from the other night. These noodles are zesty with the intense flavour of lime juice and soy. The last squeeze of lime juice and a sprinkling of chopped red chilli add the perfect kick to this wonderful dish. What’s also great is the ratio noodles-vegetables-fish. There is a little bit of everything in every bite. Continue reading
The cake to celebrate all moms! I don’t really know why it‘s called “Nougatina”. Maybe the Cypriot bakers of the 60’s got inspiration from the French word “nougatine” which is almonds and caramel or “nougat” which is almonds, egg whites and honey. Also, I don’t really know if this layer cake exists in any country other than Cyprus! What I do know is that these divine layers of deliciousness deserve a very high place in my hall of fame. Continue reading