Crispy, Baked Chicken Fingers with Panko-Halloumi Crust

chicken fingers2.jpgEasier, 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

Creamy Strawberry Trifle

strawberry trifle.jpgThe 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

Noodles with Salmon and Green Beans

noodlessalmon2.JPGThe 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

«Nougatina» – Heavenly Almond Layer Cake

nougatina 1.jpgThe 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