Yes, these are the so-called Chinese BBQ ribs only they have nothing to do with a grill. They are entirely cooked in a conventional oven. And they are not red.
It happened one hot hot hot summer day. I had these wonderful, meaty baby-back ribs in the fridge but couldn’t find the strength to go outside (it was 39 C) and fire up my grill. Continue reading
It was one of those days, that chicken was on the menu. Roasted chicken with potatoes is a weekly staple in my house. Kids like it, grown ups like it, dog likes it. This time I had to try something new. My kids are my worst nightmare when it comes to food, so I had to make something not too strange or new to their taste buds. So I squeezed lemons, I chopped onions, I mashed garlic, I poured in the wine, emptied the mustard jar and went overboard with the pepper mill. I also drank some of the wine. Continue reading
As 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
The quickest and easiest way to satisfy hungry children and working adults. For this classic meatloaf I used a combination of beef and pork mince since where I come from, beef mince alone is just not juicy enough. We make meatballs (keftedes) using equal amounts of pork and beef so a meatloaf would be no exception. Continue reading
As a child I could hardly eat anything without tahini sauce. I still love it as a dip or sauce on nearly everything. Tahini paste makes really great sweets as well. Like the all time favourite tahini pie, or tahini cinnamon rolls. But its also great as an ingredient in savory dishes like falafel or, in this case, burgers. It adds flavor and binds the mixture together. I seasoned them with cumin as it works so well with tahini and plenty of pepper. I served them with –what else?- tahini sauce! Continue reading
The ultimate TV food. All you need to think about, is how spicy you want it. This dish is so rich in flavor. Served with cheddar cheese and guacamole, it makes the best «Film night» dinner. The flavor improves the next day. Continue reading
Beef braised for hours in wine is, I think, a fool proof recipe. Not to mention all the free time you have in your hands while the beef is baking. This recipe is based on the french dish «boeuf bourgignon», only I used shin of beef instead of beef cubes without the bone. The bone marrow is what gives this dish it’s delicious taste and richness. Serve with buttery, mashed potatoes. Continue reading