Pasta with Salmon and Lemony Yogurt Cream

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Creamy pasta without cream? Yes please! This dish is so summery, vibrant, fresh; it’s hard to believe you can enjoy it guilt-free. It’s oh-so-low-fat, healthy and delicious! The yogurt adds so much creaminess without the extra fat of cream and also a very nice tang, which works so well with the salmon. The lemon adds freshness and just the right amount of acidity. You can prepare it in a snap and it’s one of the coolest ways to use up those forgotten salmon fillets in the freezer. 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

Squid Ink Pasta with Prawns

 

prawn and squid ink pasta.jpgI 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

Creamy one-pot Chicken and Broccoli Pasta

one-pot orzo 1.jpgIf you are an 80’s Cypriot child like me, you must remember the way our grandparents used to cook the pasta. Boiling it in just salted water was as absurd and unreal as a science fiction movie. No spaghetti strand touched the water in the pot unless a chicken was boiling there for hours, thus creating the most delicious stock, the base for any great pasta meal. With a generous sprinkling of grated halloumi cheese and a light scattering of crushed, dried, mint leaves it was a delicious weeknight lunch or dinner for any Cypriot family. Continue reading

Whole-wheat pasta with mushrooms, walnuts, goat cheese and arugula

 

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I love having all kinds of mushrooms at home. They are easy, quick and delicious as the main ingredient in soups, dips or salads. But they are out of this world amazing with whole-wheat pasta. It’s probably their earthy flavor that works so well with these absolutely delicious “Mitsides” fusilli. The walnuts add an extra crunch and extraordinary taste so don’t even think of leaving them out. Finish this dish with creamy goat cheese and fresh rocket leaves. A sprinkling of lemon zest is all you need together with a big bowl and a spoon. Continue reading