I created many versions of pasta and avocado pesto but I think this one is my favourite. It’s an adaptation from my lemony orzo recipe only creamier. I used fusilli pasta as I love the way this delicious pesto coats these groovy pasta shapes. Farfalle work really well too. Continue reading
Mix all the ingredients of a fresh Greek Salad with a bowl of cheese tortellini and you will have a fantastic, summery dish, suitable for a delicious vegetarian lunch or a crowd pleasing starter. It’s incredibly easy to make. You can prepare it in advance and chill it until serving time. In fact it will get better after an hour in the fridge. The pasta will have time to absorb all the great flavours of the dressing. It’s the perfect summer dish to satisfy any pasta cravings threatening to mess with the ever so stressful bikini season. Enjoy it guilt-free. You are worth it! Continue reading
This is one of those recipes, you stash in a container, put in the fridge and eat at will. It’s perfect at room temperature or cold. It’s delicious, filling and healthy. And so colourful! So pretty to present at the table. You can serve it as a vegetarian main or as a side salad to a lovely grilled pork chop or chicken breast. Continue reading
There is no Cypriot or Greek “meze” menu without this amazing aubergine (eggplant) dip. It reminds me of summer nights by the beach with a chilled bottle of white wine or “Ouzo” on the rocks. Thinking about it, I do need a holiday! Continue reading
I’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
Since I started my blog, I became a lot more health conscious. I feel I have a responsibility towards the people who trust my culinary adventures and try my recipes. I used to fry more, cream more, roast less and grilling was a Sunday “thing” for the guys. Now I think twice before opening a mayo jar and have given away my deep fat fryer. Continue reading
Yet another obsession. Sweet potatoes. One wintery and cold Sunday we were invited to a friend’s house for lunch. The lady of the house, who happens to be an excellent cook, prepared some roasted, very aromatic, sweet potato wedges as an appetiser. It was love at first bite. I have been roasting them on a weekly basis ever since. Continue reading
