The first time I tasted “brandade” was at a French restaurant in Soho, New York. My fantastic friend Katie was responsible for this revelation. This mousse-like, light as air, delicious dip is perfect for the festive season or whenever you want something special to dip your toast in. Brandade is traditionally made with cod, but since you can purchase fantastic smoked salmon from Foodsaver Stores, then smoked salmon brandade is on the menu. Continue reading
It’s so ridiculously easy to make hummus, it should be a fridge staple. Any person with a food-processor and common sense can make these two fantastic dips in a flash. Serve them for lunch, snack or a light dinner. They are packed with goodness and amazing taste. Continue reading
I don’t particularly love cauliflower. I’m not exactly one of those people who go to the grocery store and have a cauliflower on their list below the eggplants, tomatoes and other pantry staples. However this dish is so flavourful and tasty, I happily devour it as a main course once a week. Plus it’s healthy and vegan. Continue reading
* “Kolokasi” in Greek.
They are perfect! Crunchy, crispy and perfectly seasoned, they are the best company to a summer night’s drink. We Cypriots are used to eating taro root (kolokasi), braised in tomatoes and celery; A dish I must admit is one of my favourites. But fried taro root chips are simply irresistible. Take care to slice them thinly and fry over medium heat, to retain crispiness. 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
A colourful, crunchy, fresh, nutty, flavourful salad with a tahini dressing to die for! Brussel sprouts need to be sliced thinly, so it’s best to use a mandolin or a box grater, unless you have advanced knife skills. If fresh brussel sprouts are not in season, make this salad with cabbage. It’s just as delicious. Serve it as a side dish or a light lunch. It even tastes great the next day. Continue reading