This is healthy. And, it’s a dessert! Not overly sweet, with just the addition of maple syrup. No sugar. No cream. Yogurt and coconut milk are the main ingredients and of course, luscious blue berries. You can use…

When I was a kid, I remember my mom cooking “roast” every Sunday. Lamb in pieces, with potatoes and slices of tomatoes. It’s great when you’re expecting guests for dinner, to put a meal in the oven for…

Nectarines and cheese are a match made in heaven. For this “summer-on-a-plate” salad, I chose brie. You can replace brie with a creamy Camembert or create a “restaurant” presentation by rolling goat cheese into small balls. You can…

Pistachios, mastic, orange-blossom water. If you love these flavours as much as I do, this is the summeriest of all desserts. Lebanese “mahallepi” as we call it in Cyprus, is a luscious, aromatic, eggless cream, usually served in…

When this type of cake hit the Cyprus market, we all went nuts. It was the most welcomed gift at any dinner party. Whenever we offered to bring dessert at a gathering, we rushed to the newly established…

Definitely one of the most delicious, traditional Cypriot recipes. Tahini pie is probably one of the most grossing items in any bakery store in Cyprus. It’s a sweet pastry coil filled with creamy tahini and cinnamon. I absolutely…

I created this beautiful pie while preparing for a photo shoot. My very talented food stylist Roula, had a momentary artistic block. This gave me time to grab the phyllo from the fridge and start cooking. Since I…

Whenever I am short of time, or last minute guests, I make fried rice. For starters, I love asian inspired food, so my cupboard staples include all the soy sauce, oyster sauce, sesame oil labels. Which means, I…

Just the word “tahini” is enough to make me want to eat this now. These boneless, skinless chicken thighs are a staple in my freezer. Marinated in tahini, lemon juice and garlic, they become the perfect, healthy meal. The…

Every Christmas I cook at least one dish with chestnuts. This year I went wild. I purchased two lovely pieces of boneless wild boarand made a gorgeous, delicious sauce with chestnuts and balsamic vinegar. Vinegar tenderizes the meat…