Herb and Almond Crusted Swordfish Steaks

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When I was little, the only way I knew how to eat swordfish was grilled on skewers, like a fishy “souvlaki”. This meaty fish can dry out so easily, you need to cook it just until it’s done, otherwise you just ruined dinner. I guess that’s the reason cooks put onions, peppers or tomatoes on the skewers to give it extra moisture. I resisted the temptation of cooking swordfish for a long time, just because I couldn’t be bothered with all the focus on the cooking time. But I do like swordfish and if cooked right, it can really become a delicious, healthy, nutritious meal. Continue reading

“Anari” Cheesecake with Almond Crust and Candied Kumquats

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“Anari” is the Cypriot version of the Italian Ricotta, only it contains less fat. It’s an excellent ingredient for a cheesecake, lighter that your usual “All Philadelphia” version. Ok, I admit you cannot include this cheesecake in your low-calorie, fat-free diet, but it is considerably lighter. For the crust, I substituted half of the biscuits with ground almonds and they added an excellent flavor and crunch. I topped it with candied kumquats for a really special and original flavour, but you can top it with strawberries or a plain dusting of icing sugar.
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