The Best Gingerbread

GINGERBREAD.jpgI’ve been testing this recipe for years and now I can definitely share it with you and call it “the best (ever) gingerbread”. It’s everything a gingerbread cookie should be: Crunchy, flavourful and absolutely delicious. I’m not very proud of my piping skills (for those of you who are wondering – since you have seen my cakes – working with sugar-paste is a much easier task!), but I did take up the challenge and decorated some biscuits for a charity bazaar. I’m posting the photo to give you some ideas on how to decorate them. Continue reading

“Tsoubabka” – A cross between the Greek Easter bread “Tsoureki” and the brioche-like bread “Babka”

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Sounds a bit like food from Star wars only its not. It’s a cross between “Tsoureki”, the traditional Greek Easter bread, and “Babka”, a Polish, chocolate filled brioche-like bread. “Babka” dough is very similar to the Greek “tsoureki” only is contains far less orange flavor and no mastic, a very traditional way of flavouring Tsoureki. At first, I was a bit hesitant to use the mastic, as I thought the combination with chocolate would make it taste more like an alien culinary delight. Continue reading

Pumpkin, Spinach and Ricotta Cannelloni

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I have always been intimidated by the thought of filling cannelloni pasta tubes. Growing up in a Cypriot home, I learned that cannelloni is usually a meat filled, rolled up crepe, not pasta. The Cypriot version of cannelloni is what the Italians call “crespelle”.

One fine day, I decided I had to do the right thing, and bake a real cannelloni. I got a pack of perfectly shaped, “Mitsides” cannelloni, prepared my stuffing and bravely confronted my fears. Believe me when I say, it’s so much easier than I thought. To fill the pasta tubes, all you need to do is put your filling in a plastic, food-grade bag, snip the end off and squeeze. Really, it’s that simple. Continue reading

Chocolate Cheesecake with Hazelnut Crust and Frangelico

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The only thing better than cheesecake, is chocolate cheesecake. Especially if the crust has chunky pieces of hazelnuts and the cheesecake is flavoured with “Frangelico” (Italian hazelnut liqueur). This is divine! Serve it with fresh strawberries, cover it with chocolate glaze and you have a dessert with a really WOW factor. It’s really easy to make and boy, it really has the looks! Not to mention you can prepare it up to two days in advance. Continue reading

Rich and Moist Chocolate Cake

 

flourless choc cake 1.jpgThe absolute chocolate fix. This flourless cake is so easy to make. No layering, no splitting in the middle, in short, impressive no-fuss dessert. It’s deliciously rich and I love to serve it with a “cloud” of whipped cream. However, some of my friends like to eat it plain, so that the cream doesn’t interfere with that melt-in-the-mouth richness. You can prepare this cake 2 days before serving, which is fantastic if you are preparing in advance for a dinner party. Continue reading

Prawns with Champagne Beurre Blanc

 

prawns w beurre2«Beurre Blanc», this divine, french, buttery sauce ranks very high on my best-ever-sauce list. I tasted it in Paris for the first time, many years ago and I remember very well wishing for a spoon, to devour even the last drop on the plate. It compliments any fish or shellfish and has definitely a «wow» factor when served to guests. I created this version with orange juice and champagne instead of white wine to make it more festive and glamorous. Divine. Really. Continue reading