The best way to use those salmon steaks you have in the freezer or the leftover baked salmon from the other night. These noodles are zesty with the intense flavour of lime juice and soy. The last squeeze of lime juice and a sprinkling of chopped red chilli add the perfect kick to this wonderful dish. What’s also great is the ratio noodles-vegetables-fish. There is a little bit of everything in every bite. Continue reading
With Greek Clean Monday two days away, I had to post my favourite octopus recipe. It took me a long time to overcome my fear of cooking octopus. I always thought it was one of the most difficult to cook treasures of the sea. But thanks to my mom, I came to realise that cooking octopus is not such a big deal as long as you braise it first before it hits the grill. Continue reading
Nobu Restaurant’s most famous dish is probably “Black Cod”. It’s an incredibly delicious, almost addictive, miso glazed fish. It’s sweet and savoury, sticky and flavourful. The quality of the fish is of course of great importance and since black cod is not readily available at my fishmonger’s, I decided to try my luck with a fat fillet of gorgeous salmon. I’m not claiming this recipe is identical to Nobu’s black cod recipe but it surely tickles my taste buds. This dish is plate licking good! Continue reading
This is by far my favourite way to roast salmon. The intense flavour of caramelized lemons with the delicious aroma of dill in a smooth sauce of butter and wine is my idea of a simple yet exquisite meal. Before you go crazy when you read the title, as butter is like a “buzzer” for “absolutely not”, let me just point out that for four portions, 60 grams is not that much of a sacrifice, compared to the divinity of the taste. Continue reading
I never associated calamari with pasta sauces and I’m glad I finally did. This is a lovely pasta dish, perfect as a summer night’s dinner or light lunch. The calamari is first cooked in a slightly spicy tomato sauce, then you throw in the pasta and let it simmer for a couple of minutes to absorb all the flavors. “Mitsides” shrimp shaped pasta is perfect for this. The rocket leaves mixed at the end give freshness and a great flavor. The topping is great! Breadcrumbs toasted in olive oil with fresh herbs like basil, mint and parsley. Will be making this many many times this summer, for sure. Continue reading
This is such a great and easy way to serve roasted salmon. Plus, it looks and tastes so summery and delicious. I was served something similar to this, at a hotel in London. It looked far more refined than mine but it tasted more or less the same. Actually, the addition of mint and oregano make this more aromatic and fresh. The olives are the star if you ask me and they work so well with the salmon. The olive oil and balsamic vinegar helps release the juices from the cherry tomatoes and this creates a fresh and bright dressing for the fish. Just spoon it over before serving and there you have it. An easy, healthy and delicious meal. Continue reading
In Cyprus we like our olives “tsakistes”. The direct translation of the word is “crushed”. That of course, doesn’t mean we crush them to bits. Actually, we crush them by hand with a stone, only until they split. Then we cure them and dress them with olive oil, lemon, garlic and crushed dried coriander. They are to die for. Especially if you have a crusty bread to dip in the juices.
We also like our fish roasted or grilled and then served with “ladolemono”. Continue reading