Some days I wake up craving for lasagna. Today, was this day! When I thought of all the things I had planned for today, I was ready to slap myself in the face and forget about spending any time on pasta sheets, Bolognese sauce and béchamel sauce. But the craving was there. So I started eliminating all the time-consuming elements of this mouth-watering fantasy. Continue reading
The best birthday present ever. Who wouldn’t want to dive into this cloud of mascarpone cream, flavored with Marsala wine, Tia Maria and Coffee on their special day.
I usually serve this dessert in a large glass bowl, so that my guests can serve themselves with a spoon. But “Taste” magazine asked me to create a birthday cake version of this mouth-watering dessert. So I baked a genoise sponge instead of using store-bought ladyfinger biscuits. I have to say that the result is divine. The genoise absorbs the coffee syrup so much better and has that melt-in-your-mouth texture. Continue reading
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
“Pollo ai burro”. Trattoria Sostanza in Florence, makes this divine dish since 1869!. It’s a small Trattoria close to the train station, that opens only for lunch. I went there with the lovely recipe book writer and friend, Tessa Kiros. She insisted we tried butter chicken, as it’s one of the best dishes the restaurant offered on the menu. Continue reading
I’m not a huge fan of cream based pasta sauces. Having said that, whenever I cook this dish, I try to resist the temptation of grabbing a spoon and eating the sauce like soup. I got the inspiration for this pasta, from Café Tosca’s “Lumaconi with Prosciutto” in San Fransisco. Continue reading
I wanted to create a green pasta dish. A dish that looks healthy and tastes fantastic. I used zucchini, asparagus and peas. You can improvise, of course and use green beans instead of asparagus or, use both. Anything goes really. I particularly love the lemon in this pasta. It kind of reminds me of spring. Omit the pancetta for a vegetarian version Continue reading
I often wondered how to transform a «humble» tomato sauce into something more interesting. So, one day, I decided to roast the tomatoes. This added all the extra flavour I was looking for. I mixed in some black olives and served it with bucatini pasta. Fantastic. Continue reading