Creamy one-pot Chicken and Broccoli Pasta

one-pot orzo 1.jpgIf you are an 80’s Cypriot child like me, you must remember the way our grandparents used to cook the pasta. Boiling it in just salted water was as absurd and unreal as a science fiction movie. No spaghetti strand touched the water in the pot unless a chicken was boiling there for hours, thus creating the most delicious stock, the base for any great pasta meal. With a generous sprinkling of grated halloumi cheese and a light scattering of crushed, dried, mint leaves it was a delicious weeknight lunch or dinner for any Cypriot family. Continue reading

Marinated Mushroom Salad with Roasted Pumpkin and Feta Cheese

 

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I don’t know why I call this dish a salad. It’s more like a vegetarian main. The mushrooms are marinated in a zesty dressing sweetened with maple syrup and then mixed with sweet roasted pumpkin, fresh, vibrant rocket leaves, a ton of crunchy nuts and my favourite, bulgur wheat. I absolutely love it in salads as it has the quality to absorb all the flavours and the goodness of this dish. It is a bit more time consuming than your average salad, but you could prepare the mushrooms, pumpkin and bulgur the day before and keep it in the fridge. Serve it as a light lunch or a vegetarian main. It’s a real crowd pleaser. Continue reading

Chinese Pasta with Chicken and Veggies

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This tasty pasta dish is my variation of Chinese noodles. In fact “Mitsides” spaghettini is ideal to cook with all the amazing Chinese flavours, like ginger, garlic, soy sauce etc. This terrific meal is a real crowd pleaser. You can improvise by adding prawns, beef or your favourite veggies. It’s a very easy dish, but remember that the number one rule in stir-frying is advance preparation and having all your ingredients near the stove. So make sure you have everything within reach before you turn up the heat. Continue reading

Vegetarian “Pastitsio”: A rich veggie ragout layered with tube pasta and topped with a creamy béchamel sauce

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Meatless Monday favorite. The all-time-classic, Greek dish “Pastitsio” gets a vegetarian makeover. Instead of the traditional minced meat filling, a rich and flavorful veggie ragout steals the show. Actually it’s so delicious and tasty I could dive in the pan with a nice piece of crusty bread and wipe it clean. I used eggplants, mushrooms and a sweet, red, bell pepper along with onion and garlic. Continue reading