I don’t particularly love cauliflower. I’m not exactly one of those people who go to the grocery store and have a cauliflower on their list below the eggplants, tomatoes and other pantry staples. However this dish is so flavourful and tasty, I happily devour it as a main course once a week. Plus it’s healthy and vegan. Continue reading
Halloumi is perfect for stuffing meat, as it doesn’t melt into nothingness when roasted. In fact, it softens to a pillow-y, marshmallow-y deliciousness and it gives amazing flavor and saltiness. I first brushed the thighs with a herb/garlic infused olive oil and this gave a very aromatic kick to the halloumi. Continue reading
When I first read about the no-knead method of bread baking I thought it was a joke. For years my grandmothers and aunts swore by the “knead for at least 10 minutes” bread rule. I’m not claiming that kneading bread dough is wrong. I’ve been baking bread at home all my life and I am in no way suggesting you shouldn’t knead your bread dough. I am merely saying you can get away with it! 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
Living in a country with 365 days of sunshine, calls for cold food. The kind you keep in the fridge and eat anytime of the day. This salad has all the aromas of the Mediterranean and screams “summer”. Olives, tomatoes, mint remind me of lunches al fresco and dinners with chilled wine and great company. The herby dressing is tangy and fresh. It fills perfectly the fine grooves of this “Mitsides” tricolore pasta, making every bite, utterly delicious. 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