If 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 →