This is what happens when you have an overload or nectarines in the fridge, no kids around the house and no mood for rolling a piecrust! THIS heavenly cake. Moist, sweet nectarines on a feathery cake bed, enriched with pistachios. And on top of everything, it looks SO good! A little olive oil in the batter makes the cake softer even when it’s eaten straight out of the fridge. Serve it with a dollop of whipped cream or –even better- a scoop of vanilla ice cream. Divine. Continue reading
The coolest, easiest dessert. It kind of reminds me of the simplicity of baby food, the kind you throw fresh fruit in a food processor, blend for a few seconds and there you have it; baby fruit puree.
Yogurt, honey and fruit, particularly peaches, remind me of summers in Greece. The best breakfast for me is a bowl of fresh fruit, topped with a dollop of thick Greek yogurt and drizzled with honey. Continue reading
The absolute welcome of spring. The humble kohlrabi –for Cypriots, “Kouloumbra”- makes an excellent addition to any salad. We Cypriots, are used to eating it thickly sliced, sprinkled with salt and lemon juice, but sliced thinly it adds delicious crunch and taste to salads. For this recipe, I combined it with fennel and apples and used a tangy, yogurt dressing, which elevated the dish. I sprinkled some dried cranberries and pistachios to add extra sweetness and extra crunch. Continue reading
The fragrance of orange blossom water reminds me of the summer. I always dream of a chilled, creamy dessert flavoured with mastic and orange blossom water. So I figured, why not flavor a pistachio cake with it. Oranges and pistachios meld beautifully in this lovely, tender cake and the orange blossom syrup adds an delicate, aromatic sweetness. Continue reading
This rich, seductive chocolate bar is ridiculously easy to prepare. You can even ask the kids to make it by helping with the ingredients. I usually make this at Christmas to have an alternative nibble, to the more usual chocolate truffles. Plus, it has excellent keeping qualities. Continue reading
I first tasted this dish in Istanbul, in a small restaurant, hidden away somewhere around the spice market. When you first bite into this aromatic kofta, you will see (and taste) tiny green pieces of pistachios. Continue reading