Roasted Aubergines with Pomegranate

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New way of roasting: Pomegranate juice. It gives such delicate sweetness, but it’s tangy at the same time. It turned my aubergines into something out of this world delicious. I meant to serve this dish as a salad but it’s a gorgeous, vegan, main course really, as the aubergines are so filling, meaty and rich. The tomato sauce mellows and becomes thick and dense and sweet and everything it should be. Continue reading

Slow Roasted, Cajun Spiced Chicken with Rum

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I think I have cooked with almost all alcoholic drinks in my store cupboard. My husband always reminds me of the story I almost finished his good (and insanely expensive) brandy on a piece of pork tenderloin. So I had this bottle of rum staring at my face and was begging me to use it. It was also my roasted chicken day of the week. See my point? This recipe was inevitable. Continue reading

Roasted Pork Shoulder with Peas

IMG_6528.jpgAs most Cypriots, I grew up on vegetables in tomato sauce. Green beans, peas, taro root, potatoes, beans turned into rich casseroles with sweet tomato sauce, herbs and and olive oil. Sometimes these vegetables are cooked with pork. The pork slowly braises in the tomato sauce, becoming meltingly soft and delicious. My inspiration for this dish was one of these traditional dishes, “Bizelia me kreas” as my grandmother would say, which is translated to “Peas with Meat”. Continue reading

Roasted Salmon with Lemons, Butter and Dill

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This is by far my favourite way to roast salmon. The intense flavour of caramelized lemons with the delicious aroma of dill in a smooth sauce of butter and wine is my idea of a simple yet exquisite meal. Before you go crazy when you read the title, as butter is like a “buzzer” for “absolutely not”, let me just point out that for four portions, 60 grams is not that much of a sacrifice, compared to the divinity of the taste. Continue reading