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
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
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
The word “sticky” in any recipe title always catches my attention. Anything caramelized (therefore sticky) must be delicious right? Right! These drums are no exception. Marinated in miso, mirin, ginger and other goodies, then oven roasted till they reach that dark, caramelized deliciousness. So easy, so tasty and oh-so-sticky. Continue reading
As 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
Sometimes the simplest recipe can be a glorious feast. You can tell this is the case, since the recipe’s intro is bigger than the method! I love aubergines and I think roasting them brings out all their flavour and sweetness. Plus they don’t absorb a lot of oil. I gave up frying aubergines a long time ago. I think it’s a waste of time and olive oil. Continue reading
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
