Can never say no to these. In fact, I wouldn’t mind having this dish on repeat. They are finger licking good! And it’s because of this delicious home made BBQ sauce. I never use store bought BBQ sauce, as it may have a lot more sugar than the one you will cook at home. You do need the sugar for these wings to caramelize but not too much of it. As they roast, they will darken and become sticky and delicious and highly addictive. Continue reading
This is the best dish I cooked all week. Not only because it’s really tasty, aromatic and delicious but also because of it’s simplicity to prepare. It’s one of those one-pot dishes that take 20 minutes to prep and then the oven does the work. But when you present it at the table everyone thinks you were really sweating it in the kitchen. And it’s healthy. You don’t have to pre-fry the chicken before roasting. As I said the oven does the work. What more can you wish for. Continue reading
Yes, these are the so-called Chinese BBQ ribs only they have nothing to do with a grill. They are entirely cooked in a conventional oven. And they are not red.
It happened one hot hot hot summer day. I had these wonderful, meaty baby-back ribs in the fridge but couldn’t find the strength to go outside (it was 39 C) and fire up my grill. Continue reading
This is one of those “curry days”. It’s cold and windy outside, the kind of weather you crave a plate of spicy, creamy curry. I saw this lovely Indian chef on Food Network once, Nisha Katona, who created a wonderful curry, in what seemed like 5 minutes. She had everything gathered near the stove of course. But it really was an easy curry and it looked delicious served in lettuce leaves so I decided to give it a try. Continue reading
Sometimes we need to eat with our hands. Forget forks and knives for this one. Grab the chops and eat them like kids eat lollypops, enjoying to the fullest the aromatic crust. The eggplant purée is a fantastic, smokey dip, lightened with yogurt. This is one of the best ways to eat lamb chops, for sure. Continue reading
Also known as left-over-chicken salad. Having said that, I find myself deliberately keeping some roasted chicken aside in order to make this salad the next day. It’s so irresistible. The dressing is tangy and fresh, and really takes this dish to another level. I use «Mitsides» shrimp shaped pasta as I think their thin grooves and twisted shape absorb the dressing best. You can also use small penne or small shells. Don’t even think of not using the paprika and chilli flakes. Heat and feta is a match made in heaven. Continue reading
I never associated calamari with pasta sauces and I’m glad I finally did. This is a lovely pasta dish, perfect as a summer night’s dinner or light lunch. The calamari is first cooked in a slightly spicy tomato sauce, then you throw in the pasta and let it simmer for a couple of minutes to absorb all the flavors. “Mitsides” shrimp shaped pasta is perfect for this. The rocket leaves mixed at the end give freshness and a great flavor. The topping is great! Breadcrumbs toasted in olive oil with fresh herbs like basil, mint and parsley. Will be making this many many times this summer, for sure. Continue reading