Salmon En Croute (Wellington)

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Every time I set out to make this recipe, I changed my mind. Always thought it might be too time consuming, fussy and complicated. I was so wrong. This is such a great dish in such a little time. You will have food on the table in one hour including cooking time. You can serve this gorgeous dish at a black-tie dinner or a casual lunch. I actually cooked it for my family on a boring Tuesday. It was the highlight of the day. Continue reading

Grilled Halloumi Salad with Caramelized Kumquats

IMG_3470.jpgThis salad pleases the eye as well as the taste buds. I had so many kumquats in the fridge these days; I really didn’t know what to cook. I posted a question on instagram and one lovely lady suggested making a jam and then serving it with halloumi to balance the sweetness. I found that inspiring so I decided to create lovely salad with these ingredients. I didn’t make a jam, as that requires a different, time-consuming process. Continue reading

Pumpkin, Spinach and Ricotta Cannelloni

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I have always been intimidated by the thought of filling cannelloni pasta tubes. Growing up in a Cypriot home, I learned that cannelloni is usually a meat filled, rolled up crepe, not pasta. The Cypriot version of cannelloni is what the Italians call “crespelle”.

One fine day, I decided I had to do the right thing, and bake a real cannelloni. I got a pack of perfectly shaped, “Mitsides” cannelloni, prepared my stuffing and bravely confronted my fears. Believe me when I say, it’s so much easier than I thought. To fill the pasta tubes, all you need to do is put your filling in a plastic, food-grade bag, snip the end off and squeeze. Really, it’s that simple. Continue reading