Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.
Mediterranean diet
Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Dear Readers and friends, I am ending this year’s post with a Marathon post with Risottos. This post is symbolic and as we through rice at weddings as a …
My Cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, has finally been translated into Greek and published on Smashwords. The Greek title of my cookbook is “Kopiaste stin Kouzina mou”, which means Welcome to my Kitchen. If you can read Greek or have Greek friends who would like to win it, please leave your comment on …
Summer is officially over, although yesterday there were people still swimming at Assini Beach. Today it is dull, cloudy and it rained for a few minutes in the morning. The temperature has dropped so we will be staying more hours at home, which means that now I have more time for some work to be …
What do you do when you have a huge butternut squash around 8 kilos? One of the recipes I made was this Savoury Cornmeal Crumble with Butternut Squash, Spinach and Feta is healthy and delicious!
Pollo alla cacciatora is a classic Italian dish made with chicken braised in a tomato-based sauce with onions, garlic, and various herbs, such as basil and oregano.
This delicious chicken risotto with tarragon, combines creamy risotto with flavourful chicken with a Greek twist, for a satisfying meal.
Melitzanes me tyria (Greek Eggplants with Cheese) is a deconstructed imam bayildi recipe I made, which however, is much lighter and healthier by roasting the eggplants and even tastier by adding peppermint and Greek cheeses, graviera and feta, which also add to the flavour.
This Lentil and bulgur Spicy salad is not Cypriot dish but some of its ingredients are much closer to Cypriot cuisine, as I was inspired to make it by a Bulgur Pilaf we make in Cyprus.
The ancient Greeks ate a lot of garlic and used to call it “The Stinky Rose”. Ancient Greek athletes competing in the earliest Olympic games did not turn to steroids to enhance their performance, but to garlic.