“Here they are, with all my love,
my little plates”

INGREDIENTS

• 6 apples/nectarines (peeled, halved and cored)
• 8 sheets phyllo pastry
• 100gr butter

Syrup:

• 1 cup raisins
• 1 cup brandy
• 50 grams butter
• 1 heaped tablespoon fresh ginger (grated)
• 2 cups orange juice
• 1 cup caramelized sugar
• 1 teaspoon cinnamon
• 6 cloves
• rind of 1 orange

EXECUTION

Place all syrup ingredients into a saucepan and simmer on medium heat for 10 minutes.
When syrup has reduced, add fruit and allow to simmer on low heat for 10 minutes and then cool.
Butter one sheet of phyllo pastry and place a second sheet on top of the first and butter.
Place a quarter of the filling on the one edge and roll in to a strudel.
place strudels into a buttered baking tray.
Sprinkle with water.
Bake for approximately 20 minutes, uncovered, in a pre-heated, fan-assisted oven at 200ºC.
Serve immediately with the remaing syrup.

Note:

Sweet red apples should be used.
A combination of peaches, nectarines, dates and dried apricot can be used.
Serve with vanilla ice cream or custard.

INGREDIENTS

• 5 large 1.5kg melinzana (aubergine)
• 2 large red onions (cut into thin slices)
• 3 bay leaves
• 1 vegetable stock cube
• ½ cup olive oil
• 200ml coconut milk
• Salt & fine black pepper

EXECUTION

Partially peel and cube the aubergines.
Sprinkle liberally with salt and place in a colander.
Allow to stand for 15 minutes to sweat.
Rinse well under running water.
Place brown onions & aubergine in olive oil in a large pot.
When aubergines are well browned add the remaining ingredients and simmer on low heat for 20 minutes.

*The Greek word for Aubergine is ‘Melinzana’, the Cypriot word is ‘Vazanakia’.

INGREDIENTS

Syrup

• 1 cup sugar
• 1 cup water
• 1 tbsp honey
• Juice of ½ lemon
• 2 cloves
• 1 stick cinnamon

Base

• 6 layers phyllo pastry
• 100g unsalted butter (melted)
• 5 tbsp nut mixture

Nut Mixture

• 1 cup almonds (crushed)
• 2 tbsp breadcrumbs
• ½ tsp cinnamon (ground)
• ¼ tsp cloves (ground)
• 2 tbsp sugar

EXECUTION

Syrup

*Prepare the syrup first.
Boil ingredients until reduced to 1 cup.
Chill in the fridge until ready to use.

Nut Mixture

Mix all ingredients together.

Base

Brush butter onto base and sides of a 28cm springform cake tin.
Place layers of phyllo pastry, brushing each one generously with butter.
Press gently into sides of tin.
Trim phyllo on top edges of tin.
Drizzle a bit of butter on the edges that you have cut.
Sprinkle 5 tbsp of nut mixture evenly on base.

Filling

Beat together cream cheese, flour, corn flour, caster sugar and vanilla in a mixer.
Add egg yolks, one at a time while beating in mixer.
Add sour cream while beating in mixer.

Remove from mixer and fold in stiffly-beaten egg whites.
Pour into Phyllo base and sprinkle remaining nut mixture on top.
Bake in a preheated oven at 130 °C for 1 hour and 45 minutes.
Turn the oven off, open door and allow to settle for 10 to 15 minutes before removing.
Remove from oven and pour cold syrup over.
Allow to cool before removing from springform tin.

INGREDIENTS

• 1 whole chicken (jointed)
• 1 kg frozen peas
• ½ kg frozen artichoke heart
• 4 very ripe tomatoes (pureed in the food processor)
• 2 large onions (chopped)
• 500 g new potatoes
• 3 large carrots (sliced)
• ½ crup olive oil
• ½ cup tomato paste
• Dried oregano
• Paprika
• Pinch of sugar
• Salt & fine black pepper

EXECUTION

Coat the chicken in the salt, pepper, paprika & oregano & place skin side up in a baking tray
Brown under a grill for 20’ or until browned & crispy
Brown the onions in the olive oil, when golden, add the tomato, tomato paste, water, carrot & potatoes
Bring to the boil & reduce to simmer
Add the chicken pieces and deglaze the pan with some water adding this to the pot (valuable flavour here)
Cover & allow to cook
When the chicken is ¾ cooked add the peas & artichoke
Season to taste adding a pinch of sugar
Allow to simmer until chicken is cooked & the sauce is rich & thick

*I often get asked what my favourite food is which is a very difficult question to answer… but this dish is certainly my favourite! When my mother drops off a pot of this stew for me, it is quite possibly one of the best gifts i could receive! I love a pet of food that has everything in it, uncomplicated, hearty and communal.

INGREDIENTS

• 2 kg orange pumpkin (peeled & cubed)
• 2 medium white onions (peeled & sliced)
• 2 sweet red apples (cored, peeled & sliced)
• 2 juice & rind of 2 oranges
• 2 tbsp grated ginger
• 2 organic vegetable stock cubes
• ¼ cup olive oil
• 2 litres water
• 100 g butter
• ½ tsp ground corriander
• ½ tsp cinnamon powder
• ¼ tsp nutmeg powder
• ½ tsp turmeric
• 1 tsp curry powder
• 1 tbsp brown sugar
• 100 ml fresh cream (for garnish)
• Salt & fine black pepper

EXECUTION

Brown pumpkin, spices & onion in olive oil When browned & aromatic add all remaining ingredients except of cream Reduce heat & allow to simmer for about 40’ or until pumpkin is very soft Remove from heat, puree in blender (in small batches so that it doesn’t splash out of the blender) Serve in individual bowls & garnish with fresh cream (swirl into each bowl before serving)

Notes: Delicious served hot or cold This soup freezes very well so double up By adding less water, you’ll have a thicker product that can be used as pasta topping. Just add lots of fresh cream & toasted pine nuts when serving.

INGREDIENTS

• 4 200g fillets of firm white fish (Zargana, Plaice or fillet of Dover Sole)

Sauce

Must be made first and cooled.

• 4 cloves of garlic (cracked in pestle and mortar)
• 4 bay leaves
• 1 teaspoon dried chilli flakes
• 8 pickled chillies
• 1 tsp dried chilli flake
• 8 pickled chillies
• 1 teaspoon oregano
• ½ cup olive oil
• 1 tsp sugar
• 1 tsp cracked black pepper
• Salt

EXECUTION

Place garlic, bay leaves, dried chilli, salt and pepper in a pot with olive oil.
Simmer until garlic is golden and aromas are released.
Add vinegar and sugar and boil for 10 minutes then remove from heat.
Add pickled chillies and leave to cool.
Place fillet of fish in an ovenproof dish.
Pour sauce over and cover.
Bake in a preheated oven at 220 °C for 15 minutes.

*These are unusual flavours for fish which work very well indeed.
*The sauce lasts for weeks refrigerated.
*Either fresh or frozen fish can be used.
*As we are all very busy, this dish can be on the table from the freezer in 30 minutes.
*If the sauce is ready, defrost fish in a basin of cold water for 10 minutes, combine & bake.
*I’m no puritan when it comes to the fresh fish issue as we do not all have the luxury of availability or budget.
*Source a few good quality products and use them.
*Keep it simple!

INGREDIENTS

• 1 kg fillet of firm white fish (cod or plaice)
• 1 kg prawns (with shell)
• 1 kg mussels (in shell)
• ½ kg calamari (cleaned)
• ½ cup olive oil
• ½ kg frozen green beans
• Salt & fine black pepper

Sauce:

• ½ cup olive oil
• 4 medium onions (finely chopped)
• 1 tbsp tomato paste
• 500 ml fruity, medium sweet white wine
• 2 tins coconut milk
• 2 tsp corn flour (dissolved in cold water)
• 1 tsp sugar
• 8 star anise
• 3 cardamom seed (cracked, seeds removed & ground in pestle & mortar)
• 3 bay leaves
• 2 tsp mustard seed
• ½ tsp chilli flakes
• 2 tsp curry powder
• 4 cloves
• 1 tsp salt & black pepper

EXECUTION

Coat all seafood in olive oil, season with salt & pepper
Place the fish & mussels into an ovenproof dish in one layer
Heat a non-stick pan for 3’ & place a single layer of calamari into pan. Do not stir.
Allow liquids to evaporate, then turn over, when most have evaporated add little olive oil & allow to brown. Do not cook through.
Remove from pan & place on top of fish & mussels. Repeat this process with the prawns & add to the dish
Pour the sauce over & bake in a preheated oven (180 °C) for 30’
Serve immediately using a lifter so that the fish doesn’t crumble

Sauce:

Brown onions in olive oil with spices until aromas are released & onion is sweet: add other ingredients except green beans & coconut milk
Simmer for ½ hour: add coconut milk & green beans & simmer for another 5’
Remove from heat

*This is my ‘go to’ dish when entertaining at home, served on a huge platter where everyone gets their hands dirty.

INGREDIENTS

• 100g Chevre cheese
• 1 tbsp butter (melted)
• 2 tbsp toasted almonds (1 for filling & 1 for garnish)
• 1 tsp honey
• ½ tsp orange rind
• 2 eggs
• 120 ml fresh cream salt & fine black pepper

EXECUTION

Pour the butter into the skillet.
Crumble the cheese into the skillet, adding the rind, honey & almonds.
Beat the eggs with the cream seasoning with salt & pepper & pour over the cheese.
Bake in preheated oven at 200 °C for between 12 & 15 minutes until light & fluffy.
Remove from oven & garnish with remaining toasted almonds.
Serve immediately as it will deflate quickly.

Notes:
Makes for an impressive started for a plated dinner party, suitable as a light lunch option served with salad greens & crusty bread.

INGREDIENTS

Salad:

• 500g salad leaf mix
• 250g “hiromeri” (very thinly sliced)
• 200g halloumi (coarsely grated)
• 2 large avocado (sliced)
• 1 large yellow bell pepper (sliced)
• 1 large red bell pepper (sliced)
• 6 medium raw button mushrooms (sliced horizontally)
• 100g wild stemmed caper
• 1 tsp “mavrokokkos” (black cumin seed)

Dressing:

• ½ cup olive oil
• ½ pink grapefruit juice
• 1 tbsp honey
• salt & fine black pepper

EXECUTION

Salad:

Place mixed leaves, peppers & mushrooms on a flat platter, as to showcase all the interesting, colourful ingredients & for a more even distribution of the dressing.
Add “hiromeri”, avocado & wild stemmed caper.
Drizzle with dressing, sprinkle with black cumin seed and place “glystarka” rusk on top.

Dressing:

Blend all ingredients together in a blender.

RD:

The wild stemmed caper, prevalent on the Cypriot table, can also be puréed into salad dressings or finely chopped in butter or olive oil as a topping for grilled fish.

Notes:

A delicious salad with many of our favourite Cypriot products that works very well as a main course.
The “glystarka” can be used to replace croutons in other salad & soup recipes.

INGREDIENTS

• 250g Feta cheese
• 250g Anari cheese
• 4 Eggs
• 250ml cream
• 200ml soda water
• 500g kataifi (shredded wheat pastry)
• 1 cup fresh mint leaves (sliced)
• 100g butter
• Salt & cracked black pepper

EXECUTION

Place Kataifi in oven dish and drizzle with melted butter.
Bake in a preheated oven at 160 °C for 10 minutes and allow to cool.
Crumble Feta and Anari cheese over the Kataifi and then sprinkle over salt, pepper and mint.
Beat eggs, then add the cream.
Pour egg mixture over the cheese.
Pour soda water over.
Bake in preheated oven at 160 °C for approximately 50 minutes.
Allow to set for 10-15 minutes before cutting.

INGREDIENTS

• 1kg ostrich fillet (cut into strips, across the grain)
• ⅓ cup olive oil
• ½ tsp paprika
• ½ tsp cinnamon powder
• 4 pieces cinnamon bark
• 6 pieces cloves (whole)
• Pinch of nutmeg
• 4 bay leaves
• 1 cup commandaria (or port wine)
• 200g dried apricots (halved)
• 2 large red onions (cut into thick slices)
• Salt
• ½ tsp cracked black pepper

EXECUTION

Combine all ingredients and marinate overnight.
Heat a non-stick pan or wok at a high temperature and add a little olive oil.
In a single layer, place the ostrich (strained) into the pan and allow to seal.
Do not stir until sealed.
Turn and leave until done to your liking (I suggest it rare as you don’t to dry it out).

INGREDIENTS

• 2 kg pork belly (skin on, bones removed)
• 4 tsp Chinese five spice (star anise, cinnamon, fennel, clove, Szechuan peppercorns)
• 4 tsp cracked coriander seed
• 1 cup red wine
• 1 cup water
• 1 tsp salt & 2 tsp fine black pepper

Glaze:

• 2 cups water
• ½ cup soya sauce
• ¼ cup oyster sauce
• 1 tbsp tamarind paste
• 1 tbsp ginger (grated)
• ¼ tbsp chilli flakes
• 1 cup honey
• 1 tbsp corn flour (dissolved in a little cold water)

EXECUTION

Score the skin with a very sharp knife (3-4 cm spaces) this makes cutting into portions easier & allows spices to penetrate the meat
Coat with oil, this helps the spices to stick onto the meat & gives you a very crispy crackling
Coat well with the spices, salt & pepper, Brown under the grill at 240 °C for 20’, skin side up
Add the water & wine and cover well
Bake at 220 °C for 1 ½ hours (after an hour if all the liquid has been absorbed, add more water
Uncover & bake for a further 15’ until crispy
Remove from oven & allow to rest for a few minutes. Slice into portions, serve & drizzle with the glaze

Glaze:

Place all ingredients into a pot, bring to the boil & reduce to simmer & thicken
The glaze can be made 2-3 days earlier

*You know how much I adore Asian flavours as well as sweet & savory combinations … definitely one of my favourites! When I cut the belly into portions, I can’t resist cutting off the ends & dipping them into honey glaze… a chef’s privilege! Inspired by Malaysia: we were the only foreigners at a local eating hours where I left the choice of menu to the proprietor… these flavours take me back to that wonderful experience

INGREDIENTS

• 2kg pork neck (cut into 100g pieces, trim excess fat but not all of it)
• 2 tsp paprika
• 2 tsp cinnamon (ground)
• 5 pieces cinnamon bark
• ⅓ tsp cloves (ground)
• 6 bay leaves
• ⅓ cup olive oil
• Salt
• 1 tsp cracked black pepper

Sauce

• 500ml commandaria (or port wine)
• 2 tsp corn flour (dissolved in 2 cups of water)

Quince

• 1kg quince (peel, core and slice in quarters)
• 1 cup sugar
• 2 cups water

EXECUTION

Quince

Place quince, water and sugar into a pot and cover.
Allow to simmer on medium heat for approximately 20 minutes or until quince is soft.

Pork

Place pork into an ovenproof dish, coat with olive oil and add all the spices.
Preheat grill and place the shelf in the middle of the oven.
Grill the pork for approximately 10 minutes on each side at 240 °C until brown (this method of browning will seal in the juices of the meat and toast all the spices, bringing out the flavours even more).
When the meat is browned, remove from oven and add the sauce ingredients.
Seal the container with foil or a lid and place back into a fan-assisted oven at 200 °C for 1 ½ hours or until meat is ‘fall of the bone’ soft.
Check after 1 ½ hours if there is enough liquid, if not then add a little water.
Add the quince with its syrup and allow to cook for a further 15 minutes.

INGREDIENTS

• 250 g or 3 large portobello mushrooms (thinly sliced)
• 2 cloves of garlic (finely chopped)
• 1 large white onion (thinly sliced)
• 1 cup chives or spring onion stems (thinly sliced)
• 2 tbsp olive oil
• 500 ml strained yoghurt
• Salt & cracked black pepper

Wrapped Crissini

• 500g crissini (breadsticks)
• 100g sliced parma ham

EXECUTION

Saute the garlic & onion in olive oil, then add mushrooms, seasoning with salt & pepper. Cook for approx. 10’ at medium heat. Remove from heat & allow to cool. Add yoghurt & chives then mix.

Wrapped Crissini

Cut parma ham in half, lengthwise & wrap one piece around each crissini.

INGREDIENTS

• 1 ½ kg rabbit (jointed into 8 pieces)
• ½ cup olive oil

Marinade

• 200ml Muscat
• ¼ cup olive oil
• 1 onion (sliced)
• 4 bay leaves
• 2 sprigs fresh sage (or 1 tsp dried)
• ¼ tsp salt
• ¼ tsp cracked black pepper

Sauce

• 500 ml Muscat
• 5 sprigs fresh sage (or 1 tsp dried)
• 4 bay leaves
• 1kg shallots, pickling onions (or red onions in thick wedges)
• 4 Star Anise
• 100g butter
• 1 tsp cornflour (dissolved in water)
• Salt
• Cracked black pepper

EXECUTION

Marinate rabbit in a sealed container overnight.
Strain and discard liquids.
In a large pot, add olive oil and warm on medium heat.
Brown rabbit on both sides, one layer at a time. Repeat with all the rabbit pieces and set aside.
In the same pot add more olive oil and fry the onions with sage (whole fresh leaves or if dried, place in a pestle and mortar to release aroma).
Add salt, pepper star anise and bay leaves to the pot.
Saute on medium heat to caramelize onions well (we want a deep golden colour and strong aroma).
When onions are ready, lower heat and add the rabbit, muscat and cornflour.
Liquids should cover the rabbit well.
Close with lid and allow to simmer for 1 hour.
Remove from heat and add butter (the butter will melt and give the sauce a velvety finish and retain its creamy taste).

*Alternatively when the rabbit is ready, remove from heat and drizzle to a cup of fresh cream. Delicious!

Short cuts

Frozen baby onions make life a lot easier.
Ask your butcher to joint the rabbit for you.

INGREDIENTS

• 2 cups basmati rice
• 2 cups water
• 1 tin (400ml) coconut milk
• 70g butter
• 1 tsp cinnamon powder
• 6 star anise
• ⅕ tsp salt
• ¼ tsp fine black pepper

EXECUTION

Place all ingredients into an ovenproof dish.
Bake covered in a preheated oven at 180 °C for 45 minutes.

*I always use this method for rice as I tend to burn it in a pot!

INGREDIENTS

• 8 eggs
• 50ml milk
• 1 tsp baking powder
• 100g lounza ham (thinly sliced)
• 150g halloumi cheese (cubed)
• 200g button mushrooms (sliced)
• 1 large onion (sliced)
• 8 cherry tomatoes (halved)
• 50ml soda water
• 1 cup spring onions or chives (sliced)
• Butter (for frying)
• Olive oil (for frying)
• Salt (be aware that the halloumi and lounza are already salty)
• Cracked black pepper

EXECUTION

Preheat oven grill to 220 °C.
Beat eggs with milk, baking powder, salt and pepper and gently fold in the soda water.
In a non-stick pan with a metal handle, saute mushrooms, lounza and onions in butter and olive oil, on medium heat.
When browned, add egg mixture (do not mix) and leave for 7 minutes.
Remove from heat and add the halloumi, tomatoes and spring onions.
Place under the grill for approximately 7 minutes or until the omelette rises and becomes fluffy.
Carefully remove and shake pan to loosen.
Slip onto a platter and serve in slices.

*Pan handle must be metal as we place the pan onto the oven.
This is a great option for a tea party or cocktail served on a baguette.
Get creative with your toppings!

INGREDIENTS

• 1.5kg sweet potatoes (Peeled and cut in 2 cm slices)
• 2 cups fresh orange juice
• 100g butter
• 100g sultanas
• 1 teaspoon cinnamon powder
• 8 cloves
• 2 tablespoons grated ginger
• ¼ cup Demerara sugar
• Salt & pepper

EXECUTION

Combine all ingredients in an ovenproof dish.
Mix well (ensuring that the sultanas are under the potatoes as they dry out and taste bitter if left on top).
Cover the dish and bake in a preheated oven at 180 °C for approximately 40 minutes, or until soft.
Uncover dish and bake for 5 minutes to brown.

*The peel can be kept on, as many of the nutrients are in the peel and I prefer the taste too! Just scrub really well and rinse before slicing.
*For a vegan option, substitute the butter with a vegetable-based product.

INGREDIENTS

• 12 large fresh dates (use dried if fresh are not available)
• 12 tsp cream cheese
• 12 thinly sliced pieces of ‘hiromeri’ (a cypriot version of prosciutto)
• 2 tbsp pistachio nuts (finely cracked)
• Salt & cracked black pepper

EXECUTION

Mix salt & pepper into cream cheese Slice into each date lengthwise & remove seed, creating a cavity. Fill each with cream cheese Wrap each date with ‘hiromeri’ & sprinkle with pistachio nuts

Notes: Ideal amuse bouche or as cocktail party bites!

*Try these with a glass of chilled commandaria. You will remember me!

INGREDIENTS

• 1 kg sardines (gutted and scaled)
• 1 cup olive oil
• 1 cup lemon juice
• 2 cups parsley (finely chopped)
• 2 green bell peppers (thinly sliced)
• 2 red onions (thinly sliced)
• ½ cup black olives
• 4 cloves garlic (finely chopped)
• 1 tbsp dried oregano
• 4 bay leaves
• 1 fresh chilli (finely sliced)
• Salt & cracked black pepper

EXECUTION

Combine the olive oil, lemon, parsley, onion, garlic & all the spices in a bowl & mix well.
Dredge the sardines one at a time through the mixture, coating well, place in an oven dish in one layer.
Pour the balance of the mixture over & cover well.
Bake at 200 °C for 20’.
Uncover, add the bell peppers & olives & continue baking for 10’ until browned.

Notes:
Serves with plain boiled potatoes or village bread. If you have time allow the sardines to marinate in the sauce for a few hours.