Latest Recipes
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Some of our most popular recipes...
Written by Chris Wednesday, 08 July 2009 00:00
The Mediterranean diet is said to be the most healthy diet in the world and this may be one of the reasons. Benefits include longevity and healthier living. The basis for this is not just the reduced consumption of saturated fats which are more common in western European food but also the consumption of large amounts of fruits and vegetables.
Salads form a main component of every meal consumed in Cyprus and Greece. Here is a recipe for salata horiatiko - Greek Village Salad. I've used kalamata olives from Greece in this one. The cucumbers are the small gherkin type field cucumbers found in Cyprus which are usually harder and tastier than the long wide ones grown in greenhouses.
Written by Chris Wednesday, 08 July 2009 00:00
Ever wondered what one makes with okra? Here's an idea from the mediterranean. This is a Greek recipe for chicken with okra that can form a main course and be served with boiled vegetables or pasta.Its cooked in a yachni style meaning that it is cooked with a Greek style tomato sauce.
Okra is known as ladies fingers in the UK. In Greek its name derives from the Arabic bamyah. It was the Arabs who introduced the plant to the mediterranean from its original native land of Ethiopia.
Written by Chris Tuesday, 30 June 2009 00:00
Melitzanosalata is made with aubergine (eggplant) and served in Greece and Cyprus as part of a Meze although it is cooked in a similar way throughout the Middle East. It has a rich creamy taste and is great with toasted pitta bread.
The name aubergine comes from the French language. In the US it is called eggplant because early settlers from Europe grew a variety that was white and similar to goose eggs. In Italy it is called melanzane. A native plant of India, it was introduced to Europe by the Arabs.
Written by Chris Thursday, 25 June 2009 00:00
This dish is great for vegetarians and meat-eaters alike. The sundried tomatoes are chewy and meaty enough for anyone! This is a healthy, low-salt, low-carb summer salad that may be served as an appetizer or as a main dish.
The salad dressing is made with roasted peppers, balsamic vinegar and sour cream and is simply devine
Written by Helga Wednesday, 13 May 2009 09:36
I love the color, I love the taste, this is one of my favourite meze dishes from the appetizers. Sweet, freshly boiled beetroot in a spicy lemon dressing with looooooads of garlic. But thats optional :-)
Written by Helga Sunday, 05 April 2009 09:36
If you can pronounce it, you will be able to make them too
Written by Helga Friday, 03 April 2009 00:00
I first saw this dish at a student garden party in Germany. I thought, well... yes... student party so don
Written by Helga Thursday, 05 March 2009 22:28
Yes. I have been to Wagamama. It was my most frustrating lunch ever. I had a presentation in the morning and I didn’t had time for breakfast so I just had an orange juice... Bad idea. It made me even more hungry. So when around 1 o’clock we went out to have lunch with the client and my colleagues, I was practically shaking I was so hungry. We went to Wagamama. Basically it’s a fancy Japanese fast restaurant. It’s fancy because you understand exactly nothing from the menu, everything has Japanese names, with half English-half Japanese descriptions. My eyes were desperately searching for something what I actually understand, so I ended up with a mandarin – chicken salad. They have the concept of serving the dish when it’s ready, no waiting for the steak of the guy and the end of your table... Cool! My salad is coming, I felt like I could eat a horse and they put it front of me with 2 chopsticks. I just wanted to cry…
I think I was the fastest customer ever in eating salad with chopsticks. Salad leaves with cashew nuts… Although the salad was great, I needed something to make up for it… White chocolate and ginger cheesecake!!! There are some things in life which I love unconditionally. Ginger and chocolate are such things. And something sweet, ending with ‘cake’ which has both of them must be the idea of the year… and it was!!!!! It was amazing!!! So I spent the way home thinking how could I do this myself… Here is the result.
Ingredients
For the biscuit base:
- 200-300 gr pack of plain vanilla biscuits and
- about 200 gr melted butter
For the cream:
- 300 gr crème cheese
- 1 portion vanilla mousse (either home-made or powder variation)
- 200 gr melted white chocolate
- 1 big piece fresh ginger
- 2 tbsp sugar
- 2 packs of gelatin
- Vanilla
For the fruit sauce:
- 2 plums
- 2 passion fruit
- Some sugar (around 2tbsp)
I break the cookies in a mortar, mix it with the melted butter and put it in the bottom of my cake form, leaving a little edge. Let it rest in the fridge.
First I chopped the ginger but the best is to put it in the chopper. Normally I take a bigger amount of ginger, I put it in the chopper and deep freeze this “gingercrème” in small balls to be used in different dishes. I melt the chocolate, prepare the vanilla mousse and prepare the gelatin in a small amount of water. When everything is ready, I put the crème cheese, the ginger, the sugar, the melted chocolate and the gelatin in the mixer. Mix it fast and then put it into a big bowl where I mix it with the vanilla mousse with a big spoon, fast but carefully. I put the whole cream on the biscuit base and let it rest till the cream looks firm enough to cut. The longer the better.
For the sauce I needed something fresh, juicy and intensive so I took 2 plums and 2 passion fruits and cooked them together with the sugar until they had reduced to a thick sauce.
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