Elegantly tasty A cake is always a staple at my home… Best enjoyed with a cup of coffee or aromatic tea, this is one of my much loved cakes and has certainly won recognition throughout the years becoming the distinctively characteristic ‘‘Moi’’ cake. Lemon and pistachio cake The waxy green of the pistachios plus the…
20
Sep
Sep
Heart and Soul A base. A foundation: No wonder why the French word for stock is “fond”. If you have your own homemade stock in your fridge or freezer, you can create masterful soups, deep-toned sauces, aromatic gravies, rich risottos and hearty stews. Using ready-made stock is simply not the proper way to go about…
15
Sep
Sep
Go Raw! This is one of my favourite seasons, not only because of the sea and sun I get to soak in, filling me up with energy for the winter to come, but because it is abundant in ingredients and rich flavours that you can either cook or simply mix, to create unique dishes from…
12
Sep
Sep
Deep in Love “Affogato” means “drowned” in Italian. I prefer it as simple but you can top it up with crushed amaretti biscuits or caramelized nuts. It is actually my son, Stavros’, favourite dessert to whip up! A scoop of vanilla gelato and a shot of hot espresso right on top… Jamie Oliver suggests…
04
Sep
Sep
Round and round One of the things I find fascinating about creating in the kitchen is the simple, yet astonishing blend of cultures, flavours and timeframes. This is what happens when you prepare a dish of couscous. One of the first written references of this tiny semolina is from an anonymous, 13th-century North African cookbook….