Serves: 3 - 4
Prep Time: 15 - 20 min
Cooking Time: 30 - 45 min
Serves: 2 - 3
Prep Time: 20 min
Cooking Time: 30 - 40 min
Wet Mix
Dry Mix
Recipe and photography credit: @healthcuriousnation
Cat is the recipe developer and healthy food enthusiast behind the blog Health Curious Nation. She is fascinated by nutrition and aims to make healthy food accessible to all through creating simple yet tasty recipes.
You can discover more of her healthy recipes on Instagram @healthcuriousnation
Serves: 2
Prep Time: 15 min
Cooking Time: 20 min
This recipe will make a batch of about 15 biscuits dependent on how large or small you make them, but they’re lovely to double up the recipe and to pop in a little bag, tie a ribbon round and gift to friends and family your visiting."
190g Caster Sugar
Recipe and photography credit: @annas_kitchentable
Since then, Anna's repertoire for these celebrated traditional dishes has seen her collaborating with big brand names and fine food producers.
As a recipe developer, food writer & stylist, Anna's has taken her vast experience and passion for classical favourites and injected her infectious charm into every plate, breathing new life into all her creations.
She is a self-confessed cook-book hoarder, olive oil addict and lover of all things Mediterranean.
Getting people cooking, exploring new flavours and creating confidence in the kitchen is what inspires Anna the most and this is why she created Anna's Kitchen Table. Home cooked food, made with love from Anna's kitchen table to yours.
You can discover more of her delicious recipes at https://www.annaskitchentable.co.uk/
Makes large 14” tart to feed 8
Recipe and photography credit: @zarskitchen
I’m Zarina, a passionate home cook and recipe developer who loves feeding my family and entertaining friends by serving striking dishes in a variety of cuisines. My love and passion for cooking stem from growing up in Hong Kong with a family of foodies and being exposed to such different flavours and tastes from childhood.
My background has always been focused around F&B and hospitality, I went to university in Switzerland and then worked for hotels in the US and London. I am born Parsi Indian and happily married to a Sikh Punjabi, living in London with 3 beautiful children.
I have a recipe book addiction and could spend all day browsing or googling recipes, twisting and changing them to my tastes. I am intrigued by every cuisine under the sun and never stop trying new things. I love to share my creations through stunning photos and cooking instructions that are easy to follow. I really hope I can inspire people to try new things and step out of their comfort zone!
You can find more of her delicious recipes at https://cooklybookly.com/zarskitchen
Sourdough love at the time of CoVid-19. These recipes are for lazy dinners, active breakfasts for that mezze, tapas, pintxos parties, or simple get-togethers with wine.
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Marrow is an important part of the Cypriot summer. It is usually boiled and added to fresh black-eyed peas salad but it also pairs really well with eggs and onion for a simple, light yet satisfying meal. A great option for a light summer lunch or dinner.
This cool and crunchy no-bake chocolate cake is perfect for the summer months. It is freezer friendly (keeps up to 2 months), making it the perfect treat for those last-minute guests.
We dare say it is quite popular worldwide and you can see several versions under different names -chocolate salami, hedgehog cake, mosaic cake, doukissa…
* After setting 1/2 cup aside, we used the rest of my condensed milk (397 g can) to make dulce de leche. We poured condensed milk into a small pie pan and covered it with aluminum foil. We placed this pie pan into a deep roasting tin filled with boiling water (water should reach halfway up the pie pan. In an oven preheated to 220 c, we baked it for 1 and a half hours. Halfway through, we checked and topped up the water level. Once it was out of the oven, we uncovered and let it cool before using it for this recipe :)
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A Traditional Cypriot dish that is believed to date back to Venetian times of the island. It takes time to make them but they are totally worth it! Moreover, you can make a big batch and freeze some for later.
Dough
Filling
Sauce
Ultimate tip: you should roll the dough thin and when closing the circular parcels you should keep the sides as narrow as possible so they taste full of the filing and not too doughy (ours ended up with thicker sides than we would have liked)
* They are traditionally filled with anari cheese / nor which is hard to find outside of Cyprus.
2 cups bulgur wheat
4 cups grated tomatoes
4 cups of water
1/2 cup vermicelli
1 large onion, cubed
3 tbsp Colive oil
1 tbsp salt
1. Put cubed onions into the saucepan with 3 tbsp Colive oil and start sautéing them over medium heat.
2. Once the onions take a more transparent look and slightly brown around the edges; add the vermicelli to the saucepan and stir well.
3. Top the vermicelli with 4 cups of grated tomatoes, stir and cover the saucepan with the lid.
5. Once the vermicelli is slightly cooked and some of the tomato water is evaporated, add 4 cups of water to the saucepan, cover and wait for it to boil.
6. Once the water is boiling, add 2 cups of bulgur wheat, stir and cover. Reduce heat.
7. Open the lid to check and stir occasionally; the water will evaporate bit by bit and bulgar wheat will get softer and slightly expand.
8. Once most of the water is gone, open the lid and cook it with the lid open for a few minutes.
9. Then turn off the heat, cover the saucepan with a paper towel and saucepan and let the slight pilaf soak the remaining water for 15-20 minutes.
10. Serve while it is warm and Enjoy!
A Cypriot side dish from our mother’s kitchen! It works great with stews and vegetable dishes. A great way of incorporating more grains in your diet and it is vegan. We vividly remember our grandmothers having this with some watermelon slices over the summer months as a light meal…
1/2 cup popcorn kernels
2 tbsp Colive oil
1/2 tbsp lemon zest
1/2 tsp sea salt (or more if you wish)
2/3 tsp oregano (or thyme or rosemary)
1. Air pop the kernels. We don’t have an air popper so we used our 800W microwave. We chose ‘medium-high’ setting and used a big pyrex bowl and covered it with IKEA microwave lid. We adjusted it to 3 minutes.
2. Once popped, sprinkle them with salt.
3. In a bowl mix 2 tbsp Colive oil with 1 t/2 tbsp lemon zest and the herb of your choice from above.
5. Mix and combine very well so that all of them are covered with the sauce.
For your next Netflix night take your popcorn from plain to gourmet with this easy olive oil sauce…
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Stuffing
1. Peel the onions, quarter them and place in the food processor and finely chop using the chopping blade.
2. Transfer the chopped onions into a big bowl. Peel soft tomatoes and cut them into two. Place these into the food processor and finely chop using the chopping blade as well.
3. Transfer the tomatoes into the same bowl with onions.
4. Wash two cups of short-grained rice and add them to the tomato-onion bowl.
5. Wash the mint leaves and cut them finely to add to the stuffing mixture.
6. Using a knife, cut the halloumi into small pieces and add to the stuffing mixture.
7. Add 3/4 cup olive oil and juice of 4 lemons to the stuffing.mixture.
8. Season with 1 tbsp salt and 2 tbsp black pepper and mix well.
9. Bring a saucepan of hot water to boil.
10. Wash vine leaves and green peppers. Remove the cap of the green peppers to clean the seeds. Keep the caps with stalks as we will use to close the peppers.
11. Put the vine leaves into a boiling saucepan. Remove them as soon as they take a darker shade of green and soften. Green pepper doesn’t need this hot water treatment.
12. Put the dried vegetables into hot water as well. Just for a little while so that they soften and their creases relax a little bit.
13. For each green pepper or dried vegetable, fill only 3/4 with stuffing mixture as the rice will expand once it is cooked.
14. Depending on how big your leaves are, you will need around 2/3 or 1/2 tbsp of stuffing for each vine leaf. Vine leaves should be thin and soft. Avoid using the ones that are too thick and stiff. Once you roll them they should be finger-thick, this is why we are not using too much stuffing.
15. Use a flat plate while folding and rolling your stuffed leaves. Cut off the stalk before you start rolling. The excess liquid from the stuffing will accumulate in the plate, pour this excess liquid to the shallow pan you will use to cook the stuffed leaves and vegetables.
16. Line up the stuffed leaves in a shallow pan. Once it is full put a flat big plate on top and close the lit. Start cooking over medium heat. Once the liquid starts boiling reduce the heat and let it simmer for 20 - 30 minutes. Once 1/3 of the liquid is gone, remove the lid and big flat plate and let it cook that way for a while until most of the liquid is evaporated and the stuffed leaves and vegetables are thoroughly cooked.
It is the vine leaf season in Cyprus which means it is dolma season. These are delicious served cold so you will enjoy the leftovers for a good few days. Remove the halloumi and you have got yourself a vegan meal.
There are a thousand different ways of preparing them, this is the version we grew up with so it is Colive’s Cypriot Mum Kitchen version. Give it a try, you won’t regret it!
During Cypriot summer, bananas are ‘tanning’ in no time. The best remedy for ‘tanned’ and melting bananas? Good old banana bread! who needs butter when you have a bottle of delicious Colive oil lying around? It is great for baking!
P.S: We like ours a bit ‘well-baked’ so left it in the oven for 80 minutes hence the color :)
The temperatures are rising here in Cyprus and cold soups can do wonders for refreshing in this hot weather. Great as a light lunch or a fresh appetizer … Enjoy!
Avocado mint cream
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A little taste of Cyprus for your wine platter. This heavenly combination of sweet and salty is guaranteed to be a hit.
For halloumi bites
For the loquat butter
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This recipe looks gloriously fluffy and cauli-tahini combination is so yum! It would make a great appetizer.
For the sauce
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A refreshing recipe for those hot summer days. Also a great way of adding some healthy EVOO to your diet!
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A quick and creamy brunch/breakfast recipe. It is ridiculous how nicely yogurt and egg complement each other. It is quite filling too.
These nutritious balls are very easy to throw together and make the ultimate vegan party snacks or finger food.
* If you have mild pepper paste at hand, feel free to replace 1 tbsp of tomato paste with pepper paste :)
When the word 'meze' is uttered, Tzatziki is one of the first mezes that comes to mind. This one comes with a small twist