31 August 2010 09:08
The cuisine of Cyprus has been formed by the island’s rich and varied history, as well as its geographical location and climate.
Being a Mediterranean island, the traditional food of the island was extremely healthy, with plenty of vegetables and fish and a minimum of red meat.
As the island...
28 July 2010 14:29

Dissolve the corn flour in three tablespoons of cold water to create a paste so that the rolls can stick. Place the rice noodles in a bowl and cover with plenty of hot water. Leave them to soak for three minutes, drain using a strainer and cool them under running water. Drain again, place them...

08 July 2010 14:19
(Bourekakia pourakia)
•      20 (approx) sheets of pastry (for baclava),
•      250gr feta
•      1 egg, lightly beaten
•      ½ cup, finely chopped...
08 July 2010 14:18
(Dolmadakia gailadzi)
•      300gr vine leaves (approx)
•      1 tbsp lemon juice
•      1 tbsp olive oil plus ½ cup (approx) for cooking
•      1 cup grated tomato (in...
14 June 2010 15:03
(Melitzanes gemistes me feta)
•      12 small, long aubergines (purple)
•      200gr feta
•      8 pieces of sun dried tomatoes from a  jar in virgin olive oil plus a little of their...
14 June 2010 14:53

(Fasolia gigantes)
2 cups giant white beans
1 tsp baking soda (optional)
1 large onion, finely chopped,
5 celery sticks, finely chopped
2 cloves garlic, sliced
1 tsp tomato paste
2 cups grated ripe tomatoes (in blender)
½ cup olive oil
1 tsp...

27 May 2010 13:10

Soak 8 kebab sticks in cold water for ½ an hour. Place the potatoes, unpeeled, in plenty of boiling, salted water and cook for 10-12 minutes, until just soft. Drain and dry. Cut the meat into cubes measuring 3cm and pass them onto the kebab sticks alternating with the potatoes.
Mix the oil...