Tomato soup with feta

Soup season isn’t over yet. As the weather warms up, tomatoes are coming in are tastier and juicier than ever. Tomatoes are a natural source of Lycopene which benefits from being cooked, unlike other foods which may lose their some of their nutrients during cooking. So think simple soups, all-in-one stews and fresh pasta sauces for this nightshade fruit.

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Healthy travel snacks

One of the things I find most challenging about travelling with kids, is the food. They either love it, or hate it, but mostly they hate inflight meals (both kids and adult meals). In order to get through long airport and flight journeys, I’ve learnt to pack a few healthy snacks that will not only keep the kids busy but will also keep mood swings at bay.

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Aubergine (eggplant), beef & tomato ragu

My children eat pasta about three times a week. It’s more than I would like, but they request it, often. Mostly they like to eat it with a tomato based sauce and cheese (usually Cypriot anari, halloumi or parmesan if we run out). As a veggie lover I’m happy my boys never ask for creamy white sauces. Most of the time I add vegetables they wouldn’t normally like to eat on it’s own to the sauce, like aubergine (also known as eggplant or brinjal).

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How to wash fruit and vegetables

According to The Environmental Working Group (EWG), at least one pesticide remains on 63 percent of commonly purchased produce even after it was washed. Pesticides are chemical toxins which are linked to health risks such a hormone disruption, skin, eye and lung irritation, brain and nervous system toxicity, and cancer. Knowing how to clean excess pesticides off your fruit and vegetables is as important as eating your five a day.

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Roasted sea bream

“Fish always needs salt and lemon”, is what my father always taught me. Fresh fish and seafood is undoubtedly a favourite food in our household, and no matter how many different recipes I’ve tried, we always fall back on the fail-proof salt and lemon version. Roasting a whole fish this way, with lots of seasonal fresh herbs, can easily turn a plain meal into a nutritious show stopping main with only a few inexpensive ingredients.

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Irini Savva
Grilled halloumi salad

When Michael, my eldest son, was a toddler he became lactose intolerant for about a year. We cut out yoghurt and most cheeses except for one - goat and sheep’s milk halloumi. He didn’t react at all with this cheese and we used it grated over pasta in place of parmesan cheese. Even though he is no longer lactose intolerant, he grew so fond of this cheese that it’s still one of his favourite pasta toppings.

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Salmon keftedes

Keftedes or keftedakia are small balls of meat usually made with pork or beef but can also be made vegetarian with seasonal vegetables such as tomatoes or courgettes. Traditionally fried in oil, they can also be grilled and are loved by both kids and adults alike. They make for a simple and inexpensive weekday meal and are convenient for lunchbox leftovers or healthy on-the-go snacks.

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Main MealsIrini Savva
Chocolate and walnut baklava roll

This moreish chocolate and walnut filled baklava, drenched in a honey syrup, has to be one of my favourite versions of the classic Greek dessert. If you’re a fan of this crispy layered pastry you’re probably also aware that the recipe usually contains a lot of butter and sugar. This month I’m sharing a healthier recipe using only honey as a sweetener and a few ingredients with big flavours, such as walnuts, 70% dark chocolate, cinnamon, rose water, and lemon.

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