Posts in Main Meals
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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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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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
Slow roasted leg of lamb

Have you ever had a recipe that you keep going back to no matter how many new recipes you’ve tried? The second part in my series of festive recipes is one of those recipes - slow roasted leg of lamb. I’ve been making this exact same recipe for over 20 years and it never fails me. It’s easy, straight forward and uses fresh whole food ingredients for flavouring. If you enjoy tender, fall-off the bone meat, you will enjoy this but you do need to plan ahead as it takes at least 4 hours of waiting, depending on the size of your joint. The slow cooking method is one of my absolute favourite ways to cook lamb and since we’re not turkey lovers, lamb is my go-to for Christmas dinner.

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Main MealsIrini Savva
Quinoa bowl

Quinoa. It’s one of the staple carbohydrates in a “free-from” diet and one of the easiest to find in a supermarket these days. On its own, it’s not the most interesting food to eat, its flavor sits somewhere between couscous and brown rice but when paired with other ingredients and whole foods, it makes a wonderful base for pilafs, a side dish for stews and roasts and an excellent ingredient in salads.

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Ratatouille

They say learning something new is good for your brain as well as your self-confidence. In celebration of World Food Day, I decided to learn a new recipe using as many locally or regionally sourced ingredients as I could find. The UN’s Food and Agriculture Organization hopes to achieve zero hunger by wasting less, eating healthier and adopting a more sustainable lifestyle. The recipe, Ratatouille, is ideal as the ingredients are very simple and inexpensive. Fortunately one of my neighbour’s, whose family lives in South of France, was willing to teach me her family’s version of this classic dish.

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Brown rice and lentil pilaf (Fages)

One of my favourite Cypriot meat-free meals from my childhood, is Fages. This humble dish, also known as Moutzentra or Fagi as my mother called it, is a Greek pilaf traditionally cooked with green lentils and white long grain rice. Some families add other vegetables to the dish like carrots, others make it saucier (with more water or stock).

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Main MealsIrini Savva