Turmeric, a powerful anti-inflammatory and gut-healthy spice known for its mild earthy flavour and vibrant yellow colour is lightly dusted onto olive oil tossed potato wedges to make a delicious golden healthier chip alternative.
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“Egg-lemon” soup may not sound like an appetising soup based on the direct translation from the Greek “Avgolemono”. The soup is actually a humble chicken and rice soup, thickened with egg and flavoured with freshly squeezed lemon. It's comforting and satisfying without being too heavy.
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Baba Ganoush is a very popular Middle Eastern eggplant dip. Eggplants, or aubergines, are grown year round in the region and often used in the local cuisine.
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If you like making your own condiments as I do, then you'll need to know how to sterilise your bottles and jars to keep your natural products from spoiling too soon.
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Have you ever wondered what ingredients go into your condiments? A product like ketchup is so quick and easy to make, and yet we find it easier to reach for a bottle of the ready made stuff. I made a batch of this aromatic tomato ketchup this morning and you just can't compare store bought quality to the real thing.
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A few days before the Orthodox Easter, Greek-Cypriots start their traditional Easter baking and dying of eggs. The eggs are dyed in various colours, red being the most commonly used colour. I wanted to try a few new colours other than the usual red eggs using food as the colouring. Brown onion skins always work very well but you can also use spices and vegetables to create other shades. I tested ground turmeric for yellow eggs, red cabbage for blue eggs (yes blue!) and beetroot for red eggs.
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Based on a classic French chocolate cake recipe, this cake is beautifully moist with added beetroot purée for a dense, bitter-sweet chocolate dessert.
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Cow’s milk products are considered a staple in many homes but many people are unable to digest it, especially as they get older.
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