This Sweet and Savoury Pork Tenderloin with Quince, Prunes and Chestnuts is a flavour-packed dish that combines succulent pork tenderloin with the rich, fruity sweetness of quinces and the earthy goodness of chestnuts.
Main Dishes
Brining a turkey makes it moistier. You can either brine it in a water solution with salt, water, sugar and spices or dry brine it.
Melomakarona with Pecans are one of our Christmas traditional cookies which are infused in honey. They have no butter, no eggs, nothing dairy but they are so tasty you cannot just eat one.
Spartiatika Loukanika are the famous Spartan Sausages, which are flavoured with orange and spices.
I have tried nearly all type of Greek and Cypriot sausages and not that I don’t like them all but these ones with orange flavour are my favourite.
Bombari is a Cypriot traditional recipe which resembles like sausage but it is made with ground pork and rice and is actually a cooked meal.
This Pork tenderloin recipe is one of my favourites because it is filled with sauteed spinach, halloumi and bacon.
Moscharaki Giouvetsi is a Greek dish that takes its name from a large earthenware dish called giouvetsi in which it is cooked. Moscharaki is the Greek word for veal and kritharaki is the orzo pasta which looks like rice and comes in three sizes: small, medium or large.
Lamb is the star of the Easter lunch and we want to offer you an exquisite recipe from Tuscany, a classic. How to prepare the leg of lamb in milk.
Pilafi Pourgouri (bulgur wheat pilaf), like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their pantry. It is not only cheap and easy to make but it is also a healthy meal.