Fakes moutzentra is a lentil recipe we make in Cyprus and is a high protein, balanced healthy food, especially with the combination of rice.

Rice Pilaf (Rizi Pilafi), is one of the easiest side dishes, made with long grain white rice and stock.  It takes about 10 – 20 minutes to cook and it a great side dish to any meat dish with a red or white sauce.

If you buy packs of fresh herbs from your supermarket, take them out of the packaging and soak them in ice-cold water for about 1/2 hour (but don’t do this with basil). Then drain well, wrap them loosely in kitchen paper and put in a poly bag, allowing some air to slightly fill the bag, …

Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking. It takes a little practice to learn How to make Avgolemono sauce, but it’s not diffficult at all if you follow my instructions.

Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time. This is one of the most easy Greek dishes but so tasty with lemony potatoes which absorb all the lovely Greek flavours, from the olive oil and Greek herbs. Kotopoulo Psito sto Fourno (Greek Roasted …

If you are baking dark cakes with chocolate or cocoa and need to butter and flour the tin do not use flour but use cocoa. Meringue Egg whites whip best at room temperature. Add a few drops of lemon juice. First, make sure the bowl and beaters are free of grease and the whites are …

When you sauté meat do not put too much oil in saucepan. Put only as much as to cover bottom of saucepan. Never sauté meat which is still frozen. Never put a lid on top of hot oil. When frying use the special top which is like a metal sieve If you get burnt and …

Μint is a herbaceous rhizomatous perennial plant native to all temperate climates. Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil.

In any recipe we have to grate an onion the easiest way is to do it in the multi by adding a bit of any fluid which is in the recipe i.e. tomato, milk, egg, oil, lemon etc.

This souffle is easy to make and very fluffy and light.  Souffle means to “Puff up” and needs to be served right away as it is very difficult to survive outside the oven for more than a few minutes. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste …