If we buy a whole chicken from the butcher we have to wash and clean the chicken. We then have to remove any visible feather roots and the remaining, which cannot be removed, we burn them off.

Kolokassi, from its ancient name “colocasia esculenta”, known as taro, is a root vegetable prepared the same way as potato. Chirino me Kolokassi, is a recipe from the Cypriot cuisine, which is stewed pork with taro.

Me in iconography class LANDSCAPE My first oil painting Exactly a year ago if someone would tell me that you could paint I would tell them that I am not even capable of drawing a straight line (furthermore to paint) and would laugh at them. When I decided to close the bookshop and I was …

Kaskavalli is a Cypriot table cheese, which I would describe to be similar to kefalograviera.  It is a hard, yellow cheese and it is characteristic from the many holes it has, when it is cut.  Its origin is from Italy but I don’t know when they started making this cheese in Cyprus, probably during the …

Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.

Noua as we call it in short, is a pot roast beef or veal using the above cut.   It can be cooked in a pressure cooker, in a pot or Dutch oven.

Olive Oil Mashed Potatoes, in Greek “patates poure”, (pronounced pa-TAH-tess pou-RHé) are delicious and perfect to accompany many meals.

A Roux (pronounced rou) is a combination of flour and fat,  butter  or oil which are bound together to thicken sauces, gravies and stews. Preparation time: about 15 minutes or more if you want it dark Ingredients: 60 – 70 grams butter 80 grams flour Heat butter in a sauce pan and add flour and …

Kouneli or Moschari Stiffado (also written stifado), is a Greek stew which is usually made with hare but domestic rabbits are just as good for this dish.

Shiamishi, are one of the best panigyria treats in Cyprus.  These are made with homemade phyllo filled with an aromatic sweet semolina cream, which is flavoured with anthonero (orange blossom water) and mastic and then deep fried.   

Bourekia is  a pastry made with a thin flaky  phyllo, and are filled with anari which is the Cypriot name of the cheese, which is similar to anthotyros or ricotta.   Anari is a white soft whey cheese which is produced when making halloumi or kefalotyri.    It has a delicate, creamy flavour, slightly sweet, …