The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives

Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations.

Htapodi (octopus) is one of the most delicious Greek seafood dishes. This dish is cooked in a tomato sauce and then in the sauce we cook the pasta.

Kotopita is an easy chicken pie and when made with puff pastry it is even easier.  In the chicken filling I add some vegetables which are bound together with a bechamel sauce.

This Sour Cherry Chocolate Birthday cake is a light, creamy dessert that captures the essence of home baking – made with love  care, and a touch of creativity.

Ravioles is a Cypriot specialty, similar to ravioli, probably having its roots from the Venetian times.  In Cyprus this pasta dish is filled with aged halloumi, eggs and mint and they are cooked in chicken broth.

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 …