Now that we are still in Athens, I’ve been cooking a lot for the family. When there’s no leftover food from lunch, I usually prepare something for my men to eat in the evening. A few days ago I made pizza but when I began making the dough, the flour was not enough so I …
Lountza
On Sunday, before leaving Cyprus, we visited the church of Aghios Antonios, which is in the ex Turkish section of Limassol. It was the name day of Aghios Antonios (Saint Anthony), so there was also a panigyri outside the church, where I had the opportunity to find various products which I have not eaten for many years.
My friend, Natasha, of 5 Star Foodie Culinary Adventures, is hosting an event where she has asked us to further explore the flavours and textures of Macaroni and Cheese by deconstructing it and adapting it to our own culinary style. You still have time by the end of the month to prepare your own version …
Authentic Greek cheese saganaki, pan-fried to a golden crust and finished with lemon. An easy traditional Greek appetiser made with kefalotyri or graviera.
Halloumi is indigenous to Cyprus and is one of a few cheeses made in Cyprus, so as a Cypriot and a food blogger this is something I wanted to try and make myself.