This weeks is all about cheese, only one of my favourite things to eat. I’m not a snob when it comes to it- I love almost every kind, in almost every form. Growing up, there was always a few different cheese varieties in our fridge (popular Greek ones, Stilton, parmesan and often a French one); that’s still the case with my fridge. I stock up on cheese almost every week and even though I don’t discriminate, I’ve noticed that here in London, I’m quite partial to French varieties. [READ MORE]
I usually prefer making salads is the summer. I can’t think of a better way to survive the heat but by eating light dishes, making full use of the abundance of the vibrant and colourful vegetables and fruits available. During the winter, I mostly gravitate towards using seasonal vegetables in piping hot soups, along with lots of fragrant spices and herbs. There are however certain salads which I love making once the weather gets cold. [READ MORE]
I love cheese- especially when it’s melted. In fact, after I‘ve had too much dessert (i.e. quite often), the first thing that comes to mind is not to back off, but instead, to indulge in some piping hot melted cheese. You know, to balance things out. [READ MORE]
Food that combines savoury and sweet flavours is usually my favourite. In desserts I often crave a hint of saltiness- it doesn’t get much better than these dark chocolate cookies with sea salt flakes. In savoury dishes, I love the combination of fresh fruit with vegetables and cheese: savoury breads, salads, pasta or pizzas- I love them all!
These apple and cheddar muffin are just this: a little sweet and a little salty.
I used Braeburn apples- my favourite red variety, because of their gorgeous red/yellow colour and for having the right amount of sweetness and firmness. Cut in small pieces, they add softness and balance the saltiness perfectly. The cheddar leaves the inside soft and elastic; the extra sprinkles on top give the muffins a pizza-like crunchiness. I mean… More. Please.
INGREDIENTS (makes 12)
2 ½ tablespoons butter
2 ¾ cups all purpose flour
2 ½ teaspoons baking powder
1 cup low fat yogurt
1 large egg
2 tablespoons granulated sugar
pinch of salt
1 cup sharp cheddar (plus extra for sprinkling on top)
1 ½ apples, cut in small pieces
a few threads of saffron (optional)
freshly ground black pepper
Preheat oven to 170C. Line 2 muffin pans with lightly buttered cases.
Melt butter in a small saucepan over medium heat, until browned and fragrant (it will smell slightly nutty). Remove from the heat and set aside.
In a large bowl, sift flour, baking powder and salt; add cheddar and stir to combine.
In another bowl, beat the egg with the sugar until pale, add the yogurt, brown butter and saffron (if using) and mix well.
Add the flour mixture to the wet ingredients and combine. Add the apple pieces and black pepper and fold gently until incorporated (the butter will be sticky)
Using a large spoon, fill 2/3 of each muffin case and sprinkle with extra cheese. Bake for 25-30 minutes, or until golden brown.
Take out of the oven, let cool and eat while still warm.
Pumpkins must be my favourite autumnal ingredient; growing up, we’d usually cook with the squashes from our garden, but ever since I moved to London, it seems like I’m discovering a new kind of pumpkin every year. I love the variety in shapes and colours, how durable they are, as well as their versatility: soups, quiches, pies, cheesecakes- I’ve incorporating pumpkin in so many dishes, and I still can’t get enough. [READ MORE]
The end of summer always leaves me with bittersweet emotions: while I don’t want to let go of the hot temperatures, smell of sunscreen, warm starry nights and the overall easiness of the season, I long for the first signs of fall. I ‘m always happy to see the sidewalks filled with colourful falling leaves and to try new comfort recipes featuring autumnal produce. Most of all, I can’t wait for Halloween. [READ MORE]
I love radishes! Their beautiful colour (blinding reddish pink on the outside, soothing white on the inside), crunchy texture and, my favourite, their spicy taste. Like so, they are the perfect addition to a salad or a cheese plate. [READ MORE]
Alkyoni, my sis, is an amazing cook; she is not a big dessert person (whaaa? it infuriates me just writing about it. Eat some cake!) but (on the brighter side) she loves making delicious salads, hearty breakfasts and simple mouth-drooling asian dishes. [READ MORE]
My mother grew up in a city by the sea, where fish was not only in abundance, but you could also buy it daily from the docks, straight after it came out of the water. One of her fondest childhood memories was from her father coming home, early in the morning, post fish shopping. He would toss the fresh fish on the kitchen sink, clean and gut it, while updating my grandma on the equally fresh news of the day. He then made preparations to cook it when he’d come back from work, since my grandma’s charm and effervescence was equal to her lack of enthusiasm or willingness to be involved in any kind of house chore. As the eldest, my mom had to learn to cook from a very early age, and since then, fish has been quite predominant in her repertoire.
I’ve been under a California spall recently. Ever since I got my hands on this beautiful book, I’ve been day-dreaming of palm trees, sandy beaches, vineyards and houses on hills; I’ve been blasting The Beach Boys all day on my iPod and, going through photos from Coachella festivals, I’ve been wishing I were there.
As it happens, many of my wishes come true through food. I’ve been living vicariously through dishes, mine and others’ for a long time now, and even though this often only adds to my longing of visiting places, it also makes me appreciate food’s ability to minimize distances and help us appreciate what we have here, now. So while I am here, now, I can pay homage to the Golden State the best way I know how: through food. [READ MORE]