tagged ‘yogurt’

Blueberry, basil & lime yogurt cheesecake

in Desserts, Taste -

A light and fluffy blueberry, basil & lime yogurt cheesecake, made with cottage cheese, yogurt and the pretties blueberries.

I spent many of my teenage years dreaming of making the perfect cheesecake; the inspiration was Miranda, a friend of my parents. Everything she made, and still makes, was delicious, beautifully presented, utterly satisfying and warming, the way only a meal made with lots of love and attention can be. My favourites were her cheesecake and tiramisu. I marvelled at them for years, their perfect shape, layers of goodness and flavour- my god, so much flavour! [READ MORE]

Strawberry, basil & lime cream cheese tart

in All recipes, Desserts -

Celebrating this year’s Mother’s Day with this a dessert as sweet and pretty as my mom: a strawberry, basil & lime cream cheese tart!

Strawberry, basil & lime cream cheese tart

Mother’s Day(s) are always bittersweet for me; they are a celebration, of course, but also a reminder of how much I miss my mom. It’s been many years since I left home, I should have been used to the distance by now; I haven’t. Instead, the longing to see her and my dad has been lingering, at times mellower and others stinging as hard as that first night I spent alone in my first apartment.

I’ve written here about my mom time and time again. The impact they’ve have on me in general and my cooking and eating habits specifically is very lasting and one I carry with great pride. Even though my childhood and adolescence have not been idillic (and I believe they rarely are, to be frank),  they have been full. Of experiences, stimuli and opportunity, discipline and freedom, tension and drama- but also lots of love. [READ MORE]

Strawberry, coconut & lemon cake

in Desserts, Taste -

Enjoying the season’s prettiest fruit with a delicious strawberry, coconut & lemon cake, dusted with way too much icing sugar.

Strawberry, coconut & lemon cake

When I spot the first strawberries of the season, shinny, chubby and pinkish red, I can hardly contain my joy; as much as I love citrus and their juicy flesh and irresistible hues, strawberries for me signify the beginning of spring; they bring to mind sunshine and time spent outdoors, not to mention all sorts of delicious desserts. I cherish everything about them, from their beautiful colour to their taut sweet flesh, so I always first have them on their own, with a few drops of lemon juice. Then comes the baking. [READ MORE]

Smoked trout & potato hash

in Savoury, Taste -

This smoked trout and potato hash with lots of fresh herbs and a lemony horseradish cream has become a favourite for a lazy Sunday brunch- so so good!

Smoked trout & potato hash

I first made this a while back, when I was full into my love affair with Blas Y Tir’s small, chubby & delicious potatoes. And while I’m not quite sure how the dish came to mind, I know we’ve enjoyed it time and again in the last few weeks. It is so very simple to put together and yet so flavourful and satisfying as the perfect hearty breakfast or leisurely lunch. [READ MORE]

Potato salad

in Savoury, Taste -

A light potato salad with cappers, spring onions and a creamy, lemony yogurt sauce- it’s the perfect way to use those perky spring baby potatoes. 

Potato salad

Sweet, restless, raffish spring is here, with all its colours, moody weather, all the smells and overwhelming desires and at times melancholy it often brings along. It’s here, with all its pretty ingredients, delicate and unassuming, bright and almost festive. Of those, the ones I almost never notice are new potatoes, the somewhat kings and queens of April harvest. [READ MORE]

Shortbreads, strawberries & cream

in Desserts, Taste -

I can’t think of a more spring appropriate dessert than this: shortbreads, strawberries & cream! Delicious and lightly sweet, they are to die for! 

Shortbreads, strawberries & cream

I believe that the best way to enjoy strawberries is simply by washing them and devouring them on the spot; to frills, no gimmicks, no extras. And still, here I am adding to them; delicately sweet shortbreads, perfectly crumbly and irresistibly buttery, layered with a light almost cream, made with Greek yogurt, thick mascarpone and maple syrup. It is a good fit though; all these layers and different textures, they are distinct companions to these rose jewels, without however overwhelming them. Stay with me if you please. [READ MORE]

Vegetable platter

in Small bites, Taste -

My favourite vegetable platter features lots of crunchy veggies, toasted sourdough, mozzarella balls & my favourite, smooth, green, sour & sweet dip. 

Vegetable platter

One of the things that makes me happiest is having friends over and feeding them. I always prefer preparing the food myself (be it small bites or an actual meal) and not relying on store-bought options- so when guests do arrive, I’ve been through a bizarre state of mild stress and almost absolute bliss. And they can both be attributed to cooking, which stresses and relaxes me in almost equal measures. My biggest joy is to prepare a platter, abundant in some of my favourite things. These most often belong in the dairy family (there’s few things I love more than a good cheese platter), but as of late, I have been experimenting with including more freshness, crunchiness and colours. [READ MORE]

Egg, cress & radish sandwich

in Small bites, Taste -

This humble egg, cress & radish sandwich is as simple and unassuming as it sounds and as delicious as each one of its parts. Make a lot, they definitely won’t go to waste.

Egg, cress & radish sandwich

I love a good sandwich; one that’s made with a fine, not too complex, not too artisan-y and whatnot, bread and a filling which excites without becoming overwhelming. I’m always drawn to dishes which embrace and celebrate few ingredients- and sandwiches are one of the best ways to do a lot with very little. [READ MORE]

Lentil, pepper & cheddar bites

in Savoury, Taste -

LentilCheddarBites-6

Of all the pulses out there, lentils are my least favourite. Actually, let me clarify: lentils, the way they are usually prepared in Greece -as a watery stew with onion and/or garlic, bay leaves and often times carrots- that’s one of my least favourite pulse dishes. I can’t bear it now, couldn’t bear it when I was living at my parents’ house and my mom would make her own variation, slightly thicker, with some chopped tomatoes and different spices and herbs thrown in the mix. I would overload my plate with vinegar, grab a fat slice of bread and reluctantly dig in hoping for the best. [READ MORE]