Winter Citrus Almond Flour & Semolina Cake
OK, so my big priority when making any kind of semolina cake is to ensure that the cake itself is not too dry, and for the syrup to not overpower the ...
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Gluten Free Lemon Garlic Prawns
It’s been so hot as of late. When it’s this hot, I usually try to make salads or things that don’t have me hovering over the hot sto...
Cheese Tortellini with Creamy Butternut Squash Sauce
Time is flying by at a crazy rate for me these days. I feel like I am taking care of a zillion little details and am still trying to find that cooking...
Berry Ganache Tart As Seen In Taste Magazine
Hi, I have been wondering what to do with the English version of the recipes I am making for Taste Magazine. I decided to share the English version he...
Seafood Paella - Part of The "When Afrodite's Kitchen Meets Foodsaver Series"
It’s been a busy period lately, and I have been working on a really long post which I am looking forward to sharing with you. I am trying to edi...
Traditional Cypriot Halloumi Ravioli with Creamy Tomato Sauce
I am a big believer that there are so many ways to enjoy traditional Cypriot food. Don’t get me wrong – I love the traditional ways. But I...
"Kritharaki"
I have a tendency to think that things that taste good must be difficult to make.I am still on Vancouver Island. The weather has been stormy and quite...
Salmon Fillet with Ginger Glaze
Part of the “When Afrodite’s Kitchen Meets Foodsaver” Series The summer weather has arrived in Cyprus. Its arrival has ushered in a ...
Traditional Cypriot Pasta with Boiled Chicken & Lemon
My aunt laughed at me when I asked her how to make this recipe for the first time. The reason being is that it really is as simple as it sounds. You b...
And then it was green...A Lemon-Ginger Poppyseed Cake with Clementine-Vanilla Glaze
In Cyprus, one day you wake up in November and it’s winter. The weather has gone cold. And suddenly everything goes from dry and dusty to gorgeo...
Pomegranate Bundt Cake
I have never been particularly good at celebrating things. I usually respect important dates and events just by internally celebrating them or paying ...
Halloumi-Mint Scones
I’ve made these scones a couple of times last year. Once for a magazine feature in Taste magazine, and another time for my friend’s kid&...
