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THE ENDURING TUREEN

03/05/2013 By
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  Mary and I salute a friend of more than 20 years who is returning home on May 6th. to Vouni, the Cyprus hill village where we also had our home for many years. Kari Seilo has come through many weeks of surgery and post-operative therapy and has been judged well enough to go home […]

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Filed Under: Food and Wine Writing, Recipes Tagged With:

The Great British Banger

04/11/2013 By
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I don’t know of a country that doesn’t have its own kind of sausages. As with mince, sausages are often created because the basic meat ingredient would be tough if grilled or roasted in the piece. So it is minced up, flavoured and put into a casing. I am old enough to remember when “Austerity” […]

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Filed Under: Recipes, UK Recipes Tagged With: ,

The Plaice for Fishy Tails…… Sole Food…. and RECIPES

21/03/2013 By
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  Buying fish is like any other fresh food. You either know what you want and how it should look, or you have to rely on the fishmonger to tell you. This latter has been known to give rise to problems. First time I tried a fish stall after my return to the UK I […]

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THIS WEEK’S RECIPE – MEATBALLS

20/02/2017 By
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  Ingredients 60g/2oz fine dry breadcrumbs 125ml/4fl.oz light cream 125ml/4fl.oz water 200g/7oz finely minced lean beef 200g/7oz finely minced lean pork 1½ tsp salt ½ tsp ground allspice 1 small to medium onion peeled and very finely chopped 1 egg, beaten 75g/3oz butter A few grindings of black pepper Method 1 In a bowl mix […]

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Filed Under: Blog, Diary, Recipes Tagged With:

Thoughts for Summer Meals

01/07/2015 By
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As the temperature rises, so does the urge to sit at a shaded café table, overlooking blue, blue sea and contemplating a cool glass of chilled Xynisteri, whilst considering the menu. Or, if you want the wine to wait for the food, a non-alcoholic refresher. I have just the thing. HONEY DEW LEMONADE Ingredients for […]

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Filed Under: Mediterranean Recipes, Recipes, The Cyprus Gourmet

THOUGHTS ON EASTER LAMB

10/03/2015 By
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  Coincidentally, as the weather warms and hints of Spring appear, we dedicated eaters start to consider the new season’s lamb. Prompted by a current book of food writing, from the London Daily Telegraph’s archives, I searched my own and found a couple of special lamb recipes, created by the Telegraph’s food writer of forty […]

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Filed Under: Diary, Recipes
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