Every dish tells a story
Hector’s Waldorf Salad is a combination of fresh raw apples, celery slices, broken walnuts and sultanas, mixed with good quality mayonnaise. I like it because it’s quick and easy to prepare, tastes fresh and crunchy and is a change from the quick sandwich I usually have […]
The colour was washed-out purple, like clothes that had accidentally been dyed in the washing machine. It looked nothing like the traditional Cypriot dish I had eaten in the local taverna the night before. However, the owner assured me that this was the genuine recipe.
A winter dish in May? Surely, that can’t be right. It can if you live in Scotland. Our weather is bizarre and unpredictable most of the time.
I used to complain about the heat when I lived in Saudi Arabia and Cyprus. Today, I would love to be sitting on a balcony in Paphos, looking out over the Mediterranean. As I offer my face to the sun, I’m sipping a cold KEO beer and nibbling mezedhes.
This very colourful omelette was served to me in Cyprus as the Greek dish strapatsada. Not knowing any better, I cooked it and called it by that name for years until I discovered that the only ingredients they both have in common are tomatoes, eggs and olive oil.
Vibrant, crisp ruby chard, bright green courgettes, 2 firm red peppers, a few chestnut mushrooms and a small red cabbage. Plus the usual potatoes, carrots and onions.
I first came across these nutritious little beans in Paphos when I first went to live there in the early 1980’s. I thought they were like any dried bean, so I bought some from the grocer, took them home, soaked them overnight and next day put them in a large saucepan and left them to cook – for a long time.
It was the smell of burning I noticed first.
