Dukkha couscous haloumi salad

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Western cuisine

Quick and easy

“Couscous is a staple food throughout the North African cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. In Western supermarkets, it is sometimes sold in instant form with a flavour packet, and may be served as a side or on its own as a main dish.”

An inspired dish from Hellofresh. With couscous you can basically mix it with anything you like, which is something i’ve done for this version, a simple dish with few ingredients i had in the fridge.
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Banana bread

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Western cuisine

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“Banana bread is a type of bread made from mashed bananas. It is often a moist, sweet, cake like quick bread; however there are some banana bread recipes that are traditional-style raised breads.”

Growing up I was never a sweet tooth kind of person, but i quickly caught up with the trend. I’ve never either been much of a fan in eating banana’s but when it’s mixed into a sweet bread like banana bread, then that’s another story. It’s so easy to make, not super sweet in taste and is amazing with a cup of tea. When first moving to Perth at 18, all the cafes would serve the banana bread and i’d see customers always salivating over them and I always  looked at them and thought “it looks good” but wouldn’t think more about it.  Since Covid19 lockdown, this has basically become a weekly baking treat.
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Tomato and thyme soup

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Western cuisine

Quick and easy
“Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Popular toppings for tomato soup include sour cream or croutons.”

Perfect as a winter warmer, this soup is my favourite during that time of year.
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Vegetarian Shepherd’s Pie

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Western cuisine

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“Shepherd’s pie is a ground meat pie with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are ground red meat cooked in a gravy or sauce with onions, and topped with a layer of mashed potato before it is baked. Sometimes other vegetables are added to the filling, such as peas, celery or carrots. The pie is sometimes also gratineed with grated cheese to create a layer of melted cheese on top. In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined on the sides and bottom with mashed potato, as well as having a mashed potato crust on top.

Growing up, a lot of my friends who migrated to Cyprus always ate shepherd’s pie and would mention it as their weekly tea, aka dinner. I remember making fun of the name and refer to this dish as a shepherd making my pie and picture this dish as a traditional  pastry pie. Call me naive back then, but now it’s one of my favourite dishes and I even came to learn how to make it into a vegetarian option by Hellofresh.

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Potato of Calzones

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Western cuisine

Quick and easy

“An Italian dish known as calzoni di patate filanti, AKA trousers of stringy potatoes. A calzone is directly translated as “stocking” or “trouser” is an Italian oven-baked turnover made with folded pizza dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other. A calzone is somewhat similar to a stromboli. A calzone is a baked turnover stuffed with pizza ingredients.” 

Perfect as a little appetiser, easy to make and a favourite for those who love cheese. For a vegetarian option, replace the sliced ham with spinach.

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