The term cocktail originated in the seventeenth century. The tail feather of the family rooster would be plucked and dipped into alcoholic bitters to dab on sore tonsils. A long history of the creative use of alcohol to help what ails us.
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Koulourakia are light, buttery biscuits and a staple snack in Greek households, usually eaten in the morning or as an afternoon pick-me-up with a strong Greek coffee
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I’ve been married for 20 years. The only advice I’ll impart is to have a trick up your sleeve that is your sure-fire way out of the penalty box. For me, atonement through food seems to work. Cooking Teevan, a traditional Sindhi curry, is my proof of ‘I love you’ when the words are so worn, they no longer resonate.
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Here is a fab noodle recipe, full of fresh veggies, to get you started for January. You can substitute the chicken for tofu or meatless chicken. You can basically leave anything out and add in other bits and pieces depending on what vegetables you have to hand, or just use a bag of stir fry vegetables for quickness instead of chopping your own.
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Melomakarona are thought to have derived from the ancient delicacy, makaria, which were eaten during funerals. Changes to the recipe and the addition of dipping them in honey inspired the name melomakarona, made up of the Greek word for honey “meli” and “makaria”.
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I use an instant pot and just throw everything in and pressure cook for ten minutes. If using a pressure cooker, add half a cup of stock or a splash of wine for extra liquid to prevent the pot burning. For added heartiness, add a pack of slightly overcooked chopped sausages, or some chopped up feta cubes.
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I don’t bake savoury food all that often but when I do, it just HAS to be warm cheese scones with lashings of garlic butter.
One for the plant lovers…
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I have such fond memories of my yiayia (grandmother) making us her famous yemista. My sister and I would be enlisted to help out with the glamorous task of hollowing out the vegetables.
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Lemon and ginger is what most people think of when you’re feeling rubbish in winter and have a sore throat, but I present to you this zesty, crunchy lemon pie that is the perfect summer dessert.
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The hedgerows are whitening with hawthorn, cow parsley is eye high and generous flower heads are dripping off the elders, filling the air with fragrance and pollen. Time to make elderflower cordial.
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Avgolemono is traditionally served to those who are ill and those who have been travelling – it is thought the nourishment it contains is all a person needs. Its creamy, silky consistency is comforting and the lemony tang makes it unique.
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These guys are next-level of decadence to gluten-free cinnamon buns but these managed to hit the mark. They are maple and butter pecan cinnamon buns just in time for the yearly sugaring off and they are quite frankly the best gluten-free dessert I have ever had. Quite the decadent treat; fluffy, sticky, and oh so ooey-gooey.
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Mackerel is loaded with goodness - protein, omega 3, selenium, vitamins… and it is also one of the most sustainable fishes you can eat (North Atlantic is the best), makes you really brainy and it is a very reasonable in price.
Read MoreI have spent years of my life trying pancake recipes and I truly feel I’ve found perfection here, it makes the right amount for 2 people- very handily only uses one egg, and is the perfect mix of thick, but light and fluffy!
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Amba is a quick tasty mango sauce traditionally eaten in Israel and parts of the Middle East, and it can be used as a condiment, dip or spread. Perfect with falafel!
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In the last few weeks, TikTok had gone mad for the feta/ tomato pasta - one woman claiming when she shared it that Finland ‘ran out of feta!’ because everyone wanted to try it. Being the true foodie here that I am, I have sacrificially tried and tested this recipe for you, and I’m here with my review.
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Spring is in the air. Finally. So here is a recipe to really celebrate the brilliant variety of vegetables springtime has to offer - sub in any vegetables you have in the fridge like asparagus, broccoli, fennel, you name it.
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Full of chocolate and biscuits and ready to eat in less than an hour! You can thank me later…
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I am a Parisian. I was brought up in Paris from a French father and an Algerian mother. I ate lots of Algerian food growing up, either cooked by my mother, my grandmother, or one of my numerous aunts. This type of mixed Arabic/French background is very common in France, which is one of the reasons why more and more Arabic influenced dishes are appearing in French cuisine.
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