Recipes from Sat, 10 Nov 2007

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22:26

Dolmades with Avgolemono Sauce

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Dolmades are vine leaves stuffed with ground meat and rice. There are a few different kind of dolmades depending on the region. The most common in Greece is (...)
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22:21

Koupepia with ampelofylla - stuffed vine leaves recipe

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Koupepia (as we call them in Cyprus) are dolmades stuffed with rice, ground pork or beef, fresh herbs and seasoning and tomato. They can be served as part of a (...)
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20:17

Cilantro, cucumber and tomato salad

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It seems that I am on a roll writing about love-it-or-hate-it foods. Hands up – who likes fresh coriander leaves, a.k.a. cilantro? I know I do – and Nick has (...)
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17:08

Blueberry cake with yogurt and nuts

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This cake is absolutely delicious and is literally bursting with blueberries. The blueberries along with the addition of yoghurt in the batter produce an (...)
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15:48

Sunchoke and Carrot Soup

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Ah, today is really quite cold - definitely below zero. We just got back from a long walk, and are about to cook some food. This soup would have been a strong (...)
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08:18

Elioti – Olive Roulade

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The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. (...)
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06:09

Japanese cookbooks for small portions and tasting recipes

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I have a lot of Japanese cookbooks; at first I like the small portion of the recipes. Most of them will be enough for 4 persons or less (some recipes are just (...)
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05:59

Chicken with chanterelles and pearl onions

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Sunday night, along with roasted stuffed onions and that apple tart for dessert, I made Martha Stewart’s Silky Braised Chicken with Wild Mushrooms and Pearl (...)
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05:41

Lamb chops with blackberry and habanero glaze

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The post Lamb Chops with Blackberry- Habanero Glaze appeared first on RecipeGirl.
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05:33

Lamb Chops in Caper Sauce

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The post Lamb Chops in Caper Sauce appeared first on RecipeGirl.
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03:50

Seasonal Salad

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The green salad is a boon for keeping the calories at bay and adding some nutrition to the meal at the same time. I tend to use mesclun, a mix of small sweet (...)
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