! One WIN reader n o y luck d a coup r two o n f fi will y a meal ramare o j Mi to entlantica tel’s Redn A o at ach H urant i Be restal worth Room sso Lima €200
lavour
Taking g the light g option p with p pleasure
taste not waist How to prepare a gourmet meal that goes easy on the calories Falling F lli Cloudberries: Cl db i S Sample l a slice li from f Tessa T Kiros’ Ki ’ wonderful d f lb books k New York: Take a bite out of the Big Apple New restaurants: Tried & tasted ISSUE 3 JANUARY 2009
contents } Issue 3 January 2009
WIN! One lucky reader will find a coupon to enjoy a meal for two at Atlantica Miramare Beach Hotel’s Red Room restaurant in Limassol worth €200
The recovery plan page 48
4 Have you tried?
6 Tried and tasted
8 A traveller’s tale
A look at what’s new to whet your appetite for going out
All you need if you want to impress friends with an evening meal
18 Travel
22 Falling Cloudberries
We go to New York and take a big and tasty bite out of the Big Apple
A review of author Tessa Kiros’ wonderful books
10 Travel notes
12 You choose
Around the world in a page
Berlin sheds its grey image to reveals it’s true self
Is that ‘cosy’ feel for you, or is time for outright luxury?
32 Step by step
34 Heavenly Light
58 Gourmet Light
How to make a perfect cymbal-shaped moussaka
Menus full of taste, but without the guilt
Gourmet normally means fatting, but not here
THE CYPRUS WEEKLY MAGAZINES are published by CYWEEKLY Ltd. Magazine editors Christina Skordi, Soteris Charalambous Art Director Anna Fotiadou Senior designer Kyriacos Konnaris Production manager Alexis Efthyvoulou Marketing manager Christopher Pitsillides Advertising Elena Vrachimi, Lia Othonos Journalists Lena Tsoukala, Nina Theocharidou, Maria Th. Massoura, Tonia Stavrinou, Rachel Chrysostom, Filia-Anna Christodoulou Photographers Angelina Magides, Panayiotis Mina, Agisilaou & Spyrou Advertising Photography Design production Christina Violari Stylist Athena Dianellou Address 1 Diogenous Street, Engomi, 2404 Nicosia, P O Box 24977, 1306 Nicosia, Tel: 22744000, Fax: 22744440 Limassol: Thesallonikis street, Nicolaou Pentadromos Center, Shop 1, Tel 25372244, Fax: 25355956 Larnaca: Makarios avenue, Lazaros center, Shop 3, Tel: 24665011, Fax: 24665010 Paphos: 26 Nikos Antoniades St., Tel: 26953408/09/10, Fax: 26953406 Separations / Printing / Packing Proteas Press Ltd 2 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
have you tried? }
• Agiou Andreou 223, Columbia Plaza, Limassol, 25278000
Ousia The new lounge café-restaurant in Limassol is available at all hours of the day, depending on each customer’s mood. Whether you’re looking to enjoy breakfast, lunch or dinner meals, or simply a relaxing coffee in the afternoon, Ousia offers it all. With its modern interior and an atmosphere reminiscent of upscale Parisian cafés, its customers are mainly over 25, all sitting down to enjoy the funky music and fusion dishes inspired by the vast number of cultures that have passed through our little island. • 51 Ledras street, Nicosia, Eirinis Str. 30-32, Limassol (across from the Castle), 25760072
by Nicola Karatzia
Galu The summer’s favourite hotspot, Galu, has donned its winter attire and is ready to welcome customers again. The wide balcony has been covered so that sea views can still be enjoyed, and the winter season means a whole new menu by chef Adamos Senekkis, as well
OUSIA
New York Sweets A new addition to the much-loved chain, New York Sweets, comes with all the delicious goodies we’ve grown to love, as well as some new tantalizing additions: selected nuts from Lebanon, freshly-ground coffee and different types of tea which simply must be enjoyed with a piece of carrot cake, or the everpopular brownies. And just before you leave the shop, don’t forget to indulge in a piece of cheesecake (chocolate, if you’re feeling extra generous). Simply too good to miss! • Achaion 3B, Egkomi, Nicosia, 22356067
GALU
as cocktails, coffees and sweets, proving once again the reason Galu became the most talked about place in town. Do try the chicken with masticha sauce. Delicious! • Mesopotamias 34, Larnaca, 24824100
NEW YORK SWEETS
La Boca Who doesn’t enjoy a steaming plate of fresh pasta? I bet you can already feel the smell of basil and pesto wafting up your nose. Your budget need not stretch to accommodate airplane tickets, nor reservations at expensive restaurants, however. Simply head down to La Boca restaurant at the Columbia Plaza and try some of the delightful Italian gastronomies. Delicious pizzas made right before your eyes in less than 7 minutes, and fresh pasta, produced in the pasta factory on the second floor, prepared in just 3 minutes. At €10 per dish, it is a value for money and time.
LA BOCA
4 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Nina Theocharidou tried & tasted } byphotos by Sotiria Yiannaka
Approved eating • The aromatic, crunchy olive pies in a horse shoe shape from Wilton bakery in Limassol are definitely something worth going out of your way to try. S.Z
• The winter season has brought on a craving for some afternoon cake – the perfect accompaniment to filter coffee or black tea! We tried the carrot cake with coconut at the Antitheseis café in Limassol and loved the unique way they served it by offering yoghurt and carob sauce on the side. Simply irresistible! S.L.
La Spaghetteria: Irresistible Italian
• In the Enaerios area in Limassol I stumbled across the restaurant Itilo, where the owner, a French chef, combines recipes from his native country along with Mediterranean dishes. Having tried the duck with honey, port wine sauce and vinaigrette I simply cannot stop dreaming of it! M.K.
• I thought it would be hard to find ‘pourekia tis satziis’ like the ones my grandmother used to make. I was proven wrong though the moment I tried those from Sifounas bakery in Geri. Both the savoury pourekia with halloumi and the sweet ones with honey were absolutely delicious! K.G.
• It has been a while now since Mesostrati, located opposite the old GSP stadium, has been singled out for its unique décor and pleasant service. No matter how many times we go there we cannot get enough of the home made bulgur and baked potatoes with butter. Not to say that the rest of the mezedes are lacking in anything either! K.G.
As you pass by this small corner restaurant you may mistake it for a tasteful fast food shop. But La Spaghetteria is anything but a fast food restaurant. Everything produced there is authentic, made after thorough preparation and is always completely in line with traditional Italian cuisine. Upon entering you will see a workshop in the far end complete with impressive equipment. Every morning in that room, a Authentic large variety of fresh pasta, including ravioli, is kneaded Italian cuisine with and cut using either egg based pastry or hard flour. Out of sight behind the workshop, is an equally fresh pasta made on the impressive piece of equipment – the oven. While it premises and dishes is clearly a modern contraption with a metallic face, which remind diners just temperature meters etc, it actually uses a rather how good this type of primitive source of heat. The oven heats up and cooks food can taste. through the use of wood. We took a seat at one of the tasteful yet simple wooden tables and picked up the menu. In the meantime, fresh warm bread accompanied by oil/ balsamic vinegar and olive paste arrived pronto! Once we browsed through the first page, listing nutritional information and the origin and make-up of each type of pasta, we moved on to the starters, followed by the salads and pasta. You create each dish by making a combination: You pick the shape of the pasta and the sauce. For white sauces you have nine choices and for red another seven. There are also various types of stuffed pasta as well as baked pasta. I tried everything brought to the table. The salad was made with real mozzarella, fresh vegetables and sun dried tomatoes while the spring sauce on flower/fiori pasta, with asparagus, courgettes, broccoli, parmesan and cream, was exquisite. The arrabiata was perfect. The ravioles (with halloumi cheese) reminded me of just how good fresh ravioli can be. As for the pizza, we tried the simple Margarita with a thin delicious crust and an amazing aroma – it was, after all, baked in an oven using wood. For dessert, I tried the chocolate mousse, with 70% cocoa, which was absolutely delicious! The kitchen staff and waiters were all young, under 25 years old, and exhibited professionalism and a love for their job. Finally there is a cosy hangout offering ‘real’ food. After all, we are all pasta lovers! INFO: Traditional, classic type of spaghetti/pizza house PRICE: About €20 with wine EVALUATION: Very good ADDRESS: 31a Evagorou Avenue, Nicosia. Tel: 22665585, 22665586, 22665587
6 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
a traveller’s tale } by Maria Th. Massoura Antwerp
Design needn’t always be expensive, something you will discover by paying a visit to the new boutique hotel in Paris. Or to the British Museum in London, where you can also see what became of Babylon. Or even on a trip to Antwerp to sample their exquisite chocolate. London
London Until March 15th, the British Museum will be hosting ‘Babylon: Myth and Reality.’ For the past some 2000 years, the myth of ancient Babylon has been an intriguing chapter in the history of humanity. From the Tower of Babel to the famous Hanging Gardens, this ancient city has remained a mystery. Archaeologists have spent the last 200 years trying to put the puzzle together. In this exhibition, the pieces of the puzzle are gathered from the British Museum, the Louvre, the Reunion des Musees Nationaux in Paris and the Berlin museum Vorderasiatisches and put together to create the complete profile of this mythical city. British Museum, Great Russell Street, London
Aside from being the hippest city in Belgium, and known for currently producing top fashion designers, Antwerp is also famous for its chocolateries. On your next visit, make a note of the following mustsee shops: Godiva, Leonidas and Neuhaus. If you only have time for one stop on your itinerary, then make sure it’s at Hans Burie. The window displays of this chocolaterie are a tiny work of art themselves. The displays change each month, and, depending on when you go, you can see anything from tiny chocolate diamonds to replicas of historic buildings, such as the Town Hall. 3 Korte Gasthuisstraat
Athens Paris
Antwerp
The new shopping mall in town is situated at Marousi, on Kifisias Avenue. The Golden Hall, as my friends who visited informed me, does justice to its namesake; a true gold nugget in the shopping industry. It may have fallen into the trap of being just another shopping mall, full of designer shops and not much else, but Golden Hall made its mark with the introduction of the first Wagamama restaurant in Athens.
Paris
Dubai
Mama Shelter is a new boutique hotel in the 20th quarter of the French capital. The good news is, it is hip, young, stylish (courtesy of Philippe Starck) and, best of all, good value for money. For where else in Paris can you enjoy a night at a boutique hotel for a mere €79 per night? The bad news, however, is that visitors of Mama Shelter have given rather mixed reviews. Bottom line: you either love it or hate it. We are, of course, talking strictly about the décor, which is anything but minimal and hardly relaxing, what with flashing neon messages popping up every which way. It is, after all, simply a matter of taste. For reservations www.mamashelter.com
If you are searching for a classy, albeit pricey, champagne and cocktail bar, you are definitely in the right city. For an extra French flourish, pay a visit to Dubai Marine Resort & Spa. There you will find the exceptionally chic Boudoir Bar, one of the hottest little bars in town. It’s worth a visit even if just to savour the décor: crystal chandeliers, rich fabrics, big comfortable sofas and a sense of exclusivity, despite the fact that the bar itself is large enough to host 400 patrons. The music starts off with typical lounge beats. As the night progresses, however, so does the music, going from pop to rock and hip-hop. A favourite haunt for jetsetters from Jumeirah. Tel: +971 4 3461111 www.myboudoir.com
Athens
Dubai
8 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
travel notes }
by Chrystalla Hadjidimitriou
Berlin, the new metropolis Attention: Only fun-loving, self-aware individuals are allowed to enter this new metropolis of Europe, the city of Berlin.
Beer aplenty: Asking for a beer in Berlin is like asking for food at a restaurant. I made this rookie mistake and the barman, looking bemused, informed me that there were 160 different kinds on offer, which would I like? In typical naïve tourist fashion, I stared at the menu and thought to myself: ‘An Amstel, a Grolsh, a Heineken? Should I play it safe and order a well-known brand or take a chance and order something I had never heard before?’ The latter choice is obviously the wisest, for what is the point of travelling if not to broaden your horizons and enrich your mind? And really, how wrong can you go in a country where beer is cheaper than a bottle of water? My suggestion: try the Berliner, and you’ll be back for more. Sightseeing: Hop onto a yellow bus, number 100, and within two hours and for just €20 you will have had a fully-guided tour of all the major sights of the city: the Dome, the Brandenburg Gate, the Holocaust Memorial, Alexanderplatz, Potsdamer Platz, Checkpoint Charlie, the remnants of the Wall, parks, palaces, museums, rivers, avenues. The entire tour costs a mere €20. Accommodation: I stayed at the Arcotel, and cannot recommend it highly enough. Situated in Oranienburger, it is within close proximity to, well, everything really. A trendy establishment, without appearing to try too hard, it has a curious glass front which, for the residents across the street, could even double as a cinema screen. With an abundance of red in the décor, and a number of prominent German celebrities such as Marlene Dietrich, Goethe and Einstein adorning the walls, as well as the cosy lounge and restaurant which doubles as a breakfast room, it makes an ideal base for your exploration of Berlin. If you are travelling with your other half, make sure to book a loft for ultimate romance.
Outdoor shopping: If you love rooting around for bargains in the great outdoors, then Museum Island is the place to go. Make sure it is on a Saturday, when the banks of the river Spree play host to an open-air market where you can find everything from army badges and uniforms to works of art at reasonable prices. If you don’t make it in time, an alternative is to visit the buzzing market at Arkonaplatz, or Trodelmarkt in Charlottenburg on Sunday.
Museum: Busloads of tourists are often seen milling around at Pergamon. However, the place you really must visit is the Jewish Museum. Take it from someone who has travelled to Amsterdam countless times without ever bothering to visiting Anne Frank’s house. Just when you thought nothing more could be 10 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
added to the considerable array of heart-rending images and multitude of information on the Holocaust, world-renowned architect Daniel Liebeskind manages to move visitors once more.
Where and what to eat: ‘Everything has an end except sausage, which has two,’ goes the old Danish proverb, which rings especially true in Berlin. So as you stroll down the street, make sure to pick up a sausage from the many on offer. Generally, you can eat well and for a reasonable price (in comparison to many restaurants in Cyprus).
Shopping: If bigger is better the KaDeWe, the largest shopping centre in Europe, is the place for you. Also worth a look are the Galeries Lafayette, which are connected, via an underground passage to Friedrichstadt Passagen, the home of all the major fashion labels. Besides being a fashion mecca, it also hosts the most divine delicatessen in the world (in my own humble opinion).
you choose }
by Maria Th. Massoura
Cosy VS Luxurious Whether you wish to practice your ski technique, or simply relax before the fireplace, Arachova, situated two hours from Athens, is a magical winter destination. Your only dilemma is whether to opt for a luxury resort, or a warm, cosy little guesthouse.
1
Santa Marina Arachova Resort & Spa www.santa-marina.gr Tel: +302267031230-4
2
Generalis Guesthouse www.generalis.gr Tel: +302267031529
An ideal location right in the centre of the city, it is situated on a rising, providing a panoramic view of the rest of the area.
Easy access into town, as this is situated just behind the main road. Ask for the hotel which is under the big clock, and everyone will point you in the right direction.
Atmosphere Its renovation two years ago has
Atmosphere The old mansion of the Generalis family has been transformed into a beautifully warm guesthouse. Special emphasis has been placed on the décor, turning it into a miniature fairy-tale hotel.
completely changed the face of this resort. Luxury is the key word, while the décor is purely country style, with a few references to urban chic, as well as some more traditional flourishes.
Restaurants Its restaurant ‘Vrahos’ has acquired quite a name for itself in the area for its excellent cuisine, which is based on traditional Greek recipes, fresh organic produce and local delicacies. The restaurant is also a bar, serving up cocktails and various drinks, making it ideal after a tiring day at the pistes.
Rooms There are 41 rooms, of which 25 are deluxe, while the two suites are ideal for romantic getaways. All the rooms are decorated with modern tones, and furnished with grey and purple furniture, while the bathrooms are all fitted with marble tiling. Large porches are available for sharing as well.
Spa The hotel’s spa is a temple of relaxation. You can swim in the indoor pool surrounded by glass doors so as to enjoy the view of the valleys. You can be massaged with a choice of lotus or jasmine oil, scrubbed with Sultane de Saba and Quatre Saisons products, and enjoy the gym with your own personal trainer. From €105
Restaurants A rich breakfast is served daily in the sitting room, by the fireplace. 14 main dishes, all based on grandma’s recipes, and well-cooked by her grandson, plus an abundant buffet. With a selection of eggs Benedict and chocolate crepes, it will be enough to keep you going for most of the day! Rooms Only ten rooms, each with its own unique décor. In ‘Winter Room,’ you will find yourself sleeping amongst fluffy white tulle, while in ‘Stone Room,’ as the name suggests, you can enjoy the effect of a snow-built cabin. If you prefer something with more of a view, try and book the ‘Helicopter Room.’ Spa The most recent addition to the guesthouse is a luxury spa. You can choose from a wide range of facial therapies, aromatherapies, chocolate therapies and essential oil massages. There is also a heated indoor pool, a sauna and a hammam. From €80
12 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
home comforts } with Lena Tsoukala Seeing in stripes
It’s….Mine
Not from behind prison bars of course but instead through the horizontal and vertical colourful stripes which bring their own cheerful touch to any home. This is tried and tested and we recommend it without any reservations. At IKEA you will find an amazing variety of cheerful striped items for the bedroom (e.g. the duvet covers and sheets pictured here) as well as some fantastic carpets.
New items which are essential for any well-set table have recently been added to the elegant ‘Mine’ line at Kosta Boda. Beautiful crystals by charismatic Swedish designer Ulrica Hydman-Vallien will win your heart with their unique designs. Available at Objects stores in pink, blue, yellow, green and white.
Happy cows Open the box and the sound of a cheerful rendition of Happy Birthday will erupt around you! Plus a crazy… really crazy cow-birthday cake. What else would you expect from the designers at Art in the City? Your favourite animals, or mini versions of them, will invade your life bringing colour, cheerfulness and hopefulness. They are handed painted – true, mini works of art – inspired by the culture of a variety of countries, as well as history and sports. Found at Parousiasi-Hülsta stores.
Light up your life Would you like to let more light into your home? All you have to do is change your light fixtures, say the experts. Of course you cannot settle for any old light fixture. However, one of the most popular British designers, Julien McDonald can offer you what you need: He designs the most amazing lighting fixtures for Debenhams – in addition to the fashion line Star.
Up for anything The kingdom of your kitchen can offer you thousands of delicious dishes that add more spice to your life. If you are a fan of cooking, in order to realise your creative inspirations you also need the right tools! That’s why you should go to Marks & Spencer HOME (104 Limassol Avenue, 22871748) and gear up! Included in its new collection you will find elegant yet practical accessories for the kitchen which will boost your chances of success in any of your cooking attempts.
Alfresco Miami If you are addicted to coffee but cannot be bothered to run to the kitchen each time to make it, there is a solution: Alfresco Miami, designed – with Miami as her inspiration – by Alison Appleton for La Cafetiere, offers you the perfect solution. Made from high quality melamine, in other words it is heat resistant and dishwasher safe, it can keep up to 8 cups of coffee warm for quite a while. You can find the set at Objects Studio Kosta Boda stores.
14 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
bits & bites } with Lena Tsoukala Clicking away in cyberspace, our mouse has spotted a number of novelties worth sharing Rockin’ sheep Initially designed to keep the kiddies happy, it turns out this fuzzy little rocking sheep can be a practical, useful piece of furniture to have around the house, or even just as a cute little decorative piece of art. You can use it to prop your feet up while watching TV, or as a place to lean your TV-dinner tray on. This innovative, handmade creation by Povl Kjer, made of varnished pine wood, foam rubber and covered in lambskin can be found in white, brown, black, grey or pink, from www.craftscollection.dk
Oil tasting
Chic cyclists
Prove it, it’s Purves
Silly feet!
The concept of Taste Huile, the brainchild of the designers at Alessi, is a simple, stylish new addition to your kitchen table, and will add a touch of class to the serving of olive oil. This steel dispenser is in the shape of an olive pierced through with a toothpick. Fill with pure oliveoil, and hold the dispenser in the palm of your hand to warm its contents. This releases its aromas, conjuring up memories and scents from olive groves. Once you inhale the smells, begin the tasting by allowing your taste buds to savour the basic ingredient of Mediterranean cuisine. Discovered at www.alessi.com
If you are an avid cyclist, and an elegant one at that, then Marie-Louise Gustafsson, the prominent personality in the world of design, has just the thing for you. Once again stunning the world with her creativity, Gustafsson has created a bicycle basket inspired by grandma’s needlepoint tablecloths. Made of sturdy polypropylene, this unique basket can be found at www. designhousestockholm. com for €86.50, or from www.lumiliving.com for €60.
If you’re looking for furniture and decorative objects to turn your home into a happy place brimming with imagination, look no further than Purves. There is so much to choose from, that we don’t know what to describe first! There’s the cucu clock (from £110) which, thankfully, goes to sleep at night, and the Louis Ghost transparent sofa (from £142). Or how about the colourful Hang It All hanger (from £155), or the super trendy wall stickers (from £29.95). All you need to do is start clicking at www.purves.co.uk.
How many times have you taken a big bite out of a fluffy cupcake, only to find yourself chewing through half the paper wrapping? Well, no more! The stylish cupcake holders from www.wilton.com will put an end to your paperchomping days, and make cupcakes a delight to behold, with their happy colours and funky designs. Safe for oven use, they are also a more ecofriendly alternative to paper holders, as you can use them again and again. With $9.99 for a set of four, you can create your own collection.
16 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Taking a bite out of the Big Apple
By Maria Masoura
B
reakfast at Tiffany’s, the Godfather, Sex and the City, Frank Sinatra, Woody Allen. For decades, the world of show-biz has always had some sort of connection to New York City. And it’s no surprise, for this amazing city is comparable to none when it comes to high calibre entertainment.
“What shall I play for you?” The question seemed to come out of nowhere as I sit gazing absently at the white building across from me. I turn and see a delicious blond man sitting next to me, the spitting image of the late Heath Ledger himself. Only in New York I think to myself could I be sitting on a bench in Soho with a complete stranger strumming Bob Dylan tunes for me. I reply with a smile. “Anything your heart desires.” It all began when British Airways organized a trip to New York in order to introduce its customers to their renewed Club World seats. Indeed, the trip was an adventure in itself. Forget jet lag. The new roomy, comfortable seats which open up to a horizontal position at the push of a button, allow you to stretch out and catch up on all that precious sleep you would have missed. And then, of course, there’s the service, on par with that of a five star hotel. Airplane food takes on a whole new meaning in Club World, with specially selected wine lists and hors d’oeuvres, main dishes and desserts diligently prepared by celebrated British chefs. And if the decadent meal isn’t enough and you get peckish at some point during the flight, or even if you feel like having a snack as you watch one of the many films on offer, there is a small kitchenette on board that allows you to help yourself. After such pampering and relaxation, I was, understandably, raring to go and quite ready to take a bite out of the Big Apple. My first experience with the city was about two years ago, where I played the role of the wide-eyed tourist. With the camera permanently fixed in my hands and my mouth agape, I walked around for ten days gawping at the skyscrapers until I got a crick in my neck. I left no attraction unexplored. My mind was on constant overload with images, sounds, smells and very intense emotions. And that’s when it hit me. I was in love with this city. Truly, madly, deeply in love. People may say that love at first sight usually fades away but upon my return to New York, the feelings flooded back, just as strong as ever. A more refined tourist this time around, I decided to immerse myself fully into New York culture. As I familiarized myself with every nook and cranny, and felt the sensations wash over me, I began to realize that New York, Manhattan especially, is, as Billy Joel will ascertain, a state of mind. It has nothing to do with the excitement of a big city. It has to do with this particular big city, surrounded by myths, legends and fantasy brought about by years and years of television and movie exposure. And it’s here where, to paraphrase the words of the blue-eyed crooner, Frank Sinatra himself, you never sleep. I was awed, yet again, at how no two New York neighbourhoods were alike. Manhattan is divided into different areas. The area from midtown (which starts at the Empire State Building) to the outskirts of Central Park is known as Fifth Avenue, There you will find the towering skyscrapers which make up the prominent
18 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
New York skyline, and even catch a glimpse of the everfamiliar silhouette of the Art-Deco Chrysler building, or the epitome of kitsch, the Trump Tower. The soaring height of these buildings is a true symbol of the money and power for which they stand. ‘Hail corporate America!’ they seem to cry. But hop into a yellow cab or even a subway train, both costing next to nothing, and take a trip downtown, where you will feel as if you are entering a whole other realm. I can easily picture making a life for myself in SoHo or Greenwich Village. This thought wistfully crosses my mind every time I take a stroll down the picturesque walkways behind West Broadway. The buildings here are beautiful with their prominent red brick and fire escapes jutting out from
the sides, and nary a skyscraper in sight. The tallest buildings are the established apartment buildings which have stood with dignity since the 1900s, and which do not exceed 8 floors. In a one block radius you will be able to savour Parisian culture by lounging at the little sidewalk bistros, experience a taste of Piazza Navona in Rome at an Italian Trattoria and just generally immerse yourself in the culture and people-watch the vast array of individuals bustling about their day. For even more French flavour, trot down a few blocks to the lower Manhattan neighbourhood, the Tribeca area, a syllabic abbreviation of what is known as the Triangle Below Canal Street. The local residents appear
19 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
to have embraced French culture, and there you will find everything from French furniture to delis selling foie gras, champagne and bistrot. For all you Carrie fans out there, head to West Village, the place where the fashionista’s brownstone stood, and I guarantee it will be love at first sight. I distinctly remember one rainy Sunday spent in West Village. Unable to go sightseeing, we bought the whopping Sunday edition of the New York Times and sat in a small café I had read about in Vanity Fair. It felt like we were sitting in the heart of New York, in the eye of the storm where peace and quiet prevailed. When it stopped raining and we stepped outside, the rustling of the leaves was all that could be heard. We walked down to bohemian Bleecker Street, where the likes of Bob Dylan, Jack Kerouac and Susan Sontag would often gather. I could go on and on about the most wonderful city on earth. But as with all great loves, words cannot do it justice. You need to experience it yourselves to understand what I’m really talking about.
Shops You’ll wish you had limitless credit cards as the term ‘shop till you drop’ takes on a new meaning in New York City! On Fifth Avenue, between 34th and 60th Street you will find all the well-known high-street shops. From American chains such as Gap and Banana Republic to European brands like Zara and H&M. For those of you looking to spend that little bit extra, however, Fifth Avenue has designers galore. At number 724 stands Prada, while 645 is reserved for Armani Exchange and Bergdorf Goodman, home to a number of designer labels. At 685 you will find the house of Gucci. Louis Vuitton is nestled on 57th Str., and right across is the beloved Tiffany & Co. There is something to satisfy everyone’s quirks and tastes on this seemingly endless street of shops. Parallel to Fifth Avenue is Madison Avenue, a true fashionlover’s paradise as it is home to a number of coveted designer labels. At number 819 you will find Donna Karan’s designs, Ralph Lauren at 867 and Dolce & Gabbana at 825. All of the above houses of fashion also have outlets, and in some cases an even larger stock in Soho, on the central avenue of West Broadway. On the adjoining streets however, the more ‘hip’ designers have created
their own area of labels. Marc Jacobs (163 Mercer Str.), Agent Provocateur (133 Mercer Str.), Patricia Field (302 Bowery Str.), Gusto Barcelona (474 Broome Str.), agnès b. (103 Greene Str.) and Helmut Lang (80 Greene Str.) are just a few of the designer names that make up this neighbourhood. Walking into a department store in New York City is like discovering the promised land. At Macy’s (151W 34th Str., between Broadway and Seventh Avenue) you will find yourself clutching that precious ‘brown bag,’ while at Bloomingdale’s (100 3rd Avenue at 59th Street) you will be able to find anything your heart desires, from cosmetics to furniture. And if you’ve got a hankering for even more designer labels, Saks (611 5th Avenue) will provide you with the opportunity to see all your favourite names grouped together in one big store.
Bars If the city never sleeps, then it certainly makes sense that the bars never close either. Happy Ending Lounge In what used to be a massage parlour, you can now find yourself joining New York’s hippest crowds for a relaxing drink in the old steam rooms on the weekends, while on the weekdays the lounge hosts a number of different exhibitions. 320 Broome Str., Tel: +1 212 334 9676 Xai Xai. A new entry in the up and coming Hell’s Kitchen area, Xai Xai takes its name from the South African word for shy, though we can assure you that after a few glasses of wine from its impeccable wine list, shyness will be the last thing on your mind. 365 West 51st Str. Between 8th and 9th Avenue, Tel: +1 212 247 7826 Café Wha? The best of Soho’s live music scene, this legendary bar in the heart of the village once hosted performances by Bob Dylan in his heyday during the 60s. Lots of liveliness and lots of fun guaranteed. 115 Macdougal, between Bleecker Str. and W 3rd Avenue Le Cirque Bar. A recent entry to the New York bar scene, this wine bar has quickly gained respect by wine connoisseurs throughout the city. Wine is their specialty, and aside from their impressive selection, they also make good use of their empty bottles, resulting in a striking ornamental tower of some 20,000 bottles. 151 East, 58th Str., Lexington Avenue, Tel: +1 212 644 0202 Hotel Gansevoort. The view from this outdoor bar on the hotel rooftop is breathtaking. Enjoy the twinkling city lights spread out before you as you enjoy a poolside bellini. 18 9th Avenue at 13th Str., Tel: +1 212 206 6700
20 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Hotels Paramount. This Philippe Starck-designed hotel is located in the heart of Times Square. The impressive lobby, which in fact resembles more of a bar, has a modern ambience and a rather dark, brooding atmosphere while the rooms are reminiscent of French Art Deco. 235 West 46th Str., www.nycparamount.com Soho Grand. With its ideal location in the centre of Soho and the sophisticated yet hip design, the Soho Grand has become something of a hot spot for the stars. You may often find Sophia Coppola sipping coffee with Marc Jacobs in the lobby and don’t be surprised to discover that some other celebrity has booked a room just down the hall from you. 310 West Broadway, www.sohogrand.com Marcel. The place to be for fashion lovers hoping to catch a glimpse of their favourite designer, the Marcel is chic, modern, and very urban yet still discreet and surprisingly reasonably priced for all that it offers. 201E 2nd Str., www.nychotels.com Cosmpolitan. If you’re looking for something more budget-friendly yet as graceful as any other hotel, then the Cosmopolitan will deliver. While the décor may not be as flashy as some of the others, what makes this hotel a winner is its location in the beautiful Tribeca area. 95 West Broadway at Chambers Str., www.cosmohotel.com Hotel QT. The famous hotel owner, Andre Balazs decided that reasonably-priced does not necessarily have to mean cheap. Thus the Hotel QT, located smack in the middle of Times Square, may not provide luxury and opulence, but most definitely style and character. 125 West 45th Str., between 6th and 7th Avenue, www.hotelqt.com
Restaurants The easiest way to enjoy a meal at the well-known, popular restaurants without a reservation is to go before 18.30 or after 21.30, and don’t forget to tip! To figure out how much you should leave for your friendly waiter, simply double the tax. Asiate. Located high up on the 35th floor of the ultraluxurious Mandarin Oriental, dinner at Asiate will remain unforgettable, not only for its delicious French and Japanese fusion menus but also for the breathtaking views of Manhattan’s skyline all around. 80 Columbus Circle at 60th Str., Tel: +1 212 805 8881 Asia de Cuba. The name says it all. Asia meets Cuba in this kitchen, resulting in an impressive menu as well as a funky yet chic décor which will make for an enjoyable culinary experience in this restaurant located in Morgans Hotel. 237 Madison Avenue, Tel: +1 212 779 8352 Harry Cipriani. Very similar to its sister bar, the legendary Harry’s bar in Venice, at Harry Cipriani’s you will find all of New York’s elite, from Upper East Side socialites, ladies clutching Bergdorf Goodman shopping bags to the offspring of rich bankers. Traditional Italian cuisine is what you will find on the menu, such as risotto with home-made sausage. 781 Fifth Avenue, Tel: +1 212 753 5566 Café Habana. With a setting that looks like something straight out of the Buena Vista Social Club, Café Habana serves a mixture of Cuban and Mexican fare such as marinated chicken with chilli and red beans. It is so authentic in atmosphere and cuisine that it has become a favourite amongst the Village locals. 17 Prince Str. at Elisabeth Str., Soho, Tel: +1 212 625 2002
A Voce. The talk of the town is that this new Italian restaurant is the hottest place to dine. Offering modern gastronomical delights, with meat as its main area of focus, A Voce is hard to miss, as the restaurant itself is in a large glass box. 41 Madison Avenue, Tel: +1 212 545 8555 Empire Diner. Upon entering, you will find yourself instantly swept back in time. A traditional 1950s diner, complete with metal stools and that time-honoured diner décor, serves hungry customers 24 hours a day. You can choose anything on its extensive menu, from sesame noodles to gigantic omelettes and, the American staple, waffles smothered in maple syrup. 210, 10th Avenue at 22nd Str., Chelsea Buddakan. Forget Nobu. The new it-place for Asian fusion fare is Buddakan. The vast, impressive room decorated with a mixture of Buddha statues and European wall-paintings has as a pièce de résistance a large common table where an array of rice and noodle-based dishes are served. 75, 9th Avenue between 15 and 16 Str., Tel: +1 212 989 6699
Taste Lexicon Eggs Benedict. This New York breakfast or brunch staple involves halved English muffins served with ham or bacon, poached eggs and hollandaise sauce. Waldorf Salad. Ingredients include apple slices, celery, chopped walnuts and a mayonnaise-based dressing. Bloody Mary. The ultimate drink for those late nights, a Bloody Mary is made of vodka, tomato juice and Tabasco sauce and garnished with a celery stalk. Hot Dog. New York’s most famous fast food found on every street corner. A simple yet satisfying bun with a frankfurter, caramelized onions, mustard and ketchup. Pretzel. Another New York street-side staple. A bread pastry that resembles a three-looped knot, the pretzel makes for a great snack. You can also find both sweet ones, covered in sugar, and savoury, covered in coarse salt. New York style bagel. Brought over by Jewish settlers, the bagel is another result of New York’s multiculturalism. Found in practically every deli (and there’s one on practically every corner), it tastes delicious with smoke salmon and cream cheese. New York style cheesecake. The main difference between this sweet concoction and its international counterparts is the richer ingredients of heavy cream, eggs and yolks and cream cheese. Lobster Newberg. Lobster cooked with butter, cream, cognac, sherry, eggs and cayenne pepper.
21 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Tessa Kiros
Falling cloudberries, and other stories In the left corner of my kitchen, next to the spices and the salad dressing, I have a little pile of my favourite cookbooks. Ever since I laid eyes on Tessa Kiros’ diaries, they have been given a place of honour in my kitchen’s colourful little library. The ingredients and the preparation instructions intermingle with various aphorisms on daily life, and beautiful pictures of equally beautiful people. These are heart-warming stories of one woman’s daily life, sprinkled with rosemary, a few drops of lemon, and fresh basil leaves. By Ioanna Christodoulou oulou
22 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009 09 09
Biographically worded
T
A family affair: Tessa Kiros (above) is the proud mother of two gorgeous girls Cassia and Yasmine (right)
here are no conventional cookbooks in my kitchen. That breakdown of ingredients and dry listing of the methodology bores me. In order for me to follow a recipe, there needs to be a story behind it, and someone to narrate it to me, much like having a companion in the kitchen talking you through your culinary endeavours. In Tessa Kiros’ cookbooks, you become her companion traveller. As her stories guide you from one corner of the earth to the other, every single page holds a new surprise, a new realization at how much our undervalued Earth has to offer.
Kiros’ resume, among other things, includes impressive globetrotting. Born in London to a Greek-Cypriot father and a Finnish mother, at age four she began her life in South Africa. At eighteen, she left home with high hopes to travel the world by her thirtieth birthday. Arriving in London, she undertook studies in anthropology while at the same time working as a waitress. There, in between the kitchen and serving customers, she was seduced by the former. She convinced head chef Angela Dwyer to put her in charge of the pastry section, and never looked back. She was soon on her way, working with chef Albert Clark, and at Soho’s Groucho Club, before travelling to Sydney and Mexico, introducing herself to a plethora of flavours and aromas. At age 28, she moved to Athens with her sister and worked alongside a French chef, while a year later, she found herself in Sienna, Italy, where she met future husband Giovanni, and his family of cooks. After falling in love, and the marriage that followed, Giovanni and Tessa are now the proud parents of two beautiful girls, Yasmine and Cassia. Today, she lives in Tuscany, cooks for her family and friends, writes books filled with the recipes she has come to love over the years, and continues to fulfil her dreams of travelling the world.
23 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Under the Tuscan sun Tessa Kiros first book, ‘Twelve,’ looks like a girlish diary of her first year in Tuscany. It is broken down month by month, and the recipes, which are always sorted according to what is in season that particular month, all offer a short prologue about the joys that that month has to offer. For instance, the first snow of the season, the warmer weather which brings out the locals on their bicycles, the buzzing insects sniffing out the Tuscan countryside in sunny June, the ice-creameries, opening up their sunrooms, the figs and grapes bursting with ripeness in September, the festive lights twinkling on peoples’ porches in December. Through Kiros’ writing, you can almost experience Tuscan culture firsthand with all five senses, feeling your worries dissolve, much like hers, over a bowl of steaming soup.
Daisy chains
Feeling stuffed: Tessa’s books are full of interesting recipes that stir the imagination.
‘Apples for Jam,’ the next in line in Tessa’s bibliography, stands out with its delightful cover adorned by a pair of dark red baby shoes. In this edition, her tone changes slightly. While remaining just as personal in her writing, the recipes in this tome are ones that she has collected over the years. From her grandmother’s handwritten recipes, to word-of-mouth techniques exchanged with her neighbour over the garden fence, conversations with her sister and instructions written by Tessa’s shaky hand while on a train journey, listening to the instructions of the stranger on the seat next to her. Tessa recalls memories from her childhood: ice-cream cones and the sound of the ice-cream man’s tinkling bell, her insistence on playing dress-up in her mother’s clothes and her firm belief that her dolls came to life after she went to sleep and had dinner parties amongst themselves, an idea inspired by her fairy-tales she read as a child. Between pages extolling the benefits of sweet paprika and parmesan, she recalls daisy chains she made as a child, the braces she demanded so she could fit in with the rest of her friends, and forms a collage of exciting, innocent stories, each with its own corresponding recipe. Tried and tested, and simply wonderful, is her dish of penne pasta with tomatoes, aubergines and ricotta cheese, while at the end of that page she records the memory of her Greek friends who, upon returning from school, would find a piece of toast drizzled with fresh olive oil and oregano on the table waiting for them, prepared by their doting Greek mothers. Tessa also makes reference to her daughters who, much like herself, looked in awe at picture books of faraway lands. She would enthusiastically tell them ‘Come on, let’s go, we’re moving to China!’ and they would dash to pack their bags, ready for another grand journey with their mother.
24 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Grandpa’s rice pudding If I had to choose one of Tessa Kiros’ books to give as a birthday present, I would certainly pick ‘Falling Cloudberries: A World of Family Recipes.’ On the shelves of my own kitchen, at least, it is my prized possession. It includes ‘recipes that found their way through the neighbourhoods of my mind,’ intermingled with memories of the aromas from her Cypriot grandmother’s sweets, of Jewish weekend dinners in South Africa and the crunchy butter biscuits she enjoyed during her breaks from Greek school. ‘Falling Cloudberries’ looks like an impressive family photo album, a far cry from the typical cookbooks that many a faceless chef churns out nowadays. Through its pages she tells stories of the grandparents she so loved. Her Finnish grandfather Iso Iza “would impress us with his Christmas parcels of whole wheat bread, Marimekko tablecloths and candles which would later bless our table on Christmas Eve.” Her Cypriot grandfather, Kyros, a blacksmith by trade, and a ‘chef by heart’ would prepare pickled birds, which caused unanimous shrieks from the whole family. She recalls him turning the lamb on the spit and frying artichokes, or announcing that the rice pudding was ready, and enquiring who preferred it with rose-water, and who with cinnamon. She even remembers her father’s favourite dessert, the much-loved Cypriot Charlotte, which she still makes to this day in the same bowl her grandmother used. The pages of her book take you from freezing Finland to shining Cyprus, before heading off to Greece, with its bitter oranges and fresh peanuts. There, she interrupts her story to speak of the myth that states: from the minute you set foot in Greece, your feet stick to the abundant honey and you are trapped there. She then goes on to recall her childhood picnics in South Africa and the rocks which doubled as tables. She describes the mushrooms, to which they added lemon, garlic and oil while they cooked, the African storms and the crowds of happy, joyful people.
25 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
A book on your plate My favourite books are biographies; the simple truths of human life, their ups and their downs. And it is the first time that I have come across a cookbook which combines this sort of prose with an abundance of flavours and smells. And there is truth, after all, in the old adage that states ‘you are what you eat.’ Kiros’ little diaries put together short biographies which dance to the rhythms of chilli and ginger. You can leaf through them slowly on a lazy afternoon on the porch before diving into the kitchen to immerse yourself in aromatic spices and seasonal fruit.
Staying in Does the thought of stepping outside send shivers down your spine? Is the comfort of your own home just too tempting as the wind blows outside? We have all the necessary ingredients for staying at home in style! Just change into your pyjamas, put your slippers on and get comfortable on the couch. By Maria Th. Maasoura and Pieris Panayi
I hear music…
Switch off the TV, get the speakers out and let the music carry you away. • Get your friends together, light some candles, open up a bottle of wine and put on the latest CD by the amazing Claude Challe. The tone of Music for our Friends 2008 is ideal for a night in with friends. There are contemporary European tracks on the CD, a touch of magic from the East, plus some Greek 40’s songs on there too. • I am addicted to the sound of Monika. She has an amazing voice and is reminiscent of the good old singers of the past. She’s Greek, sings perfectly in English and her CD is called Avatar. You will end up gazing out the window mesmerized by her music. • Paris anyone? Let’s make a stop at Champs Elysees, take a stroll down by the River Seine and watch all the stylish Frenchmen go by. The eleventh CD by Hotel Costes which recently went on the market will conjure up those images even if you are sprawled on the couch in your pyjamas. • This CD must be added to your wish list and you should purchase it from Athens as soon as possible. Yosebu, from Piraeus, has created the most magical, atmospheric music I have heard in a long time. The song ‘I’ll be waiting til dawn’ is perfect for this season when you just want to cuddle up at home.
A little sweet talk You must order the divine chocolate cake, chocolate fudge cake or simply number 171 of the menu at Marzano. A warm brownie drowning in warm, thick chocolate. It’s simply mind-blowing! •If you want to experience what a real crepe tastes like then you should go to Franjolini, 22757508. White and black chocolate covered in plenty of biscuit crumbs. Try it and you are bound to give it a ten out of ten rating like we did! •Life is short, and you are bound to sin once in a while. Why not make sure it is the sweetest sin possible? The bulging crepe at Almyro-Glyko will instantly make your mouth water. Try Oasis with chocolate, fresh strawberries and bananas. 22680002
26 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
You cook … we’ll deliver We stayed in, got all our friends together and tried out the best home delivery suggestions. From salads to all time classic kebabs, to international cuisine such as sushi and Indian. And here is the verdict… • At Hungry Max order the cheeseburger with mushrooms or bacon. If, on the other hand, you are not a meat lover, order a jacket potato with the sweet corn and tuna filling. 22764525 • Mama’s Kitchen has been going since 1985 so you can definitely trust its quality. Every day of the week there is a different menu. On a Monday order the lentils, on Tuesday the mashed potatoes with grilled chicken, on Wednesday the Mama’s salad and bulgur, on Saturday the Chicken ala King with chips and on Sunday Cypriot beef stew (‘tavas’) or okra. Take your pick! Also, don’t forget to try the divine bread rolls. Meanwhile, included in its specialties is the tuna salad with chips. 22312665 • Perhaps the most politically correct delivery option is the following: Freshly made salads with the most imaginative ingredients. At Chop’t you have two options: you can either create your own salad or order one from the menu. Pasta rage is a meal in itself with vegetables, penne, sun dried tomatoes, pine nuts, red peppers, basil and aromatic pesto vinaigrette. 77777786 • Let’s assume that one day you want to have an Indian movie night. Just pick up the phone and call India India. Order the chicken tikka massala or korma, some naan bread and within half an hour you will be fully immersed in the colourful magic of Bollywood. 22490440. • It’s the most satisfying chicken Caesar salad I have ever tried. The ingredients, grilled chicken, lettuce, cabbage, parmigiano and Caesar dressing may be simple but the flavour of this Boston Deli salad is simply amazing. 77777786
• On the other hand if you are in the mood for Chinese you should order it from China Spice, the best Chinese restaurant in Nicosia. Order the salt and pepper kalamari and salt and pepper shrimp without garlic for starters and then check out the pork with black bean sauce and chicken with oyster sauce for your main dish. 22875875 • If you are into healthy eating then order the grilled chicken from the Steki tis Sharas with vegetables and no trace of any oil. On the other hand if you are a fan of carrots ask for a generous portion because here they know how to do it right. If you have a hearty appetite order a medium rare T-bone steak since the portions are huge. 22671787 • The gang is up for sushi. But there is no way you are going to start rolling (seaweed) to make maki and temaki, plus there’s no chance they will be as good as those at Akakiko. Just call and order the Nagashi Set which is a combination of Sushi and Maki for six. 77778022 • If Chinese was the ‘in’ thing to order in during the nineties, its equivalent now is Thai. In all honesty some rice with coconut milk and a Green Chicken curry from Thai etc. is enough to transport you to exotic beaches despite the cold weather outside. 22487744 • What should you do if you are craving for a crunchy caterpillar roll or a divine California lobster maki from the Japanese restaurant Seiko but you cannot be bothered to get all dressed up? Just sit back and relax on the couch, call them up and ask to have it delivered. 77777786 • As for Souvlakia Athalassas you must order souvlaki with all the trimmings. Whether you order chicken or pork it will be the softest kebab you have ever had, while a lot can be said for their shieftalia as well. In fact it is so good we are having trouble putting in words… 22454647 • Whenever I feel like visiting Athens, if only in spirit, I pick up the phone and call Grigoris Mikroyevmata. You should make a point of trying one of their wrappers, the prosciutto and herbs wrapper pictured here, or the light cheese and turkey or a warm fresh focaccia with mozzarella and rocket. 22758085/25818415
27 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Serial Lover Today’s TV series are miles better than most of the films released these days. Good story lines, well-formed characters and witty humour. We’re hooked! • Grey’s Anatomy is a cross between ER and Friends. It is about a group of doctors in training at a Seattle hospital and it has just released the 4th season on DVD. There’s the doctor who falls in love with the top resident with the perfect hair and smile who goes under the name McDreamy, the career obsessed doctor who waits out in the ER to ‘steal’ the most exciting surgeries and the unlucky doctor who simply falls in love with the wrong women. • He is cranky, temperamental, lives in his own little world and is addicted to pain killers. No, we are not talking about a criminal, this is the profile of Dr. House one of the top epidemiologists and the star of the series House M.D, which is now in its fourth year. There are plenty of witty lines and cynicism in the show and you may just fall in love with House despite the fact that he offends both his employees and patients in the worst but also the most intelligent way. • Dexter, now in its second season, is a black comedy. The star is a criminologist but also a murderer. He kills those who were able to escape from the hand of justice. Twisted right? • It’s not exactly a soap, nor is it a comedy, it’s something of a mix of both. Brothers & Sisters, the second season of which was released this year, revolves around the life of a family made up of 5 brothers and sisters, the mother, the deceased father’s lover and her daughter. One of the daughters is played by Callista Flockhart while Rob Lowe stars as an emerging politician.
Films, films, films If you have not An all time classic yet familiarised is Pretty Woman. yourself with Pedro Following her Almodovar’s films performance in start with High this film, Julia Heels. A high point Roberts went on in the film is the to become the song Piensa en M most highly paid (Think of me while female actress in you make love to Hollywood. Richard her) performed by Luz Casal. It will be Gere on the other hand needed no enough to make you cry. introduction. It was enough to just look at him! If you watch Woody The four hour epic Allen’s Match film Gone with Point, starring the Wind, filmed Jude Law and in 1939, should Scarlett Johansson, definitely become with your friends a part of your you are bound to movie collection. get in an argument It won 8 Oscars about who looks (among them the better on camera. first black woman Don’t bother arguing as you won’t to receive an Oscar for supporting get anywhere with that question. Just actress) and Clark Gable with Vivian Lee went down in movie history as the enjoy them. most legendary couple. If you would like to enjoy some great performances as well as some amazing costumes you need to watch The Other Boleyn Girl. The plot revolves around the life of King Henry the VIII, his divorce with Catherine and the rift he caused with the Roman Catholic Church. Simply amazing.
If you are fan of animated films, rent the Aladdin trilogy. You will hate Jafar, love the Genie and fall apart laughing at the mischief Abu, the little monkey, gets into.
Pick up two films by Tarantino, Kill Bill vol. 1 & 2, and watch them back to back. Lots of blood, amazing directing and Uma Thurman at her best.
28 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Fond of fondue? Chocolate fondue Ingredients 400gr dark chocolate (55-70% cocoa) 1 Âź fresh cream 2 pears 1 orange 1 green and 1 red apple 1 small basket of strawberries 6 dried figs 3 tablespoons orange liqueur (or brandy) 3 bananas
Instructions Wash and dry the fruit. Next, cut them into thin slices leaving the skin on. Heat the fresh cream in the fondue pot on low heat until it begins to boil and add the chocolate in small pieces. Remove from the heat. Keep it covered and set aside for 10 minutes before stirring until you have a thick but smooth sauce. Add the liqueur. Place the pot on the fondue maker and make sure the flame is small. Each one of you can then pick up a piece of fruit using one of the special forks and dip it into the chocolate. Tip: You can also use a dry, simple cake, cut into bite sized pieces.
Cheese fondue Rub the inside of the caquelon (the special fondue pot) with a sliced garlic clove. Mix 800 grams of a mixture of
cheeses, such as emmental or gruere, coarsely grated with 2 teaspoons of corn flour. Add 2 full cups of dry, white wine into the special pot, put on low heat until it is warm and gradually add the cheese, stirring with a wooden spoon until it has melted. Leave it to simmer for about 2-3 minutes stirring continuously. Place it on the burner (on low heat) and add a shot of Kirsch. Share the bread out (1-2 French baguettes in bite sized pieces) to everyone at the table and enjoy! Tip: To buy cheese for fondue go straight to the experts. Stop by Bavarian Delicatessen (22773139, 25747441) to get some advice on which cheeses are best.
Fondue bourguignonne For meat fondue all you have to do is cut the meat up into small pieces. Then your dinner guests will choose their pieces with the long forks and fry the meat in hot oil in the fondue pot. You can serve it with fries and a variety of salads and pickles. Tips for making hot chocolate (with whipped cream and marshmallows) Put a large mug of milk in the microwave until it is wellheated. Then add three teaspoons of Cadbury Drinking Chocolate and stir well. If you are in the mood for some extra treats, top with plenty of whipped cream, sprinkle with grated Galaxy chocolate and add a Flake. Put some marshmallows on a plate on the side as well which you can then dip into this divine drink. Finally get comfortable on the couch and enjoy this calorie loaded beverage. After a long day, you definitely deserve it!
29 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
¬ ¦ ¦ ¡ «¤ ¦£¡ « » ¦ ¬¤« «¡¦ £« ¦ « ¦
... ÊÀÈ ÉÄסÒÓÄ ÓÀ ÏÄÑÈÓÓ¡ ÊÈË¡ ÓÕÍ ÆÈÎÑÓÐÍ!! £È ÄÏÈÓØ×Ç̺ÍÄÖ «ÑØÒºÖ ØÍÓÀÆºÖ ÒÄ ÔÄÌÀÓÈ漅 ÄͽÓÇÓÄÖ ÃÎÒ̺ÍÄÖ ÌÄ ÓѽÏÎ ÀÏ˽ ÊÀÈ Ä¿ÊÎËÎ. Ä ÏÎËØÓÄ輅 ×ÀÑÓ¼ 100 ÆÑ. ÆÈÀ ÍÀ ÀÍÓº×ÄÈ ÓÇ ÒØ×Í» ×Ñ»ÒÇ ÒÓÇÍ ÊÎØÙ¼ÍÀ!
ÃØàÉÇ¿ & Ñ×ÌÍÂÃ×ÒÇÉ
¢ÇÉÍÅÃÌÃÇ¿É
¿ÊÃÑ˹ÌÍÇ
Ê×É
¢Ç ÂÆËÇÍ×ÐÅ»ÃÕ ÒÔÌ ÑÃÄ
¬£¤ £
In-Flavour How to make A tasty menu, Detoxing A gourmet the perfect without the meal with a made easy cymbal-shaped unwanted with recipes difference, Moussaka calories it’s guilt free from spa chefs page 32
page 34
31 THE CYPRUS WEEKLY
page 40
FLAVOUR JANUARY 2009
page 48
step by step }
Cymbal-shaped moussakas
with Nina Theocharidou, photos by Angelina Magides
Mouth-watering moussaka has long been considered a classic Greek dish. If however you add the missing component, in other words an impressive appearance, while also making it lighter by avoiding frying and excess oil, then it becomes a fantastic gourmet creation. 32 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
1
2
3
Remove the skin of the aubergines in long narrow strips (about 4-5 strips for each), slice them into rounds, sprinkle with salt and leave them in a strainer for ½ an hour until their juice has drained. Put the aubergine skins into a pot with salted, boiling water for about 10 minutes until they have softened and then strain them. Cut the mozzarella cheese into thin slices. Preheat the oven at 220°C.
Line a baking tin with greaseproof paper and grease it. Wash the aubergines, squeeze the water out of them and lay them out in the tin and brush the tops with oil. Bake for about 20-30 minutes until both sides are going golden brown. Lower the heat to 180°C.
Prepare a thick béchamel sauce: Melt the butter in one tablespoon of oil in a pot, mix in the flour with ½ teaspoon salt, stirring continuously for 1 minute, remove from the heat and add the milk. Return the pot to the stove and stir continuously until the mixture boils and thickens. Mix in 2/3 of the grated cheese and the egg and then remove from the heat.
4
5
6
Heat 1 tablespoon of oil in a large, deep frying pan and sauté the onion until it softens. Add the mince meat and sauté until it begins to colour. Douse with the wine and add the tomato, salt, pepper and oregano. Allow all the juice to evaporate and mix in the parsley.
Grease a tin, either a spring form tin or one with a removable bottom, with a diameter of 19-22cm and line the sides and bottom with greaseproof paper. Next, line the bottom of the tin with the aubergine skins (the skin side facing down) taking care not to leave spaces in between them and at the same time allowing the skins to cover the sides partially as well.
Place half of the mozzarella on top, followed by half of the mince meat and finally half of the béchamel. The mixture should now be high enough for you to place some more aubergine skins to cover the sides of the tin. Continue with layers of aubergine, mozzarella, mince meat, and béchamel and sprinkle the rest of cheese on top. Bake the moussaka for about half an hour until the top turns golden brown. Leave it to cool for 10 minutes before removing it from the tin.
Ingredients 400gr mince meat, preferably beef 6-7 medium sized aubergines (approximately 1 kg) 2 tablespoons finely chopped parsley ½ cup finely chopped parsley 1 teaspoon oregano ¼ cups dry red wine 1 large red tomato, peeled
and finely chopped, or ½ tin of tomatoes 100gr (1 full cup) grated cheese, Kefalotyri or Regato 200gr mozzarella cheese (1 packet) 3 flat tablespoons soft butter 3 heaped tablespoons flour 3 full cups of full fat milk (3/4 litre) 1 egg Olive oil Salt, pepper
33 THE CYPRUS WEEKLY FLAVOUR DECEMBER JANUARY 2009 2008
Tip: You can bake the moussaka the day before and reheat it for 10 minutes covering it loosely with foil. It will be even more delicious and will also be easier to cut!
De-light-fully tasty We all love good food, but wouldn’t it be great if we could enjoy it without the nagging guilt that follows? These light suggestions are made by the chefs of Mondo’s Italian restaurant Cos’altro, Ilias Ilia and Loukas Englezou, and they can make our wish a reality. Their recipes are high on flavour but… low in calories and fat! By Lena Tsoukala Photos by Agisilaou & Spyrou Advertising Photography
Salmon and shrimp salad
Instructions
Ingredients
Prepare all the vegetables and wash them under plenty of running water to get rid of any traces of dirt. Put them in a strainer to remove any excess water. With the exception of the Belgian endives, cut all vegetables into equal pieces and place in a bowl. Wash the cherry tomatoes and mix in with the vegetables. Preparing the guacamole: Peel the avocado, remove its stone and slice it. Put the avocado, lemon and orange juice into a bowl and blend together. Add the yoghurt and coriander and then beat again until it is a thick, smooth cream. Next season and brush the salmon fillet and shrimp with oil. Cook under the grill and keep warm. Share the vegetables among the plates and sprinkle with croutons. Place a salmon fillet on each as well as two shrimps. Garnish with the endive leaves and serve after you have added the guacamole to the salad.
3 cups mixed seasonal vegetables (lettuce, rocket, iceberg, lollo rosso) 5 Belgian endive leaves 5 cherry tomatoes ½ cup croutons 35gr smoked salmon 100gr fresh salmon fillet, grilled 2 large shrimp, grilled Olive oil, Salt, pepper
For the guacamole: 1 ripe avocado Juice of 1 lemon and 1 orange 1-2 tablespoons yoghurt 1 teaspoon finely chopped coriander
34 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Niçoise salad with fresh grilled tuna Ingredients 3 cups mixed seasonal vegetables (lettuce, rocket, iceberg, lollo rosso) 3 artichoke hearts, grilled 5 freshly boiled
For the guacamole 1 avocado Juice of 1 lemon 1-2 tablespoons yoghurt Finely chopped coriander
potatoes 1 gherkin 5 cherry tomatoes ½ cup croutons 100gr fresh tuna, grilled Olive oil Salt, pepper
Instructions Prepare and wash all the vegetables under plenty of running water to get rid of any traces of dirt. Put in a strainer to remove any excess water. Cut the vegetables into equal pieces and place in a bowl. Wash the cherry tomatoes as well and mix with the chopped up vegetables. Grease and lightly season the artichoke hearts. Lay them out on a tin lined with grease proof paper and place under the oven’s grill until they are soft. Boil the potatoes, drain and slice them. Preparing the guacamole: Peel and slice the avocado, removing its stone. Put it into the blender, add the lemon juice and beat. Add the yoghurt and coriander and beat again until it has a thick creamy consistency. Next, season and brush the tuna with a little olive oil. Cook under the grill and keep warm. Divide the vegetables amongst the plates and sprinkle with croutons. Place the cooked tuna on top, garnish with gherkins and serve with the guacamole.
35 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Tomato & Mozzarella Mille feuilles Ingredients 125gr fresh mozzarella 1 tomato, placed in boiled water 3-4 tablespoons pesto sauce 1-2 teaspoons balsamic vinegar 3 tablespoons olive oil Rocket leaves with balsamic sauce Croutons with olive paste (from a jar)
Instructions Place the tomato in boiling water, remove, peel it and then thinly slice. Cut the mozzarella into slices and start creating the mille feuilles: Put a slice of mozzarella, a slice of tomato with pesto sauce and then another slice of mozzarella. Repeat this ending always with a slice of mozzarella. In the meantime, prepare a mixture of olive oil and balsamic vinegar and pour it over the tomato and mozzarella mille feuilles. Garnish with tender rocket leaves sprayed with balsamic vinegar and olive oil and a slice of toast with olive paste.
36 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Sea bream and sea bass fillets Ingredients 80gr sea bream fillet 80gr sea bass fillet
For marinating the fish Zest and juice of 1 lemon and 1 orange ½ cup dry white wine 1-2 tablespoons olive oil Salt, pepper
For the side dishes 120gr seasonal vegetables (courgettes, carrots, asparagus, cherry tomatoes) Fresh potatoes (boiled, grated and sprinkled with finely chopped parsley, coriander, salt and pepper) 3-4 tablespoons dressing made with aromatic herbs, olive oil, sun dried tomatoes
Instructions Prepare the marinade: Put the juice and zest of the lemon and orange in a bowl. Add the dry, white wine, olive oil, seasoning and stir the mixture. Put the fish fillets in the mixture to marinate for about 10 minutes. Place on an oven rack and cook under the grill. Serve with the boiled vegetables and rosti style potatoes with the aromatic herb dressing.
37 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Chicken with olive pâté
Instructions
Ingredients
For the crust
180gr chicken fillet 25gr olive pâté
35gr of various herbs (parsley, basil, thyme, rosemary) 120gr seasonal vegetables (courgettes, carrots, asparagus and cherry tomatoes)
For the rosti potatoes 2 fresh potatoes (boiled and grated) Freshly chopped parsley Freshly chopped coriander Salt, pepper
For the dressing 2-3 tablespoons of various finely chopped herbs 1-2 tablespoons olive oil 3-4 sun dried tomatoes
Preparing the rosti potatoes: Boil the potatoes and once they are soft, strain and then grate them. Sprinkle with 1-2 tablespoons finely chopped parsley, some finely chopped coriander and season. Mix the ingredients well until you have a uniform mixture. Using a spoon create some small ‘pancakes’, which you then cook on low heat in a non-stick pan, lightly greased with sunflower oil. Keep warm. In the meantime, cook the chicken on the grill and then take out of the oven. Spread the outer part of the chicken with olive pâté and then place in the mixture of grated bread and herbs to create a crust. Put it back in the oven and finish cooking under the grill. Serve with the vegetables, rosti potatoes and aromatic herb dressing.
38 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Exotic fruit cocktail
Instructions
Ingredients
Prepare the strawberries and pineapple and dice. Remove the shell from most of the physalis’, keeping some of them intact for garnishing. Remove the lychee and ramboutan from their shells and leave one of them with half its peel on to decorate. Clean and slice the star fruit. Put all the prepared fruit in a bowl and pour the coconut milk and orange juice over them. Stir gently for the aromas to be released and pour the mixture into two glasses. Garnish with pineapple leaves and the physalis, lychee and ramboutan.
5-6 strawberries 1 kiwi 2-3 lychee 2-3 ramboutan 5-6 physalis (otherwise known as Cape gooseberries) 1-2 slices of star fruit 1-2 slices of fresh pineapple (diced) Juice of 1 fresh orange 1-2 tablespoons coconut milk Pineapple leaves for garnishing
39 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
gourmet & light
A lighter version of gastronomic delights
There are definitely no compromises made when it comes to flavour! All these dishes combine the ultimate taste with low fat - especially for those who appreciate gourmet delicacies but are counting calories. By Nina Theocharidou
Pork fllet with mango salad Ingredients (for 6 people)
Instructions
2 pork fillets (porterhouse) in total about 800gr 1 ½ tablespoons mustard with seeds 1 tablespoon freshly ground ginger 3 tablespoons olive oil Salt, pepper
Be thorough when cleaning the fillets so that every trace of fibres or skin is removed. Next remove their tails – the ends – and cut each one into 6 equal, cylindrical pieces. Put each piece on a board and beat until they are thin escallops. If you like beat the ends as well. Mix the mustard with the ginger and olive oil. Put the meat into a bowl, add the mixture and stir. Keep it covered until you are ready to serve. Heat a large, non-stick frying pan on the stove and cook the meat – in 2-3 batches – for 4 minutes on each side, turning it over once in the middle of cooking. Mix the mango salad ingredients and serve with the meat.
Mango salad 2 mangoes thinly sliced 1 generous handful of tender spinach leaves, without the stalks (choose the small leaves from the centre of the spinach) 1 generous handful coriander leaves 1 tablespoon chilli sauce, dissolved in 4 tablespoons cider vinegar
40 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Salmon with fennel Ingredients (for 6 people)
Instructions
6 pieces of salmon fillet (about 180gr each), without the skin and bones 6 fennel bulbs without the hard outer leaves, sliced 2/3 chicken broth (made with ½ chicken stock) 2/3 cup dry white wine 1 handful of tarragon leaves 2 teaspoons lemon rind Salt, pepper and a little olive oil for basting
Preheat your oven to 150°C. Season the fennel and place in a baking tin with the tarragon leaves and lemon rind and douse with the chicken broth and half of the wine. Bake for about 40 minutes until they are soft, turning them over about midway through the cooking time. Season the fish and heat a greased, large non-stick baking tin on medium heat. Cook it for 3-4 minutes on each side. Next add 3 tablespoons of wine in the frying pan (half of the remaining wine) and create an air tight seal. Leave it covered for 2-3 minutes to cook in the steam, then add the remaining wine, covering for another 2-3 minutes before removing from the heat. Serve the fish with the fennel and any sauce left in the tin.
41 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Chicken fillet cooked in wine with artichokes
Ingredients (for 4 people)
Instructions
4 chicken fillets, without the skin (about 650gr) 2 slices of bacon 1 tablespoon olive oil 4 small artichokes, cleaned, cut lengthwise and including part of their stalk or 6 artichoke hearts, defrosted and sliced 250gr pearl onions, peeled or defrosted (1/3 of the packet) and dried with kitchen roll 1 medium onion, finely chopped 1 garlic clove, finely chopped 250gr fresh small mushroom, sliced 1 flat tablespoon flour 1 ½ cup dry, white wine 2 bay leaves 2-3 sprigs of thyme or 1 teaspoon dried thyme or 1 teaspoon oregano Salt, pepper, some finely chopped parsley
Heat the oil in a pot and add the bacon. Leave it in the oil until it is golden brown then discard the bacon. Put the chicken in the pot until golden brown on all sides. Take it out and put aside. Put the finely chopped onion in the pot with the pearl onions, garlic and mushrooms and sauté until the mushrooms have absorbed all the juice and begin to colour. Mix in the flour and ½ cup of wine, lower the heat and using a wooden spoon scrape the bottom of the pan to get to any ingredients that have stuck to it. Place the chicken back into the pan with the bay leaves, thyme, the remaining wine and 1 ½ cups water and season. Cover the food and simmer, on low heat at all times, for about ½ an hour. Add the artichokes and continue to cook for another 35-45 minutes until the chicken is well-cooked. Serve with parsley sprinkled on top.
42 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Ingredients (for 6 people) 1kg of topside beef 2 oranges 1 large onion, cut and thinly sliced 1 heaped teaspoon brown sugar 4 tablespoons soy sauce 1 tablespoon freshly ground ginger ½ beef stock dissolved in 1 ½ cup hot water 4 star aniseeds (or 1 teaspoon aniseed) 1 generous pinch of nutmeg, clove, ginger, pepper and nutmeg – all in powder form 1 tablespoon oil Chinese rice pasta (white, transparent) or white rice for serving
Roast beef with Asian aromas Instructions Preheat the oven to 150°C. Using a peeler remove the orange peel (the orange part only) and cut into strips. Place on a baking tin in the oven and cook for about ½ an hour until they are dried out and crispy but have not changed colour. Heat a pot on the stove, add the oil, and sauté the meat until it has turned golden brown on all sides. Add the onion and continue cooking until it has softened but has not begun to change colour. Add the sugar, stock, soy sauce, fresh ginger, aniseed, the pinches of herbs and pepper and the dried out orange peel. Lower the heat, cover the pot and slow cook the meat for 1 ½ - 2 hours until it has softened. If necessary add some water to the pot. Remove the meat from the pot and keep it loosely covered with foil for about 10 minutes before slicing. Serve with its juice and if you like, some rice pasta or white rice.
43 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Instructions Thinly slice the aubergines lengthwise. You will need 12 -16 large slices (discard the smaller ones or keep them for another recipe). Sprinkle with salt and leave in a strainer for about ½ hour until their juice has drained. Wash and then squeeze dry. Grease a large fireproof dish. Preheat the oven to 200°C and line the baking tin with greaseproof paper or non-stick foil (one side of the foil is non-stick). Lay the aubergine slices on top (in two batches if necessary) and brush with olive oil on both sides. Bake in the oven for about 10 minutes on each side until they have softened but are not mushy. Remove from the oven and put aside. Filling: Heat the oil in a large frying pan, sauté the onion until it has softened, and then add the mushrooms. Sauté the mushrooms until they have absorbed all their juice and are dry and then add the mince meat. Continue to sauté the mixture, stirring frequently and breaking up any lumps, until the chicken mince begins to go brown. Mix in the anari, season and finally add the breadcrumbs.
Aubergine cannelloni Ingredients (for 4 people) 3-4 large aubergines, about 1 – 1 ¼ kg (pick the largest ones you can find) 5 tablespoons olive oil Filling 200gr mushrooms without the stalks, finely chopped (about 1 ½ cups when finely chopped) 250gr chicken mince meat (or an additional 300gr mushrooms for the vegetarian version) 1 large onion, finely chopped 250gr light anari (the equivalent of ricotta) cheese (eg. Christis), about 1 cup when flattened with a spoon 3 slices prosciutto, without the fat, finely chopped 2 cups bread crumbs without the crust (grind in food processor first) 1 tablespoon olive oil 3/4 cups grated parmesan Salt, pepper Béchamel 4 cups light milk 4 tablespoons olive oil 4 flat tablespoons flour Salt, pepper, nutmeg
44 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Preparing the béchamel Heat the oil in a pot and add the flour. Stir until it begins to froth, remove from the heat and mix in the milk using a whisk. Season, add 1 generous pinch of nutmeg and return the pot to the stove. Stir continuously until it has boiled and the sauce has thickened. Spread 1 ½ cups of béchamel on to the bottom of the tin. Put 2 tablespoons of filling (approximately) on each aubergine slice, roll them up and place in a line in the tin on top of the béchamel. Pour the rest of the béchamel over the aubergine rolls and sprinkle with grated cheese. Cover the baking tin with foil and cook for 1 hour. Remove the foil and continue to bake for another 15 minutes until the top has turned golden brown.
Ingredients ½ kg (about 3 medium sized) potatoes with their skin, washed and dried 2 tablespoons olive oil Salt, pepper 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dry oregano 1-2 teaspoon white vinegar (optional)
Instructions Preheat oven to 220°C. Thinly slice the potatoes, either using the grater’s chip blade, the special food processor attachment or by hand using a sharp knife. Wash them well with plenty of water and dry carefully with a kitchen towel. Put them in a bowl, spray with olive oil, season and carefully add the oregano. Mix well so they are fully coated in oil and herbs. Lay out on a baking tin lined with non-stick foil (one side is non stick) or lightly greased non-stick grease proof paper. Bake in the oven for 10 minutes, take them out, turn over and continue cooking for about 7-10 minutes until they are golden brown. If you like you can spray them with vinegar. Put in a basket lined with paper towels and serve.
Baked chips Ingredients (for 6 people) 400gr cherry tomatoes, red or a mixture of red and yellow 1 small red onion, thinly sliced 2-3 tablespoons olive oil 2 spring onions, thinly sliced (with tender leaves) 1 heaped tablespoon finely chopped basil leaves ½ tablespoon balsamic vinegar Salt, pepper
Instructions Preheat your oven to 220°C. Put the cherry tomatoes and onion in a shallow tin, spray with olive oil and mix well so they are well-coated in oil. Season and then place a layer at the bottom of the tin. Bake in the oven for 10 minutes and mix in the spring onions, basil and balsamic vinegar. Continue cooking for another 5 minutes until they have softened but have retained their shape. Empty into a bowl and serve slightly warm or at room temperature.
Baked cherry tomatoes 45 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Trout in vine leaves Ingredients (for 4 people)
Instructions
4 trout, about 250-300gr each 2 tablespoons balsamic vinegar 2 tablespoons olive oil, plus extra for basting 2 tablespoons currants 1 cup grated bread crumbs from white bread (put in a food processor without the crust) 2 tablespoons pine nuts 1 flat teaspoon lemon rind 20-24 large vine leaves Salt, pepper, a little olive oil
Put the currants in a cup, pour the balsamic vinegar over them and leave them to soak for about 10 minutes. Scald the vine leaves for 4-5 minutes in boiling, salted water, drain and cool using plenty of running water. Dry the leaves using absorbent kitchen roll. Using a heavy duty, sharp knife, open up the trout at the length of their belly – from head to tail and then carve around half of the head in a way which you can then open them up like a sandwich. Using a sharp pair of scissors cut and remove the main fishbone and then carefully remove the rib bones (in trout these are few and easy to remove – just feel them with your fingers). If you like, split the tail of the fish too. Wash, drain and season them. Put a non-stick frying pan on low heat, put the pine nuts in and mix well until they begin to colour. Empty them into a bowl. Add oil to the pan, turn up the heat, add the breadcrumbs and stir until they begin to colour. Add the currants, lemon rind and pine nuts, stir and remove from the heat. Divide the filling amongst the trout, inserting it into their bellies and then close them up. Spread 3-4 vine leaves, upside down, in a way that one covers another partially so that a layer is created for one trout. Place the trout on the vine leaves and roll it so it is covered in the vine leaves. Repeat for all trout and if necessary roll them in more vine leaves in order to cover each trout completely – head to tail! Brush with some olive oil and place on a greased grill. Cook under your oven’s grill for about 30 minutes, turning frequently, until they feel firm.
46 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Chicken Cordon Bleu Ingredients (for 4 people)
Instructions
4 chicken fillets, without the skin (about 650gr) 4 slices (pre packed sliced) light Emmental cheese (60gr in total) 4 slices prosciutto, without the fat ¼ cups flour ¾ cups bread crumbs 1 teaspoon chicken seasoning 1 egg white (from a large egg) 1 tablespoon milk 3 teaspoons olive oil Salt, pepper
Cut the fillets lengthwise so you can open them like a ‘sandwich’. Next place them in between two pieces of grease proof paper and beat them so they open up and become as thin as possible. Season lightly. Put the flour in a soup bowl, lightly beat the egg white and milk in another and in a third one mix the bread crumbs and chicken seasoning. Put a slice of Emmental cheese on half of each fillet, followed by a slice of prosciutto and then fold the fillets to cover the filling. If you like, secure with toothpicks. Flour the fillets, dip them in the egg white and milk and then cover with breadcrumbs. Preheat the oven to 180°C and line a baking tin with grease proof paper. Heat 1 tablespoon oil in a frying pan and sauté the filets on one side for about 3-4 minutes. Add another ½ tablespoon of oil, turn over the fillets carefully and cook for another 3-4 minutes on that side. When ready, put all the fillets in the tin with the greaseproof paper and bake in the oven for about 20 minutes before serving.
47 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
The recovery plan If you are one of the many who has over-indulged during the festive season – and who doesn’t – it’s now time to regain control. Executive chef, Sebastien Cassagnol, at Almyra hotel’s spa restaurant has prepared a delicious, creative but above all healthy menu. By Lena Tsoukala, Photos by Andonis Farmakas
48 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Tamarillo with mozzarella Ingredients 10 tamarillo (tropical fruits) 3 balls of mozzarella 50cl Balsamic Glaze vinegar 1 bunch of rocket Some olive oil For the tamarillo sorbet 10 tamarillo 100gr syrup
Instructions First prepare the sorbet: Dip the tamarillos into boiling water and then immediately switch to ice cold water. This way you will be able to easily remove the skin. Puree the fruit in the blender and empty into a bowl. Add the syrup, stir well and leave in an ice-cream maker until frozen. In the meantime prepare the salad: Follow the same procedure as above to remove the skin from the tamarillos. Slice in two and put a drizzle of olive oil on each piece. Lay them out on a baking dish, sprinkle some rosemary on top and put in the oven, at 60째C, for about 15 minutes. Remove the tamarillos from the baking dish using a draining spoon. Divide onto 5 plates and serve with two pieces of seasoned mozzarella. Add some rocket salad and serve with the tamarillo sorbet.
Spring rolls with chocolate and tofu ice-cream Ingredients
Instructions
Spring roll pastry
Preparing the spring rolls: Melt the chocolate and butter in a bain-marie. In a bowl, beat the eggs and yolks with the sugar until the mixture starts to thicken. Gradually add the flour followed by the melted chocolate and butter and the finely chopped ginger. Beat the mixture for another minute and then put it in the fridge. Cut one of the sheets of spring roll pastry into four and fill them with the cold chocolate mixture. Wrap them into rolls and fry lightly. Take them out of the frying pan using a draining spoon and place on a platter lined with absorbent kitchen roll. Keep warm.
For the filling: 250gr chocolate (70% cocoa) 250gr butter 5 eggs 5 egg yolks 60gr ginger A bit of sugar A bit of flour For the ice-cream: Ice-cream maker 750cl fresh cream 750cl milk 450gr sugar 12 egg yolks 185gr tofu
Preparing the ice-cream: Heat the milk and fresh cream slightly. In a clean bowl beat the sugar with the egg yolks until they are light and fluffy. Add the warm milk and fresh cream mixture through a strainer, stirring well. Chop up the tofu into very small pieces and put the mixture into an ice-cream maker. Once it has frozen serve with the warm chocolate spring rolls.
49 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Cylindrical quiche Ingredients For the pastry: 250gr flour 125gr butter 1 egg yolk Water Salt For the filling: 250cl fresh cream 250cl milk 200gr bacon 2 eggs 2 egg yolks Ground nutmeg Salt, pepper For the garnish: 1 leek Some flour Oil for frying
Instructions First prepare the pastry: Put all the ingredients into a mixer and once the mixture is smooth, cover with a clean dish cloth and leave in the fridge for one hour. Line two tall metallic cylinders of the same height, one of which should however be wider than the other, with grease proof paper. Roll the pastry into a thin layer and put inside the smaller of the two cylinders. Cover with the wider cylinder and bake in a preheated oven at 175째C until golden brown. Leave to cool on an oven rack and then repeat. That way you will end up with two cylindrical pieces of pastry. Preparing the filling: Sautee the bacon, drain it and then place in a large bowl. Add the rest of the ingredients and mix well until mixture is consistent. Spread into a baking tray and bake at 140째C for about 20 minutes until mixture is set. In the meantime, prepare the garnish: Finely chop the leek lengthways, sprinkle with flour and fry in hot oil until golden. Fill the pastry cylinders with the mixture and garnish with finely chopped, golden brown leek.
50 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Chorizo salad Ingredients
Instructions
200gr chorizo (Spanish salami) 150gr potatoes 30gr sun dried tomatoes 30gr caramelized onions 30gr baked red peppers Herb salad Oil with chorizo and paprika
Cut the chorizo lengthways in very thin and long slices (preferably with the butcher’s machine). Boil the potatoes and once soft remove the skin. Dice into large pieces and stir in the caramelized onions which you should prepare beforehand in a frying pan with a little olive oil until onions are golden coloured. Add the chopped sun dried tomatoes and season. Stir well using a fork until the mixture has a puree consistency. Take a square piece of cling film and place a slice of chorizo on top. Add the potato mixture and roll tightly. Leave it in the fridge until it has set and when ready cut into three pieces. Put some salad on a plate and add the chorizo dressing. To make the dressing heat a piece of chorizo, strain the remaining oil and add some paprika, salt and a drop of red wine vinegar.
51 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
minimum calories, maximum flavour! Do you have an incurable sweet tooth and inevitably suffer from withdrawal symptoms when you go on a diet? Join the club! Here we present you with some amazing recipes with minimum calories and fat and maximum avour. By Nina Theocharidou
52 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Bavaroise with wild berries Ingredients (for 6 people) 1 sachet light forest fruits or strawberry Jelly (about half a packet) 1 sachet light forest fruits or strawberry Jelly (about half a packet) 3/4 cup boiling water 1/2 cup cold water 3 tablespoons lemon juice 200gr frozen wild berries, put through the blender 3 tablespoons fat free powdered milk (e.g. Regilait) 3 tablespoons of ice cold water
Instructions Lightly grease 6 individual cake moulds and line the interior with cling film (moisten it if necessary for it to stick). Dissolve the jelly in the hot water and add the cold water and the lemon juice. Leave it in the fridge until it starts to set. Dissolve the powdered milk in 3 tablespoons of ice cold water and beat the mixture until it resembles whipped cream in consistency. Beat the slightly set jelly until it is fluffy and mix in the wild berries puree followed by the ‘whipped cream’ stirring and folding the mixture gently until it is smooth. Divide the mixture between the moulds and leave them in the fridge until the bavaroise has set – 6 hours minimum, but preferably overnight. Remove them from the moulds, remove the cling film and serve.
Light chocolate mousse Ingredients (for 4-6 people)
Instructions
1 sachet powdered gelatine 1/3 cup sugar (or powdered sweetener) 1/4 cup cocoa (bitter) 1/2 cup water 1/2 cup condensed milk, light 2 teaspoons vanilla 1 tablespoon brandy (optional)
Mix the sugar, gelatine, cocoa and water in a pot. Place on the stove and let it boil stirring continuously. Remove from the heat, empty into a metallic bowl and stir in the condensed milk and vanilla. Cover with cling film and leave in the freezer until it sets (about 45 minutes). Remove from the freezer; blend with a mixer on high speed until it is fluffy but thick enough to retain its shape (about 3 minutes). Mix in the brandy. Divide the mousse into 4-6 bowls. If you are not planning on serving it immediately (the mousse is ready), cover with cling film (avoiding the surface of the mousse) and keep in the fridge.
53 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Tiramisu Ingredients (for 6 people)
Instructions
3 tablespoons of powdered custard in a tin or packet 1 cup of fat free milk 2 tablespoons sugar (or powdered sweetener) 1 sachet vanilla 250gr light cream cheese 2 egg whites 1 2/3 cups cold, black coffee 2 tablespoons amaretto liqueur or brandy 250gr (approximately) Ladyfingers 2 tablespoons powdered cocoa (bitter)
Dissolve the custard in 2 tablespoons of fat free milk in a pot. Add the rest of the milk and the sugar and stir the mixture on medium heat until it boils and sets like cream. Remove from the heat and stir in the vanilla. Empty it into a bowl cover the surface with cling film and leave it to cool. Beat the custard cream with the cream cheese with a mixer until it’s fluffy (for about 2 minutes). Now beat the egg whites separately into a thick meringue and add it to the mixture, stirring lightly and carefully. Put the coffee and amaretto into a bowl and dip in half of the biscuits (briefly because once wet they begin to dissolve). Put a layer of the Ladyfingers on a platter or individual plates. Spread out half the cream onto the biscuits and sprinkle over with half of the cocoa. Continue with a second layer of biscuits, dipped in coffee, spread out the rest of the cream and sprinkle with the remaining cocoa. Cover the tiramisu with cling film and keep in the fridge for 6 hours before serving.
54 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Apricot jelly mousse with kiwi sauce Ingredients (for 4 people) 250gr ripe apricots ½ cup water 1 piece of lemon peel 1 sachet gelatine 1 tablespoon brandy 2 very large kiwis (or 3 medium sized ones) 2 ½ tablespoons sugar (or powdered sweetener) A few leaves of mint (optional)
Instructions Cut the apricots into two, remove their stones and put in a pot with ½ cup of water with the lemon peel. Leave on a low heat until they begin to melt. Put the gelatine into a bowl with 3 tablespoons of cold water and leave it to soak for 5 minutes until they expand. Drain the apricots and put them in a strainer, pushing down with a spoon until all their juice is gone and you are left only with the peel. Reheat the puree, add the brandy and 2 tablespoons of sugar and remove from the heat. Next, dissolve the gelatine, stirring well with a whisk. Divide the mixture into 4 individual moulds or bowls, leave to cool and put in the fridge for 3-4 hours. Peel the kiwis, put them in a blender or food processor with ½ tablespoon sugar and divide the sauce into four plates. Dip the moulds into hot water and turn upside down on the centre of each plate. Garnish, if you like with fresh mint leaves before serving.
Vanilla-gooseberry mousse Ingredients (for 4-6 people)
Instructions
3 teaspoons of powdered gelatine 250gr strained yoghurt, 0% fat 1 heaped teaspoon vanilla 2 heaped teaspoons of icing sugar (or powdered sweetener) 400gr (2 packets) light cream cheese 4 egg whites 150gr gooseberries, blended, plus an additional few for garnishing (optional)
Put 1 tablespoon cold water in a fire proof bowl, add the gelatine and leave it to soak. Heat some water in a pot, about three fingers high and remove from heat when the water has boiled. Put the bowl with the gelatine in the boiling water and stir it until it has melted. Take the bowl out of the water and leave it to cool. Mix the yoghurt, vanilla, icing sugar and cream cheese in a salad bowl and then mix in the cold gelatine. Beat the eggs into a thick meringue and mix it in carefully with the other mixture by stirring lightly and folding the mixture until it is smooth and consistent. Take half of the mixture, putting the rest in another bowl and mix in the gooseberries puree. Divide into 4-6 bowls and top with the white mousse. Keep the bowls in the fridge for a minimum of 6 hours, preferably overnight, to set. Before serving garnish (optional) with fresh gooseberries.
55 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Strawberry mousse Ingredients (for 4-6 people) 600gr strawberries 3 heaped tablespoons sugar (or powdered sweetener) 1 heaped tablespoon powdered gelatine Juice of ½ lemon 3 egg whites 1 tablespoon brandy
Instructions Spray the gelatine with 1-2 tablespoons of water and then leave to soak. Put 4 strawberries aside, remove the stalks from the rest, slice and put in the blender or food processor, with half of the sugar until it has a puree consistency. Leave the puree in the container of the blender. Heat the lemon juice along with the brandy, remove from the heat and mix in the gelatine. Add this mixture into the strawberry puree, beat briefly, and empty the mixture into a bowl. Leave the mixture in the fridge until it begins to set. Beat the egg whites into a meringue using the rest of the sugar: take 1-2 tablespoons and mix into the puree until it loses some of its thickness and then blend in the rest of it carefully with soft circular motions folding mixture from the bottom to the top. Empty into a bowl (or 4 individual bowls) and keep in the fridge for a minimum of four hours before serving and garnish with the rest of the sliced strawberries.
56 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
Melon mousse Ingredients 400gr cleaned melon kernel (weigh it) 250gr (1 1/4 packet) light cream cheese 4 – 4 ½ tablespoons sugar or powdered sweetener (based on how sweet the melon is) 1 sachet vanilla 2 tablespoons lemon juice 6 tablespoons fresh cream, 5% fat (e.g. Elle & Vire), very cold 1 tablespoon powdered gelatine Cherry liqueur for serving (optional)
Instructions Put 1 tablespoon cold water into a fireproof bowl, add the gelatine and leave it to soak. Slice the melon and put in a blender. Take two tablespoons of the melon and put it in a small pot with the lemon juice. Heat the mixture. Next, remove from the heat and mix in the gelatine. Mix in the rest of the melon. Leave it in the fridge until it starts to set (about ½ an hour). Put the bowl in the freezer along with the mixer’s beaters. Beat the fresh cream in the cold bowl until it has the thick consistency much like whipped cream. Beat the cream cheese, sugar and vanilla until it is light and fluffy and gradually add the melon jelly. Next add the whipped cream, gently stirring and folding the mixture until it is smooth and consistent. Divide the mixture into 6 individual bowl and keep in the fridge for a minimum of 4 hours before serving. If you like, you can douse with cherry liqueur (about 1 tablespoon each).
No bake wild berry cheesecake Ingredients
Instructions
60gr light Digestive biscuits, ground (almost 3/4 cup when ground) 3 tablespoons melted butter or margarine 300gr fresh anari cheese (the equivalent of ricotta cheese – e.g. 3/4 of Christis bucket of anari). 2 tablespoons sugar (or powdered sweetener) 1 teaspoon vanilla 500gr (2 ½ packets) light cream cheese 2 egg whites 3 teaspoons lemon rind 2 tablespoons lemon juice 1 tablespoon powdered gelatine 1 basket of wild berries (blackberries, gooseberries or both) 50gr dark chocolate, grated (optional)
Wet or lightly grease a round spring form baking tin, with a 20 cm diameter and line the interior with cling film. Mix the ground biscuits with the butter in a bowl and then cover the bottom of the tin with the mixture. Leave in the fridge for 1 ½ hours. Beat the anari cheese with the sugar and vanilla and add the cream cheese, lemon juice and rind. Put 4 tablespoons cold water into a fireproof bowl, add the gelatine and let it soak. Heat water in a bowl, about three fingers high and once boiled remove from heat. Place the bowl with the gelatine in the water and mix until it has melted. Take the bowl out of the water and leave it to cool. Mix the cold gelatine with the anari mixture. Beat the egg whites into a thick meringue and add them to the mixture carefully by stirring gently. Empty the mixture into the tin and leave in the fridge overnight until the cheesecake has set. Take out of the tin carefully, remove the cling film and serve garnished with berries and, if you like, with drizzles of dark chocolate melted in a bain-marie (a bowl over a pot of boiling water).
57 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
You can do it! Learn how to make sun dried tomatoes. All across Italy and in many parts of Greece you can see tomatoes laid out baking in the scorching sun. You can do the same too – this authentic method is both economical and effective. Otherwise you can always bake them in the oven. By Nina Theocharidou In the villages they use sieves. If you don’t have one, improvise: Take a large, shallow box (or an old drawer), line it with foil and place a double or triple layer of absorbent kitchen roll inside. You will also need to make a mosquito net (mainly to protect from flies) out of tulle and then secure it on top avoiding contact with the tomatoes. Prepare the tomatoes (see below), lay them out (leaving space between each one) with the skin facing down and leave them outside for 6-10 days or as long as necessary (in the sun not the shade). At night bring them inside. They are ready when they feel dry to the touch but are still soft – don’t let them dry out completely. The oven method: preheat the oven at 100°C, line a couple of baking dishes with foil, put them on the oven rack and lay out the tomatoes (leaving space between each one) with the skin side facing down. Leave the oven door ajar so air can circulate (put a knife in the opening) and bake for about 12 hours or until they feel dry to the touch. Preparation: Any type will do to make sun dried tomatoes as long as they are ripe but the best ones are the long Roma tomatoes which are juicier. Cut in two (or if they are particularly large into four) and (if you like) remove their seeds. Put them in with the skin side up for about ½ hour to strain and sprinkle the interior with salt. Now they are ready to bake. Preserving: When the sun dried tomatoes are ready, heat 1-1 ½ cups of vinegar and put them in for about 1 minute (the vinegar ‘bath’ kills bacteria). Drain them and put them in sterile jars (boiled or washed in the dish washer). Cover them completely in olive oil and close the jars. Keep them in a cool, dry place for at least 2 weeks before using them. They keep for about 6 months.
58 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
1 Tomato (Solanum lycopersicum) is a fruit (yes, a fruit, even though we use it as a vegetable).
2 Buy fewer tomatoes more frequently and keep them laid out, not piled up, outside the fridge as when they freeze they lose their flavour and aroma.
3 Tomatoes are almost entirely made up of water and biological substances and have very few calories making them an ideal choice if you are trying to lose weight.
4 They have plenty of vitamin C which strengthens the immune system, vitamin E for fertility and a more fulfilling sex life and B vitamins for a strong nervous system.
5 Lycoperin, an amazing antioxidant substance good for the heart, is better absorbed by our body through cooked tomatoes in oil (e.g. in an olive oil sauce) rather than by uncooked tomatoes.
6 Because tomatoes give off ethylene they should not be placed next to cucumbers because these will rot and turn yellow faster. 7 Wash and cut the tomatoes just before serving. That is the only way they can preserve their nutrients.
8 When you choose tomatoes, make sure they are red, firm and smell like‌ tomatoes. If you find them in a bunch, or rather a twig, even better, as they will continue to ripen and will retain their aroma.
9 A tomato which has been wet rots a lot faster. That’s why you should never wash them and put them away wet. If you do choose to wash them before putting them away make sure you dry them well.
10 No matter how red fresh tomatoes are they will not make for a particularly red sauce. Try adding a spoonful of paste as well.
59 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
off the vine }
Italian renaissance
BOLLA PINOT GRIGIO DELLE VENEZIE Venice, IGT (Local wine)
There is probably not a single
1
by Nina Theocharidou photos by Christos Papantoniou
piece of land in Italy that is not producing wine and there are hundreds of types of different wine, since each province has a distinct variety of grapes. Officially over 350 ‘basic’ native varieties have been recognised, but another 500 are also known, documented as distinct types which are cloned from the main types. Most Italian wine does not enter the international market, reaching out only to the local – mainly families – community. However, in recent decades there are more and more wines from beautiful wine districts which, following the upgrading of the vinification process, have captured the international market and are highly sought after. The references to Italian wine once brought to mind cheap Chianti squat bottles with straw covers. Today some of the most exquisite wines are produced at the luxury estates/castelli. Among the wines with the highest demand is Brunello which comes from the valleys of Montalchino. Thirty years ago this was one of the poorest municipalities in Italy and Brunello was known only at the local taverns. Today, it is considered one of the richest places in Italy. In fact, the worldwide thirst for good Italian wine has attracted even the dynasties of high fashion which have now also entered the wine making business. Not a surprising outcome considering they manufacture ‘high-quality products’.
Wines derived from the Pinot Grigio variety, abundant in north-eastern Italy (Trentino, Veneto Friuli-Venezia Giulia) are considered among the trendiest whites in the world! The recently modernised Bolla winery (1883) brings us this light golden, fresh and fruity wine with aromas of ripe peaches and a pleasant after taste. To Dionysion.
PLANETA SANTA CECILIA Sicily, Noto, IGT (Local wine) Wine guru Robert Parker gives Santa Cecilia 2005 (Nero d’Avola) 90/100 (excellent) and makes the following comment: “It reveals a lovely core of perfumed ripe red fruits, wild cherries, tobacco, rosemary and sage on an elegant, medium-bodied frame. This delicate, restrained wine offers lovely clarity and precision in an accessible style.” That says it all! La Maison du Vin.
CASTELLO BANFI BRUNELLO DI MONTALCINO POGGIO ALLE MURA Tuscany, Montalchino DOCG (AOC) Since 1978 when Castello Banfi began producing wine in the beautiful wine country of Montalchino it has brought fame and worldwide recognition to the Brunello di Montalcino. The Poggio alle Mura made from Sangiovese Brunello is a dream: Strong but velvety it is loaded with aromas of ripe fruit, chocolate, vanilla and tobacco… Oenoforos.
BAROLO: “RE DEI VINI” “Wine of kings, and king of wines”. That’s what the Italians call this wine which comes from Cuneo in Piedmont – possibly the best Italian wine country, equivalent to France’s Bordeaux. It is one of the top wines in the world, a noble descendant of the Nebbiolo grape variety. Barolo is never consumed ‘young’ as it has a bitter and tart flavour but once it has aged in oak barrels for at least three years (it is entitled to DOCG), then it makes a complete transformation and becomes a nectar, rich-bodied with a velvety flavour. Ruby coloured when young the more it ages the deeper its colour becomes, gaining also some beautiful orange highlights. It used to be criticised as having excessively strong tannins but with the more modern vinification methods it has now mellowed. Try Giacosa Fratelli from Il Paesano
60 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
The banker turned winemaker value for money
2
When Costas Tsiakkas, of Tsiakkas Winery, studied Business Management at UCLA in California, he was impressed by the growth of wine production and somewhere in the back of his mind the idea began brewing that he might like to become a wine-maker too. However, he returned to Cyprus and was set firmly on the career path of a banker, which offered job security. He married and had a family - in other words he ‘settled down’, a well-trodden path was seemingly set to follow. But he had already caught the wine bug. His grandfather had been a grape producer and a wine-maker and had left him some vineyards in Pelendri. Tsiakkas, who had spent all his life in Limassol, had no real experience with such a profession nor did he have any insight on the trade. However, when you’ve got the bug, it’s not easy to shake it off… He began producing wine as a hobby; he took wine making classes, studied the art and by 1994 had reached the decision to formalise his relationship with wine! He resigned from his secure job taking on the risks associated with establishing his own state-of-the-art winery in Pelendri. There is no doubt it was challenging as things were not always rosy but today he is considered one of the most successful Cypriot wine makers and produces many of the most remarkable local wines. This is further illustrated by the series of awards he has received in wine contests. His wine list includes red wines such as the famous Vamvakada, from the unique Cypriot grape variety matured in oak barrels, Cabernet Sauvignon also from barrels as well as a certified organically produced wine, an exquisite barrel Merlot and a Dry Red Wine - a mixture of different varieties which is both light and pleasant. As for whites there is an amazing Chardonnay matured in a barrel as well as Sauvignon Blanc, full of aromas of citrus fruit, a dry white wine which brings out the best of Xynisteri and an exquisite rose wine from Grenache. All of his wines are local. He does not own a lot of wine land himself so he acquires most of his grapes from villages in the area. Part of his success is that he managed to convince many grape producers to start replanting their abandoned vineyard using new methods and new European grape varieties. 61 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
ERYTHROS XIROS (DRY RED WINE) Local Limassol wine, red, Cabernet Sauvignon, Grenache, Mataro A mixture of three different varieties makes for a full-bodied wine that is both easy to drink and pleasant. The combination of the rich and deep coloured Cabernet with the strong Grenache flavour and the soft tannins of Mataro create a well-balanced wine which is the ideal accompaniment to mezedes, meat, pasta and cheese. Price: €5.30
favourite CABERNET SAUVIGNON Local Limassol wine, red, Cabernet Sauvignon This wine is produced in highaltitude and poor soil vineyards. The wine making is completed in an environment with controlled temperature and matures in new French and American oak barrels for 12 months. The wine’s bouquet is characterised by mature fruit and berries and is rich bodied with a pleasant, lasting aftertaste. Price: €10.75
exclusive VAMVAKADA Local Limassol wine, red, Vamvakada (Maratheftiko) It is regarded as the best Cypriot grape variety which stands out from the rest showing off its full potential. Characterised by its deep red colour and gooseberry and freshly ground coffee aromas it has a refined body, a subtle flavour and an amazing lasting aftertaste. It is also proving to be quite successful in France as well! Price: €10.75
market } Col-fresh Explosion
The Dirollo Family has grown
The well known Italian chewing gums, Col-fresh have launched a new range of soft centre chewing gums, called Col-fresh X-plosion. These Col-fresh X-plosion gums are available in three fantastic new flavours which captivate with their pleasant taste and pioneering packaging. You will find them in the following combinations: Vanilla & Mint, Strawberry & Lime and Blackberry & Melon. Apart from the traditional packs, Col-fresh X-plosion are being launched with a new 50g jar, which is convenient for use in the car, the office or anywhere else you may need a flavourful experience. Col-fresh X-plosion, an explosion of satisfaction!
This well-known brand Dirollo has welcomed two new members into its family. Dirollo light butter and Dirollo cheese spread. The light butter combines pure cow’s milk with the wonderful taste of yogurt. It contains half the fat of full cow’s milk butter and 50 per cent less cholesterol and calories. It’s rich in Vitamin A, while trans fats and saturated fats are almost non-existent. Try it for breakfast, in sandwiches and in cooking as well as baking. Dirollo spread cheese contains only 3 per cent fat, and is produced from fresh cheese containing natural fibres. Ideal for use in cooking, in pasta, in sandwiches and in baking. A product of Austria, both Dirollo butter and Dirollo cheese spread are available in i packages of 200g.
Mpachari Kitchen Relax at Spoil Me Located at the heart of the capital, well-known beauty centre SPOIL ME, is here to offer you complete manicure treatments, pedicures, artificial nails (acrylic and gel) and Nail Art. In addition it offers waxing as well as facial treatments. SPOIL ME is the ideal place to allow experienced professionals to illustrate the unique treatments featured at the centre and, at the same time to offer you a place to relax and unwind. The facilities are specially designed to provide the perfect environment for you. Treat yourself and your friends to a visit to SPOIL ME. You deserve it! 50Z Makarios Avenue III, Nicosia 22374494
Mpachari, which is the Greek word for spice, has created a whole new waft of aromas in Larnaca. Inspired by the King of Spice, it offers a variety of freshly-prepared dishes based on aromatic cuisine. Mediterranean, international and Cypriot recipes, with the take-away menu updated daily, it frees you from the chore of cooking lunch in the tastiest way possible. An ideal solution for dinner parties with a choice of menus and direct contact with the Chef. Archbishop Kyprianou Str. 14, Larnaca. Tel: 24622822. www.mpachari.com
62 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
win this!
Simply Red Red Room offers fusions of European and Mediterranean flavours, which are ready to satisfy the tastes of the most exigent customers. This perfect dining experience is completed with the equally rich list of wines and the exceptional service. Unsurprisingly Red Room restaurant has become the talk of the town and satisfies even the If you haven’t been before you are hungriest appetite for luxury. in for a real treat. Located in the Atlantic Miramare Beach Hotel, in the Check inside the magazine to find the winning coupon which can heart of cosmopolitan Limassol, the Red Room excites the imagination of be redeemed for €200 when you every customer with its sensual, deep eat there. If you have, follow the instructions for claiming your prize. red ethnic decoration. The passion for red over-riding the environment If you would like to make a and the breathtaking view over the reservation call the Red Room on Limassol gulf creates a relaxing atmosphere and an ideal escape from 25888100. Atlantica Miramare Beach Hotel, your everyday routine. Potamos, Yermasoyias, 4060, With the primary intention of stimulating your gastronomic passion Limassol.
One very lucky reader is set to impress their partner by taking them to Red Room restaurant in Limassol for a wonderful evening of fine food in a uniquely red atmosphere.
63 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009
{ the recipe
• Tuna macaroni salad Ingredients 1/2 cup mayonnaise 1/2 teaspoon dried thyme or tarragon, crumbled 3 cups macaroni (farfalle, or conchiglie) cooked, chilled 4 radishes, sliced 1 can (200 gr. approximately) white tuna in water, drained and broken up 1 1/2 cups frozen corn, or peas, cooked, or 1 can drained (approximately 250 gr.) Salad leaves
Preparation In a large bowl, combine mayonnaise and thyme or tarragon. Add pasta, radishes, and tuna. Gently stir in peas or corn. Cover serving plates with lettuce, if desired and top with salad.
• Cold rice mozzarella ham salad Ingredients 4 cups cooked white rice Salt and pepper 12 small balls mozzarella cheese (or 2 regular, sliced) 1/2 cups mayonnaise 1 small onion, finely chopped 1 tablespoon prepared mustard (or to taste) 1 cup grated celery root (celeriac) 2 cups cooked ham, chopped small
Preparation In a large mixing bowl, mix the cooled rice with onion, celery, mozzarella cheese and ham. In a small bowl combine the mayonnaise, mustard, salt and pepper. Add the mayonnaise mixture to the rice; mix well to combine (adjust all ingredients to taste, if you prefer a creamier salad add in more mayonnaise). Cover and chill for a minimum of 2 hours before serving.
• Insalata Caprese Ingredients 4 large tomatoes, sliced 12 small balls mozzarella cheese (or 2 regular, sliced) 1/4 cup packed fresh basil leaves, washed well and dried 3 to 4 tablespoons extra-virgin olive oil salt and pepper to taste Salad leaves
Preparation Cover serving plates with lettuce and arrange mozzarella, tomato slices and basil leaves, alternating and overlapping them. Sprinkle salad with salt and pepper and drizzle with oil.
64 THE CYPRUS WEEKLY FLAVOUR JANUARY 2009