Ricotta Cheesecake with Blueberries

Although I have a sweet tooth, I'm not very keen on baking. So many ingredients and accuracy is very important. Needless to say of course all the calories involved. Don't get me wrong, I don't calorie count but still. So how do you make a cake which is easy, fast and the calorific content does not reach four figures per portion? I like ricotta and once a colleague brought a ricotta cheesecake to work. After extensive research and experimenting with different recipes I have finally come up with my own version.

Preparation time: 15 minutes

Baking time: 40 minutes

Ingredients

500g ricotta
3 medium eggs
125ml single cream
120g caster sugar
2 teaspoon of honey
1 teaspoon ground cinnamon
1 teaspoon vanilla extract (if you don't have any at home-don't worry about it!)
Blueberries- as many as you like! You can replace these with strawberries if you prefer them
For the base
6 digestive biscuits
50g unsalted butter

You will need a loose-bottomed cake tin, 20cm diameter

Method

Preheat the oven to 180 degrees (gas mark 4)

Grease the bottom and sides of the cake tin.

Crush the biscuits finely until they form very fine crumbs-you can do this in a food processor. Add the melted butter and mix in. Press down in the bottom of the tin to make an even layer. Part 1 done!

Now for part 2: Put all the other ingredients except the blueberries in a bowl and using a hand blender mix together for a few seconds until runny and smooth-alternatively you can use a food processor.
Poor into the tin and gently shake so that it forms an even layer. Sprinkle the blueberries evenly on top.
Place in the oven and bake for 40 minutes until it just starts turning brown. If not leave for a little longer.
Remove from the oven and allow to cool before leaving in the fridge overnight or a few hours. It should be come out of the cake tin easily- if not run a knife around the edges

TIP: I line the bottom of the cake tin with grease proof paper, which I cut to the same shape and grease that. It makes it so much easier to take the cake off the bottom of the tin!

Imam Bayildi, an inspiration to a recipe..

A friend asked me where it is that my love of food comes from. What do I remember that has made such an impact so that food is so important. I've been thinking about this. Foods that even now, after years, make me go mmm at the thought.

One of my favourite is aubergines, cooked aubergines. I have a distinct memory from my childhood in Cyprus. Sometimes when my mother picked me up from school, she would take me somewhere for take-away. This was no ordinary place. This was home-cooked food to perfection. The Greek lady who cooked and owned the place made this most amazing aubergine dish: Imam Bayildi. A dear friend of mine recently explained what this means. A Turkish dish, the name of which translates to the imam (priest) fainted. I'm not surprised. All these years later, I think about the Greek lady's imam bayildi and I still swoon.

There are many variations, the typical of which the aubergine is cut in half and stuffed with tomatoes and onions and cooked in olive oil and water for around an hour until soft.

My interpretation is different and much simpler but I did recently have a similar version at a restaurant as a starter

Serves 2 as a starter, 1 as a main
Preparation time: 5 minutes
Cooking time: 30 minutes

Ingredients
1 small tomato
1 small onion
1 aubergine
4-5 tablespoons olive oil
Salt 
Water
Feta

Method
Cut the tomato in about roughly 6 cubes
Cut the onions in quarter
Put the olive oil in a pot and heat. Add the tomato and onion.
Peel the aubergine and slice, about 1 1/2 cm thick, 5cm length

Add the aubergine to the tomato and onion together with salt and add about 100ml water. Bring to the boil and the reduce the heat to simmer. 

Check occasionally and stir. Add more water if necessary. You will see the aubergines soften and disintegrate. This is exactly what you are after. They should be done after about 30 minutes.

Serve warm in a deep plate with feta cubes on top and pitta bread.

Delicious. Every time..

Poule au pot

A friend came round for dinner last night. To add to the fun of it, I asked them to choose any dish they wanted and I would cook it. To make it challenging I had a short answer: Poule au Pot. Obviously this is a typical french dish. The was the ambition of Henry IV of France that every family could afford this dish every Sunday. I am not French, so I've never done this before. I spent some time looking up recipes and put together ingredients which are easy to find and went without the more difficult parts of some recipes. This is the result.

Serves 2-4
Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Ingredients

1 whole chicken (between 1.5-2kg)
4 medium turnips cut in half
8 medium carrots, cut to appr 4cm-you can use baby carrots
8-10 shallots
2 celery sticks, cut to appr 5cm
2 large garlic cloves
2 bay leaves
3-4 tbp olive oil
250 ml dry white wine
10 peppercorns
One cinnamon stick
2 sprigs thyme, parsley
Freshly ground pepper & salt
You will need cast iron casserole, if you don't have one an ovenproof dish deep enough to cover the chicken, with a lid

Method

Put the casserole on the stove and add the olive oil, allow to heat on a medium heat. Add the garlic and the chicken. You want to fry the chicken. Keep turning until it is a light golden brown colour all round. Add salt and ground pepper at this stage.
While you are doing this, pierce the shallots with the cloves.
When the chicken is done add all the vegetables, peppercorns and cinnamon around the chicken. Place the thyme and parsley at the top.
Add the wine, then add enough water to cover all the vegetables. Leave on the stove for about five minutes to heat then place in a pre-heated oven at 200 degrees. Leave to cook for 1 1/2 hours, depending on the size of the chicken.

Carve the chicken and serve with the vegetables.

TIP: Prepare all the vegetables and ingredients before you start cooking, makes the whole process so much easier

Lentils, My Way

Lentils are highly nutritious and a good source of iron amongst other things. They are used everywhere from South-East Asia, the Middle East, the Mediterranean and so on. Every culture incorporates them in their cooking in different ways. I have recently discovered that in Italy lentils are considered part of cucina povera, the cooking of the poor. I do think that there is a tendency, like in Italy, to frown upon pulses including lentils as being food for the poor.

You know what? I don't care what people think; if on a menu I will choose lentils over any other dish, whether that be a sirloin steak or oysters-although I would still have the champagne!

There are countless ways to make lentils and they are also a good accompaniment to fish and spicy meat like sausages. I like them as a dish on their own. My recipe is largely inspired by the Cypriot method which follows the Middle Eastern way called mujaddara.

Serves 2-4
Preparation: 10 minutes
Cooking time: 25 minutes

Ingredients

200 grams green lentils
50 grams rice (I use brown rice but it doesn't really matter)
1 medium carrot chopped
1 large onion finely chopped
2-3 tomatoes chopped (you can use chopped canned tomatoes)
2 cloves garlic crushed
Extra virgin olive oil
Balsamic vinegar
Salt & pepper
Chilli powder

Method

Wash and drain the lentils and the rice. Place in a pan with water and bring to the boil for about 10 minutes. Add the carrots and reduce the heat. Simmer for about 20 minutes until the lentils and rice are soft. Check occasionally adding more water if necessary. Note that by the end the water should be absorbed. If not then just drain it.
While you leave the lentils to cook, in a separate pan, add 2-3 spoonfuls of olive oil, heat and add the chopped onions. After 1 minute or so add the crushed garlic. When the onions start browning add the tomatoes and some salt and pepper. If you like you food a bit hotter you can add some chilli powder, as much as you like really. After 2-3 minutes reduce the heat and leave to simmer for a few minutes (about 5).
When the lentils and rice are cooked add the onions and tomatoes and stir. You can add more salt and pepper if needed.
Finally add a splash of balsamic vinegar and stir. It adds flavour and I love the way it sweetens the lentils without being overpowering. Serve with bread.

Cucina povera or not, this for me is a favourite.

Do you have a recipe with lentils? I would love to hear from you.

Seared tuna steaks with a sauce of tomatoes and capers

Now that it's getting warmer, I am finally drawing myself away from the hearty meat dishes with the red wine and re-discovering the lighter fish dishes with the refreshing chilled white wine. Yesterday a friend came round for lunch. I met her at the station and as the sun was out I suggested that we go for a coffee before going to the fishmongers to get the lovely fresh ingredients. To add to the fun and make it a bit more challenging I asked to tell me what she wanted to eat and then I would think of a suitable way to prepare it. She opted for tuna steaks. I decided to have these seared with a sauce of chopped tomatoes and capers. The contrast in flavours from the tomatoes and capers is an excellent compliment to the tuna. This is a very quick and healthy meal. As an added benefit it took less than 15 minutes to prepare and serve.

Ingredients

2 tuna steaks- you know how hungry you are so how big depends on you!
3 medium size tomatoes (get the best ones you can find, it makes a difference)
2-3 teaspoon of capers
Extra virgin olive oil
Salt & pepper

Method

For the sauce:
Finely chop the tomatoes and drain any excess juice. Add the capers and stir in. Again drain any excess juice, you don't want this to be soggy. Add salt and pepper to taste. If you like it you can add some olive oil. Just don't overdo it.
Tuna:
Drizzle some olive oil in a pan. Place the tuna steaks and cook for 1-2 minutes on each side.

To serve place on a plate and spoon the tomato & capers sauce on the side. You can serve with boiled new potatoes, spinach. I served mine with pak choi with a drizzle of balsamic vinegar.

TIP: With tuna, I always think you can never really undercook it, but if overcooked the taste will effectively be ruined, so if in doubt go for a rare version

My friends verdict? Yumcha!!!

Halloumi

Cyprus is famous amongst other things for Ayia Napa, or 'Napa' as it is more commonly known. The weather is warm and welcoming and the girls are of course beautiful. Aphrodite, the goddess of love and beauty was born on the shores of Cyprus... It is also where Halloumi, a favourite of cheeses, comes from. I know. At my New Year's party, the cheese board also featured home-made halloumi. It was a hit- the other cheeses were completely ignored. For Cypriots it is a staple in their diet. I know exactly why.

Halloumi has a melting point higher than any other cheese, so it is the only cheese that can be cooked. It can be grilled or fried. Try adding halloumi to your usual morning fry-up, it gives a twist to the traditional english breakfast. You can have it in salads, or serve it alongside watermelon. A favourite lunch of the Cypriots in the scorching heat of the summer.

If you are having a barbeque try skewers with halloumi and cherry tomatoes.
Also pitta pockets: Cut the pitta in quarters and place a slice of halloumi and a slice of tomato in each and place on the barbeque until the pitta begins to brown. Bite into it and you get the crispness of the pitta and then the soft texture of the warm halloumi and the freshness of the tomato. Cheat's tip: you can make this in the toaster.
Grate it and use instead of parmesan with pasta.
One of my favourites: Cut up thin slices and serve on Ryvitas or toast, drizzle with honey.

You can find halloumi in any supermarket, but if you find yourself in Cyprus seek out some traditional home-made halloumi. It has more character. If not, you must have a friend from Cyprus, ask them to get some for you. The favour will be worth it.
If you are from Cyprus, bring some back for your friends. Your popularity will soar!

Humus Recipe

It's our favourite dip. Everywhere. At home it is almost always present in the fridge. At the pub it's the new chips. Even at lunchtime you can buy little humus pots with tiny dips. In my obsession to make as many things as I can myself I now make my own humus. Try it- it's easy. You do need a blender though, even one of the hand held ones will do.

Makes one average pot

Ingredients

1 can chickpeas, drained
2-3 Tablespoons of extra virgin olive oil
1 teaspoon of tahini
Juice of 1 lemon
Salt and pepper to taste

Method

Put all the ingredients in the food processor and blend for 2-3 minutes until the texture is almost smooth. Taste and add some more lemon juice and salt and pepper if you think it needs it.
Serve with pitta, cucumber and carrot sticks and celery. You can also try it with your burgers.
If you want to add some colour, garnish with pomegranate seeds.

TIP- If you don't have tahini it doesn't matter. Make it without.
TIP- If the humus is not smooth enough or looks too dry try adding some water

Squid with tomato sauce

I love anything with tomatoes. Tomatoes give food so much more character. I much prefer this recipe to your traditional and in my opinion predictable and boring calamari which is usually served having been killed by drowning in oil.

Serves 2 as a main
Preparation time 10 minutes
Cooking time 30 minutes

Ingredients

300g fresh or frozen squid
400g canned chopped tomatoes (I use the ones with herbs or garlic)
1 small onion finely chopped
2 garlic cloves, crushed
1-2 Tablespoons of extra virgin olive oil
Pinch of chilli powder
Salt and pepper to taste

Method

If you are using frozen squid, defrost these. Cut up wide rings (appr 1.5cm). Leave to the side.
Place the olive oil in a pan and heat. Add the chopped onion and leave for 1 minutes and add the crushed garlic cloves. Leave for another 2-3 minutes until lightly browned and then add the squid including the tentacles- this are my favourite. All to cook for 2-3 minutes turning fruquently. Add the tomatoes, chilli and salt and pepper. Bring to the boil and then reduce heat. Allow to simmer for around 20 minutes. Taste and add more salt and pepper if required.

TIP: You can add a splash of ouzo with the tomatoes!

You can serve either on it's own with bread, rice or pasta. Any way you like it really!

Mash potato recipe

Ok, I know this is really basic, but it's comfort food and hey don't we love it! This is my version, if you have any other tips or suggestions please leave your comments.

Cut the potatoes in equal pieces so they cook at the same time. If you will be mashing them then peel them otherwise no need to peel. When they are cooked-you will know when a fork goes through easily, think of butter- note: better that you overcook them than under cook them- put in a colander and drain. Leave them for 3-4 minutes and then place in a bowl. Add butter and salt and pepper. If you want texture smash them. For creamy mash some milk, the amount will depend on how creamy you want them.

TIP: If you smash them try adding chopped spring onions and a clove of crushed garlic-adds to the colour.

Spaghetti with fresh tomatoes

Like most of us I do like pasta. I find it so versatile and you can make it using all sorts of ingredients that you may have.
This recipe is very quick and easy to make. It takes about 15 minutes to prepare and I love the contrast of colours.
Serves 2

Ingredients

200g spaghetti
4-6 tomatoes,chopped
4 cloves garlic, crushed
4 tablespoons extra virgin olive oil
Fresh basil, chopped
Salt and pepper to taste

Method

Cook the pasta in salted water according to the package instructions.
Put the olive oil in a pan and heat. Add the garlic and the tomatoes. Allow the tomatoes to cook and add salt and pepper to taste. Drain the spaghetti and add to your sauce. Sprinkle the basil and mix together. Ready to serve! You can add grated Parmesan if you like. I prefer this without as I like to be able to smell and taste the tomatoes.

TIP: You can use cherry tomatoes, no need to chop these.

Burger recipe

This is a favourite of mine, it’s very quick and you can prepare the mixture ahead.

Serves 4

Ingredients

500g lean beef mince (don’t use extra-lean mince as the burgers will be too dry)

2 Tablespoons of breadcrumbs

1 medium egg

2 medium tomatoes-grated

½ medium onion-finely chopped

1 spoonful finely chopped parsley

1 Tablespoon oregano

1/2 teaspoon mild chilli

1 Tablesoon Salt

1/2  Tablespoon Pepper

Sparkling water, if required

Method

This is so simple. Add the ingredients-except the sparkling water to the mince and mix together. You want your burgers to be moist, so if your mixture is looking a bit tough add sparkling water and mix in.

Shape the mixture into burgers by flattening between your hands- it doesn’t really matter what they look like- they will still taste lovely

You can cook these in a pan with some olive oil or butter or you can even barbeque them. However make sure that you cook on medium heat as you want these cooked through, otherwise they will just burn on the outside.

You can serve with a salad and yogurt.

TIP- if you don’t have breadcrumbs, you can toast some bread and make breadcrumbs, alternatively you can grate Ryvita’s!

Love is in the air

So. It’s Valentine’s day. Red hearts have overtaken almost all retail
advertising space. Am I the only cynic here? All the food sites seem to be full
of Valentine’s day offers. I have this habit of looking through these. Some
pitiful menus for which some poor guy pays an arm and a leg for. And I suspect
the quality, or quantity for that matter, doesn’t measure up. I wouldn’t know
though, haven’t had valentine’s dinner out in years!

It's even worst this year. Falling on a Monday, clever marketing resulted in a
long Valentine’s weekend. On Saturday I cooked for a friend. Actually, a lovely
chicken tagine -which I’ll tell you all about another time. Then I suggested we
go for a walk and a drink. It was already valentines. All the tables were set
with red roses and rose petals awaiting the smooching couples. That ruined our
mood for a Saturday night out. We headed back home for dessert.

As this is a food blog here's the dessert.
Blueberries: place in a pan with a tablespoon of water and heat. Let them simmer for 7-10 minutes until they are soft and there is a lovely blueberry syrup. Serve with vanilla
ice cream, or for the low fat version, low fat yoghurt. Drizzle with honey.
Yummy.

In the spirit of the day you might want to throw some rose petals on the
side.