Pumpkin soup, a delightful, sweet and spicy soup. Aromatic and warm, just what we need on a chilly winter night.

Quinch preserve and marmalade. Another one of Mrs Amalias delicious recipes from Cyprus.

Another one of Mrs. Amalias traditional and easy recipes. Ravioli with Halloumi and mint filling.

Today we are going to work out Mrs Amalia's recipe of her delicious pumpkin pies, very light and healthy too! Only 182 calories per pie.

Imam Bayildi or Imam Baildi as it is pronounced in Greek is a dish found in most of the formerly Ottoman regions and is prepared with thick

Recipe to make white cherry preserve. A traditional, delicious sweet from Cyprus.

Moussakas casserole, moussakas with potatoes and minced pork sauce, very simple and easy to make and very tasty.

These Swirls in carob syrup are so delicious, I wonder why I don't make them more often!

Fish soup prepared with fresh fish and vegetables.

Koulourakia - biscuits; the recipe is quite large, it is namely good for 120 biscuits! But don't worry, as they are irresistible they w

recipe for Daktyla - ladies fingers, a delicious sweet pastry filled with a mixture of almonds, cinnamon and sugar in syrup.

Recipe for Mosfilo jam - from Cyprus - easy to follow recipe with pictures and text.

Recipe of chicken and potatoes in lemon sauce from Cyprus

Recipe for "Pourekia" sweet pastries from Cyprus.

Delicious rich caramel creme, another one of Mrs Amalias recipies from Cyprus.

We have all seen and tried stuffed vine leaves - Dolmades when on holidays in Cyprus and Greece. Koubebia, as they are known in Cyprus, are delicious any time of the year, either as a light main dish, side dish or cooked in the juice of a stew like taro - kolokasi (see blog post dated 20 February 2018). The meat mixture can also be used to make stuffed vegetables like; green peppers, tomatoes, courgette, onions and eggplants. It seems like a lot of work stuffing the vine leav

Taro is a root, grown in Cyprus in the lower areas of the island. It is believed to be native to Southeast Asia and southern India, but it is cultivated and used in many places all around the world. Taros are ready in autumn after the 15th of October, that's what Mrs. Amalia used to say, and can be eaten the whole winter through. It is important when bought fresh to leave the root to dry out for at least a week just by storing it in a dry place. Originally prepared with pork

traditional recipe for macaronia tou fournou (macaroni oven baked) from Cyprus

recipe for quinces preserve