Tuesday, 17 August 2010

Triple Hazelnut Pudding

I've been experimenting with milk alternatives recently and my top two favourites are by far the hazelnut and almond versions. The recipe below can also be done with milk or other milk alternatives, but with the hazelnut chocolate combination which brings back nutella sweet memories (a coincidence that it's served in emptied-nutella glasses?!) and the non dairy lightness similar to mouse consistency, I strongly recommend this version.


1 litre organic hazelnut milk
125 g 85% organic dark chocolate
4 tbsp corn flour (aka cornstarch)
4 tbsp organic agave syrup
chopped roasted hazelnuts (couple of handfuls)

Step 1: Start with the 2 cups of hazelnut milk, the chocolate and two tbsp of agave syrup in a small saucepan over medium-low heat and whisking occasionally until the chocolate melts. Meanwhile stir 4 tbsp of corn flour with 1 cup of hazelnut milk in a bowl until the corn flour dissolves completely. When the chocolate-hazelnut milk is almost boiling add half of the diluted corn flour into saucepan slowly and constantly whisking. Bring the pudding to a simmer, constantly whisking until it thickens (should take a 3-5 minutes). Pour pudding into 6 small glasses.

Step 2: Repeat the above with the remaining cup of hazelnut milk, the other 2 tbsp of agave and the rest of the dissolved cornflour mixture. Pour carefully in the 6 glasses (on top of the already relatively cooler chocolate version) and let it cool.

Step 3: Cover with cling film and refrigerate for at least 2 hours. Sprinkle roasted chopped hazelnuts on top just before serving.

Monday, 9 August 2010

Rainbow Sweetcorn Salad

The previous weekend we decided a BBQ was in order come rain or come shine. Luckily for the 4 hour slot we spend outside we had one of the 2 sunny intervals predicted for the day! To accompany the tons of meat I tossed a corn simple sweetcorn salad together with as many colourful things I could find in the fridge/cupboard.

Make sure you drain the sweetcorn well before tossing everything together. This was enough -as a side- for a dozen guests.

700-900 grams sweetcorn kernels (2 large cans)
250 grams pomodorino tomatoes
1 green pepper
200 grams slices black olives (tinned)
olive oil
lemon juice
dried parsley

Sunday, 1 August 2010

Grilled Chicken with Vegetable Kebabs

This weekend was not what you would call a "BBQ" weekend on our corner of the UK (a couple of sunny intervals but no proper sunshine). So we ended up grilling everything in the oven to elude ourselves that we are back in the hot hot Cyprus. The marinated chicken was super succulent and the vegetable kebabs crispy and juicy. Add a glass (or 2) of wine and life is beautiful!


(for marinated chicken)
3 chicken fillets
4 tbsp plain yogurt
2 garlic cloves
1/2 tsp mustard
1 tsp honey
1 tbsp olive oil
crushed pepper
dried oregano

(for vegetable kebabs)
large green pepper
button mushrooms

(for ladolemono dressing)
2 tbsp olive oil
2 tbsp lemon juice
crushed pepper
dried oregano


Prepare the marinade by mixing together the yogurt, paprika,olive oil, garlic, pepper, salt, mustard and honey. Cover the chicken fillets and leave in the fridge (for 2-4 hours). Grill for 15-20', sprinkling oregano in the last 1-2 minutes on grilling on both sides.

For the vegetable kebabs chop any vegetables in hand (not to small or they'll fall of the skewers) and put them alternating on the wooden stick skewers. Grill for 10-15' and then just before serving dress with the ladolemono sauce (which is made by mixing the olive oil, lemon juice and oregano together in a bowl and seasoning with salt and pepper to taste).

Serves 2.