I like porridge, the traditional oat based one, but it doesn't seem to like me much. It fills me up at the time of eating but then 20 minutes later and I am hungry all over again. Plus there's the whole oats = carbs thing. Now before anyone yells at me, remember, I am not …
Avgolémono (avgo = egg - lemono = lemon) is called Greek penicillin for a reason. It's what your mother and grandmother give you when it's chilly, or when you have a cold; it is soothing and kind to the throat. The tang of the lemon cuts through dulled senses, and makes you taste again. It's …
I'm not fond of the word 'stew'. It seems to denote something grey and overcooked when often it is neither of those things. Stews can contain layers of flavour and even though the colour may not be as full of sparkle as, say, a vibrant salad with pops of red and bright green, they can …
Note: The featured banner image is AI generated. This inspired my own version, which doesn't use wheat flour. Essentially this is a lot of cooked and very well seasoned vegetables mixed into an egg and chickpea flour based batter then baked until firm. You could change up the veg, add a ton more spice - …
I make this or a variation of it every week. I tend to cook it in a 1lb loaf tin, because I have an old Hovis one and it amuses me but I have doubled it and baked it in a 2lb tin. I like this recipe because it's quick to mix up. Tip: grease …
Not cornbread, that's a different animal and made of cornmeal which is too high carb for me. No, this is bread made with corn in it, but it is very tasty! I did add some sweetcorn extract, because I had it, but this is not necessary. 4 fresh baby corn cobs (4g carbs) 250ml hot …
Yesterday I made a Cypriot (not just Cypriot, but it’s where I know it from) dish called Fagi or Fadgi. Lentils and rice, basically, with a shed load of fried onions and lemon. (Turns out I knew it under a different name, fakes moutzentra, which is why I was confused when I heard an American …
There is a Cypriot dish of pork cooked with red wine and lots of coriander seeds, called afelia. It's homely and comforting, just the thing on a cold night. It was one of my favourites, even if I did spend ages picking out all the seeds. A half seed shell to the gum often offends. …
Here we go....starting up with WordPress. Blogger had become clunky, and wasn't doing anything that I needed it to do, so I've brought all my posts from over there, to here. Yes, I know, the photos still have the old watermarks on, but sorting that out will take more brain time than I currently have. …
I saw Sabrina Ghayour's Halloumi and Carrot balls in Bazaar, but had no carrots. Or dill. I did have halloumi, but I needed that for something else. Then I remembered an aubergine that needed using, so I switched from the island of Cyprus to the island of Sicily.Caponata is a vegetable stew, sweet and sour …
COOKWITCH'S CREATIONS 