Speedy Supper Sug­ges­tions

Financial Mirror (Cyprus) - - FRONT PAGE -

I hope your week has gone well. Mine has been con­sid­er­ably in­con­ve­nienced by the un­will­ing­ness of my lap­top to fire up. I am not very ef­fi­cient at “back­ing up” my data on to a disc or a mem­ory stick, so haven’t ac­cess to a lot of re­cent pic­tures, recipes and other files. “So?”, I hear some­one say. So – this week, cour­tesy of my wife’s lap­top and my cam­era, you get two pic­tures I hap­pened to take a cou­ple of days ago, and the recipes, which I was work­ing on. The first one takes ad­van­tage of the won­der­ful Cyprus potato (I am not sur­prised at the sto­ries of the suc­cess of lo­cal potato farm­ers with young women vis­it­ing Ayia Napa) which has no peer in the world in my opin­ion. 1. Put all in­gre­di­ents, ex­cept beaten egg, into a bowl. 2. Mix well, adding a lit­tle of the egg un­til you have a nice mix that can be shaped into balls. 3. With a dessert spoon, take a spoon­ful of mix­ture and form into a ball. 4. Put all your meat balls on to a plate, cover with cling-film and leave in the re­frig­er­a­tor for at least one hour.

5. When you are ready to cook, roll each meat­ball in flour and gen­tly put into hot oil in your fry­ing pan. 6. Cook gen­tly, turn­ing from time to time un­til nice golden-brown all over. 7. Serve with warm (they are very nice served in pairs, with cook­ing juices, in­side a

or a bread roll). Serve with a chopped Arab or Greek salad, yogurt or hum­mus and a fruity young red wine. By all means sub­sti­tute lamb or pork for the beef. Scan­di­na­vians like their meat­balls a mix of beef and pork.

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