RES­O­LU­TIONS

Financial Mirror (Cyprus) - - FRONT PAGE -

So, in 2015, for one rea­son or an­other, we stayed in Bri­tain. Apart from week­ends vis­it­ing fam­ily and friends we took just the one hol­i­day – two weeks in Wales and the West of Eng­land. As I re­ported dur­ing the sum­mer, of 24 lunches and din­ners con­sumed, 22 of them had been “Out of the Bag”, i.e. ready meals heated up by the “Chef”. It is a dis­ap­point­ing ca­ter­ing scene – even our lo­cal ho­tel-restau­rant has suc­cumbed, de­spite the owner be­ing a good chef (in fact, he cooks for “spe­cial” oc­ca­sions, such as a monthly “themed” lunch for around 25 reg­u­lar cus­tomers – such as Ital­ian, Swiss, Le­banese and so forth, but for the rest of the time he uses pre-cooked stuff).

One meal that was mem­o­rable – a home-cooked table­ful of Cyprus-style food with six friends around us: tahin­isalata; tara­masalata; melitzanasalata ( yo­gurt with mint and cu­cum­ber; fried Hal­loumi; Greek salad; olives and pick­led cu­cum­bers; pitta bread; BBQ chicken; bul­gar wheat pi­laf; roast pota­toes. For dessert, Mary made one of her favourites from our Cyprus years, or­ange and al­mond tart, which is really Span­ish in ori­gin. It is de­li­cious, and with the or­anges in sea­son now, it is well worth do­ing.

I am far too long in the tooth to make New Year Res­o­lu­tions. My in­ten­tions for this year are the same as last: to try and bring you thoughts, re­views, recipes and items about en­joy­ing eat­ing and drink­ing, with the em­pha­sis on get­ting the best out of Cyprus. (Amen to this in 2016! I fol­lowed this with a recipe adapted from a Clau­dia Ro­den book on Mid­dle East­ern Cook­ery. It tastes just as good to­day)

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