Financial Mirror (Cyprus) - - FRONT PAGE -

I find that the older I get the more dif­fi­cult travel be­comes. For ex­am­ple, in my life­time, air­port se­cu­rity has gone from none vis­i­ble, to multi-level and very vis­i­ble and time­con­sum­ing. At most air­ports (I am talk­ing 1960s), when your flight was called, at all but the largest air­ports, you sim­ply wan­dered off across the tar­mac to the plane. Of course, there were per­haps 90% less peo­ple trav­el­ling then than now!

To­day, trav­el­ling now equates to has­sle for me, so un­less the jour­ney is essen­tial, I pull a book down from the shelf, ig­nore the weather and en­joy trav­el­ling vi­car­i­ously.

In the same way I can en­joy as many meals a day as I like, too, sim­ply by read­ing about food in its mul­ti­far­i­ous forms without fear of in­di­ges­tion or obe­sity.

A recipe will trans­port you to an­other place and an­other time. Take these two. The first is es­sen­tially English and takes me back to early fam­ily life and find­ing one to tempt picky chil­dren who “didn’t like vegeta­bles” to eat them. The sec­ond, I al­ways feel, is ex­otic and at my time of life I don’t do much of

The Cyprus potato has had its ups and downs. Both due, pos­si­bly, to the gov­ern­ment. The “Ups” have been when the grow­ers (not an easy bunch, I am told) have been left to get on with potato grow­ing without state in­ter­fer­ence. The “Downs” when some depart­ment or au­thor­ity or other sticks a fin­ger in: like try­ing to get cheaper seed pota­toes from far-flung places. At its best, the Cyprus potato is the finest roaster in the world, as well as be­ing a good “Chip­per”.

So it basks in glory. What we don’t of­ten hear about is the At its best, it brooks no com­peti­tor. It is a very fine ex­am­ple of its kind, with a lovely flavour, raw or cooked.

Cyprus car­rot.

1. In a strong pan, with lid, melt the but­ter. 2. Throw in the vegeta­bles. 3. Stir well and add a lit­tle salt and pep­per. 4. Cover tightly and cook on a very low heat, stir­ring from time to time. The cook­ing vegeta­bles will “throw” enough liq­uid for the mix not to burn.

5. When the veg­gies and just cooked through – a bit al dente – sprin­kle over the flour and stir.

6. Add the milk, stir and cover and cook very slowly un­til the sauce is cooked (about 10 min­utes). 7. Serve with grilled or bread-crumbed/fried escalopes of chicken or veal. 8. Drink a dry lo­cal Rosé with this.

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