Cook up a Cyprus treat

Traditional Cyprus recipes with Loula AstinAthinaiki Fish Salad A vintage Greek classic and elegant party appetizer, Athinaiki Fish Salad brings back memories of the Iranian Olivier salad – a creamy, mayonnaise-based salad traditionally made with chicken. This Greek version features tender poached white fish gently folded with root vegetables, capers, gherkins and fresh herbs in a rich, creamy dressing. 1kg whole white fish, sea bream, grouper, scorpionfish or cod1tbsp lemon zestJuice of ½ lemon, or more to taste2 tbsp olive oil1 medium waxy potato, cut in half2 medium carrots, cut lengthwise2 celery stalks100g frozen petits pois½ small celeriac root, diced small2 bay leaves4 peppercorns1¼ cups good-quality mayonnaise, plus extra for topping3 tbsp capers, rinsed and chopped4 small gherkins, finely chopped2 tbsp dill, finely chopped2 tbsp fennel, finely chopped½ tsp paprikaSalt and freshly ground black pepperTo garnish1 cucumber, thinly sliced In a large pot, add water, potato, carrots, celery, celeriac, bay leaves and peppercorns. Bring to the boil and simmer over medium heat for about 15 minutes, until the vegetables are fork tender but not overcooked. Add the peas during the final minute of cooking.Using a slotted spoon, remove the potatoes, carrots and peas, reserving the vegetable broth.Bring the broth back to the boil and add the fish. Reduce the heat and gently simmer for 15-20 minutes, until cooked through.Meanwhile, dice the cooked carrots and potatoes.Remove the fish with a slotted spoon and allow to cool slightly. Remove the skin and bones, then flake the fish into a large bowl. Drizzle with olive oil and add the lemon zest and juice.Gently fold in the potatoes, carrots, peas, gherkins, capers, herbs and ¾ cup mayonnaise. Season with freshly ground black pepper and paprika to taste.Transfer the mixture onto a serving platter and shape into an oval. Spread additional mayonnaise over the top.Decorate with cucumber slices arranged to resemble fish scales.Cover with cling film and refrigerate for several hours before serving to allow the flavours to meld beautifully. Chocolate Galaktoboureko (Filo Pastry with Chocolate Custard) There’s something special about galaktoboureko. For generations, this beloved dessert has graced Greek and Cypriot family tables, bringing together crisp golden filo, creamy custard and fragrant syrup. This chocolate version adds a rich, indulgent twist, making it perfect for celebrations or simply sharing with family and friends over coffee. Serves 10–12For the syrup275g sugar275ml water1 cinnamon stickJuice of 1 orangeFor the custard1.2 litres full-fat milk100g fine semolina25g cornflour, mixed with a little milk100g caster sugar1 tsp vanilla extract5 medium eggs, at room temperature340g chocolate praline couverture, chopped25g unsalted butterFor the pastry470g long filo pastry200g clarified butter or ghee, melted Prepare the syrup: Place the sugar, water, cinnamon stick, and orange juice in a saucepan. Bring to the boil, stirring until the sugar dissolves. Simmer for 5-8 minutes until slightly thickened. Remove from the heat and allow to cool completely.Make the custard: Warm the milk in a large saucepan, reserving ½ cup. In a bowl, whisk together the reserved milk, cornflour, eggs, sugar, semolina and vanilla until smooth and fluffy.Gradually whisk a ladleful of the hot milk into the egg mixture, then slowly pour everything back into the saucepan, stirring constantly. Cook over a gentle heat until the custard thickens enough to coat the back of a spoon. Do not allow it to become too thick.Melt the chocolate in the microwave in 30-second intervals, stirring between each. Remove the custard from the heat and stir in the melted chocolate and butter until smooth. Cover the surface of the custard with greaseproof paper and leave to cool.Preheat the oven to 180C.Assemble the galaktoboureko: Grease a 31cm x 23cm baking dish. Layer half the filo sheets in the dish, brushing each sheet generously with melted butter and allowing the edges to overhang.Spread the cooled custard evenly over the pastry. Fold the overhanging filo over the custard, then cover with the remaining filo sheets, brushing each with butter. Tuck in the edges neatly and score the top into portions. Pour over any remaining butter and sprinkle lightly with cold water to prevent the pastry from curling.Bake for 50–60 minutes, or until golden brown and crisp.Remove from the oven and immediately ladle the cooled syrup evenly over the hot pastry. Leave for at least 1 hour to absorb the syrup before cutting and serving.A delicious fusion of two favourites, traditional galaktoboureko and rich chocolate – creating a dessert that is both comforting and irresistible. Loulla’s book My Kosmos My Kitchen can be ordered from www.amazon.com or www.austinmacauley.com/book/my-kosmos-my-kitchen. For more traditional Greek and Cypriot recipes and inspiration, join Loulla’s Facebook group Loulla’s Recipe Share