Cyprus recipes with Loulla Astin

Get warm and hearty as winter loomsRoasted Beet & Autumn Fruit Salad Roasted Beets, Feta, Strawberries, Figs, with Balsamic Reduction & Walnuts. A vibrant, earthy dish that brings a burst of sunshine to your autumn table. The tangy, creamy feta cheese perfectly complements the deep, sweet flavours of the roasted beets. Drizzled with a rich balsamic reduction and premium olive oil, it delivers a fantastic pop of acidity and sweetness, all topped with toasted walnuts for the perfect crunch. 4 medium beets, trimmed and peeled1-2 tbsp olive oil for tossing the beets4 large strawberries, thickly, sliced2-3 figs, quarter100g Greek feta cheese, crumbled½ cup walnuts, lightly toasted2 tbsp balsamic reduction (thick and syrupy)Virgin olive oil to drizzleA little salt and ground black pepper, to tasteFresh pea shoots or rocket leaves, for garnish Preheat oven to 190°C.Prep the beets by peeling them and cutting them into 2 inch wedges. Toss the beet pieces with olive oil, salt, and black pepper to coat them.Roast on a parchment-lined baking sheet for 40 to 45 minutes, turning halfway through, until fork-tender and slightly caramelised. Allow them to cool slightlyToast the walnuts in a dry skillet over medium heat for few minutes until fragrant, then roughly chop them into big pieces.Arrange the warm or room-temperature roasted beets on a serving platter or individually plates with sliced strawberries, and figs. Scatter the crumbled feta and walnuts.Drizzle the balsamic reduction generously across the top and virgin olive oil and garnishGarnish with pea-shoots or rocket leaves and serve immediately. Kritharaki/Orzo with Chicken Meatballs Juicy chicken meatballs nestled into kritharaki (orzo). The pasta soaks up all the pan juices, creating a rich, flavourful one-pan dish. Finished with a scattering of grated halloumi or anari, it’s simple, wholesome, and deeply satisfying, and the whole family will enjoy! For the Meatballs1 lb (454 g) ground chicken2–3 slices white bread, pulsed into breadcrumbs½ medium onion, finely chopped2 cloves garlic, minced2 tbsp flat-leaf parsley, finely chopped1 tbsp fresh mint, finely chopped1 large egg, lightly beaten1 tsp dried oregano½ tsp ground cinnamon1 tsp kosher salt½ tsp freshly ground black pepperPlain flour (for dusting)2 tbsp olive oil (for frying) For the Orzo (Kritharaki)2 tbsp olive oil250 g kritharaki (orzo)1 shallot, finely chopped1 large leek (white and light-green parts only, halved lengthwise and thinly sliced)2 cloves garlic, minced1 tbsp tomato paste½ cup dry white wine3 ½ cups (850 ml to 1 litre) warm water1 chicken stock cubeZest of 1 large lemonJuice of ½ lemonKosher salt and black pepper, to taste2 tbsp fresh parsley, chopped For ServingExtra virgin olive oil (for drizzling)Grated halloumi, Anari or Parmesan cheeseChopped fresh parsley Make the meatball mixture in a food processor, pulse the onion, garlic, parsley and mint until finely minced.In a large mixing bowl, combine the ground chicken, the herb mixture, breadcrumbs, beaten egg, oregano, cinnamon, salt and pepper.Mix thoroughly with your hands. If the mixture feels too wet or loose, add a few extra breadcrumbs.Cover the bowl and chill in the fridge for 30 minutes to firm. Scoop the mixture and roll it into bite-sized meatballs, then lightly dust them with plain flour.Heat 2 tablespoons of olive oil in a large, deep frying pan over medium-high heat.Gently fry the meatballs on all sides until golden brown and lightly sealed.Alternative cooking option: transfer the seared meatballs to a small baking tray and bake at 190°C (375°F) for 20 minutes, or cook them in an air fryer at 190°C for 10-15 minutes. Cook the Orzo: In the same large frying pan used for the meatballs, add 2 more tablespoons of olive oil over medium heat.Add the chopped shallot, sliced leeks, and minced garlic and sauté until soft and translucent.Stir in the uncooked orzo and tomato paste, toasting them together for 1–2 minutes. Season with salt and pepper.Pour in the dry white wine and let it bubble up and reduce slightly.Dissolve the chicken stock cube in the warm water, then pour it into the pan along with the lemon zest and lemon juice.Bring the liquid to a simmer, then reduce the heat to medium-low. Simmer for 20 minutes, stirring frequently so the orzo doesn’t stick. (Keep a little extra warm water on hand; the orzo should stay slightly saucy as it thickens off the heat). Combine and Rest: stir the chopped parsley and a small handful of grated cheese into the orzo. Taste and adjust salt and pepper if needed.Nestle the cooked meatballs on top of the orzo, pushing them down gently into the pasta.Cover the pan with a lid, turn off the heat, and let it rest undisturbed for 10 minutes. To serveDrizzle with a little olive oil, top with extra grated Parmesan and fresh parsley, and serve warm. Kythonia sto Fourno me CommandriaBaked Quinces in Cypriot Sweet Wine Quinces in Greece and Cyprus they are known as the “Golden Apples”, the fruit of love, marriage and fertility are related to the apples and pears. They appear in the shops from October and when buying them, select ones that are fragrant, heavy and ripe with a yellow deep gold skin.Commandaria, traces back to ancient Cypriot sweet wines documented around 800 BC. It is made from indigenous local grapes, the white Xynisteri and the red Mavro. 2 large ripe quinces, washed and wiped (do not peel)250g soft brown sugar1 ½ glasses of Commandaria or portGrated zest & juice of 1 orange4 tbsp honey1 glass water2 cinnamon sticks4-star aniseed4 clovesToppingChopped pistachios Preheat the oven to 190c/375f gas 5. Place sugar, wine, water, orange zest and juice, cinnamon sticks, star aniseed and cloves in a pan and bring to the boil until sugar dissolves.Halve and core quinces and place them in a small ovenproof dish that is just large enough to contain them. Pour the wine syrup over the quinces, drizzle with honey, cover them with a scrunched cartouche and with a lid or foil and bake for 1 hour, basting a couple of times with the juices.Uncover them after 1 hour and bake them for another 30 minutes or until fork tender and the syrup has thickened slightly, if too thick mix a little hot water. To serveServe at room temperature with syrup, topped with pistachio nuts accompanied by vanilla ice-cream, cream or Greek yoghurt. 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