Olives and fetta
Home made Greek Cypriot food adjusted for our lifestyle.
Monday, August 16, 2010
We had a quiet day in after actually going out on a Saturday night, so I cooked.
The secret action was to cover it with alfoil at the end and let it cook. I took it off the heat before the rice burned, which is a no-no, so next time I'll leave it to burn a bit around the edges.
Nuts - baklava
This is my latest batch of Baklava. It has a mix of almonds and walnuts and the syrup is a sugar, water and lemon mix.
I wanted to use up the filo after making spanakopita a couple of weeks ago.