Whole Roast Bream with Lemon | Recipe Box


Here in Cyprus fresh fish can be found everywhere. I purchased these two breams from the market and I asked the guys there to clean it for me! I am gonna be honest here… cleaning fish is not something I have ever done, nor I ever intend to do! :p

This recipe is my favouriteee because it makes for the best lemony fish.


2 sea breams

1 lemon, peeled and cut into slices

2 Tbsp olive oil

1 tsp soumac

1 tsp oregano

salt and pepper, to taste


1. Prepare, aluminium foil and parchment paper “beds” for the fish and place the fish on it. *** Wear gloves when touching the fish

2. Season the fish with salt and pepper. ** Do not forget to season the cavity of the fish, as well.

3. In the belly cavity, lay half of the lemon slices, season with 1/4 tsp soumac and  1/4 tsp oregano. Sprinkle the other 1/4 tsp soumac and 1/4 tsp oregano  on top of the fish.


4. Before wrapping the fish, drizzle with a 1 tablespoon olive oil.16652031_10212344815565610_1613378618_n

5. Repeat the process with the second fish.

6. Wrap the fish by pinching the edges of the foil.


7. Bake at 185 °for about 40 and then open the foil and let the fish brown for about 10 min.

You can serve the fish with rice or baked potatoes.

Serves 3-4


Hugs, Mariana xx


Indian Garam Masala Chicken | Recipe Box

16522275_10212296390875023_812837452_oI am not saying that is an original Indian chicken recipe, but this is what I make, when I crave something Indian! I find it very easy and very quick, and it always comes out delicious.

Side note! I add red bell peppers in my “curry”, as well, but, this time, I did not have any on hand… so I did not add any! Buuut I will include it in the recipe below!


450g (1lb) chicken thighs, bone – in

3 Tbsp ghee (butter) or olive oil  #Mediterranean :p

 1 bell pepper, cut into strips

1 Tbsp garam masala

1 tsp turmeric

1 tsp granulated garlic or 4 garlic cloves, minced

1/2 tsp chili flakes

3/4 cup light coconut milk

salt and pepper, to taste


1. In a pan over high heat, bring 2 Tbsp of oil to temperature and seal the chicken on both sides, until it develops golden brown colour.


2. Remove the chicken from the pan. Add the other tablespoon of oil and cook the pepper for a couple of minutes.


3. Now you have to work quickly because you do not want to burn your spices. Sooo, stir in all the spices, the garlic and add 1 cup of water.

4. Place the chicken into the spice broth, lower the temperature to medium  (4-5) and let the chicken cook for 15 minutes. Check every 3 minutes and turn the chicken on the other side to make sure it cooks evenly. Add more water if needed.

5. At this point the water should be evaporated. Pour in the coconut milk and let it cook for about 5 minutes or until it is thick enough.


6. Serve over rice or any other grain you like. I served it with millet this time, and I must say that it was very tasty.

Serves 3 people


Hugs, Mariana

One Pot Pasta Bolognese | Recipe Box

img_20161207_170230I absolutely love one-pot recipes, because I am not only saving time and effort, I also do not have to clean the whole kitchen and wash dishes for ages… Okay I am overexaggerating, but still…. I mean who likes cleaning dishes anyways?! :p


1/2 onion, diced

2 Tbsp Olive oil

1 garlic clove, minced

250g (1/2 lb) chicken mince

1/4 tsp cinnamon

1/4 tsp paprika

1 Tbsp Italian seasoning (basil, thyme, oregano mix)

1/3 cup grated Parmesan cheese

1 1/4 cup crushed tomato

2 cups water

1 1/2 cup short-cut pasta

3 Tbsp cilantro or parsley, chopped

Salt and pepper, to taste



1) On medium-high heat, take a high-side skillet, add in the olive oil and the onions. Let the onions cook for a few minutes or until translucent and slightly brown.


2) Add the minced chicken-meat and garlic, stir by breaking it out, and let it cook for 2-3 minutes or until cooked.


3) Now, add the tomato sauce, the spices and the water. Cover it partially and let it cook for 5 minutes or so on low heat.


4) The sauce will look watery, but that is totally fine. Adjust the heat to medium, add the pasta,  and cook according to package instructions. I used shells, so it took about 10 minutes. Add more water if needed!


5) At this point the pasta should be cooked, the sauce should be thick and creamy!

6) To finished it up, stir in the parsley or cilantro and the grated cheese!


Before serving, I would suggest to let the pasta sit aside for 5 minutes, this will make creamier and just perfect!

The food is readyy to be served!

Enjoy! 🙂

Serves 2 people



Vegetarian Cajun Pasta | Recipe Box


Vegetarian Version of Chicken Cajun Pasta! Easy dinner, mode on! Do not mind the green stuff on the plate, its cilantro! I only added it to decorate the plate but I do not think it worked very well! :p It looks like I forgot the dish under a tree, or something! ahahaha….



11oz (300g) bow-tie pasta, dry
1 red bell pepper, cut into strips
1 onion, cut into half-moon slices
12 oz (340g) white mushrooms, in wedges
2 cloves garlic
1 Tbsp Cajun seasoning
1/2 cup heavy cream
2 Tbsp olive oil
Salt and pepper, to taste


1. Fill a large pot with water, bring to boil, add salt and throw your pasta in. Boil 2 minutes, less, than the package instruction time.


2. In a large pan, add the olive oil and saute the sliced onion for a few minutes or until it starts to get golden color.


3. Then add the bell pepper, the mushrooms, the Cajun seasoning, 1/2 cup water and the garlic.  Lower the heat to medium and cook the veggies for about 10 minutes or until they begin to cook down.


4. Drain the pasta, and reserve some 1/2 cup of the boiling water.

5. Uncover the veggies and pour in the heavy cream. Use some of the boiling water to thin out your sauce.


6. Add the pasta and let it simmer for 1-2 minutes, or until the sauce thickens and the pasta absorbs all the saucy goodness.


7. Do not forget to salt in every stage of your cooking, or you will end up with flavorless pastaa!

 Serves 2-3

Enjoy!! 🙂

Pastitsio(Greek Style Lasagna ) | Recipe Box

IMG_20160903_113938Now, you might ask, what is that? Pastitsio is similar to the Italian lasagna. The only differences are: Pastitiso is characterized by the distinct cinnamon spice in the meat sauce and the different layering. On the bottom of the tray there is a layer of cheese and pasta, in the middle there is a layer of meat sauce and on the bottom a layer of bechamel sauce!

Yeah, that’s right! Just like you imagine! Is very good and very bad for you! :p



Meat sauce:

250g (1/2lb) ground pork

250g (1/2lb) ground beef sirloin

300g (2 cups) crushed tomato

2 onions, chopped

2 garlic cloves, minced

3/4 tsp cinnamon

2 bay leaves

2 Tbsp olive oil

100g (3/4 cup) feta cheese, crumbled

salt and pepper, to taste



1 liter (4 cups) semi-skimmed milk

100g (little less than 1 stick) butter

100g (3/4 cup) all-purpose flour

1 egg yolk

50g (1/3 cup) grated parmiggiano reggiano

1/2 tsp ground nutmeg

Salt, pepper, to taste


The remaining:

300g (2 1/3 cup) short cut pasta

50g (1/3 cup) grated parmiggiano reggiano

1 egg white



Meat sauce:
1. In a large saucepan, place the olive oil and brown the chopped onion, until soft and translucent. It will take about 5 minutes.


2. In the meanwhile, boil your pasta! Cook it 2 minutes less, than the package instructions. Drain and set aside to cool down.


3. Continue with the sauce, add the minced garlic and the ground meats. Break up the mince with a wooden spoon. Cook, until the meat start to develop colour.

4. Add the crushed tomatoes, the cinnamon, the bay leaves, the pepper and add ½ cup of water. Partially cover the pan, turn the heat down to medium low and cook for about 30 minutes. If all the water evaporates, then add another ½ cup.


5. After the 30 minutes, the sauce should be thicker but not dry. Add the feta cheese, taste and then adjust with salt. Set aside.


Bechamel Sauce:

6. In a large pot, place the butter to melt over medium heat.


7. When the butter melts – be careful not to burn it – add the flour and stir until the flour is toasted. For 1 minute.


8. Pour some milk in and whisk constantly. Once the milk is absorbed, add some more! Continue until the milk finishes; it will take 7-8 times… You have to be patient, and do it slowly, in batches, otherwise the bechamel will end up being lumpy.


9. Continue stiring the sauce – you do not want it to stick to the bottom! Once you see big bubbles forming, remove the sauce from the heat.


10. Add the cheese and the spices. When it cools down a little bit add the yolk, and stir very fast, so that it does not cook! Set aside.



11. Preheat the oven at 180 degrees Celsius (375 Fahrenheit).
12. In a tray, add the egg white, the cheese and the pasta. Mix very well until the pasta is coated. Spread the pasta evenly on the bottom. Now, you might ask why the egg white… It helps the pasta stick together, so that when you cut a piece it does not fall apart!! Do not skip it. 🙂


12. Continue with the meat sauce layer. Remove the bay leaves and spread evenly. Finally, top with the bechamel sauce.


13. Bake for about 45′ minutes or until the top get nice colour.



14. I know it is hard, but you have to let it sit for at least an hour before you cut into it, otherwise it will fall apart.



IMG_20160831_132203  Serves 6 – 8      

Greek Chickpea Yahni | Recipe Box

IMG_20160826_155053Chickpea Yahni is a Greek, simple and delicious recipe, that brings me back to my roots. In Greece, the cooked food that is based on crushed tomatoes is called “yahni”!

Here, among others, you will also find some of my childhood favorite Greek recipes. I like other cuisines as well. The Italian, the Chinese, the Mexican but I adore the Greek food. Maybe is because I am Greek! I cannot be very objective, obviously… :p The thing that I like most is that, out of simple ingredients, like olive oil, tomatoes, olives, vegetables, some meat, some dairy (mostly, feta and yogurt) and oregano, you can make very good and healthy food!


2 1/2 cups chickpeas, partly boiled and drained

2 medium garlic cloves, minced

1 medium onion, chopped

2 Tbsp olive oil

1 1/2 cup crushed tomatoes

2 tsp apple cider vinegar

1/2 tsp sugar

1 tsp oregano

1 tsp basil

1 beef or vegetable stock cube, optional

Pinch of salt, be careful with the salt because the cube stock contains salt!

Pinch of pepper



1. On a chopping board, chop the onion and mince the garlic cloves.


2. Place your olive oil in a medium high-side skillet, and heat it over high heat.

3. Add your chopped onion, and saute until it becomes slightly brown and translucent.


4. At this point, add the garlic, the tomato sauce, 2 1/2 cups of water, the sugar and the vinegar. Give a swirl and wait 2 – 3 minutes or until the water heats up a little bit.

5. Place the rest of the ingredients in the pot; the chickpeas, the beef stock cube, the herbs, the salt and the pepper.


6. Cover the pot with a lid, lower the heat to medium and cook for about 25 – 30 minutes or until your chickpeas are fully cooked and your sauce reduces. Half way, uncover the pot.

7. In Greece, we serve the yahni with a piece of bread and good quality feta cheese!

Makes 2 servings

Enjoyyy!!! 🙂