Olive trees are always associated with Cyprus’s landscape. Green olives, crushed garlic, freshly ground coriander seeds covered in olive oil and garnished with a slice of lemon and served with crusty bread makes an instant appetiser. For years the Mediterranean diet, and olive oil in particular, were linked with a healthy heart. Evidence suggests that olive oil helps reduce the risk of heart disease, while recent studies have shown that it may also help to reduce the severity of symptoms associated with asthma and rheumatoid arthritis. Better still, a diet rich in olive oil slows down the aging process.
Spinach Cannelloni
Serves 4
150g plain flour
2 medium eggs
300ml milk
olive oil
for the filling
1 tbsp olive oil
2 cloves of garlic, crushed
225g/1 bunch spinach
500g unsalted anari
25g hard cheese, such as kefalotyri, grated
1 tbsp fresh dill, snipped
for the sauce
1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
400g can chopped tomatoes
50g hard cheese, grated
Basil leaves to garnish
l Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the eggs and whisk in the milk until smooth. Heat some olive oil in a frying pan. Add 6-7 tablespoons of the batter and tilt to cover the pan. Cook for 1-2 mins until the base is golden. Flip and cook for 1 more minute. Repeat until the batter is finished.
l To make the filling, heat the oil in a pan and soften the garlic. Add the spinach and cook until wilted. Drain and transfer to a bowl. Add the cheeses, season and mix well. Divide filling between the pancakes and roll up; place in a baking dish.
l To make the sauce, heat the oil in a pan and fry the onion and garlic for 5 minutes. Add the tomatoes and cook until the sauce thickens. Spoon over the cannelloni and sprinkle with ¾ of the cheese.
l Preheat the oven to 180°C/350°F/gas mark 4. Bake for 30 minutes until golden. Garnish with remaining cheese and basil leaves
Passion Fruit Sponge Cake
Serves 12
5 eggs
150g golden caster sugar
50ml olive oil
150g plain flour
2 tbsp icing sugar
4 passion fruit, halved, seeds sieved and juice reserved
l Preheat the oven to 160°C/325°F/gas mark 3. Grease and line a 23cm springform tin with parchment.
l Whisk the eggs for 5 minutes, until the mixture turns thick and creamy. Add the caster sugar and whisk until the mixture triples in size, and leaves a trail when you lift out the mixer’s beaters. Continue to whisk on a high speed while you add the olive oil, drop by drop. Gently fold in the sifted flour.
l Pour into the prepared tin and bake for 40 minutes or until it springs back when you touch it. Cool in the tin and turn out onto a plate.
Dust with icing sugar and serve with passion fruit juice.
Olive Oil, Balsamic and Miso Dressing
100ml extra virgin olive oil
300ml water
50ml balsamic vinegar
3 tbsp barley miso
salt and pepper
l Put all liquids in a screwtop jar. Add barley miso, a pinch of salt and freshly ground pepper and shake to mix.
l Chill and store in the fridge for up to 1 month. Drizzle over salads when needed.
