Christmas baking

Christmas is nearly here and I need another batch of kourabiedes…love to give these gorgeous biscuits as gifts.

Here is the recipe for that last minute baking and homemade gift giving.

Mary x


250gm unsalted butter
½ cup (125 gm) caster sugar
3 egg yolks
½ cup (125ml) oil
1 small cup (shot glass) ouzo
1 small teaspoon baking powder
4-5 cups plain flour
75 gm slivered almonds (optional)
pure icing sugar

Preheat oven to 200 degrees C

Cream the butter and sugar until light and fluffy. Add egg yolks and mix well. Pour in the oil, ouzo and baking powder.

Slowly fold in the flour a bit at a time. You may not need all the flour; the dough needs to be light and not sticky. Do not overwork the dough as this can make the kourabiedes tough.

Take a small handful of dough and shape into crescents.

Place them onto a baking tray.

Place the slivered almonds in a clean frying pan and toast them over a low heat on the stove top until slightly golden.

Sprinkle over the dough.

Bake for about 20 minutes, or until golden brown.

Remove from the oven and, using a spatula, transfer onto greaseproof paper. When they are cool, dust with plenty of icing sugar and transfer onto a platter.

These biscuits keep well for about 3-4 weeks.

Summer couscous salad

Summer is here and it is time to slow down. 

Dreamy summer holidays for me are all about relaxing, having lazy days, enjoying time with family and friends over long lunches that turn into dinner. Summer food includes the idea of simple cooking, and this recipe is not only simple but perfect for summer eating. 

Summer Couscous Salad

150 grams couscous
½ small watermelon
150 grams haloumi cheese, sliced
1 red onion, peeled and sliced
1 pomegranate, cut in half and deseeded
small bunch of mint


100 mls olive oil
50 mls white wine vinegar
1 tablespoon pomegranate syrup
1 tablespoon honey
salt and pepper, to taste

flaked almonds to garnish

Prepare the couscous by placing the couscous in a bowl and adding150 boiling water. Cover with a plate and leave for 5-6 minutes or until the water is absorbed. Pour in a teaspoon of olive oil and fork up. Transfer the couscous onto a serving plate.

Cut the haloumi in small squares and pat dry. In a frypan heat some olive oil and fry the haloumi until golden and set aside.

Cut the watermelon flesh into pieces and add to the couscous. Place the haloumi on top and add the mint and red onion. Scatter the seeds from the pomegranate onto the salad. 

Place the olive oil, vinegar, pomegranate syrup, honey and salt and pepper into a bowl or jug and whisk to combine.

Dress the salad with the dressing, scatter with flaked almonds and serve.