Linguini with sardines, capers, sultanas & breadcrumbs

My new favourite pasta dish: these linguini with sardines, capers, sultanas & breadcrumbs are filled with so much flavour and it’s a pure joy both to make and eat it- on repeat!

To me pasta is so much more than comfort food: I often see it as a blank canvas, upon which I can play almost endlessly. I make up recipes sometimes, using seasonal favourites or experimenting with fresh and jarred or tinned ingredients alike; more often than not though, a dish comes together from bits and bobs left in the fridge or the cupboard, some still keeping their looks and others slowly fading away- they’re all fair play for a good pasta dish. This one, came together exactly like that.

A tin of sardines (a constant staple in our kitchen), a bunch of capers swimming reluctantly at the bottom of a briny jar, a handful of sultanas picked from a box of store-bought muesli, lots of lemon and parsley (a favourite combination) and, right before serving, a big sprinkle of another staple: breadcrumbs and roughly chopped walnuts, toasted with a drizzle of extra virgin olive oil, a pinch of dried oregano and another of sea salt flakes (I make lots of this and keep it forever in a jar on my kitchen counter, often adding to it with leftover breadcrumbs and sesame seeds from our meals).

Linguini is perfect here, delicate, yet with a lovely bite, allowing all these lovely leftovers to gently dance around it, lightly clinging to it in every forkful; everything I love in a meal is here: saltiness from the fish and capers, sweetness from the lovely, plump fruit, a touch of acidity and freshness gifted by much needed squeeze of lemon and a delicious, fragrant crunch. Add a last drizzle of olive oil and enjoy alongside some crisp white wine.

Linguine with sardines, capers, sultanas & breadcrumbs

WHAT

1 tsp olive oil

100g stale wholemeal bread, torn into big chunks

50g walnuts, thinly chopped

big pinch of salt

1 tsp dried oregano

100g sultanas & raisins combined

3 tbs capers, well rinsed

juice from 2 oranges

2 tbsp olive oil

1 large red onions, sliced

4 garlic cloves, sliced thinly

1 can of sardines in extra virgin olive oil

400g linguine

To serve: lemon wedges & a good drizzle of extra virgin olive oil

HOW

1. Put the bread in a food processor and pulse to coarse breadcrumbs (some bigger pieces are fine).

2. Soak the sultanas, raisins and capers in the orange juice, setting them aside while you carry on.

3. Heat a large frying pan over medium heat and add one teaspoon olive oil; tip in the breadcrumbs, walnuts, oregano and salt. Toss well to combine and cook for 8-10’ or until golden and crunchy. Tip into a bowl and set aside.

4. In the same pan, add two tablespoons olive oil and then the onion and cook for about 5’, until softened. Add the sliced garlic, cook for another 2’ and then add the orange juice with the fruit and capers. Increase the heat to high and cook for about 3’, stirring quickly. Set aside.

5. Cook the linguine in plenty of salted water until al dente, reserving about half a cup of their water. Drain and immediately add to the frying pan.

6. Toss well, so that the orange juice and onion sauce coats everything well (you may need to add some of the pasta water) and immediately plate.

7. On each plate, add a couple sardine fillets, a lemon wedge, a big handful of the breadcrumbs and nuts and finally a good drizzle of extra virgin olive oil.

Apple, dried fruit & hazelnut loaf

Soft and delicately spiced, this apple, dried fruit & hazelnut loaf is light enough to have for breakfast, but is also in perfect company with an afternoon coffee or tea.

I don’t have a strong sweet tooth and nine times out of ten, when craving something sweet, I am more than happy with a juicy or crisp fruit, some nuts mixed with honey or a handful of dried fruit. Cheese and crackers seem to be my vice - though to be fair, I can never resist syrupy desserts like baklava, kataifi or galaktoboureko, most of which hail from Turkey but have long been a much loved part of Greek cooking as well.

There is something however about fall and winter, especially fall, that makes me crave baking - the act possibly more than the outcome it will yield. A warm kitchen, a work surface covered with seasonal fruit and spices, maybe some dark chocolate too, a cup of coffee within arm’s reach - all that are music to my ears, which I seem to follow time and time again once the weather cools off and the days are shorter.

This loaf is everything I love about seasonal baking; there’s cinnamon and cloves (often overlooked, but to me they encapsulate autumnal bliss and the promise of the holidays to come), orange zest and a crisp apple; there’s a simple batter made of vegetable oil, for a lighter, fluffier loaf, a little sugar and a little petimezi (grape molasses, which I love cooking with), which gives the pudding it’s warm colour and a caramel like taste. And then, best of all, there’s dried fruit (Greek sultanas and raisins, delicious whichever way you have them) and toasted hazelnuts, used almost whole, because I love biting into something crunchy, every time.

A little stirring, time in the oven and out it comes, gloriously humble and possibly even better when dusted with some icing sugar and served with a generous drizzle of slightly warm honey.

Apple, dried fruit & hazelnut loaf

WHAT

3 medium eggs

75g caster sugar

75g petimezi (grape molasses)

120ml vegetable oil

1 large sweet apple, grated

80g dried fruit (I used sultanas & raisins)

Zest from 1 large orange

1 heaped teaspoon cinnamon

1/2 teaspoon ground cloves

160g all purspose flour

50g unsalted hazelnuts, toasted & halved (or roughly chopped)

HOW

• To serve (all optional): icing sugar, honey, Greek yogurt or cream

• Preheat the oven to 180C (160C FAN); lightly grease a 900g loaf tin and line the bottom with parchment paper.

• Using a hand-held mixer, beat the eggs, sugar and petimezi, until frothy. Add the vegetable oil and beat again.

• Tip in the grated apple (try to drain most of its juice), the dried fruit, zest and spices and beat once again.

• Finally, add the flour and hazelnuts and fold gently with a spatula to incorporate.

• Pour into the loaf pan and bake in the preheated oven for about 45’ or until an inserted skewer comes out clean (if the top begins to brown too quickly, loosely cover with some foil).

• Let cool slightly, dust with some icing sugar (if wanted) and serve with some honey and Greek yogurt or cream.

Mandarine, beet & pistachio barley salad

Colourful and filled with flavour and textures, this mandarine, beet & pistachio barley salad is a super star all around.

It’s not always clear to me how a recipe comes together; often it’s something I crave or miss- usually my mom’s food or a dish I’ve tried in a restaurant and left a lingering taste in my mouth. Other times inspiration stems from recipes seen in cookbooks or online. More often than not though, everything starts with ingredients: it can be something not very exciting I have in the fridge or cupboard, or fresh seasonal produce first making a timid appearance in market stalls. These are my favourite ones: I feel almost haunted by colours and shapes, I touch and smell- and slowly a dish, or a faint outline, more like a desire, starts coming together. For this salad, it all started with mandarines- of which I used to not think much  for quite a long time. Then suddenly, a while ago, I started finding them utterly irresistible. I love when that happens- it’s like having a new friend and start making all sorts of exciting plans for adventures to share together.

This fall, ever since I laid eyes on the first mandarines of the season, they became a staple: I’d have them for breakfast, snack or lunch, on their own or alongside thick yogurt, crunchy nuts of even dark chocolate. And soon enough they made an appearance in savoury dishes too. I can’t decide what I love most about them- their gorgeous colour and sweet acidity, soft flesh or how beautifully they pair with all sorts of ingredients, from fresh leaves to salty cheese and root vegetables. And speaking of gorgeous colours, they’re in such great company with the deep hues of earthy beets and striking baby spinach.

So a salad was in order, one of my favourite dishes to make. Fresh and filling, put together in such an uncomplicated way, yet yielding such a beautiful sight and inviting taste. Made with lots of vegetables, cooked barley (though faro would also be a great alternative), a bright and slightly sweet vinaigrette and finished of in the way I usually prefer: crunchy nuts and a good cheese.

Mandarine, beet & pistachio barley salad

WHAT

200g cooked pearl barley*

4 mandarines, thinly sliced

2 medium-sized beets, cooked, thinly sliced**

for the dressing:

juice of 1 mandarine

3 tablespoons extra virgin olive oil

1 teaspoon honey

sea salt flakes & freshly ground black pepper to taste

to serve:

2 tablespoons pistachios, shelled and roughly chopped

parmesan flakes, to taste

WHAT

1. Make the dressing by combining all the ingredients; taste and adjust accordingly- taste your fruit, if it’s too sweet, you may need less honey or an additional pinch of salt.

2. Place the cooked barley on a serving platter and add the sliced mandarines, beets and spinach leaves. Add the vinaigrette and toss lightly.

3. Before serving, top with the chopped pistachios and parmesan flakes.

* To cook, combine the barley with 3 cups water in a saucepan, along with a good pinch of salt and bring to a boil; reduce the heat to a low simmer and cook for about 25′- it will almost triple in volume and will become soft, but still holding a bite. Drain if necessary and let cool before using in the salad.

** You can use pre-cooked beets (just make sure they are not cooked in vinegar), or scrub fresh ones clean, wrap them in foil and cook them in a preheated oven (200°C, 1800°C FAN) for about 40′ to an hour. To make sure they are done, poke them with a fork- you should be able to insert it easily. Remove from the oven, unwrap and let them cool.

Nutty & crunchy baklava

One of my all time favourite desserts, this nutty & crunchy baklava may take a while to prepare, but it’s sure to make your heart beat a little faster.

Baklava was the first dessert I shared, back when I was experimenting with almost every sweet recipe under the sun: from chocolate chip cookies and spicy buns, to seasonal cakes and fluffy muffins, I did not discriminate, I was game for it all. I had an impossible sweet tooth and was eager to try everything- both in terms of cooking and shooting alike. And, as it often happens, most of my shots and culinary efforts were all over the map. Yet, I remember that time so fondly and with some nostalgia- finding one’s voice, discovering likes and dislikes is usually not an easy process and for me, it was both very frustrating and utterly enjoyable.

I still like cookies, muffins and cakes, but my sweet cravings are now more likely to be satisfied with a couple juicy dates or a few chunks of dark chocolate with sea salt flakes. And as time went by, I realised that the dishes that made me most happy to cook, shoot and eat were the ones that were somehow connected to the food I grew up with. Hence this revisited baklava: thought it is very sweet, it still is one of my favourite things to make and serve. I love the many steps in requires- playing with filo pastry is always a treat and the flavours never cease to bring back so many memories.

This version is the one closer to my heart- and tastebuds. Each piece is bursting with crunchy nuts and the syrup here is minimal- almost just enough to gently embrace all the crunchy goodness both inside and outside. You may want to double it if you prefer a more syrupy baklava, or leave as is for extra crunchiness and a somewhat lighter taste. I hope you enjoy both the process and the dessert itself- it is made to be shared and, like most things, tastes even better like so.

Nutty & crunchy baklava

WHAT

for the syrup:

200g caster sugar

150ml water

3 tablespoons honey

1 orange, quartered

for the baklava:

300g unsalted butter, melted

400g nuts (I used primarily pistachios and some almonds & pecans)

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

450g filo pastry, thawed

to serve: additional nuts, very finely chopped (optional)

HOW

1. Start by making the syrup, so it’s cold by the time the baklava comes out of the oven: place the sugar, water, honey and orange wedges in a saucepan and bring to a boil. Simmer for a couple of minutes, until the sugar is dissolved, and remove from the heat. Set aside to cool completely.

2. Preheat the oven to 170ºC (150ºC FAN); place the nuts on a baking tray and in the oven for about 5′, allowing them to release their aroma. Set aside to cool slightly and chop finely (but not into a powder). Combine with the spices and set aside.

3. Have your melted butter ready on one side and your filo covered with a dump tea towel (to prevent it from becoming dry) so you can easily and quickly assemble your baklava.

4. Using a brush, generously butter the bottom of a round pan. Layer your first piece of filo and drizzle it with some butter using the brush (don’t brush directly on the filo, as it will weight it down). Continue with 5 more pieces of filo, rotating them so they hang evenly over the pan.

5. Add half of the nuts in a single layer and cover with 3 more pieces of filo, buttering each as you go.

6. Add the remaining nuts and top with the last 6 filo pieces, again buttering each as you go.

7. Place in the fridge for about 10′ so it is easier to cut. Just before putting the baklava in the oven, cut it diagonally- don’t cut all the way, just firmly trace it, so it’s easier to cut into pieces after it’s baked.

8. Place in the oven for about 2 hours- or until the top is golden brown.

9. Remove from the oven and ladle the syrup on top.

10. Allow it to cool completely and serve sprinkled with additional nuts if desired.