Paphos People

Hi

Anyone got any nice low fat recipies they would like to share....especially low fat cypriot dishes?????

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Sam x

Hi Sam

Low fat Cypriot food?????


SALAD :wink:

But seriously.....A lot of Cypriot dishes involve being cooked in lots of oil but of course it is possible to enjoy loads & loads of fresh food without all the oil.

Try grilling or dry frying the leaner cuts of meat ( But be careful not to overcook cos it will dry out too much). Souvla is the perfect example..cooked long and slow with lots of herbs & spices added during cooking.

There's always plenty of fresh fruit & vegetables available out here at all times of the year.

There are now even low fat cheeses and yoghurts available in all supermarkets as well as all the well known low fat spreads.

Over the next month or so I will be posting some delicious low fat/ low salt recipe ideas ( once it warms up a little )

Keep popping back and check them out

Steve

Hi Steve

I plan on living on salad when im there anyway but want to shed some pounds before i come out.....i made a greek chicken and cinnamon dish the other night but had to put a whole bottle of red wine in....it was yummy though.

Tonight im gonna try and make beef stiffado as per the my greek kitchen recipe bought some bulgar wheat too!! Anything that has a sauce as long as it is tomato based is fine...i eat lots of fish too. So any more ideas would be great....pleeeease.

Will have to come and try your taverna when i get there!!!

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Sam x

low fat cypriot food ? reminds of that movie "My Greek Fat Wedding" ..

Daughter : Ian is a vegetarian, he doesn't eat meat.
Mother : No meat ? no problem i cook lamb !

I love that film lol....but seriously i would love some recipies...they havet got to be greek!!!

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Sam x

Ingredients
2 chicken breasts
200ml/7fl oz boiling water
1 tbsp medium curry paste
1 lime, juice only
150g/5oz couscous
handful of cherry tomatoes, quartered
To serve
100g/3½oz tzatziki
handful of mint leaves



Method
1. Heat a grill pan until very hot. Chargrill the chicken breasts for 10-12 minutes turning once. (Alternatively, cook under a hot pre-heated grill.)
2. Place the couscous in a large bowl.
3. While the chicken is cooking, measure out the boiling water and stir in the curry paste and lime juice.
Pour over the couscous and cover with cling film.
4. After a few minutes, add the cherry tomatoes to the couscous. Fluff up the couscous with a fork.
5. To serve, divide the warm couscous between two plates. Place the hot chicken breasts on the couscous and top each with a spoonful of tzatziki. Scatter with mint leaves

Ingredients
For the roasted vegetables:
4 baby courgettes
2 baby aubergines
6 closed cup mushrooms
1 large red onion
200ml/6½fl oz olive oil
2 garlic cloves, slightly crushed
90ml/3fl oz/6tbsp balsamic vinegar
2 red peppers
2 green peppers
2 yellow peppers
4 sticks asparagus
salt and pepper
For the tomato coulis:
1 small red onion, chopped
1 stick celery
1 chilli, seeded and finely chopped
1 garlic clove, crushed
4 peeled plum tomatoes
250ml/8¼fl oz red wine
1 tbsp sundried tomato paste
a little sugar (optional)
For the spinach and watercress mixture:
150g/5oz mixed watercress and spinach
pinch grated nutmeg
To garnish:
2 slices chevre blanc
1 tbsp pine nuts
basil leaves, torn
shavings of grated parmesan



Method
1. Slice the courgettes, aubergines, mushrooms and onion and place in a pan with the heated olive oil.
2. Add the slightly crushed garlic and the balsamic vinegar. Season.
3. Pan fry, stirring regularly taking care not to break up the vegetables.
4. For the tomato coulis: in a saucepan heat a little oil and add the onion and celery. Then add the crushed garlic and saute. Add the chilli.
5. Chop and deseed the tomatoes and add to the saucepan. Pour in the red wine and stir in the sundried tomato paste.
6. Reduce the heat and simmer until reduced by half. Season to taste, add a little sugar if needed.
7. In a bowl cook the spinach and watercress in the microwave for 2 minutes. Add the grated nutmeg to taste.
8. Meanwhile, skin the peppers with a blowtorch, deseed and flatten out. Add to the other roasted vegetables to soften.
9. Cut the asparagus in half and add to the roasted vegetables to soften.
10. When all the vegetables are soft and slightly char-grilled remove from the heat.
11. Blitz the tomato coulis to a smooth texture.
12. Take a large round tin mould (hollow) and using a slotted spoon, place the vegetables in layers with the spinach and watercress, with parmesan and basil sprinkled in between. Press down into the mould and top with the slices of chevre blanc.
13. Grill until golden. Remove from the mould and pour the coulis around the outside of the vegetables. Top with pine nuts and decorate with parmesan shavings and torn basil leaves and serve.

Ingredients:
2 1/2 cup chick peas
1/4 cup chopped parsley
1 tsp sesame oil
2 tbsp vegetable broth
1 tbsp lemon juice
1/4 tsp garlic powder
1 tsp tahini, for added creaminess opti

PER 1/2 CUP SERVING

182 *cals


Instructions:
Process or mash all ingredients in food processor or with potato masher in
large bowl until smooth.

Very 70's but delicious all the same

This recipe can be cooked as described under a grill or skewered onto bamboo skewers and done on the BBQ


* 1/2 medium pineapple, peeled
* 350g haloumi cheese, drained
* 20 pickled chillies
* Finely grated zest of 2 limes
* 3 tbsp olive oil


1. Preheat the grill to hot. Cut the pineapple and haloumi into 20 chunks and place on a lightly oiled grill rack with the whole chillies.

2. Mix together the lime zest and oil, season, and brush all over the pineapple, haloumi and chillies. Pop under the hot grill for 2-3 minutes, or until the cheese starts to colour.

3. Serve either by pushing the pineapple, haloumi and chillies onto long sticks, or by putting everything into small bowls so people can help themselves with cocktail sticks. Best served warm but can be eaten cold.


Chilli and lime with pineapple is the perfect combination of spicy, sour and sweet. For something hotter, add 1/2 teaspoon dried chilli flakes to the oil and lime mix.


Steve

Very easy Sam - just have chicken, jacket potatoes and salad.........followed by fresh fruit.

Molly

Save the chips for later......

Just have to say that the stiffado last night was great. Shame Sam is only here for another month, or I might hand over the kitchen duties to her!!

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Tina
xxxx