Koulourakia (Greek Easter Cookies)

Koulourakia (Greek Easter Cookies) | Thyme & Honey

With my dad being from Cyprus we always celebrated Easter differently to all of my friends. While everyone else seemed to be given chocolate eggs my brothers and I each chose a brightly coloured, hard-boiled one from a basket of many that my dad had dyed that morning. I loved the tradition of cracking the eggs together to see who had the strongest one when I was younger, but when I first realised that I was missing out on chocolate eggs and cornflake nests I felt like I’d pulled the short straw.

Now that I’m older and less concerned with how many excuses I get to eat chocolate all day, I love the tradition that we follow and value that part of my heritage deeply. This year is one of the first that I’m not able to visit my family in Cyprus for the holiday, and I’m really missing all of that Easter goodness! Along with dyed eggs there’s a whole host of food that we celebrate Easter with; roast lamb with Cyprus style roast potatoes or orzo, cheese-filled flaounes, braided tsoureki fresh from the bakery, and of course koulourakia.

Koulourakia are little, not-too-sweet cookies that every grandma, aunt, distant relative or friend will offer you when you visit for afternoon tea. They are magical. If you’ve never tried them before imagine a butter cookie lightly flavoured with vanilla or citrus and sprinkled with sesame seeds. Now take that imaginary cookie and dunk it into a cup of Greek coffee. That my friends is what I like to call heaven.

You know what else is heaven? These Easter recipes that I love:

Souvlaki for the Soul – Roast Leg of Lamb
Afrodite’s Kitchen – No-Fail Modern Cyprus Easter Bread (Flaounes)
Thyme – Tsoureki Greek Easter Bread with Cardamom Spice and Orange Peel
… and finally, these gorgeous gold leaf marbled eggs

I hope you all have a great Easter!

Koulourakia (Greek Easter Cookies) | Thyme & Honey

Koulourakia (Greek Easter Cookies) | Thyme & Honey

Koulourakia (Greek Easter Cookies) | Thyme & Honey Continue reading

Rhubarb + Strawberry Galettes

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

This time last year I was in Paris with some of the most wonderful people in my life. We used my birthday as an excuse to go, and justified all the steak eating and cocktail drinking as being part of the obligatory celebrations. Oh what a weekend it was!

Someone take me back to Paris, please?




That longing to be back by the Seine, to walk along cobbled streets and eat my way through pâtisseries was only very recently reignited. A few days ago I was invited to participate in the Maille Culinary Challenge and create an original recipe using at least one of their products. I’m always up for a challenge so a challenge it shall be. And since Maille are most renowned for their mustard, I decided to showcase one of their perhaps lesser known products. Besides, I brought back pretty much the entire range of Maille mustards when I came back from Paris, so I guess I should give them a rest for once.

Galette tarts are decidedly French and what better way to make in season rhubarb sing than with the addition of balsamic vinegar? And not just any balsamic vinegar, but one with a hint of bitter orange…! Delicious. And the early arrival of the season’s first home grown strawberries cemented their cameo appearance in these sweet little tarts, because I’m simply too impatient to wait until June.

Bon appétit!

Rhubarb + Strawberry Galette Tarts | Thyme & Honey

Rhubarb + Strawberry Galette Tarts | Thyme & Honey

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

Rhubarb & Strawberry Galette Tarts | Thyme & Honey

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Espresso Caramel Ice Cream

Espresso Caramel Ice Cream | Thyme & Honey

Espresso Caramel Ice Cream | Thyme & Honey

I’m just going to say it. Ice cream significantly improves my quality of life (apart from maybe this one time). That’s right. Not everlasting friendships, not love, not financial security. Just ice cream.

Vanilla, chocolate, coffee, caramel, cheesecake, praline, rocky road, cookie dough, strawberry, banana, fudge, chocolate again, coffee always, breakfast, lunch, dinner, weddings, Bar Mitzvahs, birthday parties, pyjama Sundays – these are just some of many flavours and occasions where ice cream makes my life just great.

The same goes for this monstrous tub of joy above, so let’s discuss.

Espresso infused cream is mixed with bubbling caramel then spiked with Daim chocolate and churned to creamy perfection. The resulting ice cream is sweet but not overly so, with just the right amount of bitterness from the coffee and crunchy surprises of that Scandi favourite. The coffee in this means it’s entirely acceptable to eat this for breakfast behind closed doors. I don’t think it really gets better than this.

I can just hear some of you screaming ‘but what about donuts?!’ – coming soon my friends… just you wait.

In other news spring decided to show up, which means this song is getting its annual airtime. Enjoy!

Espresso Caramel Ice Cream | Thyme & Honey

Espresso Caramel Ice Cream | Thyme & Honey Continue reading

Herby Mushrooms on Toast w/ Poached Egg + Parmesan

Herby Mushrooms on Toast | Thyme & Honey

Two things happened today. First, I went out with the sole intention of buying fresh bread and mushrooms, and came back with with 2 silver eggs cups, a fairy copper pan, 3 vintage marmalade jars, 3 forks and a small pestle and mortar. I’m telling myself that I absolutely need all of the above for when I move into what will be my new home, pending boring legal proceedings and lending agreements. In reality I need none of these things.

Second, I decided to finally use my ‘new’ Nikon in an attempt to wean myself off of my trusty yet battered Sony NEX-3. When I say new what I really mean is purchased one year ago and up until today, used on only two occasions. I have no idea what I’m doing, and I am totally feeling this one out, so bear with me.

Market shopping | Thyme & Honey

Mushrooms on toast has been on my mind lately, it’s all I want to eat and teamed with a runny yolk* and shavings of parmesan I am in heaven. *that I must stop referring to as yolk porn, because yolk porn is a gross way of describing a barely cooked deutoplasm.

Portobello mushrooms have just the right amount of flavour for this simple dish, but you could easily jazz it up with truffle shavings or a splash of cream and sherry, you fancy little so and so.

So yeah, that was my Saturday… I think it’s time for a hard earned drink.

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

Herby Mushrooms on Toast | Thyme & Honey

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Fresh Pasta with Beef Ragù



And another Monday rolls around, a day where I reflect on the week that was and the one to come. Last week I was in New York where it hit -6c! Luckily the temperature back home has been more forgiving, and with this morning being particularly dewy I’m happily convinced we are finally on the cusp of spring. The blossom on the pear tree in my garden is absolute affirmation of this!! Can I get a hells yeah!

But let’s not get ahead of ourselves here, we’re not quite in salad season just yet. I’m still on the high carb high hearty diet, not the one that my bikini knows about. Over the weekend and on the back of a transatlantic jet lag I dedicated a few hours to make what I think is the true definition of Sunday sauce; beef ragù. A bolognese of sorts, sub the usual mince for a topside cut of beef and let it fall apart into a rich and comforting sauce that is best lapped up alongside silky ribbons of fresh pasta. There really is nothing quite like it.

I feel like I need to provide a bit of back story on the use of milk in ragù, and why you must use it (recognise the tone?). The late, wondrous Marcella Hazan insists in her famous ragù recipe that milk is added before tomatoes in order to ensure the meat is sweet and retains its succulence. If you’re raising an eyebrow put it back down, once you’ve tried it for yourself you’ll never go back.

On a side note, last week this little blog of mine hit 1,000 followers – so here’s to you guys and a big HELLO! Thank you for reading – you’re awesome x







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