Nikoletta's Kitchen

Embracing tradition one loaf at a time.

Παραδοσιακό Κυπριακό χωριάτικο ψωμί (paradosiako Kypriako xoriatiko psomi)

This ‘Cypriot traditional village bread’ takes me right back into Yiayia Tallou’s kitchen in Latsia. It was always there, served for breakfast, lunch and dinner.

A little bit of Sunday wholesomeness.

1. Shakshuka spinach eggs (recipe on nikolettaskitchen.com for anyone that wants it)
2. Roast chicken dinner with homemade Yorkshire puds and the most addictive, crispy, fluffy roast potatoes.

Sunday, done right IMO.

The nostalgia of Yiayia Tallou’s patates tiganites - fried potatoes 🥔✨ I WISH these patates were straight from Cyprus!

The combination of its unique taste is what makes the Cyprus potato so special. It’s buttery, rich, creamy and has a waxy texture all from the mineral-rich red soil it thrives in on the island.

Fry it, roast it, bake it, boil it. The most delicious patata you’ll ever have.

Sunday’s dinner - 4-hour slow cooked katsikaki ofto (goat kleftiko). Prepped in the morning in my big round sini (baking tray) with a couple of splashes of brandy, olive oil, fila dafnis (bay leaves), rigani (dried wild oregano), thimari (dried thyme), kanela (cinnamon), fresh tomata, onion chunks, a whole garlic bulb and patates.

Banged it in the oven and then chilled in the garden with friends, snacking on patixa (watermelon) by the paddling pool.

Happy Sunday everyone. Hope you had a lovely one ☀️

Kalimera ☀️ Meze bits in the garden this morning. It’s been so humid in Sydney, but I sort of love it. It’s giving Kypros vibes, especially with the syka and halloumi; which I’m surprised some of you have never paired before! Hade!

• kapira (toast) with EVOO and rigani (wild oregano)
• boiled eggs
• mini qukes
• tomata from the garden
• syka from the garden
• xalloumiiiiiii (thanks )

Hope your day is as gorge as you ✨

w e e k e n d v i b e s

Hope everyone had a beaut of a weekend.

Let me know if you lovely lot want the recipe for my paella and fennel, orange and pomegranate salad. You don’t need a paella dish, you can use a wide, shallow skillet or a large, flat-bottomed pan as an alternative

Love to make this when friends come over. You can complete your ‘mise en place’ or prep work before they arrive, then you can have a bit of fun, enjoy the process of cooking and it becomes a bit of kitchen theatre too!

NYE nibbly?

Full recipe below and on nikolettaskitchen.com

Cypriot Spiced Sausage Rolls

INGREDIENTS

500g beef mince
1.5 teaspoon salt
1.5 teaspoons ground black pepper
1/2 teaspoon ground white pepper
2 teaspoons garlic granules
1.5 teaspoons smoked paprika
1/2 teaspoon ground cumin
1.5 teaspoon ground fenugreek
1.5 teaspoons chilli flakes
1 tablespoon red wine
2 sheets of puff pastry
1 egg, beaten
2 teaspoons white sesame seeds
1/2 teaspoon black sesame seeds

METHOD

Mix and knead spices with mincemeat well and leave to marinate for at least 4 hours or overnight.

Preheat your oven to 200C.

Divide the mincemeat into 4.

On a floured surface, cut the whole pastry sheet in half, shape one portion of the sausage mixture into a log, and place along the edge of the pastry.

Brush the other edge of the pastry with a little eggwash and roll it up to enclose the filling.

Cut into 8 bite-sized pieces and place seam-side down on a lined baking tray.

Repeat with remaining pastry halves and sausage mixture.

Brush with the remaining eggwash and sprinkle generously with sesame seeds.

Bake for 30-35 minutes until golden.

I can’t believe I lost my notebook I had my mum’s Vasilopita recipe in. I’ve been WhatsApp-ing her the last few days for it and gave it a go today. It’s still as fluffy and light as I remember it.

For those that don’t know, this is a traditional cake or bread associated with the celebration of the New Year. The cake is named after Saint Basil (Agios Vasilios in Greek), whose day is celebrated on January 1st.

The Vasilopita is baked with a coin hidden inside and is sliced and distributed on New Year’s Day; the person who finds the hidden coin is said to receive good luck and blessings for the coming year.

Full recipe below and on nikolettaskitchen.com

INGREDIENTS

125g butter, room temperature
300g caster sugar
4 oranges, zested
4 eggs, yolks and whites separated
2 teaspoons vanilla bean paste
480g self-raising flour
250ml orange juice (about 2 navel oranges)
2 teaspoons baking powder
200g olive oil
50g brandy
150g chopped almonds, roasted

METHOD

Preheat your oven to 175C fan force. Grease and line a 25cm cake tin and set it aside for later use.

Using a handheld or standing mixer, start by whisking your egg whites in a large bowl until you have stiff peaks.

In another bowl, beat the butter until you have a light and creamy consistency.

Incorporate the sugar and orange zest, continuing to beat until the mixture becomes light and fluffy.

Gradually add the egg yolks and vanilla bean paste, whisking until you have a smooth texture.

While mixing on a low speed, pour the orange juice in 2-3 portions. If you observe any signs of curdling, don’t panic, seamlessly integrate some of the flour.

Once combined, pour in the olive and brandy. Follow this by adding the remaining flour, baking powder, and roasted almonds, folding them in with a spatula to achieve a smooth, loose mixture.

Lastly, fold the egg whites in until combined and transfer into your prepared cake tin.

Wrap a coin in baking paper or foil and place inside the mixture, covering any evidence of where it is.

Bake on the middle shelf for 1 hour.

Leave to cool, carefully remove it from the tin and decorate in your own creative way.

I love to make my gifts at Christmas, and when it’s not kourabiedes, its a decadent doukissa (a Cypriot chocolate log) wrapped with festive love.

Easy to make and ridiculously rich!

Recipe below for anyone that fancies giving it a try ✨



INGREDIENTS

250g unsalted butter, room temperature
170g icing sugar
100g cocoa powder
1 pinch of salt
½ teaspoon espresso/instant coffee powder
300g tea biscuits
80ml Cypriot brandy or Kahlua (optional)
150g roasted walnuts/pistachios/ hazelnuts (optional)
Orange zest from 1 orange (optional)

METHOD

In a large bowl, beat the butter well with an electric mixer or wooden spoon until creamed. Gradually add the icing sugar and cocoa until well combined, then add the coffee and salt.

Next, add the brandy, orange and nuts if using.

Roughly crush the biscuits in halves with your hand and mix in with the chocolate mixture.

Lay a large sheet of baking paper and spread the mixture along the edge and start to roll into a log until it’s wrapped and secure. Twist the ends and cover in plastic wrap and gently roll tightly until your desired log shape is formed.

Place in the fridge for at least 4 hours before you slice into it.

Rise and shine, you lot! Today's mission: conquer the kitchen before the heatwave takes over! Patixa (watermelon), halloumi, and fresh koulouri bread in the making for tonight's poolside (paddling pool) dinner. Going to turn up the oven before Sydney turns up the heat! Oof ☀️

Most of you know where the recipe to this is but if you’re new here, search for “Nikoletta’s koulouri” on Google and it will take you right to it.

Instagram Memories reminding me I shared this with you lovely lot 3 years ago. Sticking kattoues on my shopping list!

Kattoues me Kima kai Tomata (conchiglie with tomato mince, herbs and grated halloumi) coming up for dins this week 😙🤌🏽 Ooft, can’t wait.

Kypros on a plate

Καλό Σαββατοκύριακο αγαπούλες μου 🤍

Ψωμί τζιαι ελιές; pronounced psomí je eliés, meaning bread and olives. Two seemingly simple components of Middle Eastern and Mediterranean cuisine; but they hold a profound connection to history, culture and humanity.

These two foods are not just sustenance, they represent the rich heritage, long-standing traditions and cherished values of the people in the region.

Olive trees, with their longevity and symbolism of peace. And the olive oil extracted is not only a fundamental ingredient in Middle Eastern and Mediterranean cooking but it’s also a symbol of prosperity, vitality and reconciliation.

Sharing bread is a universal gesture of hospitality, friendship and unity. It symbolises the breaking of bread and the sharing of nourishment, but it also reflects the sharing of culture and tradition.

Growing up, we were instilled with the belief that when you have bread and olives, you possess everything you need.

Thank you so much for a beautiful write up The Greek Herald 🙏🏽 “Palmers Greek” will forever make it chuckle!

Let me know if anyone has a read ❤️

Nikoletta Nicolaou: The food blogger showing how Cypriot food is more than just a recipe If you’ve ever seen a Cypriot foodie on Channel 7’s TV program The Morning Show, it was most likely the energy-filled Nikoletta Nicolaou.

Happy New Year from me and my tomates 😃🍅🍅🍅

Καλή χρονίαααα! Το 2023 να μας φέρει υγεία, αγάπη, ευτυχία και πολλές αγκαλιές. Δυνατές αγκαλιές ...από εκείνες που σου κόβουν την ανάσα! 💛

See ya at 10:25am on for some kourabiedes!

SO excited to be back on tomorrow. I’m going to be making kourabiedes, Cypriot Christmas biscuits. Get the kafe ready for us, team! 😃

Fasolia vrasta with koulouri daktylia.

This would have to be one of my absolute fave weekday dinners.

Boil any legume or pulse until tender, dress it in the best extra virgin olive oil you can get your hands on, plenty of fresh lemon juice, diced cucumber and tomato, fresh chopped parsley and lots of salt and pepper.

And the psomi (bread), oh the psomi. That koulouri daktylia (Cypriot seeded loaf) is da bomb. Kneaded with part water, part milk to give it the fluffiness and softness you need in your life, spiced with ground fennel, anise, mastic and mehlapi for that unique Cypriot touch.

I know you lot have been making it. That koulouri daktylia recipe has been my most viewed recipe on my website since I published it 2 years ago.

Love ya for it.

Kali orexi.

Kalimera kai kalh evdomadaaaa!

Salada and pocket pitta leftovers from Saturday’s BBQ, with a slightly over-boiled egg. I do love a runny yolk but I got distracted this morning.

Have the best day! 💛

Yiayia Tallou’s makaronia me kima and halloumi but with maniche 🤌🏽

INGREDIENTS
1kg pork mincemeat
2 brown onions, diced
2 cloves garlic, chopped
2 teaspoons tomato paste
2 ripe tomatoes, chopped (if you have them)
1 tablespoon dried mint
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup water
1½ cups fresh chopped parsley
500g maniche
Loooots of grated halloumi and a pinch of dried mint

METHOD
In a large pot, gently fry the mincemeat on medium-high heat in about a tablespoon of olive oil until the meat has browned, then remove to a separate bowl.

In the same pot, add enough olive oil to cover the base of the pan and add the onion and saute on medium heat until soft and translucent. Add the garlic and cook for 2-3 minutes. Add the tomato paste and any sad tomatoes you need to use up - this is such a good way to avoid throwing them away, plus it really makes a difference in flavour. Mix well and cook for 4-5 minutes until the acidity of the tomatoes has cooked through.

Add the dried mint, spices and water, and return the cooked mincemeat back into the pot and stir well. Gently simmer on low heat with the lid off until any excess water has evaporated. The mincemeat shouldn’t be too saucy but thick and juicy. Taste for seasoning and add salt/pepper as preferred.

Take it off the heat and cook your spaghetti al dente (cooked with a little bite/firmness). Using tongs, transfer the spaghetti into the same pot as the mincemeat with about ¼ cup of the starchy water, add the parsley leaves and mix well.

We had my Middle Eastern honey kleftiko with bulgur, pomegranate, herb and almond salad for an alfresco dinner tonight. Had the in-laws over. Was lovely. Got eaten alive by kounoupia (mosquitos). You?

I had a 1.6-7kg lamb leg and placed it on top of onions, carrots, plenty of garlic, a cinnamon quail and scattered a bunch of fresh herbs (oregano, lemon thyme, parsley, mint).

For the marinade, to a jug, I added 5 tbsp EVOO, 5 tbsp honey, 2 tbsp red wine vinegar, 3 tbsp lemon juice, 3 tsp dried oregano, 2 tsp dried thyme, 2 tbsp salt, 1 thinly grated lemon rind and about 2 tbsp chopped fresh parsley.

Rubbed that into the lamb and poured a cup of water to the baking dish.

Covered with wet baking paper and foil and into a preheated oven 160C fan for 6 hours, basting every two.