New twist on traditional Cyprus veggie

Chocolate Cake with Kolokassi and Tahini icing

For the cake

200g kolokassi puree (see recipe below)

2 large eggs (120g)

75g melted butter

100ml milk

130g plain flour

30g cocoa

150g sugar

1 teaspoon baking powder

1/2 sachet vanilla

1 pinch of salt

For the icing

125g chocolate (85% cocoa solids)

200ml soy cream

60g tahini with cocoa or stevia

1 tablespoon honey

200g forest berries for garnish/filling

Prepare the pan: Line the base of a round cake tin (20cm) with a removable base with parchment paper.

For the cake: In a large bowl mix all the wet ingredients.

In another bowl mix the solid ingredients. Sift the flour and cocoa, add the sugar, baking powder, vanilla and salt.

Mix solids with liquid materials.

Transfer the mixture to the pan and spread it with a spoon.

Bake in a well-preheated oven at 180C for 25 minutes or until the toothpick comes out slightly wet (the cake will continue to bake).

Remove the pan from the oven and let the cake cool for 10 minutes.

For the chocolate cream: Place all ingredients in a bain-marie and melt. Refrigerate the cream for 10 minutes or until thick.

For the finish: When cool, cut the cake into two pieces. Fill the centre with chocolate cream and berries. Garnish with extra chocolate cream and berries.

Stifado with Sauce, Mashed Kolokassi and Seasonal Vegetables

1/2 kilo cubed pork

300ml commandaria

Salt

Pepper

2 tablespoons coriander seeds, crushed

50ml olive oil

Water

250g seedless grapes

For the puree

1 kilo kolokassi

1½ teaspoons salt

2 tablespoons olive oil

1 tsp lemon zest

Pepper | Kania

For the caramelised carrots

500g Carrots

2 large red onions

2 garlic cloves, finely chopped

30ml (2 tbsp) olive oil

1 tablespoon honey

1 ½ tsp sweet paprika

½ tsp cinnamon

½ tsp salt

½ tsp pepper

Cut the meat into cubes about 4 cm.

Place in a bowl along with the wine, a little salt, pepper and coriander and marinate the night before.

Drain the meat and set the marinade aside.

Heat the oil in a saucepan and sauté the meat until golden throughout.

When browned, add the marinade. If it is not enough to cover the meat, add a little water.

Simmer with the pot covered for about 40 minutes or until the meat is cooked through (tender) and the sauce thickens a little. During boiling, add additional hot water if needed.

Finally, add the grapes and cook the meat for an additional 5-7 minutes, until the grapes wilt.

For puree: Clean and wipe the taro with a towel. Cut it into pieces with a knife.

Place the pieces in a medium saucepan. Add enough water (to cover the ingredients) and salt. When it comes to a boil, lower the heat and cook for 30 minutes or until tender.

Then drain the ingredients and place them back in the pot. Add the lemon zest and pepper.

Mash the vegetables.

Finally, add the olive oil and stir constantly until the ingredients are homogenised.

For the caramelised carrots: Preheat oven to 180C and line a baking pan with parchment paper.

Cut carrots into thick, oblong sticks.

Then cut the onion into wedges.

In a bowl, mix the vegetables with all the carrots ingredients of the recipe.

Spread the vegetables on the baking sheet and bake for 30 minutes, stirring in the middle of the time, until soft and caramelised.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/