Open Introduction

Hello and welcome to my cookbook!!

Let me start by saying a huge thank you for welcoming me into your kitchen - it means the world. I’m really excited to be sharing these recipes with you. Even though it’s a rather small selection, the recipes are diverse for their ingredients, complexity and flavour. The basis for this is that I get really curious about the taste profiles of the ingredients and love to play around with them, especially seeing how these get translated into dishes.

My aim, therefore, is to inspire you to create your own versions of the recipes and challenge you to experiment with interesting combinations to create something unique in your kitchen... and if you fancy sharing them with me, please do so at chriiis+cookbook@hey.com.

The recipes of this book have been inspired through many sources. These vary from videos on YouTube, recipe books, recipes from previous generations - and all of them with a twist. More fascinatingly, a few of them were totally impromptu - I’ll let you guess w

Open Aubergine tacos

Aubergine tacos

There’s a reason why this recipe takes the top spot in the book. The umami flavours of harissa, anchovies, and rosemary blend together in these tacos like a touch of magic. It’s a dish that never fails to impress and is easily my favourite. But for me, these tacos aren’t just about the taste - they’re about the experience. I love spending my evenings with my favourite people, making the tacos from scratch with the presser. It’s a process that brings as much joy as the flavours themselves.

Servings 8 tacos Prep time 30 mins Cooking time 20 mins

Ingredients

• 2 large aubergines
• 1 large ripe avocado
• 1 white onion (optional)
• 250 g Greek yogurt
• 1 tbs harissa paste
• 2 sprigs fresh rosemary
• 2 garlic cloves
• 8 anchovies
• 8 small-to-medium corn tacos (I highly recommend making your own tacos using masa harina and a [tortilla presser](http

Open Orange and miso-glazed salmon

Orange and miso-glazed salmon

This one’s a doozie! It’s my go-to recipe when friends are over and admittedly my most-proud creation! You’ll be pleasantly surprised by how well the miso’s sweetness, the orange’s tanginess and heat from the chilli sauces blend together. Also, most ingredients are versatile making them great staples in your pantry.

Servings 8 Prep time 10 mins Cooking time 50 mins

Ingredients

• 2 salmon fillets
• 1 handful of shiitake mushrooms
• 2 tsp sesame seeds

For the marinade:

• 1 tbs sriracha hot chilli sauce
• 1 tsp white miso paste
• 3 tbs chilli sauce with black beans (or any chilli sauce of your liking)
• 1 tbs maple syrup
• 1 tsp mustard
• 1 tsp tomato purée
• 2 tbs chopped kimchi (cabbage)
• 1 orange
• Freshly cracked pepper

Directions

1. Preheat oven (fan) to 100°C (250°F).
2. Zest ½ orange and cut the orange

Open Accidental lentils and chickpeas

Accidental lentils and chickpeas

Sometimes the best flavours come from moments of spontaneity - this is the magic of cooking! I first created this recipe on a random during a COVID-19 lockdown, using only what I had in the kitchen. It quickly became one of my go-to dishes, and I find myself coming back to it often. I believe the takeaway from this is that you shouldn’t be afraid to get creative in the kitchen; you never know when you’ll stumble upon something truly delicious.

Servings 2 Prep time 10 mins Cooking time 25 mins

Ingredients

• 1 pack of Merchant Tomatoey French Puy & Green Lentils (or any precooked lentils of your liking)
• 1 tsp tomato purée
• 400 g chickpeas (1 tin)
• 2 thick slices of halloumi
• 2 tsp chopped fresh dill
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh chives
• 1 tbs black bean garlic sauce
• 50 ml oat milk
• ½ grated courg

Open Burgers

Burgers

The ultimate party food! It's easy to cook once the patties are prepared and satisfies most palates. Feel free to replace with chicken mince or a vegan alternative if you aren't a fan of red meat. These burgers are what most friends ask me to cook whenever I return to Cyprus (I can't argue with that!). Definitely a must-try.

Servings 10 Prep time 2 hrs 15 mins Cooking time 15 mins

Ingredients

• 2 kg beef mince (15% fat)
• 3 tsp sriracha hot chilli sauce
• 1 cup chopped dried apricots
• 1 cup grated kefalotyri (or any other cheese of choice, and save half for the end)
• 2 tbsp unsalted melted butter
• Freshly cracked pepper and salt
• 10 brioche buns
• Lettuce leaves of choice

For the sauce

• 2 onions
• 2 tbsp maple syrup
• 2 dill pickles, finely diced
• ¾ cup mayonnaise
• ½ cup ketchup
• ⅓ cup chives (half bunch)
• 2 tbsp Worcestershire

Open Avobagel

Avobagel

There’s something in the simplicity of the avocado, mozzarella and lime which I love. Maybe it’s because of the perfect balance of acidity and sweetness. It’s, for sure, utterly delicious and packed with essential nutrients and protein making it the perfect post-workout breakfast. I tend to have it after my morning runs to fuel my body until lunch and beyond.

Servings 1 Prep time 10 mins Cooking time -

Ingredients

• 1 ripe avocado
• 1 sesame-seed bagel
• 1 mozzarella di bufala
• 4 leaves fresh basil
• 2 stalks fresh coriander
• ½ lime
• 1 tsp dried oregano
• Extra virgin olive oil
• Freshly cracked pepper
• Salt

Directions

1. Scoop out the avocado and mash it.
2. Hand chop the coriander and basil leaves and mix with the avocado.
3. Zest the lime, squeeze the juice and mix them with the avocado and herbs.
4. Cut the bagel in half and

Open Spring time risotto

Risotto

The food that reinvigorated my passion for cooking during my years at uni. One of my fondest memories of being in a kitchen as a student was when I made this spring time risotto for the first time. The simple ingredients, the aroma of the soffritto and the tangy taste of freshness in every bite make this dish one of my favourite ones.

Servings 2 Prep time 20 mins Cooking time 60 mins

Ingredients

• 180 g Arborio rice
• ½ red onion, finely chopped
• 1 celery stalk, strings removed, finely sliced
• 10 asparagus stalks, tips separated, stalks cut into small pieces
• 2 handfuls of sliced mushrooms
• 1 handful of peas (preferably fresh)
• 4-5 fresh mint leaves, finely chopped
• ½ a block of Parmesan cheese, grated
• ½ a glass of white wine
• Zest of ½ a lemon
• 1 courgette, sliced and quartered
• 500 ml vegetable stock
• Butter and ol

Open Chicken and whisky mushrooms

[NEW] 💥 Chicken and whisky mushrooms

This started as a simple what’s in the fridge dinner and slowly became something I come back to often. The chicken and rice are straightforward and familiar, while the whisky mushroom sauce adds depth without overpowering the dish. It’s the kind of food that fits easily into a weeknight routine, but still holds its own when shared with others.

Servings 4 Prep time 15 mins Cooking time 30 mins

Ingredients

Chicken

• 4 chicken thighs (bone-in, skin-on)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and freshly ground black pepper

Basmati rice

• 200 g basmati rice
• 400 ml chicken stock
• 1 bay leaf
• 1 tsp lemon juice
• Pinch of salt

Whisky Mushroom Sauce

• 300 g mixed mushrooms (shiitake, chestnut, oyster), sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 50 ml whisky (I used my The Lakes Distillery one from my

Open Overnight oats

[NEW] 💥 Overnight oats

Inspired by my favourite cafe in Nicosia, these overnight oats became my go-to breakfast while working from Cyprus in 2024. High in protein, rich in essential nutrients, and quietly caffeinated with an espresso shot to get the day moving.

Ingredients

• ½ cup rolled oats
• ½ cup oat milk
• ½ cup Greek yoghurt
• 1 espresso shot, cooled
• 1 tbsp almond butter
• 1 tbsp chia seeds
• 1 tbsp honey, to taste
• 1 tbsp cacao nibs
• 2 tbsp your favourite granola
• Seasonal fruit, chopped (berries, banana, apple, or stone fruit all work)

Directions

1. In a bowl, combine the oats, oat milk, yoghurt and espresso shot. Stir well until fully mixed.
2. Add the almond butter, chia seeds and honey. Mix again to make sure everything is evenly distributed.
3. Cover and refrigerate overnight, or for at least 6 hours, until thick and creamy.
4. In the morning, give the oats a good stir. Adjust the

Open Smoothie of champions

Smoothie of champions

Yes, cauliflower - hear me out. You won't even taste it, but it adds essential vitamins and minerals, has anti-inflammatory properties, and supports muscle growth! Trust me on this one - it's the ultimate post-exercise smoothie that's not only delicious but also keeps you fuelled for hours.

Servings 1 Prep time 10 mins Cooking time -

Ingredients

• 450 ml plant-based milk (I prefer oat)
• 1 small frozen banana (cut in thirds)
• 2 ice cubes
• 1 frozen cauliflower floret (trust me on this one)
• 1 scoop chocolate salted caramel protein powder
• 1 tbsp cacao powder
• 2 tsp coconut cream
• 1 tsp peanut butter
• 3 tbsp of your favourite chocolate granola

Directions

1. Place the banana, ice cubes, and cauliflower floret in a

Open Dark Rye Bread

[NEW] 💥 Dark Rye Bread

After a trip to Copenhagen in October 2024, I couldn’t stop thinking about the amazing bread I had there. It was hearty, full of flavour, and had that perfect crusty bite. Back in London, I knew I had to recreate some of that Nordic magic in my own kitchen.

This Rye Bread recipe is my take on those unforgettable loaves. Made with dark rye flour, molasses, cocoa, and a hint of coriander and caraway seeds, it’s crusty, flavour-packed, and surprisingly easy to make. A little effort, and you’ve got a slice of Copenhagen at home!

Servings 12 slices Prep time 10 mins Resting time 12 hours Cooking time 50 mins

Ingredients

• 2 cups rye flour
• 1 cup bread flour
• 1 tbsp molasses
• 2 tsp cocoa powder
• 2 tsp coriander seeds
• 2 tsp caraway seeds
• 1 ½ tsp salt
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water

Directions

Resting

1. Mix together the r

Open Sweet potato and carrot soup

[NEW] 💥 Sweet potato and carrot soup

Funny enough, I made this on a cold evening in the summer of 2025! Yes, you guessed it right - I somehow wasn’t in Cyprus, but in chilly London. Despite the exceptionally sunny summer overall, the end of August brought a couple of colder days. So, channelling my inner Britishness, a soup felt like the inevitable choice. What I love about this recipe is its simplicity and rich flavours. And, as I tend to do, I had to top it off with an unusual ingredient (yep, butter beans for extra richness and protein!).

Servings 2 Prep time 10 mins Cooking time 15 mins

Ingredients

• 2 medium sweet potatoes
• 3 carrots
• 3 tbsp maple syrup
• 3 tbsp Oryx Desert Salt
• Salt and pepper
• Olive oil
• 400 ml oat milk
• 100–200 ml water (to adjust consistency)

Open Huevos rancheros

Huevos rancheros

The real star of this recipe is the beans, not the huevos (Spanish for eggs). This dish quickly became one of my favourites back in my uni days - it's a nearly perfect vegetarian meal, if you ask me. Though the recipe has evolved over time, its simplicity and protein-packed ingredients have stayed constant, making it an affordable and nourishing breakfast to kickstart my day.

Servings 1 Prep time 10 mins Cooking time 15 mins

Ingredients

• 2 large gold yolk eggs
• 2 tortillas
• 1 onion, thinly sliced
• 1 leek, finely chopped
• 1 green bell pepper, cut into strips
• 2 garlic cloves, minced
• 1 chili pepper, sliced (optional)
• 400 g cooked black beans
• ¼ cup soy sauce
• 3 tbsp miso paste
• ½ cup vegetable stock
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 1 bay leaf
• 1 lime
• Salt and pepper
• Olive oil

Directions

1. Heat 3 tbsp olive oil in a frying pan o

Open Pizza

Pizza

One of the special ones I must say. It certainly requires a lot of time and patience but every bite makes the effort worth it. It's the perfect food to cook when you have friends over.

Servings 2 pizzas Prep time 18 hrs Cooking time 20 mins

Ingredients (for the dough)

• 3.1 cups Farina 00
• 1.2 cups water
• ½ tbsp fine sea salt
• 0.1 tsp instant dried yeast
• ½ tsp ground turmeric

Directions (for the dough)

1. Place 1.2 cups of warm water (32°C to 35°C) into a container. Place the dried yeast in a small coffee mug along with 6 tablespoons of the warm water and set aside.
2. Add the 3.1 cups of the flour in the water container, mix by hand to incorporate, cover and let it rest for 30 minutes.
3. Sprinkle the turmeric and fine sea salt over the dough and stir in the yeast mixture (ensure that all goes in by using a small piece of the dough to goop it in).
4. Using wet hands mix the doug

Open Passata

Passata and toppings

Ingredients

• 6 large ripe tomatoes
• 10 red cherry on-the-vine tomatoes
• 2 tbsp coconut sugar
• 3 tbsp cherry Greek spoon sweet
• 1 tsp soy sauce
• 1 tbsp strawberry or mosphilo jam
• 2 tsp dried oregano
• 2 tsp freshly cracked pepper

Toppings

• 2 mozzarella balls
• White truffle oil
• 10-12 anchovy fillets
• 12-14 fresh basil leaves
• 1 grated parmesan cheese triangle (200 g block)
• 3 tbsp extra virgin olive oil

Directions

1. Remove the cherry tomatoes from the vine and fry them for 3-4 minutes in the extra virgin olive oil on high heat in a sauté pan or a saucepan. Lower the heat and add the oregano, coconut sugar, cherry spoon sweet, soy sauce, jam and pepper.
2. Blend the large tomatoes, add them into the pan.
3. Keep stirring on medium heat until the mixture reaches a passata-like consiste

Open Moroccan king prawn and calamari stew

Moroccan king prawn and calamari stew

Another recipe which came about unplanned. I remember picking the ingredients for this dish one day in 2019, in my early days at my job. I went to my local market in Shepherd’s Bush and, somewhat randomly, picked up squid, prawns, and plantain, planning to cook them with whatever ingredients I had at home. I think it turned out quite nicely.

Servings 2 Prep time 15 mins Cooking time 40 mins

Ingredients

• 1 medium-sized squid, cut into 1 cm rings
• 6 king prawns (peeled and cleaned)
• 1 carrot
• 1 medium sweet potato
• 1 large white onion
• 1 plantain (optional)
• 2 tbsp Ras el Hanout
• 1 tsp curry powder
• 3 tbsp coconut cream (or 1 cup coconut milk)
• 1 cup water (reduce to 1/2 cup if using coconut milk)
• 4-5 tbsp olive oil
• Salt & pepper

Directions

1. Cut the onion into half-moon slices,

Open Rusks

[NEW] 💥 Rusks

The real crack of the cookbook. I don’t have much of a sweet tooth, but these rusks do something else entirely. One bite and I’m back in my godmother’s kitchen in North Carolina - proof that the best treats are the ones that make you feel at home, wherever you are.

Ingredients

Dry Ingredients

• 650 g all purpose flour
• 300 g whole wheat flour
• 50 g or ½ cup wheat germ
• 60 g Baking Powder
• 15 g Salt
• 4 cups All Bran Flakes
• 2 cups old fashioned oats
• 1 cup raw sunflower seeds
• 1 ½ cup flaxseeds 
• 1 ½ cup raisins
• 1 cup dry unsweetened coconut
• 3 Weetabix blocks crumbled up

Butter mix Ingredients

• 500g Butter
• 1 cup coconut Sugar

Wet Ingredients

• 4 large Eggs
• 500 ml Buttermilk
• 125 ml Milk

Servings 70 rusks Prep time 1 hour Cooking time 6 hours

Directions

1. Two oven baking pans required - about 20cmx25cm. Grease the baking pans -

Open Sweet potato and olive oil cake

[NEW] 💥 Sweet potato and olive oil cake

Yes, it does sounds controversial. No, it’s not a mistake hah! This cake is surprisingly light, naturally sweet and quietly nutritious. High in protein, low in guilt, and very much responsible for most of my cake consumption in the States in early 2026. It's surprised everyone with its taste! I highly recommend!

Servings 8 Prep time 15 mins Cooking time 2 hours

Ingredients

• ⅔ cup olive oil, plus more for oiling baking dish
• 1 cup cooked and blended sweet potato from 1 large or 2 medium potatoes
• 1 cup maple syrup
• ¼ cup coconut sugar 
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup almond flour
• ½ cup of your favourite unflavoured protein powder
• 1 cup gluten free oat flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Directions

1. Preheat oven to 175°C (350°F). 
2. Bake the sweet potato(es) for 1 hour.
3. Mush 1 cup of sweet

Open Cyprus meets Zambia

Cyprus meets Zambia

Cyprus meets Zambia as cheese and jam. The recipe brings Cypriot halloumi to meet Zambian guava jam in a mouthwatering fusion. This was a spontaneous breakfast during the summer of 2020, which turned out to be my favourite way to enjoy halloumi - despite all the Cypriots' beliefs. There’s something indescribable about the first bite of the rich halloumi, tropical guava, and the kick of cumin that transports me to a place where cultures mix in the most delicious way.

Servings 2 Prep time 2 mins Cooking time 3 mins

Ingredients

• 1 halloumi
• 1 tbsp guava jam (or any other jam of choice - fig jam is a very good alternative)
• 1 tsp ground cumin
• 4 slices of your favourite bread (my bread of choice is Rye)
• 2 tbsp extra virgin olive oil

Directions

1. Cut the halloumi into 8 slices (2 per bread slice).
2. Pour the extra virgin olive oil in a frying pan on a medium-high hea

Open Outro

Writing a book may come easy to some, and even more so for a cookbook. This certainly hasn't been the case with me. A few know how long it's taken me to finalise this cook book. I'm indebted to them and this book wouldn't be possible without their support and patience. I owe them a lot ❤️