---
title: "Cooking for friends and family"
author: "Christopher Evangelides"
url: "https://books.sizzlingrocks.com/2/prerelease"
---



Hi there 👋🏼 

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 which ones they are!

## Why this cookbook?

I haven’t decided yet with certainty when or let alone if I will ever write another cookbook, but the main reason for putting together recipes will always be the same. Let me explain. Ever since I learned how to cook homemade foods and realised the joy it brings me and how it uplifts my mood, I’ve wanted to get more people involved with cooking. It’s my go-to type of gathering and probably the first questions I get whenever I’m back in Cyprus with my friends and family go something along the lines of ‘when are we cooking those burgers again?’ or ‘I miss that time we cooked your pizza during the summer’. It’s no secret that one of my greatest joys in life is to create memories with my friends and family while cooking and being around the table. Few things make me happier than their smiles when they’re enjoying a good meal! What I’m trying to say is that I truly believe that food brings people together and hopefully this book can help you create more amazing memories with your people!

I hope you’ll enjoy it 😊

# Aubergine tacos

 ![_com.apple.Pasteboard.5WZGqO.png](https://books.sizzlingrocks.com/u/_com-apple-pasteboard-5wzgqo-r8YgVw.png) 

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](https://m.media-amazon.com/images/I/81Z2sbpsbfL.jpg))
- 16 cherry tomatoes
- Lamb's lettuce
- 2 tsp sumac
- Salt and pepper
- Olive oil

 

## Directions

1. Cut the aubergines in half lengthways, score the flesh, and soak in a bowl of water for 15 minutes.
2. Preheat the oven (fan) to 200°C (400°F).
3. Pat the aubergines dry, then fill the scored crosses with rosemary leaves, sliced garlic, and small pieces of anchovies.
4. Drizzle with olive oil and bake in the oven for 35-40 minutes, skin side down.
5. While the aubergines are baking, prepare the fillings.
6. Halve the cherry tomatoes, slice the avocado, onion, and any remaining anchovies. Sprinkle sumac and freshly cracked pepper over the onion. Mix the yogurt with the harissa paste.
7. Once the aubergines are done, let them cool for 20 minutes before removing the flesh.
8. Heat the tacos in the oven for 2 minutes, then fill them with the aubergine, harissa yogurt, and the rest of the fillings!


Tacos are always a good idea 🌮

# Orange and miso-glazed salmon

 ![salmon.png](/u/salmon-cwI8qw.png) 

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 in 6 moons (peel removed).
3. Mix together the zest, 2 chilli sauces, miso paste, maple syrup, mustard, tomato purée, kimchi, juice from 3 orange moons, 3 remaining orange moons and pepper (this is the marinade).
4. Slice the mushrooms and place them with the salmon fillets and the marinade in a resealable zipper storage bag and toss to ensure that the fillets are well-coated (ideally leave the fillets overnight in a fridge to marinate).
5. Cook the fillets and the mushrooms in the oven for 50 mins - don't overcrowd them, so place them in separate sheets/pans (tip: don't open the oven door while cooking).
6. Ta-daa, that's it!! Serve the salmon fillets and mushrooms over a bed of coconut rice, sprinkle the sesame seeds and kali orexi!!


# Accidental lentils and chickpeas

 ![_com.apple.Pasteboard.DIoQho.png](https://books.sizzlingrocks.com/u/_com-apple-pasteboard-dioqho-9OJ3Be.png) 

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 courgette
- 1 cm grated ginger
- 3 tbs olive oil
- 1 tsp cayenne pepper
- Freshly cracked pepper

## Directions

1. Fry the 3 herbs in the olive oil on mid-high heat for 3-4 mins.
2. Add the courgette, ginger and tomato purée and stir for a further 3 mins.
3. Add cayenne and freshly cracked pepper along with some oat milk - stir for 1-2 mins.
4. Add the chickpeas, garlic sauce, lentils, the remaining oat milk and the halloumi.
5. Stir for 4-5 mins.
6. Voila!!

# Burgers

 ![burger.png](/u/burger-1ODzZg.png) 

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 sauce
- Salt & pepper to taste

## Directions

1. Mix the burger ingredients (beef mince, sriracha, dried apricots, kefalotyri) and shape them into 200g balls. Place them in the fridge for at least 2 hours.
2. Prepare the sauce by finely chopping the onions and mixing them with the rest of the ingredients.
3. Take the burger balls out of the fridge 30 mins before cooking.
4. Fire up a gas grill and let it reach its maximum temperature for about 10 mins.
5. Lightly baste the burgers with butter, place them on the extremely hot grill, and using a spatula, flatten them into 2 cm-thick patties. Season with freshly cracked pepper and salt.
6. Cook for 4 mins (under a closed grill cover) on one side without turning them or moving them around.
7. Once flipped, cook for a further 2 mins, seasoning with more pepper and salt.
8. Cut the buns in half and place them on the grill for a bit of char - 30 secs max per side.
9. Assemble the burger - place the lettuce on the bottom bun half, add the sauce and the patty, then the grated cheese. Add some more sauce on the top bun and cover the patty! Enjoy!

# Avobagel

 ![_com.apple.Pasteboard.i5V1Px.jpeg](https://books.sizzlingrocks.com/u/_com-apple-pasteboard-i5v1px-V2K3yo.jpeg) 

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 toast it. 
5. Hand tear the mozzarella. 
6. Mix the salt, pepper, oregano with the avo mix and spread it over the toasted bagel halves. 
7. Place the mozzarella pieces atop the bagel halves and drizzle with the virgin olive oil.


Don’t forget your dose of caffeine with that avobagel.

# Risotto

 ![965B5B10-D9E5-43A5-857F-42E7BB02FE74.jpeg](https://books.sizzlingrocks.com/u/965b5b10-d9e5-43a5-857f-42e7bb02fe74-DQBTPh.jpeg) 

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 olive oil (for cooking)

## Directions

1. Finely chop the red onion. Slice the courgette into thirds, then cut each third lengthways, and finally quarter the slices.
2. Remove the strings from the celery stalk and finely slice it. Trim the asparagus tips, setting them aside, and cut the remaining asparagus into small pieces (about ½ cm).
3. In a sauté pan over medium-high heat, melt a knob of butter with 3 tablespoons of olive oil.
4. Add the chopped onion, sliced mushrooms, and sliced celery to the pan, and sauté until softened. Then, stir in the rice.
5. Cook the rice for one minute, then pour in the wine—enjoy the satisfying sizzle!
6. Stir in 1 ladle of vegetable stock, followed by the courgette and asparagus pieces (excluding the tips).
7. Gradually add 1-2 ladles of stock at a time, along with the peas. Lower the heat, and continue stirring gently with a wooden spoon to prevent the rice from breaking. Cook for about 30 minutes, adding more stock as needed to keep the risotto from drying out.
8. Finish by stirring in a knob of butter, the reserved asparagus tips, grated Parmesan, lemon zest, and finely chopped mint. Add one final ladle of vegetable stock, then serve with a drizzle of olive oil. Voilà :)


# Chicken and whisky mushrooms

 ![chicken.png](/u/chicken-v4W1ip.png) 

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 trip to Lake District in 2024)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 150 ml double cream (or plant-based alternative)
- 1 tbsp fresh chives, finely chopped

## Directions 

### Chicken

1. Preheat your oven to 180°C (355°F, fan).
2. Rub the chicken with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Heat a large pan over medium heat and sear the chicken, skin side down, until golden and crisp (4-5 minutes). Flip and cook for another 3 minutes.
4. Transfer the chicken to a baking tray and roast in the oven for 15-20 minutes, or until cooked through and juicy.

### Rice

5. Rinse the rice under cold water. Bring the chicken stock, bay leaf, lemon juice, and salt to a gentle simmer in a saucepan.
6. Add the rice, cover, and cook on low heat for 12-15 minutes. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.

### Whisky Mushroom Sauce

7. Heat the butter and olive oil in a pan over medium-high heat. Add the mushrooms and sauté until golden and softened.
8. Deglaze the pan with the whisky, letting it bubble and reduce slightly while scraping up all the good bits from the bottom.
9. Stir in the soy sauce, maple syrup, and Dijon mustard. Cook for 2-3 minutes until glossy.
10. Add the cream and simmer for another 4-5 minutes, until the sauce thickens. Finish with a sprinkle of fresh chives.

### Serve

11. Plate the rice and chicken, and serve the whisky mushroom sauce on the side - or pour it over just before eating if you’re feeling generous.


This is perfect with a crisp white wine or, if you’re leaning into the theme, a small glass of the same whisky you cooked with!

# Overnight oats

 ![oats.png](/u/oats-cn3El2.png)  

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 consistency with a splash of oat milk if needed
5. Top with cacao nibs, granola and seasonal fruit just before serving.

# Smoothie of champions

 ![32F2AC1D-D99A-4A00-9331-95DCF16899CD.jpeg](https://books.sizzlingrocks.com/u/32f2ac1d-d99a-4a00-9331-95dcf16899cd-XYoSuX.jpeg) 

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](https://formnutrition.com/plant-based-nutrition/form-superblend-plant-based-vegan-protein/)
- 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 blender.
2. Add the milk, protein powder, cacao powder, coconut cream, and peanut butter.
3. Blend until smooth, then sprinkle with your favorite chocolate granola.

# Dark Rye Bread 
 ![IMG_5652.jpeg](https://books.sizzlingrocks.com/u/img_5652-siTVn1.jpeg) 

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 rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds in a large mixing bowl.
2. In a separate bowl, whisk the warm water with vegetable oil and molasses until dissolved.
3. Combine the wet and dry ingredients, stirring until a sticky dough forms with no dry patches.
4. Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 hours to rise and develop flavour.
5. Preheat your oven to 230°C (450°F). Place a Dutch oven or any oven-safe pot with a lid inside while it heats.

### Cooking
6. After resting, knead the dough for 5 minutes on a floured surface until smooth and elastic.
7. Shape the dough into a round ball and place it on heat-resistant parchment paper. Make a few shallow cuts on the top with a sharp knife.
8. Carefully remove the preheated pot from the oven, then use the parchment paper to transfer the dough into the pot. Cover with the lid.
9. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped.
10. Remove the bread from the pot and cool on a wire rack before slicing.

# Sweet potato and carrot soup

 ![IMG_1249.jpeg](https://books.sizzlingrocks.com/u/img_1249-PoJCfF.jpeg) 

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](https://oryxdesertsalt.com/blogs/blog/the-braai-salt#:~:text=Oryx's%20Braai%20Salt%20is%20a,just%20a%20touch%20of%20sugar.)
- Salt and pepper
- Olive oil
- 400 ml oat milk
- 100–200 ml water (to adjust consistency)
- 1 tbsp butter beans, drained and rinsed (from _that_ popular brand)
- 1 tbsp of your favourite grated cheese

### Croutons
- 2 slices of your favourite sourdough bread
- 2 sprigs of rosemary
- Salt
- Olive oil


## Directions

### Cooking

1. Peel and chop the sweet potatoes and carrots into roughly even chunks. They don't have to be perfect - just keep them similar in size so they cook at the same pace.
2. Preheat your oven to 200°C (395°F).
3. Toss the sweet potatoes and carrots with a generous drizzle of olive oil, a pinch of salt and pepper, and spread them out on a baking tray.
4. Roast for 15 minutes, giving them a quick turn halfway through, until soft and lightly caramelised at the edges.
5. Pull the tray out, drizzle over the maple syrup, and return to the oven for another 3–5 minutes. You should be looking for glossy, golden veg with just a hint of stickiness.

### Build the soup

6. Transfer everything to a saucepan. Add 400 ml oat milk and bring to a gentle simmer - keep it low and calm, no aggressive boiling.
7. Bring to a gentle simmer and let it bubble away for 5 minutes so the flavours get properly acquainted.
8. Take the pan off the heat and blend until silky. Adjust the thickness with a splash more water if needed.
9. Season to taste with pepper and a small pinch of the Oryx Desert Salt - go easy, it’s punchy!

### Croutons

10. Tear the sourdough into rough chunks. Toss with olive oil, a pinch of salt, and finely chopped rosemary.
11. Fry in a pan over medium heat (or bake at 180°C / 355°C) until crispy and golden on all sides. Try not to snack on too many before they make it to the soup. Try.

### Serve

12. Ladle the soup into bowls, scatter over the rosemary croutons, and add a final pinch of desert salt on top if you’re feeling dramatic. Oh and of course add the butter beans and cheese.

# Huevos rancheros

 ![eggs.jpeg](/u/eggs-40CIF2.jpeg) 

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 over medium-high heat for 3 minutes.
2. Sauté the onion, leek, and green bell pepper until they are soft and caramelised.
3. Stir in the minced garlic, ground cumin, dried oregano, and bay leaf. Cook for a few more minutes until the spices become fragrant.
4. If you like the heat, add the sliced chilli pepper to the pan.
5. Pour in the juice from half the lime, soy sauce, and miso paste. Stir well to combine.
6. Add the black beans and vegetable stock.
7. Let it simmer on medium heat until all the ingredients are well incorporated.
8. While the beans are cooking, fry the eggs to your liking in a separate pan and toast the tortillas.
9. Plate the tortillas with the bean mixture and fried eggs on top.
10. Drizzle with sriracha and squeeze the remaining lime juice over the dish.

# Pizza

 ![IMG_8859.jpg](https://books.sizzlingrocks.com/u/img_8859-5xsLbb.jpg) 

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 dough and use the [pincer method](https://youtu.be/HoY7CPw0E1s?t=89) to fully integrate the ingredients.
5. [Fold the dough](https://youtu.be/CQHuWDEo3SA?t=43) two more times starting 45 minutes after mixing (the previous step).
6. Let the dough relax (ideally in a dark room) and after 12 hours of resting it's time to divide.
7. Flour a clean surface and using floured hands ease in the mixture, dust the top and cut the dough in half.
8. Shape each piece spherical-like shapes working gently and being careful not to de-gas the dough. Place the dough balls on a lightly floured baking sheet and leaving space between them to allow for expansion. Lightly oil or flour the tops, cover with plastic wrap, and refrigerate for at least 6 hours.
9. Place each dough ball on a floured surface and using your fingers and hands (not a rolling pin), flatten the dough and place it on a pizza pan.

# Passata and toppings

 ![FullSizeRender.jpeg](https://books.sizzlingrocks.com/u/fullsizerender-ShAbrh.jpeg) 

## Ingredients

- 6 large ripe tomatoes
- 10 red cherry on-the-vine tomatoes
- 2 tbsp coconut sugar
- 3 tbsp cherry [Greek spoon sweet](https://duckduckgo.com/?q=greek+spoon+sweets&t=osx&ia=web)
- 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 consistency while 'breaking' the cherry tomatoes. This is your passata!! Ideally let it cool for a couple of hours in the fridge before applying it onto the flat pizza dough.
4. Now that the passata is cool and ready, turn on the oven to the max temperature.
5. Prepare the toppings by tearing apart the mozzarella balls, placing the anchovies in a plate and cleaning the basil leaves with water.
6. Spoon out the passata onto the dough and drizzle over a little bit of extra virgin olive oil. Sprinkle over the parmigiano reggiano cheese and place it in the oven for 5-7 minutes (remove the pizza when you first spot a black spot on the crust).
7. Evenly lay out the mozzarella chunks and anchovy fillets. Place the pizza in the oven for a further 3 minutes. Remove it, place the basil leaves and drizzle over the truffle oil. This is it. Enjoy the pizza with your favourite white wine (I'd recommend a good Muscadet).



# Moroccan king prawn and calamari stew

 ![923D4460-CA49-4B15-9DDD-EB05BCF96EFB.jpeg](https://books.sizzlingrocks.com/u/923d4460-ca49-4b15-9ddd-eb05bcf96efb-AWOKJ6.jpeg) 

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, the carrot into 1 cm slices, and the sweet potato into 1 cm half-moons. Set them aside.
2. In a large saucepan, toast half of the Ras el Hanout and curry powder over high heat for 10-15 seconds, being careful not to burn them. This step will enhance the flavors.
3. Reduce the heat to medium-high, add 3 tablespoons of olive oil, and stir for 2 minutes.
4. Add the sliced onion and sauté for 1 more minute. Then, add the carrot and sweet potato.
5. Stir the vegetables for 3 minutes, then remove them from the saucepan and set them aside.
6. In the same saucepan, add 2 more tablespoons of olive oil, along with the thickly sliced plantain, prawns, and squid (cut into 1 cm rings). Add the remaining spices, plus a pinch of salt and pepper. Cook, stirring continuously, until the liquid (mostly water from the prawns) evaporates.
7. Stir in the coconut cream (or milk), 1 cup of water (reduce to 1/2 cup if using coconut milk), and the previously cooked vegetables (carrot, onion, and sweet potato).
8. Let the mixture stew over low-medium heat for 30-35 minutes, stirring occasionally, until the sweet potato is tender. Bon appétit!

**TIP:** Serve on a bed of star anise-infused basmati rice.

# Rusks

 ![IMG_5833.jpeg](https://books.sizzlingrocks.com/u/img_5833-bJqi3U.jpeg) 

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 - to stop them from sticking so much!
2. Preheat oven to 180°C (355°F).
3. Mix all dry ingredients in your biggest mixing bowl. 
4. Melt Butter in pot and add sugar, stir until sugar is dissolved. Cool down for a few minutes. 
5. Add Butter mix to dry ingredients. 
6. Beat Eggs, Buttermilk and Milk together and add to mixture - mix all until well combined.
7. Divide dough into the baking trays - press dough down and mark rusks with a sharp knife. (+- 5cm x 3cm) (I cut 35 rusks per pan)
8. Bake for 1 hour. 
9. Let cool in Baking trays. 
10. Cut rusks on marked lines and lift rusks out onto bigger trays or foil-lined oven rack. Lay rusks cut side down. There has to be some spaces between rusks.
11. Set oven to 135°C (275°F). Bake for 1 hour.
12. Set oven to 100°C (210°F). Leave rusks in oven for further 4 - 6 hours to dry out. 13. Switch oven off and leave rusks in oven to cool overnight. Store in airtight containers once totally cooled.

# Sweet potato and olive oil cake

 ![IMG_2980.jpeg](https://books.sizzlingrocks.com/u/img_2980-6Cshdb.jpeg) 

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 potato and mix with the maple syrup so it blends easier and smooths out. 
4. In a large bowl, combine olive oil, sweet potato mixed with maple syrup, coconut sugar, eggs and vanilla and whisk well. 
5. Add in almond flour, protein powder, oat flour, baking soda, baking powder and salt. 6. Fold dry ingredients into wet ingredients, mix until no clumps remain and transfer to an oiled or parchment lined 9 inch round cake pan. 
7. Bake for 50-60 minutes until a toothpick stuck into the center of the cake comes out clean.
8. Remove cake from the oven and allow it to cool before slicing, topping with ice cream if desired.



_original recipe from [@caitlinjesson](https://www.instagram.com/caitlinjesson)_

# Cyprus meets Zambia 

 ![halloumi_guava.png](/u/halloumi_guava-Qc2FTm.png) 

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 heat.
3. Once hot, place the halloumi slices and fry for 2-3 minutes or until golden.
4. Sprinkle the ground cumin over both sides of the slices and set aside.
5. Toast the bread slices to your liking and add a thick layer of jam to one side of each slice.
6. Place 2 halloumi slices on each slice of bread and enjoy!! :)

... and remember, what's cooking without a little bit of mess in the kitchen?

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 ❤️