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Salmon Niçoise Ingredients (serves 6) 6 boneless salmon steaks 1 cup pitted black olives, halved ½ cucumber 500g French beans (or other green beans) 36 small potatoes (or larger potatoes cut into pieces) 24 cherry tomatoes, halved 6 hard boiled eggs 6 cloves of garlic 1 tsp whole grain mustard 1 tsp green pesto 300 ml extra virgin olive oil 150 ml balsamic vinegar salt and freshly ground black pepper a little unsalted butter 12 anchovies (preferably fresh, but a jar will do) Method • Prepare and boil the potatoes until cooked – about 20 minutes. • Top and tail the beans. Cut into 4 cm pieces. Boil for 5 minutes or steam for 10 minutes. • Cut the cucumber into 4 cm length pieces, then cut each piece lengthwise into 8 strips. • Shell the hard boiled eggs and cut each lengthwise into 6 pieces. • Melt the butter and a little olive oil in a frying pan, add the salmon steaks, cover and cook over a low heat for about 6 minutes, turning once. • While the potatoes, beans and salmon are cooking, prepare the dressing. Pour the olive oil, balsamic vinegar, mustard and pesto into a large jug. Peel and chop the garlic and add this to the mixture and season. Stir and set aside. • Drain the potatoes and beans and put them on a large warm serving plate. Keep this warm. • When the salmon is cooked, turn off the heat but leave the pan on the stove. • Using a spatula, cut each steak into 3-4 pieces. Stir the dressing and pour it over the fish. • Add the tomatoes, eggs, cucumber and anchovies to the potatoes and beans, arranging these roughly on top. • Scatter over the olives, then remove the salmon pieces from the pan and arrange on top. • Pour over the dressing, ensuring you scrape out all the juices from the pan, and serve immediately, Property 52201 is a fabulous four bedroom villa set in its own half-acre plot, just minutes from the delightful Manasota Beach.The oversize salt-water pool with waterfall is fully screened and heated, and the deck has two separate covered lanai areas for when the Florida sunshine proves a little too hot. 71 “A friend cooked me a similar dish to this, which she discovered in a Greek restaurant. I stood in her kitchen while she was making it.“ Submitted by Sandy Storr, owner of property 52201 on Manasota Beach, Florida. Figs with mascarpone Ingredients (serves 4) 500g mascarpone 500ml double cream or whipping cream 1kg ripe figs (peaches or apricots could be used as an alternative) 400g whole almonds ½ cup caster sugar 1 cup sugar 3 tbsp Marsala Method “This delicious dessert was inspired by a very big fig tree in my garden. I am currently writing a cookbook of my own and this recipe is my invention. Pick up the ingredients at the local market in the Old Harbour.” Submitted by Caterina Palli, owner of property 89141 on Spetses Island, the Saronic Islands. “Serve with a glass of local wine.” • Put the almonds and sugar in a shallow tray in the oven and heat until the sugar has melted.Allow to cool. • Once cooled, break in to tiny pieces with a rolling pin. • Chop the figs into similar sized pieces. • In a large bowl, whip the cream and caster sugar to stiff peaks, then fold in the mascarpone and Marsala plus half the crushed almonds and chopped figs. • Decorate with the remaining almonds and figs. Property 89141 is a lovely three bedroom villa that can sleep up to eight, in a quiet position in the Old Harbour, just five minutes from Garifalo beach.The house is 115 square metres, with a large living-dining room and fully equipped American-style kitchen, a pretty veranda and a small private garden. 72
Cyprus A firm favourite due to its year-round sunshine and fantastic beaches, Cyprus has also managed to maintain its ancient mystery, and as well as sunbathing, spas and golf, there are a plethora of Greek and Roman sights to explore.The interior of Cyprus has a timeless feel, with terraced vineyards and a mountainous terrain ideal for activity-lovers. Local cuisine has been shaped by the island's climate, geography and history, with dishes inspired mostly by the two dominant populations,Turkish and Greek.Turkish-Cypriot cuisine has Mediterranean, Southern European and Middle Eastern influences, while Greek Cypriot cuisine derives from mainland Greece and its islands.The result is a huge variety of rich, flavoursome dishes with a unique Cypriot twist. The following recipes include some typical local ingredients such as lamb, vine leaves and halloumi, a widely-used and versatile cheese that is great grilled or fried. There are over 1,200 properties in Cyprus on Holiday-Rentals.co.uk. Click here to view
Page 2 and 3: Welcome... ...to the Holiday-Rental
Page 4 and 5: CYPRUS Halloumi with watermelon and
Page 6 and 7: La soupe au pistou (Basil soup) Ing
Page 8 and 9: Tomato, black olive & goats cheese
Page 10 and 11: Lapin aux pruneaux d'Agen (Rabbit w
Page 12 and 13: Spain Best known for the golden bea
Page 14 and 15: Asparagus with smoked salmon Ingred
Page 16 and 17: Paella Ingredients (serves 8) 1 sma
Page 18 and 19: Portugal With it’s temperate clim
Page 20 and 21: Pataniscas de bacalhau com arroz de
Page 22 and 23: Italy With its classical heritage,
Page 24 and 25: Bruschetta con pomodoro (Bruschetta
Page 26 and 27: Frittata com asparagi selvatici (Om
Page 28 and 29: Risi pisi (Easy risotto) Ingredient
Page 31 and 32: Figs caramelized with lavender hone
Page 33 and 34: Greek salad Ingredients (serves 4 a
Page 35: Kleftiko (Lamb stew with garlic & o
Page 39 and 40: Arni me spinachi (Lamb with spinach
Page 41 and 42: Rösti potatoes Ingredients (serves
Page 43 and 44: Poland Poland is a land of contrast
Page 45 and 46: Potato & cheese pierogi Ingredients
Page 47 and 48: Kyopolou (Aubergine Dip) Ingredient
Page 49 and 50: Morocco From the vibrant, colourful
Page 51 and 52: Fruity North African salad Ingredie
Page 54 and 55: Geel rys (Yellow rice) Ingredients
Page 56 and 57: Manhattan clam chowder Ingredients
Page 58 and 59: Caribbean The Caribbean is the idea
Page 60 and 61: St Lucia banana cake Ingredients (s
Page 62 and 63: Tom yum goong (Spicy & sour lemongr
Page 64 and 65: Pad Thai “I often cook this at ho

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