Featuring photography of Helen’s culinary creations and dazzling images of unique pottery and textiles made by contemporary Cypriot artisans, Love, Laughter and Lunch will undoubtedly hold a special place in your heart for years to come.
A: What’s the first dish you remember making? How old were you when you made it?
HS: The first “grown-up” dish I prepared was the béchamel cream sauce for the “Makaronia Tou Fournou” (Pasticio, p. 28) when I was eleven. We ate it often at Sunday lunch and it was a huge honor for me to be allowed to make it, since it’s a multi-step recipe that requires lots of precision and thoughtful attention.
A: Where is your favorite place to spend time in Cyprus?
HS: The location that holds the fondest space in my memory is the seaside resort of Famagusta, where we used to summer as children. Sadly, this region is no longer available to us as Greek Cypriots, as it is currently occupied by the Turkish North. When I visit Cyprus today, I enjoy driving though the hill towns because their culinary traditions and crafts are still practiced the same way as when I was a young girl.
A: You mentioned that the island of Serifos is where you and your family go to simply relax. Describe an ideal day spent on this island.
HS: It would begin with a swim in the bay with my daughters Isabel and Alexia, followed by a breakfast of figs and Greek yogurt with honey. Next we would go to town to buy ingredients for lunch and when we returned we would take a long afternoon siesta, or perhaps some reading and practicing yoga. Dinner would be fresh-caught fish and Greek salad. The day would end with a visit to Chora, the main town on the hill, where my friends and I would stay up until the early hours talking and sipping ouzo.
Want to read more of Helen’s story? Grab a copy of her book here: http://anthrpl.ge/LoveLaughterAndLunch