1277. Greek Roast Fish with Vegetables

What an instant hit! So easy and delicious, there's no way any one can complain that fish is difficult to cook. In this case, whole sea bass is roasted on a bed of mixed vegetables (potatoes, carrots, cherry tomatoes, onions and garlic), which in themselves are caramelized almost to being a confit, making a great side dish as well.

1276. Pistachio Cardamom Loaf Cake

Sometimes, a good sturdy afternoon tea cake is all you need. This is a pistachio version, Middle-Easternized with a touch of cardamom. Topped with a barely-there icing, you will not want for more with a steaming cup of tea.

1275. Wholewheat English Muffins

I was one of those people who firmly believed that bread making is best left to the professionals. And really, I still am, because as simple and basic "bread" may be, good bread requires skill and a know-how gained through experience and passed on from one generation to the next. Having said that, it surprises me that almost all the bread we consume at MCW (almost) is home made.

1274. Spinach Gozleme

Turkey, oh Turkey... So much in Turkey reminds me of my dear darling Iraq. This could easily turn into a book wallowing in my nostalgia for Iraq, but I'll keep it short to the beautiful soul of Turkey's gastronomy. Gozleme is a Turkish pastry with a variety of options, filling-wise. Some of the most common are spinach, cheese, or meat.

1273. Kinder Chocolate Courgette Cake

It seems like my courgette chocolate cake is becoming something of a go-to here at MCW. I had about half a kilo of kinder sticks which I knew I wanted to end up in a chocolate cake. The balance of such a heavy and rich ingredient needed balancing out with the rest, so the ultra-light and moist courgette chocolate cake batter was ideal.

1272. Whole Salmon Roast in Banana Leaves

Salmon is a great fish to serve from the family table to the guest's. It is easily palatable by most, and makes for a good starter point to make fish part of your family's weekly meal rotation.

1271. Crispy Feta Block Appetizer

An appetizer to share, or a meal for one, the choice is all yours. Feta does not melt upon heating. But it does get lusciously softened to the perfect scoopable/spreadable consistency. This recipe breads and fries a whole block of feta, but that's not all. The fresh tomato salad/salsa is a must.

1270. Brazilian Walnut Candy

These Brazillian walnut candies are know locally as camadeu de nozes. Of course it would consist largely of a can of sweetened condensed milk, a highly favored and essential ingredients in the Brazilian kitchen. In fact, without the fondant coating, this candy is simply sweetened condensed milk and finely chopped walnut cooked over the stove.

1269. Shrimp Boil in Oven Bag

This is one of the easiest and most delicious recipes you can make on rotation for your family. There are countless recipes combining corn and shrimp, and what makes this one unique is the oven bag cooking method.

1268. Cloud Bread

So the new trend is to completely villianize carbohydrates and go keto. I was curious about this cloud bread since people say bread is the thing they miss the most when cutting out carbs. It was actually very successful and I could see how it fits as a bread substitute.

1267. Raw Raspberry Chia Jam Toast

Jam is not part of my daily consumption, nor weekly, barely even monthly. In fact, I almost exclusively use jam for baking nowadays. However, if jam were part of your daily, er, jam, this would be a highly recommended sway for your health.

1266. Dutch Oven Greek Chicken

You can never have too many ways to roast a chicken, am I right? So what's so special about this one is that is is roasted in a dutch oven, or a lidded oven-safe dish. This tenderizes it and retains its moisture amazingly. The flavorings are simply garlic, lemon, and oregano, but the transformation is huge due to the cooking method.

1265. Raspberry Custard Pie

Of all the wonderful pies that have taken off on MCW since December, I just might be bold enough to label this raspberry custard crumble pie my favorite. While the tang from the raspberry delights me, the sharpness is mellowed out by the custard mixture poured over the fruit.

1264. Baked Rice with Tomato and Garlic Confit

This, without exaggeration, is the best rice I have had in a long time. It's a bit strange that it is baked, but we are no strangers to baked rice here at MCW (hello, mandi). The flavor profile is just beyond. A whole bunch of cherry tomatoes and garlic cloves are confit-ed in another whole bunch of fresh coriander stems and olive oil, before the rice gets added and baked for a while longer.