Photo Credits: Igor Ovsyannykov from Pixabay
“Καθώς βιώνουμε αυτούς τους δύσκολους καιρούς, δεν μπορεί κανείς να προσδιορίσει , πόσω μάλλον να αναλογιστεί, τα θετικά που θα φέρει στην πορεία αυτή η πανδημία. Θεωρώ πως μια από τις ευλογίες -θα τολμούσα να πω- είναι ότι θα επιστρέψουμε σε όμορφες παλιές συνήθειες και στην ιεροτελεστία του σπιτικού φαγητού, η οποία ουσιαστικά σχετίζεται με την ενότητα. Έχοντας μεγαλώσει σε μια οικογένεια με εμπνευσμένους μάγειρες στο σπίτι, είναι φυσικό για μένα να συσχετίζω το φαγητό με την αγάπη και τη στοργή.
View this post on Instagram 🇮🇹 Ragú is a word borrowed from the French ragoûter, meaning: "to revive the taste" and dates back to Napoleon’s time. In fact, ragú denotes any meat sauce cooked over low heat for many hours which is exactly what you should aim for with this dish. Also, contrary to popular belief, Bolognese is simply a version of ragú orginating in the town of Bologna and is characteristic for its judicious use of fresh tomatoes, hence its red colour. Therefore, strictly and culinary speaking these two terms should not be used interchangeably but in concert. I tried to twist this recipe around. For starters, I used only fresh tomatoes simmered over hours, 2-3 to be specific. I also added another interesting touch: some smoked pancetta in the meat mix along with roasted smoked red peppers in the tomato paste. This has sparked a whole array of new tastebud activations, which as my guests will confirm, was a unique experience. #pastamania #freshtomatoes #ragu #bolognese #bologna #italianfood #redsauce #foodinnovation #improvise #naplesfood #italy🇮🇹 #travelwithfood #foodys #lovecook #homefood #bestrecipes A post shared by Doctor & Cook (@it.cooks) on Sep 5, 2019 at 1:34am PDT
🇮🇹 Ragú is a word borrowed from the French ragoûter, meaning: "to revive the taste" and dates back to Napoleon’s time. In fact, ragú denotes any meat sauce cooked over low heat for many hours which is exactly what you should aim for with this dish. Also, contrary to popular belief, Bolognese is simply a version of ragú orginating in the town of Bologna and is characteristic for its judicious use of fresh tomatoes, hence its red colour. Therefore, strictly and culinary speaking these two terms should not be used interchangeably but in concert. I tried to twist this recipe around. For starters, I used only fresh tomatoes simmered over hours, 2-3 to be specific. I also added another interesting touch: some smoked pancetta in the meat mix along with roasted smoked red peppers in the tomato paste. This has sparked a whole array of new tastebud activations, which as my guests will confirm, was a unique experience. #pastamania #freshtomatoes #ragu #bolognese #bologna #italianfood #redsauce #foodinnovation #improvise #naplesfood #italy🇮🇹 #travelwithfood #foodys #lovecook #homefood #bestrecipes
A post shared by Doctor & Cook (@it.cooks) on Sep 5, 2019 at 1:34am PDT
Θυμάμαι στα 5α μου γενέθλια, να λαχταρώ για την αγαπημένη μακαρονάδα της μητέρας μου και τα αφέλια της γιαγιάς μου. Ακόμη και τώρα, η σκέψη από τα αφέλια “ξυπνά” τόσες αναμνήσεις από τη γιαγιά μου, η οποία δυστυχώς έφυγε από τον κόσμο πριν από μερικές βδομάδες. Συνειδητοποιώ, ωστόσο, τη δυναμική που έχει το φαγητό, ανάλογα με τη γενιά στην οποία ανήκεις, ή τις γευστικές εμπειρίες που είχες ως παιδί.
View this post on Instagram A cook’s relationship to fat is essential in transforming food from blunt and dry to adventurous and multidimensional. Don’t get me wrong, a risotto will stand just as well without a nob of #butter just like my pumpkin soup would in this case. But understanding the chemistry underpinning food and cooking can help you realise how a nob of butter or a splash of olive oil can elevate a dish from palatable and healthy to one you look forward to having again and again. Fat in this simple looking dish did so much: 1) Olive oil in my roasted pumpkin created crunchy caramelised edges which would otherwise become simply burnt, these edges reflect Osteria Francescana’s take on the crunchy edge of lasagna. 2) 🧈 Butter as a finishing touch acted as an ingredient rather than a medium for cooking, amplifying the sweetness of pumpkin as well as creating a lasting sensation of my sage aroma on the tongue. 3) 🧀 Parmesan – more like my superman in this dish, distilling peppery and fruity dimensions while also improving the texture of the soup. You might say ‘so subtle’ – I say ‘worth the trouble’. My pumpkin soup was served where it came from, its original container accompanied with a #parmesan crisp adding a perfect crunchiness to the buttery silkiness of pumpkin 🎃. . . #pumpkin #pumpkinsoup #inspiringwords #foodphotography #silkiechicken #sweetsoup #creativecooking #parmesancheese #daretocreate #foodpornshare #eathealthy #tastyfood #tastyrecipes #ingredientsmatter #buttery #crispy #kitcheninspiration #cuisine #improvise #foodpornworld #homecooking #meals #vegetarian #veganrecipes #blending #lightmeal #appetizers #comfortfood A post shared by Doctor & Cook (@it.cooks) on Apr 22, 2020 at 6:40am PDT
A cook’s relationship to fat is essential in transforming food from blunt and dry to adventurous and multidimensional. Don’t get me wrong, a risotto will stand just as well without a nob of #butter just like my pumpkin soup would in this case. But understanding the chemistry underpinning food and cooking can help you realise how a nob of butter or a splash of olive oil can elevate a dish from palatable and healthy to one you look forward to having again and again. Fat in this simple looking dish did so much: 1) Olive oil in my roasted pumpkin created crunchy caramelised edges which would otherwise become simply burnt, these edges reflect Osteria Francescana’s take on the crunchy edge of lasagna. 2) 🧈 Butter as a finishing touch acted as an ingredient rather than a medium for cooking, amplifying the sweetness of pumpkin as well as creating a lasting sensation of my sage aroma on the tongue. 3) 🧀 Parmesan – more like my superman in this dish, distilling peppery and fruity dimensions while also improving the texture of the soup. You might say ‘so subtle’ – I say ‘worth the trouble’. My pumpkin soup was served where it came from, its original container accompanied with a #parmesan crisp adding a perfect crunchiness to the buttery silkiness of pumpkin 🎃. . . #pumpkin #pumpkinsoup #inspiringwords #foodphotography #silkiechicken #sweetsoup #creativecooking #parmesancheese #daretocreate #foodpornshare #eathealthy #tastyfood #tastyrecipes #ingredientsmatter #buttery #crispy #kitcheninspiration #cuisine #improvise #foodpornworld #homecooking #meals #vegetarian #veganrecipes #blending #lightmeal #appetizers #comfortfood
A post shared by Doctor & Cook (@it.cooks) on Apr 22, 2020 at 6:40am PDT
Καθώς τα γράφω όλα αυτά, βρίσκομαι στο μπαλκόνι του σπιτιού μου. Έχει περάσει ένα μικρό χρονικό διάστημα αφότου πήρα το πτυχίο της ιατρικής μέσω μιας διαδικτυακής αποφοίτησης, που απ’ ό,τι έμαθα, ήταν η πρώτη στο είδος της. Κοιτώντας επιτέλους τον γαλανό ουρανό, δράττομαι της ευκαιρίας να αναλογιστώ τον χρόνο που έχω περάσει σε αυτή την πόλη. Κάτι με το οποίο θεωρώ ότι θα ταυτιστούν πολλοί από τους φίλους μου. Άλλωστε, στο Λονδίνο ζουν περισσότεροι από 200.000 Κύπριοι.
View this post on Instagram 🇮🇹 Sardinian masterpiece of fregola with mussels and squid. Having grown up in an 🇨🇾island, there is no better place to master the skill of judging the freshness of seafood. However, appreciating seafood has always been my ‘Achille’s heel’, owing to bad experiences with seafood handling in restaurants. Seafood requires the most delicate of treatments, for example learning to avoid cooking your squid into a rubber or your Sea bass into a soggy, smelly dish. Also because of its vivid smell, depending on skill, seafood can lie on a spectrum with one end being brilliantly cooked with a fresh scent of sea, and the other end being soggy, pungent, algal smelling. So, some tips to hit the right end of this: 1) 🦑 Squid – so finicky = easy to overcook (and thus become chewy) and easy to undercook (to the point of nurturing microbes). In addition to ensuring it’s fresh catch (not frozen = looking shiny + smooth) tenderness can be achieved either through cooking for a very short time or a very long time. So pick from 2’ and >30’; anything in between is a recipe for rubber. If going for the quick fire, drop into ice to halt cooking. 2) Mussels – cheers to the #dutch 🇧🇪 who turned these from a hate to a love-story for me. When shopping, look for mussels nestled in ice to keep them fresh. Give them a sniff before cooking to discard suspects even though toxic ones can retain a ‘healthy’ smell. And to the most feared element of molluscs: even if your mussels are packed with E coli or norovirus, cooking them well reduces potential harm to a minimum as they are all destroyed. While algal toxins are heat resistant, these are rarely a problem and cooked mussels are nearly always safe. Watch my next post on raw mollusks! Conclusion, seafood cooking is extremely time-sensitive and the entire texture can be ruined in a matter of seconds – arguably a snapshot of my #childhood seafood experiences. #sardiniaexperience #sardinia #molluscs #mussels #squid #calamari #italianfood #fregola #seafoodlover #vongole #loveitaly🇮🇹 #southernitaly #pescatarian #fishlover #tomatoes🍅 #pastalover #homecooking #stayhomestaysafe #clams #saffron #saffroniran #sealover #beachholiday A post shared by Doctor & Cook (@it.cooks) on Apr 15, 2020 at 4:32am PDT
🇮🇹 Sardinian masterpiece of fregola with mussels and squid. Having grown up in an 🇨🇾island, there is no better place to master the skill of judging the freshness of seafood. However, appreciating seafood has always been my ‘Achille’s heel’, owing to bad experiences with seafood handling in restaurants. Seafood requires the most delicate of treatments, for example learning to avoid cooking your squid into a rubber or your Sea bass into a soggy, smelly dish. Also because of its vivid smell, depending on skill, seafood can lie on a spectrum with one end being brilliantly cooked with a fresh scent of sea, and the other end being soggy, pungent, algal smelling. So, some tips to hit the right end of this: 1) 🦑 Squid – so finicky = easy to overcook (and thus become chewy) and easy to undercook (to the point of nurturing microbes). In addition to ensuring it’s fresh catch (not frozen = looking shiny + smooth) tenderness can be achieved either through cooking for a very short time or a very long time. So pick from 2’ and >30’; anything in between is a recipe for rubber. If going for the quick fire, drop into ice to halt cooking. 2) Mussels – cheers to the #dutch 🇧🇪 who turned these from a hate to a love-story for me. When shopping, look for mussels nestled in ice to keep them fresh. Give them a sniff before cooking to discard suspects even though toxic ones can retain a ‘healthy’ smell. And to the most feared element of molluscs: even if your mussels are packed with E coli or norovirus, cooking them well reduces potential harm to a minimum as they are all destroyed. While algal toxins are heat resistant, these are rarely a problem and cooked mussels are nearly always safe. Watch my next post on raw mollusks! Conclusion, seafood cooking is extremely time-sensitive and the entire texture can be ruined in a matter of seconds – arguably a snapshot of my #childhood seafood experiences. #sardiniaexperience #sardinia #molluscs #mussels #squid #calamari #italianfood #fregola #seafoodlover #vongole #loveitaly🇮🇹 #southernitaly #pescatarian #fishlover #tomatoes🍅 #pastalover #homecooking #stayhomestaysafe #clams #saffron #saffroniran #sealover #beachholiday
A post shared by Doctor & Cook (@it.cooks) on Apr 15, 2020 at 4:32am PDT
Μετά από έξι χρόνια στην ιατρική, έχω επιτέλους αποκτήσει το πτυχίο μου, για το οποίο κόπιασα σκληρά, αλλά θεωρώ ότι εκείνο που κέρδισα είναι ακόμη πιο πολύτιμο: τις αξίες του σεβασμού, της ενσυναίσθησης και της προθυμίας να βοηθώ τους συνανθρώπους μου, είτε μέσω της ιατρικής, είτε ως απλός πολίτης. Αυτή η συνειδητοποίηση, σε συνδυασμό με το lockdown, μου πρόσφερε άπλετο χρόνο να σκεφτώ και να αναζητήσω τρόπους να βοηθήσω τους ανθρώπους γύρω μου.
View this post on Instagram 🇹🇭 While everyone is onto roasted turkeys, ducks etc (🌲) I’m sticking to my all time favourites, only difference is that I’m also lighting up my Christmas Tree alongside my cozy Candles. Now, Let’s gets cracking with this dish: Coconut Rice topped with Sizzling Ginger Beef. Just right for dinner with this frightful weather 🔥🥶. Two hot tips: 1) serve it #sizzling , and 2) spend enough time per mouthful to enjoy the gingerness BONUS TIP – 3) Don’t kiss anyone after this meal. If I haven’t mentioned, I can’t wait for my Christmas Turkey 🍗 Recipe on my profile as usual. #coconut #gingers #chili #thaifood #sizzlingplate #sizzling #foodaddiction #recipeshare #honeygarlic #sweetnspicy #ricelover #healthyfood #beeflover #christmasiscoming #xmastree A post shared by Doctor & Cook (@it.cooks) on Dec 6, 2019 at 7:49am PST
🇹🇭 While everyone is onto roasted turkeys, ducks etc (🌲) I’m sticking to my all time favourites, only difference is that I’m also lighting up my Christmas Tree alongside my cozy Candles. Now, Let’s gets cracking with this dish: Coconut Rice topped with Sizzling Ginger Beef. Just right for dinner with this frightful weather 🔥🥶. Two hot tips: 1) serve it #sizzling , and 2) spend enough time per mouthful to enjoy the gingerness BONUS TIP – 3) Don’t kiss anyone after this meal. If I haven’t mentioned, I can’t wait for my Christmas Turkey 🍗 Recipe on my profile as usual. #coconut #gingers #chili #thaifood #sizzlingplate #sizzling #foodaddiction #recipeshare #honeygarlic #sweetnspicy #ricelover #healthyfood #beeflover #christmasiscoming #xmastree
A post shared by Doctor & Cook (@it.cooks) on Dec 6, 2019 at 7:49am PST
Διαβάζοντας λοιπόν τις ειδήσεις, έπεσε στην αντίληψή μου ότι πολλοί Κύπριοι ένιωθαν μόνοι και ευάλωτοι, καθώς δε μπορούσαν να επιστρέψουν στην πατρίδα τους για το Πάσχα και να είναι κοντά στις οικογένειές τους. Διαβάζοντας αυτές τις στενάχωρες ιστορίες, συνειδητοποίησα πως μέσα από το φαγητό θα μπορούσα να ανεβάσω τη διάθεση αυτών των ανθρώπων. Το food blog it.cooks που διατηρώ στο Ιnstagram, αποτελεί το μεγαλύτερο μου κίνητρο τις τελευταίες βδομάδες. Μέσω του it.cooks, έχω ξεκινήσει ένα πλάνο: Να παρακινώ τους συμπατριώτες μου να αγοράσουν λαχανικά (και μαζί να μειώσουν τον φόβο τους μην τυχόν μολυνθούν). Να μαγειρεύουν με ποιοτικές πρώτες ύλες (βάζοντας τέλος στο άγευστο φαγητό, πείθοντας ακόμη και αυτούς που απεχθάνονται τη μαγειρική). Δίνοντας ταυτόχρονα ιδέες για συσκευασμένο φαγητό (μειώνοντας έτσι και τα μαγειρικά σκεύη που χρειάζονται πλύσιμο).
View this post on Instagram 🇨🇳Stay tuned as I’m gonna be taking you for a trip to Asia this weekend, stepping into the magical world of Chinese Dim sum. Starting with Shu Mai, these purse shaped steamed dumplings were filled with minced pork and prawn, ginger, garlic, soy sauce and sesame oil. Quite contrary to the etymology of the dish’s name which is Cantonese for “cook and sell,” these dumplings are easy to prepare at home and make brilliant appetisers for a Chinese night in with friends. . . . . . . . . . #dimsum #steameddumplings #shumai #chinesefood #learntocook #cantonesefood #cantonesecuisine #prawndumplings #steaming #asianfood #londonfood #homecook #toplondoneats #travelfood #chinesedish #appetizers A post shared by Doctor & Cook (@it.cooks) on Jun 28, 2019 at 8:59am PDT
🇨🇳Stay tuned as I’m gonna be taking you for a trip to Asia this weekend, stepping into the magical world of Chinese Dim sum. Starting with Shu Mai, these purse shaped steamed dumplings were filled with minced pork and prawn, ginger, garlic, soy sauce and sesame oil. Quite contrary to the etymology of the dish’s name which is Cantonese for “cook and sell,” these dumplings are easy to prepare at home and make brilliant appetisers for a Chinese night in with friends. . . . . . . . . . #dimsum #steameddumplings #shumai #chinesefood #learntocook #cantonesefood #cantonesecuisine #prawndumplings #steaming #asianfood #londonfood #homecook #toplondoneats #travelfood #chinesedish #appetizers
A post shared by Doctor & Cook (@it.cooks) on Jun 28, 2019 at 8:59am PDT
Με λίγα λόγια, το it.cooks αντιπροσωπεύει ό,τι απεικονίζει τις ανέσεις της παιδικής ηλικίας ενός μέσου Κύπριου και της νοοτροπίας που έχουμε ως λαός -παρόλο που αυτή αμφισβητείται από ορισμένους. Είναι όμως αυτή που μας επέτρεψε να οικοδομήσουμε ισχυρούς οικογενειακούς δεσμούς, τους οποίους ομολογώ πως δεν έχω δει να ισχύουν στο Λονδίνο, στο οποίο διαμένω τα τελευταία χρόνια. Παρόλο που αρκετοί υποστηρίζουν πως διαθέτω επιχειρηματικό μυαλό, πρόκειται για μια εντελώς μη-κερδοσκοπική πρωτοβουλία. Ήδη μέσω αυτής έχω δει πολλούς νέους να αρχίζουν να απολαμβάνουν τη ζωή με πρωτοφανείς και συναρπαστικούς τρόπους.
View this post on Instagram 🇬🇷Σπανακόπιτα με φέτα – Was about time for something #greek. A recipe that really reminds me of home and all the pure and fresh ingredients 🍀. . . . . . . . . . . #greekfood #feta #fetacheese #greekyogurt #spinach #pie #spinachpie #σπανακόπιτα #dill #oregano #egg #filopastry #pastrychef #pastry #crunchy #cheesy #blackpepper #foodinspiration #inspire #pure #delicious #greekcuisine A post shared by Doctor & Cook (@it.cooks) on Mar 20, 2019 at 4:47pm PDT
🇬🇷Σπανακόπιτα με φέτα – Was about time for something #greek. A recipe that really reminds me of home and all the pure and fresh ingredients 🍀. . . . . . . . . . . #greekfood #feta #fetacheese #greekyogurt #spinach #pie #spinachpie #σπανακόπιτα #dill #oregano #egg #filopastry #pastrychef #pastry #crunchy #cheesy #blackpepper #foodinspiration #inspire #pure #delicious #greekcuisine
A post shared by Doctor & Cook (@it.cooks) on Mar 20, 2019 at 4:47pm PDT
Καθώς γράφω αυτές τις σκέψεις, αντιλαμβάνομαι ακόμη περισσότερο τι θα έχω να κερδίσω από τον επαγγελματικό δρόμο που επέλεξα να ακολουθήσω, την ηθική ικανοποίηση να βοηθώ τον άλλο. Είναι δύσκολο να το περιγράψεις, αλλά έχω συνειδητοποιήσει απόλυτα πως τα πλούτη και οι προσωπικές επιδιώξεις, έρχονται δεύτερα, στο προσωπικό μου “βιβλίο”, που ονομάζεται ζωή.
O Δρ. Ιάκωβος Θεοδούλου, είναι Academic Foundation doctor στο Guy’s και στο St Thomas’ Hospital στο Λονδίνο. Και ο άνθρωπος πίσω από το blog it.cooks: https://www.instagram.com/it.cooks/
Tags: doctor, food blog, it cooks, Lockdown, Δρ. Ιάκωβος Θεοδούλου
Η Μαρία Χατζηστεφανή, η διάσημη super woman της δημοφιλούς τηλεοπτικής…
Εσείς χρησιμοποιείτε τα σωστά πινέλα για την δημιουργία του μακιγιάζ…
Το Barbiecore, είναι η τάση που γιγαντώθηκε λόγω της ταινίας…
