treasures AN Annual Edition of THE ELYSIUM & MEDITERRANEAN BEACH HOTELS | A STADEMOS PUBLICATION
The A-team
enjoy exquisite dining with our hotels’ team of chefs and sommeliers
Relax and Rebalance with Yoga and Pilates
Life-enriching Healthy Holidays
Island Experience Discover Cyprus through 5 awe-inspiring experiences
Divine the mythic allure of coastal Cyprus
This is your copy to take home with our compliments | Is s u e 3 – 2015
www.elysium.com.cy
www.medbeach.com
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divine inspiration
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Lamb rack Ingredients 250 gr. lamb rack Salt, pepper Pine nuts 60 gr. vegetables 60 gr. potatoes 6 cl. red wine 2 chopped onions 30 gr. butter Preparation Season the lamb rack, sautĂŠ it and then finish it in the oven at 160 degrees Celsius
for twelve minutes. In a small pot, sautĂŠ the onions and then add the red wine and fresh thyme. Add the juices from the lamb rack and the pine nuts and simmer for a few minutes before adding the butter at the end. SautĂŠ the vegetables and the potatoes and add salt and pepper.
Tomato mozzarella and mushroom salSa Ingredients 150 gr. cherry tomatoes 60 gr. bocconcini mozzarella 80 gr. wild mushrooms 4 cl. balsamic vinegar 6 cl. olive oil 10 gr. French mustard 1 stem of fresh basil leaves Whole tomatoes Preparation Cut the cherry tomatoes in half and the big tomatoes into 6 large pieces.
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Then cut the mozzarella cheese in the middle and the mushrooms into four pieces and place all of them in a bowl. For the dressing, mix the mustard, the balsamic vinegar and then the olive oil in a bowl We place our ingredients into a deep dish and pour the dressing. Then garnish the dish with fresh basil leaves.
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Save the
dates
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Kypria
Troodos Sports & Fun Festival
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