Σχόλια στο Glyka tou koutaliou or Spoon Sweets

Από: Ivy

Ivy — Mon, 11 Jul 2011 15:52:27 +0000

Hello Lisa. The best way to store glyka is in the cupboard, provided the syrup is properly thickened. They can be preserved for a very long period of time. If you have any doubts and your syrup is too watery the spoon sweet will get mildew, so it's better to store them in the refrigerator for a short time.

Από: Lisa Efthymiou

Lisa Efthymiou — Mon, 11 Jul 2011 15:26:45 +0000

What's the best way to store glyka, in the fridge or cupboard?

Από: Glyko Kydoni kai Kastano (Quince and Chestnut spoon sweet) « Kopiaste..to Greek Hospitality

Mon, 29 Nov 2010 16:31:02 +0000

[...] About Spoon sweets How can we tell if the syrup is ready? How to fix spoon sweets var a2a_config = a2a_config || {}; a2a_localize = { Share: "Share", Save: "Save", Subscribe: "Subscribe", Email: "E-mail", Bookmark: "Bookmark", ShowAll: "Show all", ShowLess: "Show less", FindServices: "Find service(s)", FindAnyServiceToAddTo: "Instantly find any service to add to", PoweredBy: "Powered by", ShareViaEmail: "Share via e-mail", SubscribeViaEmail: "Subscribe via e-mail", BookmarkInYourBrowser: "Bookmark in your browser", BookmarkInstructions: "Press Ctrl+D or ⌘+D to bookmark this page", AddToYourFavorites: "Add to your favorites", SendFromWebOrProgram: "Send from any e-mail address or e-mail program", EmailProgram: "E-mail program" }; a2a_config.linkname="Glyko Kydoni kai Kastano (Quince and Chestnut spoon sweet)"; a2a_config.linkurl="http://kopiaste.org/2009/01/gl....."; [...]

Από: Glyko Karydaki – Fresh Walnuts Preserved in Syrup « Kopiaste..to Greek Hospitality

Thu, 07 Oct 2010 05:31:36 +0000

[...] About Spoon sweets How can we tell if the syrup is ready? How to fix spoon sweets var a2a_config = a2a_config || {}; a2a_localize = { Share: "Share", Save: "Save", Subscribe: "Subscribe", Email: "E-mail", Bookmark: "Bookmark", ShowAll: "Show all", ShowLess: "Show less", FindServices: "Find service(s)", FindAnyServiceToAddTo: "Instantly find any service to add to", PoweredBy: "Powered by", ShareViaEmail: "Share via e-mail", SubscribeViaEmail: "Subscribe via e-mail", BookmarkInYourBrowser: "Bookmark in your browser", BookmarkInstructions: "Press Ctrl+D or ⌘+D to bookmark this page", AddToYourFavorites: "Add to your favorites", SendFromWebOrProgram: "Send from any e-mail address or e-mail program", EmailProgram: "E-mail program" }; a2a_config.linkname="Glyko Karydaki – Fresh Walnuts Preserved in Syrup"; a2a_config.linkurl="http://kopiaste.org/2007/11/gl....."; [...]

Από: Glyko Vyssino (Sour Cherries) « Kopiaste..to Greek Hospitality

Glyko Vyssino (Sour Cherries) « Kopiaste..to Greek Hospitality — Wed, 14 Jul 2010 11:20:30 +0000

[...] About Spoon sweets How can we tell if the syrup is ready? How to fix spoon sweets var a2a_config = a2a_config || {}; a2a_localize = { Share: "Share", Save: "Save", Subscribe: "Subscribe", Email: "E-mail", Bookmark: "Bookmark", ShowAll: "Show all", ShowLess: "Show less", FindServices: "Find service(s)", FindAnyServiceToAddTo: "Instantly find any service to add to", PoweredBy: "Powered by", ShareViaEmail: "Share via e-mail", SubscribeViaEmail: "Subscribe via e-mail", BookmarkInYourBrowser: "Bookmark in your browser", BookmarkInstructions: "Press Ctrl+D or ⌘+D to bookmark this page", AddToYourFavorites: "Add to your favorites", SendFromWebOrProgram: "Send from any e-mail address or e-mail program", EmailProgram: "E-mail program" }; a2a_config.linkname="Glyko Vyssino (Sour Cherries)"; a2a_config.linkurl="http://kopiaste.org/2007/11/gl....."; [...]

Από: How to make homemade Greek Yoghurt

How to make homemade Greek Yoghurt — Fri, 04 Dec 2009 06:32:35 +0000

[...] spoon sweet with syrup as I did in the picture below, or only with honey, with fresh fruit, or with any other kind of spoon sweets, use it to make other desserts, to marinate meat, in pasta dishes or use it to make tzatziki and in [...]

Από: Glyko Melitzanaki me Grenadini (Eggplant with Grenadine Spoon Sweet)

Glyko Melitzanaki me Grenadini (Eggplant with Grenadine Spoon Sweet) — Sun, 08 Nov 2009 17:05:53 +0000

[...] fruit preserves or “spoon sweets” as we call them in Greece is not as difficult as it looks. The basic procedure is almost the [...]

Από: Ivy

Ivy — Tue, 02 Dec 2008 03:17:07 +0000

Actually, PG it’s without their skins. When they are still fresh and green, the skin is peeled and when cooked it turns black.

Από: PG

PG — Mon, 01 Dec 2008 22:23:05 +0000

What a wonderful post! I think you have used the walnuts with their skins, sin’t it? Wow! Now I know a tiny bit more about Greek food. I always look forward to your posts The quince spoon sweets look wonderful too.

Από: Quince spoon sweet and Weekend Herb Blogging #161

Quince spoon sweet and Weekend Herb Blogging #161 — Mon, 01 Dec 2008 07:37:00 +0000

[...] Greece and Cyprus we like preserving fruits and you can make what we call glyka tou koutaliou (spoon sweets) with anything you can imagine. Quince is one of my favourites but it was the first time I attempted [...]