Ivy on Νοεμβρίου 24th, 2014

The best time to make these olives here in Greece but also all over the Mediterranean is from the beginning of October till late November when the olives begin to ripen and are still green. I bought these olives from the farmers” market in Nafplion early in October and what made me buy them was […]

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Continue reading about Green Scored Cured Olives and a Giveaway

Ivy on Νοεμβρίου 19th, 2014

Homemade spreads are easy to make and can be bottled in pretty jars as gifts. This original chestnut and dulce de leche spread will be much appreciated. Dulce De Leche is a favourite Latin American treat.  I combined this amazing treat with chestnuts and I am very proud to have created this delicious spread.  Whenever I […]

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Continue reading about Chestnut & Dulce de Leche Spread

Ivy on Νοεμβρίου 14th, 2014

I do not post salads very often but I can assure you that we eat them on a daily basis.  Being a Greek, my all times favourite salad which makes it to the table 9 out of 10 times is, of course, the Greek Salad.  I do make other salads as well but since I […]

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Continue reading about Rocket & Peppers Salad with Feta and Mandarin Vinaigrette

Ivy on Νοεμβρίου 5th, 2014

  Cheesecake is one of our favourite desserts. If you ask me which kind do I prefer, the baked one or the no bake one, it’s very difficult to reply because I like both but if I were to chose only one, I would say the baked one.   Today it” s my eldest son’s […]

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Continue reading about Dulce De Leche Cheesecake and Milk Almond Chocolates

Ivy on Οκτωβρίου 24th, 2014

You may be wondering what petimezi (epsima in Cyprus) and charoupomelo (teratsomelo in Cyprus) are.   Petimezi or epsima is grape juice, cooked until a thick syrup is produced.  It’s a product produced for millenia and you may already know it as grape syrup or grape molasses.   These two Greek traditional products were used in […]

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Continue reading about Chocolate Pudding with Petimezi and Charoupomelo

Ivy on Οκτωβρίου 21st, 2014

A savoury tart is always perfect for parties, enjoyed with friends for dinner, to take at picnics, to enjoy with a glass of wine or drinking a cup of coffee. The secret of making a good  tart shell is the quality of the butter used and following some basic techniques.  Up to now I have been […]

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Continue reading about Spinach and Mushroom Tart with Buffalo Butter and Cheese

Ivy on Οκτωβρίου 18th, 2014

  When I made this Quince Jam I wanted to make it to be somewhat like a cross between a fruit preserve and a jam. If you want it to have more jelly, when you cook the fruit do not discard the seeds and some of its peel but fold it into a tulle and put […]

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Continue reading about Marmelada Kydoni (Quince Jam)

Ivy on Οκτωβρίου 14th, 2014

To all Greeks of Diaspora or friends of Greece, 18 food bloggers and 7 Chefs have joined forces to publish this e-book in Greek, to help «O Allos Anthropos» (the other person), which gives free food on a daily basis to people in need. All the proceeds of this cookbook will go to this cause. […]

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Continue reading about Greek Cookbook «Mageirevontas Gia ton Allo Anthropo»

Ivy on Οκτωβρίου 12th, 2014

Happy Anniversary to us.  Today is our 34th Wedding anniversary.  I am not going to write much this year, as I have already written in previous anniversaries.  I  will leave it until next year since my wedding album is in Athens and I’ll have to remember to scan and post pictures of our wedding next year! […]

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Continue reading about Chocolate and Quince Tart

Ivy on Οκτωβρίου 9th, 2014

  Dolmades is a Greek traditional dish using vine leaves to enclose a filling with minced meat and rice, with a lot of variations.  However, the recipe I made is not traditional at all. There is a another Greek dish where sardines are wrapped in vine leaves and cooked with olive oil, lemon juice, spices and […]

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Continue reading about Dolmades with Sardines and Black Couscous

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