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

Ivy on Οκτωβρίου 4th, 2014

These burgers can be made with almost all vegetables you have in your fridge. The only thing you have to be cautious about is the drain well the those vegetables which have a lot of water content, such as the courgettes or the tomatoes. I used eggplants which I had in the deep freezer.  When […]

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Continue reading about Greek Veggie Burgers and Cream Cheese Dip

Ivy on Οκτωβρίου 2nd, 2014

«Viral» is a fashionable word these days. Something goes «viral» because everybody knows it, talks about it, wants it. Well, the European Community ABC didn’t go viral, but in reading again its announcement post from December 2012, I see that it talked about 16 blogs that were announcing together a virtual culinary tour of the […]

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Continue reading about The World Culinary ABC is about to start…

Ivy on Σεπτεμβρίου 29th, 2014

This dessert is easy to make and so light and refreshing, which will please everyone.  Instead of making a pastry cream with heavy cream, butter and eggs, I made this light cream using evaporated milk and Greek yoghurt, which add a wonderful taste but with far less calories. My relatives in Sparta have started their new […]

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Continue reading about Chocolate Orange Layered Cream Dessert

Ivy on Σεπτεμβρίου 24th, 2014

  Last week we visited our children here in Athens for a few days and on Saturday I visited the centre of Athens where I could find some ingredients which are not available in Nafplion. Dinkel pasta, black handmade cous-cous with cuttlefish ink, prune jam, tangerine jam, village bread flour, koroneiki variety of olives and chives […]

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Continue reading about The Easiest Gourmet Spaghetti Recipe

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