Ivy on December 27th, 2014

On Christmas day it is a tradition in our house to stuff and roast a turkey.  So, whether you have leftover turkey from your Christmas feast or extra leftover roasted chicken to use, this delicious turkey (or chicken) and pasta pie is a lovely way to use your leftovers without having to eat the same food for […]


Continue reading about Turkey Carbonara Pie with Leftovers

Each year I create the same desserts but I love to let my imagination run wild and turn them into something different each year.  If you are looking for the traditional recipes you will find the links to my recipes at the end. Unconventional Christmas Desserts: Christmas Cake, Melomakarona and Kourabiedes Christmas Cake: I started my Christmas […]


Continue reading about My unconventional Christmas Cake, Melomakarona and Kourabiedes

Ivy on December 18th, 2014

  There are many types of fondant but today I am making Rolled Fondant.  Rolled fondant or sugar pasta is like sweet dough.  Glycerin, glucose gelatin and shortening are added to make the dough pliabe.   This type of fondant is used  to decorate cakes, biscuits, cookies, cupcakes etc or to make other objects to […]


Continue reading about How to make Sugar Paste or Rolled Fondant

Three recipes combined together make this delicious fusion deconstructed Australian Pavlova: Greek Ryzogalo, British Posset and Meringues.  The poached fruit is optional but it makes a wonderful addition.  You can surely serve it as it is or with Glyka tou Koutaliou (Greek Fruit Preserves). The meringues can be made ahead and stored in air tight […]


Continue reading about Deconstructed Pavlova with Lemon Posset Ryzogalo and Winter Poached Fruit

Ivy on December 5th, 2014

Milokopi (Shi Drum – Umbrina cirrosa), is a delicious Mediterranean fish recipe which I made up having Briam in mind.    This way you have your baked fish with some vegetables on the side.  I used the vegetables I had at home that day but you can also add some carrots and courgettes as well. The […]


Continue reading about Milokopi (Shi Drum) à la Briam

Ivy on November 29th, 2014

SiliKoMart sent me these silicone molds to review together with a silicone mat and a package of sugar pasta.  Thank you silikomart for the lovely gift.   I would rate this product with five stars as they do not need any greasing and the cakes come out very easily.  They wash easily even in the washing […]


Continue reading about Three Tiered Lemon and Raspberry Mini Wedding Cakes

Ivy on November 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 […]


Continue reading about Green Scored Cured Olives and a Giveaway

Ivy on November 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 […]


Continue reading about Chestnut & Dulce de Leche Spread

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 […]


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

  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 […]


Continue reading about Dulce De Leche Cheesecake and Milk Almond Chocolates

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