Glyka Tou Koutaliou (fruit Preserves)

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 16th, 2014

A sudden trip popped up, unexpectedly and since I had some fruit in the fridge (the peaches were from last week), the bananas started to have spots, so since I already had dessert in the fridge, what better way to use them and make some jam. Our neighbour who has the citrus grove next door has two […]

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Continue reading about Banana Jam with Figs, Peaches and Grapes

Ivy on Ιουλίου 8th, 2014

I have already posted the recipe for making Apricot Jam but this one deserves a separate post just to show you how quickly you can turn some ripe fruit into jam in no time.  It took 15 minutes from start to finish. I bought these fruit six days ago and after eating as many as […]

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Continue reading about Easy Apricot and other Stone Fruit Jam in 15 minutes

I based this dessert on an older recipe of mine which I make with Greek yoghourt, whipping cream, sugar and canned tutti frutti.  These four ingredients make an easy and delicious dessert called Yiaourtoglyko (yoghourt dessert) which you can have ready in five minutes. I love making fruit preserves, which I love using  in my recipes. […]

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Continue reading about Yiaourtoglyko me Portokali (Greek Yoghourt Tutti Frutti with Orange)

Ivy on Ιανουαρίου 3rd, 2014

I always start the first post of the year with something symbolic, which should be sweet so that the New Year will also bring sweet memories the next year to come.  My first dessert of the year is not only sweet but also peppery which makes it even more  interesting as they will be lively and […]

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Continue reading about Happy New Year!! Ginger Preserve and Ginger Chocolate Mousse

Ivy on Αυγούστου 8th, 2013

I have already posted the traditional recipe for Nerantzi (Kitromilaki) Bitter Orange Glyko several years ago.   Last year, when we moved to Assini, although it was late August and the fruit was not very soft, I made some of this preserve again.   Unfortunately as there were many things to do as we just […]

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Continue reading about Glyko Nerantzi (Green Bitter Oranges fruit preserve)

I have already posted the traditional recipe for Glyko Karpouzi a few years ago but here’s a different approach, making it with mini watermelons and more fragrance. Unfortunately I did not have some pickling lime, so I did not use it this time and as a result, it was not very crunchy.  However,  if you […]

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Continue reading about Aromatiko Glyko Karpouzi (Aromatic mini Watermelon Rinds Fruit Preserve) revisited

Ivy on Μαΐου 19th, 2008

Hope everybody had a nice and relaxing week-end and have charged your batteries for another week’s blogging. I found some time to write about the Lemon marmalade which I made last month when I mad the Lemonade. As I said then, I wanted to make a spoon sweet (preserve) with the peels just like the bergamot I had made a few months ago but seeing that the were […]

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Continue reading about Lemon Marmalade

Ivy on Νοεμβρίου 18th, 2007

Although I have already given a few recipes for spoon sweets (fruit preserves), I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets and jams that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is […]

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Continue reading about How can we tell if the syrup is ready?

Ivy on Νοεμβρίου 2nd, 2007

This syrup can be used for all sweets made with phyllo pastry but you can also use it to make liqueurs, wet sponge cakes etc. In some cases it can be mixed with honey as well. The proportions for this syrup is for a medium, not very sweet syrup.  You can adjust the proportions and […]

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Continue reading about How to Make Syrup


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