Greek

Ivy on April 11th, 2012

  Lambriatika or Paschalina Koulourakia are Greek Easter butter cookies, which are traditionally made only during Easter and have a distinct flavour as baking ammonia is used as the leavening agent.    Baking ammonia, or ammonium bicarbonate, was used before the advent of baking soda and baking powder.  It is a chemical leavening agent originally made from […]

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Continue reading about Lambriatika Koulourakia (Greek Easter Cookies)

Ivy on April 8th, 2012

Anginares à la polita is a dish originating from Constantinople, in Greek Constantinoupolis, also called “Polis” meaning the city of Constantine. Therefore this dish means “artichokes city-style”.  Asia Minor used to be Greek for millenia until the Turkish Empire captured those territories as well.  The Greeks developed several styles of cooking such as Smyrneiki Kouzina or Politiki […]

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Continue reading about Anginares à la Polita (Vegan Artichokes)

  Happy Easter to all my friends celebrating Easter tomorrow. For us Orthodox, it’s Palm Sunday tomorrow and one of the two times during Lent where fish is allowed to be eaten.   The other day was on the 25th March, the Anunciation on the Holy Mary, when I cooked this recipe, as we avoided […]

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Continue reading about Perka sti Ladokolla (Perch en Papillote) with Fresh Rosemary and Garlic

Ivy on March 25th, 2012

Today is Evangelismos tis Theotokou (Annunciation Day) and also our Independence Day.  Chronia Polla to all our co-Hellences and Chronia Polla to my daughter, Evangelia (Elia) who is celebrating her name day. Whenever someone is celebrating their name day, there is always a dessert to offer to our guests. Although today I have made eclairs as this […]

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Continue reading about Kok, Greek Sponge Sandwiches

  Last Thursday was Tsiknopempti, which literally translates as stinky Thursday.  Stinky in a good sense, referring to the smell (tsikna) of the smoke coming , from the charred meat, which fills the atmosphere from everywhere on that day, as it is a tradition to grill or fry meet.  Pempti means fifth as it is […]

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Continue reading about Easy Spetzofai (Spicy Mezes with Sausages) and other recipes with My Spicy Sauce

Gavros (anchovies) is one of the relatively cheap fish and that is why it is called “fish of the poor”.   During the season it is fished in abbundance it ranges around 4 – 5 Euros a kilo and when the catch is not good, around the period when there is full moon, it reaches maximum […]

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Continue reading about Filetarismenos Gavros Plaki sto Fourno (Filleted Baked Anchovies)

  Patsavouropita is a traditional Greek Tyropita (cheese pie) but before giving the recipe let me explain what it means  because I know it’s all Greek to you. Patsavoura means something which is not neatly stacked in an orderly way and also a rug used to mop up dirt and metaphorically it is a demeanor […]

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Continue reading about Patsavouropita (the easiest Greek Tyropita – Cheese Pie)

Ivy on December 31st, 2011

It’s New Year’s Eve today and wanted to make a last post to thank all of you who have become my friends, through our common love, which is blogging, even if we are scattered in the four corners of this small world.   With some of you, we’ve met in person and I cherish this […]

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Continue reading about Easy Chocolate Truffles from Christmas Leftovers

Ivy on December 28th, 2011

Vassilopita Tsoureki is a brioche kind of Greek Sweet Bread made for New Year’s Day.  After midnight and the change of the Year, the head of the family cuts this bread (or cake).  Whoever finds the coin is considered to be lucky during the next year.   If you would like to learn more about […]

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Continue reading about Vassilopita Tsoureki

Kotopita is one of many types of meat pites.  This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook. You can serve this Kotopita during […]

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Continue reading about Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)


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