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The economic crisis in Greece is making us find new ways to save some money and one of it is  finding creative ways to make good use of our leftovers. Psomotyri (ψωμοτύρι) in Greek means bread and cheese and Tyropita (τυρόπιτα) is a pie made with cheese.  Psomotyri, used to be a staple food decades […]

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Continue reading about Psomotyri: The easiest Tyropita (Bread and Cheese Cake)

Ivy on June 19th, 2015

  Last week it was my husband’s birthday and I made this cake for him. Instead of making the usual sponge cake, this time I decided to make it with a pound cake. I think everyone knows what a pound cake is but for those who don’t, it’s a traditional American type of cake, with Northern European […]

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Continue reading about Salted Caramel Lemon Poppy Pound Cake

“Härzlech willkomme in Lozärn” and welcome to the World Culinary ABC event.  We have enjoyed seeing bloggers hosting  and participating in this event where food bloggers virtually travel around the globe in search of recipes to cook for the country or town they are hosting. Today, the town I am featuring and hosting is Lucerne, in Switzerland. […]

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Continue reading about Birewegge – Pear and Dried Fruit Tart and Welcome to Lucerne

Ivy on March 22nd, 2015

  Tahinopsomo is a beautiful star shaped bread filled with tahini and honey based on the Cypriot recipe for Tahinopita.  However, this is much easier to make by just following the simple technique I used. We can bake it in round baking tin in order to make it look more like bread but if it is […]

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Continue reading about Tahinopsomo (Star Tahini Bread)

Ivy on January 14th, 2015

  Homemade tortilla chips are easy to make, cost almost nothing and are so tasty you cannot resist eating just a few.  You can flavour them with herbs and spices of your choice and in no time you have a delicious snack to serve with a dip, a sauce, to accompany your drink or eat […]

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Continue reading about How to make Homemade Tortilla Chips

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 […]

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Continue reading about Green Scored Cured Olives and a Giveaway

Ivy on September 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 September 3rd, 2014

  In my previous recipe for Spicy Cornmeal Breadsticks with Graviera and Tomato Chutney, I had used some of this Tomato Chutney I had recently made. I’ ve been hearing about Tomato Chutneys for many years now, so it was about time to make some and see if it was as amazing as I had […]

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Continue reading about Tomato and Fruit Chutney

Ivy on August 13th, 2014

  I’ve written about purslane (portulaca oleracea) in many other posts. Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. The stems, the leaves and the flowers are all edible.   Ms. Simopoulos states that Purslane has .01 mg/g of EPA. This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 […]

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Continue reading about Pickled Purslane

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


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