International

Ivy on Οκτωβρίου 12th, 2012

  What do you do when you have a huge butternut squash around 8 kilos? My neighbour in Assini gave me two huge butternut squashes from her garden the evening before leaving Nafplio.  One of it was not ripe yet, so I left it there hoping that by the time I get back it will […]

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Continue reading about Savoury Cornmeal Crumble with Butternut Squash, Spinach and Feta

Ivy on Οκτωβρίου 10th, 2012

Pollo alla cacciatora, translates and hunter’s chicken.  I don’t know if game, such as rabbit was originally involved and later on chicken was used to deserve its original name or if whether it is just hunter’s style chicken, the way the hunter cooked his chicken or whether when the hunter came back home from hunting, […]

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Continue reading about Pollo alla cacciatora (Hunter’s Chicken Stew)

Ivy on Σεπτεμβρίου 15th, 2012

Although in my last post I mentioned that it would take a long time to have an internet connection, things turned out much easier than what we were originally expecting and got the telephone line installed a couple of weeks after we arrived. It was a real odyssey to relocate and three weeks later most […]

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Continue reading about Chocolate Cream Cookies

Ivy on Αυγούστου 15th, 2012

Can you believe it has been five years since I started blogging?  I myself find it hard to believe that I made it so far.  I am an Aries and Aries tend to get bored very easily but although there are times that I do feel tired of blogging, I seem to be hooked with […]

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Continue reading about 5 years Blog Anniversary with Chocolate Peppermint Almond Cake

Ivy on Αυγούστου 6th, 2012

I am really excited to announce that I joined a  group of home bakers helping each other to achieve perfection. I saw the announcement at Reeni’s blog and there was no second thought.  I never joined the Daring Bakers as I was afraid I could’nt cope but I think I’ve gone a long way since then […]

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Continue reading about Baking Partners: A new Baking Group

Ivy on Αυγούστου 4th, 2012

 «Let your food be your medicine, let your medicine be your food», Hippocrates. Garlic (Allium sativum), is one of the oldest cultivated plants in the world and has been grown for over 5000 years.   In ancient Greece we find garlic mentioned in Aristotle’s writings, who mentions that it was used as a tonic but […]

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Continue reading about How to Roast and Preserve Garlic

Ivy on Ιουλίου 28th, 2012

  Making crumbles, crisps, cobblers etc., I think is the best way to use leftover fruit.  When I go to the farmers” market I get carried away and sometimes I buy more fruit than we eat.  So before they perish I end up making crumbles, at least that’s what I call them.   Some times […]

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Continue reading about Cobbler, Crisp, Crumble, Grunt, Slump, Clafoutis.. You Get the Picture

Ivy on Ιουλίου 1st, 2012

My daughter Elia, who is 20 years old, rarely cooks.  Her specialty is mostly pasta dishes, which she loves and resorts to making some for herself whenever I cook something she doesn’t like.   She is still in that phase of life where she hates mostly everything.  She always complains of too much onion, too much parsley, […]

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Continue reading about Agriovyssino (Wild Sour Cherries) Cheesecake

Ivy on Απριλίου 21st, 2012

Pirozhki or piroshki or Piroski (as we call them in Greece, with stress on the last syllable), are made from yeast dough and filled with a variety of fillings and are great for snacks, appetizers, lunch or dinner. Last week when I visited my friend Natasha of Five Star Foodie, she posted Pirozhki filled with eggs […]

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Continue reading about Deconstructed and Healthier Braided Piroskis (Pirozhkis)

Ivy on Μαρτίου 21st, 2012

  Beetroots (Beta Vulgaris) in Greek Pantzaria or Kokkinogoulia, also known as zacharoteutla, are known in Greece since antiquity as a valuable and nutricious vegetable. Wild Sea Beets (Beta Maritima), being native to the shores of the  Mediterranean region,   has been used as a vegetable for over 2000 years.  There are mentions even by […]

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Continue reading about Vegan Borscht (Beet) Soup

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