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  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 July 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

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 March 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

Today is my daughter’s 20th birthday.  Happy Birthday Elia!!! A few weeks back she told me she saw some cute pink hearts in a chocolaterie, which is not very far away from my house.  One day when I was passing from there I bought some for her, as well as bitter chocolate to have it […]

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Continue reading about Strawberry Red Velvet Cake – Happy Birthday Elia

Ivy on February 29th, 2012

On Monday it was Kathara Deftera or Ash Monday, which marks the beginning of the 48 days of fasting before the Easter which is on the 15th April, 2012.  We did not go anywhere to celebrate because after (almost) recovering from a flu, on Sunday afternoon, after lying down to rest for an hour, when […]

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Continue reading about Vegan Pommes Lyonnaises the Greek Way

Ivy on February 14th, 2012

I am really excited and very, very happy to have won a copy of Jill’s cookbook “Mad About Macarons”. Macarons are the new madness, frenziness, fashion, trend or whatever else you want to call it in desserts.   I tried making macarons a few months ago but the recipe I found online and tried, turned them […]

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Continue reading about Mad About Macarons Mastichas

Ivy on February 4th, 2012

I’ve made this recipe many times each time with a few minor changes.  I’ve marinated the salmon with honey and orange, with honey and lemon, with pomegranate molasses, with petimezi (grape molasses), with Asian flavours, etc.  Salmon is one of my favourite fishes and still have a lot of recipes I have not posted. Although […]

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Continue reading about Seared Orange-Honey Crusted Salmon

Ivy on January 6th, 2012

Chronia Polla, Chronia Polla, is a Greek wish, which literally means wishing you many years.  It i’s used on most occasions where there is a celebration, like today, on birthdays, name days, Christmas, Easter etc, wishing the other person longevity.  Today Epiphany day, in Greek Theophaneia and those whose name is Theofanis, Theofania, Photis, Photini, […]

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Continue reading about Mont Blanc for Epiphany Day

Ivy on December 21st, 2011

During the Christmas period, I indulge into using more butter than I use throughout the whole year.  But then what would Christmas be without making cookies and other desserts?   After six months of diet I have learned to restrain myself  and until today I have only tried a small piece from each to see […]

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Continue reading about Two easy Chocolate Cookies


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