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Ivy on August 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 August 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

  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

Ivy on April 22nd, 2012

Bread Pudding is an old fashioned dessert which is made in many countries which had an English influence. Cyprus was a British colony for many years so this dessert was known in Cyprus as well. Puddings were originally made from stale leftover bread that was simply moistened in water, to which a little sugar, spices […]

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Continue reading about Tsoureki Pudding and Other Bread Puddings

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


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