The Citrus Floral Preserve is made with the Petals of Sevillle Orange Flowers cooked with sugar, water and lemon juice. It goes without saying that you can use other citrus petals.
My recipes
Citrus Blossom Water is the distilled water from the flowers of bitter or sour oranges, also known as Seville Oranges. This is used as an aromatizer in many Mediterranean desserts.
Choux pastry, or pâte à choux, is a French light pastry dough used to make profiteroles, éclairs, gougères, croquembouches, etc.
Tyropita (pronounced tee- ROH -pee-ta) from tyri = cheese and pita = pie and Strifti (pronounced stri-FTEE), which means twisted. It takes it’s name from the way the cheese pie is shaped.
You all know Spanakopita right? Well, Kolokythopita me Spanaki has all the ingredients of Spanakopita, plus butternut squash! If you like Spanakopita, you will will love it!
An original idea to make a different use of your pesto is to make it into a dip. This recipe of Greek Yoghurt, Feta and Pesto makes a delicious Dip to serve as a snack with Greek pita chips or even mixed in your pasta.
This Olive Oil Cake is made with the pulp of whole oranges and a good quality of Greek olive oil. Οrange matches perfectly with olive oil and the combination of these two ingredients result into a tender, rich and moist cake, full of citruc(y) aromas.
Baked Melitzanes Saganaki is an easy appetizer made with fried eggplants, tomato sauce and two Greek cheeses: feta and kasseri and then baked in the oven.
Offal are the organs (such as the liver, lungs, heart or kidney) of an animal that are used for food.
Most people don’t eat offal but we Greeks love them and cook them in many ways (see links at the end of the post), our most popular recipe being Kokoretsi.
These baked Greek pita chips make a lovely accompaniment to any dip or spread or served with a topping instead of making bruschetta, even with jam and graviera cheese, they are amazing!