Mezedes-appetizers

I’ve been away from blogging and the social media for a month and if it wasn’t for my blog’s anniversary I would still need some time to rest, as I’ve been quite busy lately. When I started blogging in 2007, I never imagined that this new hobby of mine would bring me so far. As […]

Print Friendly
Share

Continue reading about Grilled Halloumi and Fig Appetizer and 8th year Blog Anniversary

  These slices of rustic village bread with an egg fried in the center are so simple to prepare but yet so delicious for breakfast or brunch.   The  addition of the egg is something I saw on the internet but slices of bread with olive oil, salt, pepper and oregano, baked over charcoal is an […]

Print Friendly
Share

Continue reading about Fetes me Psomi kai Avgo (Greek Style Egg in a Nest)

The word “kolokytholoukoumades” may seem long and complicated to pronounce but it is a blend of two words, from kolokythia (courgettes/zucchini) and loukoumades (Greek doughnuts). I bought some courgettes (zucchini) from the farmers’ market a few days ago, to make briam.   The courgettes were really fresh with their blossoms still on.  I usually add the blossoms, along […]

Print Friendly
Share

Continue reading about Kolokytholoukoumades (Battered Courgette Flowers filled with Cheese)

Ivy on February 19th, 2015

As I said in my previous post, the second week of the carnival is called “Tyrini” (from the word cheese), where only dairy products are allowed to be eaten.  However, most people continue to eat meat and only on Sunday, the last day of Tyrini, the tradition is followed by almost everybody. So, if you want to […]

Print Friendly
Share

Continue reading about Crispy Phyllo Wrapped Feta

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 […]

Print Friendly
Share

Continue reading about Green Scored Cured Olives and a Giveaway

Ivy on October 4th, 2014

These burgers can be made with almost all vegetables you have in your fridge. The only thing you have to be cautious about is the drain well the those vegetables which have a lot of water content, such as the courgettes or the tomatoes. I used eggplants which I had in the deep freezer.  When […]

Print Friendly
Share

Continue reading about Greek Veggie Burgers and Cream Cheese Dip

The usual Loukanikopitakia we make in Greece are those called Pigs in a Blanket made with frankfurter sausages, wrapped in puff pastry. The other day I made Galaktoboureko and had some leftover phyllo sheets*.  Instead of making the usual Tyropitakia I saw some Kalamata sausages** in the fridge, I had leftover parmesan from my last recipe […]

Print Friendly
Share

Continue reading about Loukanikopitakia: Spicy Phyllo Wrapped Sausages with Leeks, Parmesan and Feta

One of my favourite Greek herbs is kafkalithres.   It’s scientific name is Tordylium Apulum. I quote from “Food in the Ancient World from A to Z”, by Andrew Dalby, page 173. “Hartwort (Tordylium spp.) genus of wild plants, used in Greece in drugs and medicinal wines and also as pot herbs and culinary herbs.  Tordylium […]

Print Friendly
Share

Continue reading about Kagianas me Kafkalithres, myronia and pasto Lakonias

Ivy on March 5th, 2010

I feel embarrassed that I have never posted this dish before.  Although this is a staple dish in all Greek households and I cook it very often, I have somehow forgotten to post about it. Fassolia (phaseolus lunatus) gigantes, meaning “giant” are similar to elephant beans, lima beans or butter beans, but if you can […]

Print Friendly
Share

Continue reading about Gigantes Plaki sto Fourno (Baked Giant Beans)

Ivy on March 28th, 2009

Falafels are street food sold in Middle Eastern countries and are made with dried legumes like chickpeas, fava beans soaked in water for many hours and then they are combined with spices and are bound together with flour or bulgur wheat and then they are fried, shaped into small balls or patties. In Greece we […]

Print Friendly
Share

Continue reading about Falafel


© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.