Dulce de Leche and Almond Chocolate Cheesecake


Cheesecake is one of our favourite desserts.

If you ask me which kind do I prefer, the baked one or the no bake one, it’s very difficult to reply because I like both but if I were to chose only one, I would say the baked one.


Collage dulce de leche cheesecake

Today it’ s my eldest son’s birthday.  He is on holidays here in Athens for a few weeks, as he is now working in Cyprus and he had arranged his leave to be here during his birthday.

collage decoration


Since he loves dulce de leche, I made this cheesecake for him.  Dulce de Leche, which is a caramel sauce, popular in South America, flavours the cream cheese filling, making it so velvety and creamy.

I’ve mentioned this many times in my posts that I don’t like my desserts to be overly sweet.  When you beat the cream cheese, dulce de leche and Greek yoghurt, before adding the eggs, taste it.  If you want it sweeter, you can add some brown sugar, honey or grape or carob syrup, which will even make it darker.

The whipped cream was slighly sweetened in order to balance the sweetness of the remaining dessert.  If you like it sweeter, you can add more icing sugar.

Dulce de Leche and Almond Chocolate Cheesecake2

For the decoration on top, I had some leftover dulce from another recipe.  It’s not worth opening another can or jar just for the decoration.  You can use nutella, or melted chocolate, petimezi (grape syrup), carob syrup, threpsini (grape cream) or make caramel from scratch, which we mix with the caramel.  See how you can make it here (see caramel decoration).   Let it cool for a few minutes and then add the whipped cream.

Dulce cheesecake cut2

Dulce de Leche Cheesecake and Milk Almond Chocolates

Preparation time: 30 minutes

Baking time: about 1 hour


For the Crust:

  • 400 grams Digestive biscuit crumbs
  • 80 grams butter, melted
  • 50 grams milk chocolate almonds, ground

Dulce de Leche filling:

  • 1 can sweetened condensed milk, made into dulce de leche
  • 600 cream cheese
  • 400 grams Greek yoghurt
  • 2 tbsp petimezi (condensed grape syrup)
  • 4 eggs
  • 20 grams corn flour
  • 100 grams milk chocolate almonds, ground

For decoration:

  • 330 grams heavy cream
  • 1 tbsp icing sugar
  • 1 vanillin

Additional ingredients:

  • 1 tbsp dulce de leche
  • 1 tbsp whipped cream
  • 1 milk chocolate almond, ground
  • 6 milk chocolate almonds, cut in the middle


  1. Melt the butter in the microwave on low, a minute each time or in a frying pan until it starts melting and turn off the heat.
  2. Put the biscuits in a food processor and powder.
  3. Put it in a bowl.
  4. Powder the milk chocolate almonds as well and add them to the other crumbs.
  5. Add the butter and mix until well combined.
  6. Cover the base of a 28 cm spring form pan with aluminium foil.
  7. Transfer the biscuit mixture in the baking tin and press it with a spoon into the bottom and sides of the pan. (see video).
  8. Refrigerate until you prepare the cream.
  9. Preheat oven to 180°C.

Directions for the filling:

  1. Empty the cream cheese, dulce de leche and Greek yoghurt in a bowl.  Using a hand mixer whip the cream until all the ingredients are combined.
  2. Add the petimezi and mix.
  3. Add the eggs one at a time and beat until combined.
  4. Finally add the corn flour and continue mixing until combined.
  5. Pour the mixture over the biscuit base and add the milk almond chocolates scattered all over the cream.
  6. Cover the pan with aluminium foil
  7. Put the spring form pan in a larger baking tin and add hot water untill it reaches the middle.
  8. Bake for about 45 minutes.  Remove the aluminium foil and continue baking for 10 – 15 more minutes uncovered.  The cheesecake will still be wobbly but it will set in the refrigerator.
  9. Set aside until it cools completely.
  10. Beat the heavy cream with the sugar and vanillin until peaks form.
  11. Decorate the cheesecake using a piping bag.  At this stage the cheesecake is ready and you can serve it with caramel sauce on top.
  12. Alternatively reserve 1 tbsp whipped cream in which you dilute the dulce de leche to make it into a cream.
  13. Put this cream in a piping bag and make horizontal lines.  Using the back side of a skewer or the back side of a fork, make horizontal lines, alternating from left to right and right to left.
  14. Cut the almond chocolates in the middle.  If any break, pound them and scatter them on the top.  Decorate with the chocolate halves, almond facing up.
  15. Refrigerate for a few hours before removing the ring of the spring form pan.
  16. Serve with additional caramel syrup (optional).

Dulce cheesecake cut

You can find many Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.


Other relevant recipes:

Dulce De Leche Banoffee Cheesecake

New York Cheesecake with Mars Chocolate and Fig Preserve

Strawberry Cheesecake with Greek Yoghurt

Agriovyssiono (wild cherries) Cheesecake

No guilt Apricot Cheesecake

Orange Chocolate Cheesecake


Kopiaste and Kali Orexi,

Print Friendly


Ivy on October 24th, 2014

Chocolate and grape pudding

You may be wondering what petimezi (epsima in Cyprus) and charoupomelo (teratsomelo in Cyprus) are.   Petimezi or epsima is grape juice, cooked until a thick syrup is produced.  It’s a product produced for millenia and you may already know it as grape syrup or grape molasses.   These two Greek traditional products were used in the old days as sweeteners but I have been experimenting with these products to make something more contemporary, combining them with chocolate.

I’ve written about these two products many times and you can find a lot information in the links I provide below.

A few weeks ago I bought some fresh grape juice (must) from the farmers’ market in Nafplion.  This is used to make a pudding called “moustalevria”.  However, apart from the traditional recipe, which I love, I wanted to experiment and make some new recipes.  I reserved some must which I combined with chocolate.  The second time I used some milk and if you want a richer cream you can add heavy cream.

After seeing the amazing results, which  were easy and quick to make, all of them were delicious and some can also be classified as healthy desserts, I have a few more ideas how I will be using them in the future.

collage chocolate grape pudding

Grape and Chocolate (Moustalevria) Pudding

Preparation time: 5 minutes

Cooking time:  15 minutes

Serves:    6 – 8


  • ¾ cup all purpose flour
  • ¼ cup corn flour
  • 1 cup water
  • ½ cup milk
  • 4 cups grape must
  • 1 cup petimezi (concentrated grape juice)
  • 2 fragrant geranium leaves (or use other flavouring, such as vanilla)
  • 75 grams chocolate of your liking
  • Cinnamon to sprinkle on top
  • Quince preserve (optional)


  • Put the flour and corn flour in a bowl and add water and milk and mix until it is dissolved.
  • Put the grape must in a pot as well as the dissolved flour and using a balloon whisk, mix until it begins setting.  Add the chocolate and mix until it melts.  At boiling point the cream is ready.
  • Transfer into molds.  When it cools refrigerate for a few hours before serving.
  • Sprinkle some cinnamon on top.
  • Serve with quince preserve or jam.

Moustalevria with Chocolate

Second recipe:

In the second recipe I did not use grape juice but instead I used only petimezi, which I diluted in water.  However, instead of water you can use milk.  You add petimezi and water or milk and mix it until it is sweet enough to your taste.  For this recipe we need three cups of diluted petimezi and water.   Personally I used 3/4 cup petimezi and 2 1/4 cups of water.  I did not want the pudding very sweet as I like serving it with some fruit preserve (glyko tou koutaliou) or jam on top.

Petimezi and Chocolate cream

This time I scented it was rose.  I used rose water, rose liqueur, another traditional, local product from  Karonis distillery in Nafplion and dried rose petals, which my daughter had gifted me some time back.

rose liqueur

Petimezi, Chocolate and Triantaffyllo Pudding

Preparation time: 5 minutes

Cooking time:  15 minutes

Serves:    4 – 6


  • 1 cup petimezi
  • 2 cups water
  • 1 tbsp rose water
  • 60 grams corn flour
  • ¼ tsp salt
  • Freshly grated pepper about a pinch
  • 75 grams chocolate
  • 1 tbsp butter
  • 2 tbsp triantafyllo (rose) liqueur
  • Dried rose petals (optional)


  1. Put petimezi, water, rose water and corn flour in a pot and stir until the corn flour has dissolved.
  2. Put it on the heat and add salt and pepper and mix with a balloon whisk until it sets.
  3. Remove from the heat and add the chocolate and butter.  Mix until the chocolate melts.
  4. Wet the molds with the liqueur and any leftover pour into the chocolate mixture and mix.
  5. Divide the mixture into six molds.
  6. Wait until it cools and refrigerate.
  7. Unmold and serve as it is or with chocolate syrup or with quince or other spoon preserve.
  8. Decorate with rose petals.


Third recipe:

In this recipe, instead of using petimezi, I used charoupomelo (carob syrup).  This is another traditional product which I love and have used it in cakes, in cookies etc.  I’ve been using this product for years and you can find more information about it here.

chocolate carob cream

Carob and Chocolate Pudding

Preparation time: 5 minutes

Cooking time:  15 minutes

Serves:  3 – 4


  • 2 cups carob syrup diluted in milk
  • 40 grams corn flour and flour
  • ¼ tsp salt
  • Freshly grated pepper about a pinch
  • 50 grams couverture chocolate
  • 1 tbsp butter
  • 2 tbsp orange liqueur


  1. Put the diluted carob syrup, flour and corn flour in a pot and stir until the flour has dissolved.
  2. Put it on the heat and add salt and pepper and mix with a balloon whisk until it sets.
  3. Remove from the heat and add the chocolate and butter.  Mix until the chocolate melts.
  4. Wet the molds with the liqueur and any leftover pour into the chocolate mixture and mix.
  5. Divide the mixture into 3 -4 molds.
  6. Wait until it cools and refrigerate.
  7. Unmold and serve as is or with carob syrup on top.

Carob pudding

Useful tips:

1.  Petimezi and Charoupomelo are diluted in water, milk or heavy cream until the desired sweetness is achieved.  In my recipes I do not make it too sweet.

2.  For every cup of diluted syrup, we need 20 grams (or a heaped tablespoon) of corn flour (starch) or all purpose flour or a mixture of both.

3.  Butter is optional but it adds to the taste and make the cream shiny.

4.  You can add any type of chocolate you like but a good quality chocolate is advisable as it will make the dessert much tastier.

5.  Salt and pepper:  salt enhances the flavour to anything we make.  Pepper pairs well with chocolate.

6.  All three recipes can be made vegan by using couverture chocolate, water instead of milk or cream and margarine instead of butter.

7.  Any liqueur can be used but if you do not want to use alcohol, you can wet your molds or bowls with rose of blossom water.  This helps them unmold easily.


Greek coffee mousse


Fourth Recipe:

I am  not going to give you the exact ingredients for the last recipe because you can “Give a man a fish and you feed him for a day or you can teach a man to fish and you feed him for a lifetime”.

With the instructions given above, I believe that if you try you can make your own pudding.

This last recipe was made just a while ago but when I finished I literally licked the bowl and it was so delicious.  The weather is cold, rainy, gloomy and windy but I managed to take this shot outside.  If there is any leftover by tomorrow, I hope to get a better shot.

In this recipe I used heavy milk and egg yolks.  I did not add butter as the dessert is already rich with the above two ingredients.  I added less corn flour as the eggs will also help set the cream.  The same recipe can be made with petimezi or carob syrup.  With petimezi it has a slightly sour taste and with charoupomelo, it has a more chocolaty taste.  You can understand that the richer the ingredients the more delicious the pudding gets, so make your own decisions and add what you like best!

This time the pudding was cooked over a water bath in order to avoid burning  the cream with the chocolate.

Petimezi or Carob Syrup Chocolate Mousse

Makes:  5 small cups


  • About 1/2 cup petimezi or charoupomelo
  • 200 ml heavy cream
  • 75 grams chocolate
  • About 40 grams corn flour
  • 1/4 tsp salt
  • A pinch of black pepper
  • 2 – 3 tbs cherry liqueur
  • 2 egg yolks


  1. Put the heavy cream, petimezi and cherry liqueur (after wetting the cups) in a metallic bowl.  Add the corn flour and mix until it dissolves.
  2. Put it in a water bath and mix with a balloon whisk until the cream is hot.  Add the chocolate, salt and pepper and mix until the chocolate melts.
  3. Add the egg yolks and whisk quickly so that yolks will not be cooked.
  4. Serve in small cups, hot or cold.

What’s next?  I’ m thinking of Panna Cotta!

Petimezi mousse

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.


Other relevant recipes:


Greek Upside Down Apple Pie with Epsima (Petimezi)

Christmas Cake with a Twist

Carob Syrup, Koulourouthkia me Teratsomelo and Spiced Chocolate Cake with Ginger and Carob Syrup

Bitter Chocolate Ginger Cookies with Carob Syrup

Butternut Squash and Chocolate Chip Muffins with Carob Syrup Butter-cream Frosting



Kopiaste and Kali Orexi,


Print Friendly

Tags: , , , , , , , , , , ,

Spinach and Mushroom Tart with Buffalo cheese and butter

A savoury tart is always perfect for parties, enjoyed with friends for dinner, to take at picnics, to enjoy with a glass of wine or drinking a cup of coffee.

The secret of making a good  tart shell is the quality of the butter used and following some basic techniques.  Up to now I have been using only regular butter, which although it makes a tasty crust but not very flaky.


collage spinach and mushroom tart

The buffalo milk butter is sold in 125 grams packs.   That amount would have made a smaller tart shell so in order to fit my tart pan I had to add some cow’s milk butter as well.  The result was amazing.   It came out flaky, tender, and flavourful.

Mushroom and spinach tart

Spinach and Mushroom Tart with Buffalo Butter and Cheese

Preparation time:  1 hour

Baking time:  50 minutes

Serves:  8

Ingredients for a 28 cm (11 inch)Tart shell :


  • 300 grams flour (2 and 1/3 cups)
  • 200 grams butter (150 buffalo and 50 grams cows butter) at room temperature
  • 1 tsp salt
  • 2 tbsp cold water


  • ¼ cup olive oil
  • 400 grams spinach
  • ½ tsp salt
  • 4 spring onions, finely chopped
  • 1 clove roasted garlic
  • 1/3 cup chives, finely chopped
  • 4 eggs
  • ½ cup milk
  • 1 tbsp all purpose flour
  • 1 tbsp olive oil
  • Salt and Pepper
  • 90 grams graviera, grated
  • 150 grams buffalo feta
  • 1/3 cup chives, finely chopped
  • ½ cup dill finely chopped
  • 130 grams (about 10 small) button mushrooms


Prepare the tart shell:

  1. Put the flour, salt and butter in a big bowl.  Rub it with your fingers until the flour absorbs the butter and resembles like crumbs.  Add the cold water and gently mix until the crumbs hold together.
  2. Grease a 28 cm (11 inch)  tart pan (preferably with a removable bottom) and sprinkle some flour on it.  Discard excess flour.
  3. Transfer the dough on a piece of parchment paper and form it into a ball, without kneading it.
  4. Flatten the dough into a disc and cover it with cling film.  Roll out the dough, making it at least one inch bigger than your tart pan.
  5. Invert it in your tart pan.  Remove the parchment paper. Using the cling film, cover it and shape it with your hands to fit into your pan. Cover it with the cling film and refrigerate until the filling is ready.

Prepare the filling:

  1. Put the spinach in a colander and sprinkle some salt.   After ten minutes squeeze the spinach to remove as much water as possible.
  2.  Heat the olive oil and sauté the spring onions, until translucent.  Add the mashed garlic and spinach and cook for about five minutes until all the juices have evaporated.  Chop all the amount of the chives.  Add half of it and mix.  Remove from the heat and set aside to cool.
  3. Put the eggs, milk, flour, olive oil, salt and pepper in a bowl and whisk to combine.  Add the grated graviera, reserving 3 tablespoons, the crumbled buffalo cheese, the dill and the chives (reserving a tablespoon), the cooked spinach and mix.
  4. Preheat oven (fan forced) to 170o C.
  5. Remove the cling film from the tart shell and pour the mixture inside.  Spread the mixture evenly and add the mushrooms on top.
  6. Sprinkle the reserved graviera and chives on top.
  7. Bake for about 50 minutes or until golden on top.
  8. Serve warm or cold.


Spinach and mushroom Tart


For all Greeks of Diaspora or friends of Greece, reading my blog, this recipe as well as 99 other selected Greek recipes are included in a Greek Cookbook called “Mageirevontas gia ton Allo Anthropo” (cooking for the other person).  Many of my readers do not know Greek but surely some of you have some Greek friends.  You can send them this cookbook as a gift.  By buying it you are donating $10 to the people who are cooking in the streets of Athens, feeding those who are in need.

thumbnail μαγειρευοντας για τον αλλο ανθρωπο3

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.


Other relevant recipes:

Chocolate Tart with Quince

Fig and Peach Tart with Anthotyro Cheese

Sausage & Onion Tart with Easy Cornmeal Crust

Peaches and Grape Tart



Kopiaste and Kali Orexi,

Print Friendly
Ivy on October 18th, 2014

Marmelada kydoni quince jam


When I made this Quince Jam I wanted to make it to be somewhat like a cross between a fruit preserve and a jam.

If you want it to have more jelly, when you cook the fruit do not discard the seeds and some of its peel but fold it into a tulle and put it in the pot as most of the pectin is found in the seeds and peels.  See the picture from a previous time I had made it.

quince prepared


The reason I made this jam like this was that I want to be able to serve it on top of creamy desserts but also use it in my recipes, the way I used it in my Chocolate & Quince Tart but also to be able to spread it on toasted bread or served together with cheese, such as anthotyro, graviera, halloumi or other Greek cheeses.


Breakfast with quince and anthotyros

Have you ever wondered how this hard, tasteless and astringent fruit is transformed to the most delicious, red fruit when it is cooked?

Quince jam

The tannin concentration in quinces varies depending on where it is grown and determines its color when cooked. The heat causes the tannins to release a red pigment called anthocyanin. The quinces, which are rich in tannins give a reddish color while those that contain fewer tannins remain in a cream or pale pink. When in past years quince was cooked in aluminum cookware the reaction with tannic acid produced even deepest red results.

Collage quince jam


As you may see from the above pictures, which were taken just after the jam was ready, there was some syrup in the jam.  After a few days however that syrup became into a jelly and the jam was thicker.  Maybe another myth is busted and you don’t need to add the peels and the seeds.  However, if you do add them, I would suggest that you add more water, so that it will set into a jelly.

quince jam set

Marmelada Kydoni (Quince Jam)

Preparation time:  1 hour

Cooking time:   2 hours and 30 minutes 

Makes:  10 jars of 450 grams


  • 2.200 grams of peeled, cored and grated quince (3,5 kilos or about 7 medium quinces)
  • 2 kilos sugar
  • 6 cups  water
  • Juice of 1 lemon
  • 5 fragrant geranium leaves
  • 1 cinnamon stick
  • Juice from 1 lemon


  1. Prepare a big bowl with water and the juice of one lemon. Peel the quinces and remove core and put them in the water.
  2. When they are all ready, add 6 cups of the quince and lemon water in a big pot.
  3. Grate the quince, adding each grated piece directly in the pot.
  4. Add the sugar and mix until it dissolves.
  5. Add the fragrant geraniums and cinnamon and put on the heat.
  6. Bring to a boil, lower heat to medium high and cook, mixing regularly until the temperature reaches 105oC (220oF), for about 2 hours and thirty minutes.
  7. Place in clean sterilized jars.

quince jam marmelada kydoni


Another way to preserve quince is to make it into Kydonopasto (Quince Jelly Paste).  After cooking the quince until all the moisture has evaporated, it is sun-dried and preserved for a very long time.
Quince paste kydonopasto

The above recipe can easily be made into Kydonopasto but if you want more instructions, you can find the recipe in Volume 2 of my e-cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!


You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.


Other relevant recipes:

Banana, Fig, Grape and Peach Jam

Lemon Marmalade

Fig Jam

Tomato & Fruit Jam (chutney)


Kopiaste and Kali Orexi,

Print Friendly

Tags: , , ,

μαγειρευοντας για τον αλλο ανθρωπο3

To all Greeks of Diaspora or friends of Greece, 18 food bloggers and 7 Chefs have joined forces to publish this e-book in Greek, to help “O Allos Anthropos” (the other person), which gives free food on a daily basis to people in need.

Free food for everyone2

All the proceeds of this cookbook will go to this cause.

You can download the book directly from Smashwords.

Even if you don’t understand Greek, you can send it as a gift to your Greek friends and help by donating this small amount of $10 for such a good cause.

If you can read Greek, there is a detailed post on My Greek Blog so that you can find more about this cause.

You can also buy the cookbook in pdf format for only 5 Euros, via Paypal.

Thank you for your support,

Print Friendly

Tags: , , , , ,

Ivy on October 12th, 2014

Chocolate and Quince Tart

Happy Anniversary to us.  Today is our 34th Wedding anniversary.  I am not going to write much this year, as I have already written in previous anniversaries.  I  will leave it until next year since my wedding album is in Athens and I’ll have to remember to scan and post pictures of our wedding next year!

I invited over some friends over to celebrate with us and made this Chocolate Mousse Tart with homemade quince jam.  The recipe for the jam will be posted soon.

Tart with Chocolate

After making the tart and looking for last year’s post to link it, I discovered that last year’s post also involved quince.  Quince is in season and as I made the jam a couple of days ago, it’s no wonder why I have added it in my tart.  The other reason is that quince and chocolate is a wonderful combination.

If you don’t have quince, try it with Bergamot or other citrus jam or fruit preserve.  See also below my update of a new filling with Apple Jam.

Chocolate Tart with Bergamot
The filling came out more than I needed but if you skip the jam, I think it will be just enough.

Chocolate mousse2

Since the eggs in the leftover chocolate were not pasteurized, I put the chocolate back in the bain mari and put it back on the heat again for a few minutes.  I mixed in some of last year’s quince fruit preserve and we enjoyed it after lunch.

collage tart shell

Chocolate and Quince Tart

Preparation time:  30 minutes

Baking time:  30 minutes

Serves:  8 – 10


Tart Shell Pastry:

  • 300 grams all-purpose flour
  • 3 tablespoons sugar (optional)
  • ½ teaspoon salt
  • 200 grams unsalted butter, cold and grated or cut into small chunks
  • 2 – 3 tablespoons ice water, plus more if needed


  • 125 grams milk chocolate
  • 300 grams dark chocolate 70% cocoa
  • 400 grams heavy cream 36%
  • ¼ cup sugar
  • ½ teaspoon Himalayan salt
  • A pinch of black pepper
  • 4 large eggs, at room temperature

Additional ingredients:

  • Extra butter to grease the pan
  • 450 grams quince jam (reserve 1 tablespoon)
  • Chocolate shavings


  1. To make the pastry: combine the flour, sugar and salt in a large bowl. Add the butter and mix with a your hands until the mixture resembles coarse crumbs Add the ice water and work it to bind the dough until it holds together without over working it. Form the dough into a ball and place on parchment paper.  Cover with cling film and roll it one inch bigger than the size of the tart pan in order to cover the sides.
  2. Grease your tart pan with butter and invert the rolled out dough into the tart pan.
  3. Cut off the excess dough with your hand. Put it back in the tart shell, cover with cling film and distribute it evenly with your hand.  Refrigerate for at least 30 minutes for the butter to firm up again.
  4. Add some parchment paper on top and cover it with weight so that it does not rise (I used beans).
  5. Preheat the oven to 170° C  fan forced.  Place the rack in the centre of the oven and bake for 15 minutes.
  6. Simultaneously prepare the filling.
  7. Put the eggs in a big bowl but reserve separately about ½ an egg white.  Beat the egg white lightly and set aside.
  8. Whisk the eggs with sugar and set aside.
  9. Heat the heavy cream in a bain marie (water bath) and add the chocolate , salt and pepper and mix until it melts.
  10. Remove the tart shell from the oven and brush the egg white on its surface, just enough to wet it.  Bake the tart again for 5 – 6 more minutes.  If you have any leftover egg white after brushing the tart, add it to the other eggs.
  11. Empty the quince jam on top of the tart shell and spread it evenly.
  12. Pour the chocolate gradually into the eggs and with a hand mixer whisk to incorporate.
  13. Empty the chocolate mixture over the quince.
  14. Bake for about 30 minutes.  If you see the chocolate beginning to crack, remove it from the oven.
  15. Set aside to cool and refrigerate a few hours before cutting.
  16. Sprinkle some chocolate shavings on top for decoration and a spoonful of quince jam.


Chocolate and Quince Tart cut


Update:  13 January, 2015

Chocolate Tart with Apple Jam

The recipe is similar to the above, but the tart shell is different, so is the chocolate.   The baking method is also different.

You can make the tart shell using any kind of butter but the addition of shortening makes the crust more flaky and tender.  I had some leftover buffalo butter from my Christmas baking and combined it with the shortening.   A similar crust using only buffalo butter was made for my Spinach & Mushroom Tart.

For the filling I had only one chocolate, one heavy cream and one egg, so I made the chocolate topping using these ingredients and it turned out perfect.  The addition of the apple jam was also very good.

Chocolate and Apple tart

Chocolate Tart with Apple Jam

Tart shell:

  • 300 grams all purpose flour
  • 50 grams buffalo butter
  • 150 grams Ariston shortening with butter
  • ½ tsp salt
  • ¼ cup brown cane sugar
  • 2 tbsp cold water


Chocolate ganache:

  • 200 ml heavy cream
  • 125 grams chocolate couverture
  • 1 egg divided
  • 3 drops vanilla essence
  • 1/8 tsp salt
  • Freshly grated black pepper

Additional ingredient:

  • ½ cup apple jam


The tart shell was made as above and  baked with parchment paper and weights (raw beans) on top at 180o C for 20 minutes. (The weight will prevent the shell from raising).  The parchment paper and weights were removed and the top of the tart was brushed with 1/3 of egg white.  (This is done so that the tart shell does not absorb moisture).

Meantime the chocolate and heavy cream were melted over a water bath.  Salt, pepper and vanilla were added.  The remaining egg was whisked and added to the chocolate stirring constantly.

The apple sauce was added on top of the egg white and chocolate poured on top.

It was baked again for 10 more minutes.

Apple Chocolate Tart

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.


Other relevant recipes:

Fig and Peach Tart with Anthotyro Cheese

Sausage & Onion Tart with Easy Cornmeal Crust

Peaches and Grape Tart

Milopita:  Two old fashioned Apple Pies


Kopiaste and Kali Orexi,

Print Friendly

Tags: , , , , , ,

Ivy on October 9th, 2014

Dolmades salad and veggie burgers


Dolmades is a Greek traditional dish using vine leaves to enclose a filling with minced meat and rice, with a lot of variations.  However, the recipe I made is not traditional at all.

There is a another Greek dish where sardines are wrapped in vine leaves and cooked with olive oil, lemon juice, spices and water but my recipe has nothing to do with that recipe apart from the sardines being wrapped in vine leaves is the only thing they have in common.

Couscous with cuttlefish ink

When I was given this black couscous, by the Mediterranean Diet Grocery Store, (Sophocleous 1 and Aristidou 11  Street, in Athens), to review , I  had no clue what to make with it.

Although at first glance it even looked a bit repulsive but believe me, after I cooked it, we loved it!

chicken couscous and peas
I did not want to make the usual side dish, which I have made many times but never published.  As I wanted to use it in a creative way,  I kept thinking for days, ways to cook it.

Filleted sardines

When the other day, I bought these lovely, fresh sardines from the farmers’ market the idea of pairing them together clicked into my head.  This handmade couscous, is made with cuttlefish ink, so these two ingredients  sounded like a perfect match.


Collage Dolmades with sardines

It’s always risky to make new recipes, and believe me there are many recipes I have made which will never be posted, but this time my instinct was right and the result was amazing!

It was so delicious that you will be seeing more recipes with this black beauty!

Dolmas with sardines opened


Dolmades with Sardines and Black Couscous

Preparation time:  1 hour

Cooking time:  45 minutes

Serves:  4


  • 1/3 cup olive oil
  • 1 medium onion, finely chopped
  • 1 clove (about 1 tsp) mashed roasted garlic
  • 1 vegetable organic bouillon
  • 200 grams black couscous
  • ¼ cup red dry wine
  • 1 can (400 grams) tomato concasse, blended
  • 2 ½ cups water
  • Salt and freshly grated black pepper
  • A handful dried mint
  • 1 cup finely chopped parsley
  • 40 filleted sardines
  • 40 vine leaves


  1. Blanch the vine leaves, add cold water and drain.
  2. Heat half of the olive oil in a non stick frying pan and sauté the onion until translucent.  Add the garlic and bouillon and mix for a few seconds.
  3. Add the couscous and mix until it is wet.
  4. Add the wine and mix until the alcohol evaporates.
  5. Add half of the tomato juice.  Fill the can with water and add half of it.
  6. Season with salt and pepper, add the dried mint, mix, lower heat and simmer until the couscous has absorbed the fluid.
  7. Remove from the heat and mix in the parsley.  Set aside until it cools.
  8. Fillet the sardines.  Pull the head and the guts which will come out with it.
  9. Cut through the belly ending at its tail.  Remove the bone and cut off the tail.  Wash and drain.
  10. Season the sardines with salt and pepper.
  11. Place one of the leaves, vein side facing up, on a plate and put a sardine horizontally near the stem.  Add a spoonful of the couscous mixture on top. Fold the vine leaf, left edge over the filling and then right edge.   Then roll from the top, all the way, wrapping the vine leaf, to make a cigar shape.
  12. Repeat with the remaining grape leaves and filling and place them in a baking tin.
  13. Put the remaining olive oil and water in the remaining tomato juice, mix them and pour on top of the wrapped sardines.
  14. Cover the baking tin with aluminum foil.
  15. Preheat over to 180C and bake for 1 hour.
  16. Serve with a Greek Salad or make some Veggie Burgers, as well


Veggie burgers - dolmades and Greek salad


You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.


Other relevant recipes:

Dolmadakia Bakaliarou (Dolmades with Cod fillets)

 Vegetarian Dolmades with Mushrooms and Leeks


Kopiaste and Kali Orexi,

Print Friendly

Tags: ,

Ivy on October 4th, 2014

Veggie burgers with Greek Salad

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 they were cheap I bought some from the farmers’ market in Nafplion and after eating what we needed, I fried the remaining and stored them, four in each zip lock bag and stored them in the freezer. This way they can be preserved for a very long time and  can be used in many recipes.  All you need to do is to thaw them.  However, in this case, it’s not even necessary to thaw them as you can easily chop them while they are frozen.

Instead of making burgers, if you want them smaller you can make smaller fritters by shaping them or just dropping a spoonful of the mixture directly into the frying pan.  If you want to avoid frying them, you can line a baking tin with parchment paper, shape as you like and bake them until golden.

Greek salad with Coriander and buffalo feta

They can be served as an appetizer, a side dish or a main dish with a salad.

Koroneikes olives

I served them with a Greek Salad, in which I added a different variety of small olives called Koroneiki, which are very delicious, different colours of bell peppers and coriander.  Instead of the usual feta, I added buffalo cheese, which is similar to feta but made with buffalo milk.  You can find the olives and buffalo cheese in the Mediterranean Diet Store, on 1 Sophocleous Street, Athens, Telephone  210 3234512.

Collage veggie burgers

Greek Veggie Burgers

Preparation time:  20 minutes

Cooking time:   30 minutes

Makes:  16 – 20


  • 4 “tsakonikes” eggplants  (Japanese type) cut in half , fried and coarsely chopped
  • 1 large tomato, finely chopped and drained (about 1 cup)
  • 1 cup grated and well drained (about 7 small) courgettes
  • Salt (about ½ tsp)
  • 4 grated carrots (about 1 cup)
  • 1 cup different colours (about ½ of each of 3 bell peppers) , coarsely chopped
  • 4 green onions, white and part of green leaves, finely chopped (about 1 cup)
  • 1 clove (about 1 tsp) mashed roasted garlic
  • ¼ cup dill, finely chopped
  • ½ cup fresh mint, finely chopped
  • ¾ cup parsley, finely chopped
  • 1 tbsp salt
  • Freshly grated black pepper
  • 110 grams finely semolina
  • 185 grams all purpose flour
  • 130 grams feta
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 3 eggs
  • Olive oil, for frying


  1. Cut the eggplants lengthwise and fry on both sides.  Drain on kitchen paper and then cut them into smaller pieces.
  2. Grate the courgettes, put them in a colander and sprinkle with salt.  After ten minutes squeeze all the water out.
  3. Finely chop the tomato and drain.
  4. Put all the ingredients in a large bowl and using your hand mix well.
  5. Cover and refrigerate for at least one hour before frying.  They can be left in the fridge for at least one day.
  6. Heat the olive oil on high heat.  Form the vegetable burgers.  Fry on first side until golden and then turn them over.  Remove them on kitchen paper to absorb any excess oil.

Veggie burgers

You can serve these Burgers as an appetizer with the Cream Cheese Dip, or as a side dish or as a main dish with a Greek Salad.  We had leftovers and ate them the next day and they were even more delicious!

Cream cheese Dip for eggplant fritters

Preparation time:  5 minutes Ingredients:

  • 100 ml Greek yoghurt
  • 100 ml mayonnaise
  • 200 ml cream cheese
  • 2 tbsp dill, finely chopped
  • ½ cup cucumber, grated and water squeezed out
  • ¼ cup lemon juice
  • Zest of 1 lemon

Salt ½ tsp hot chili pepper flakes (or add red sweet chili flakes) Directions:

  1. Put the first three ingredients in a bowl and whisk with a balloon whisk until incorporated.
  2. Add the remaining ingredients and mix.
  3. Taste and adjust to your liking.

Veggie burgers with cheese dip

You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.

Other relevant recipes:

Ntomatokeftedes (Tomato Patties)

Kolokythokeftedes (Zucchini / Courgette burgers)

Fakokeftedes (lentil burgers)


Kopiaste and Kali Orexi,

Print Friendly

Tags: , , , , , , , ,

Ivy on October 2nd, 2014

“Viral” is a fashionable word these days. Something goes “viral” because everybody knows it, talks about it, wants it. Well, the European Community ABC didn’t go viral, but in reading again its announcement post from December 2012, I see that it talked about 16 blogs that were announcing together a virtual culinary tour of the European Community countries. This year, however, we are ready to go: the calendar has been finalized and 29 bloggers (some of them ambassadors for a country, others travelers) plus the one and only Aiuolik make up a happy caravan.

Ladies and gentlemen, we are delighted to announce:


You got it: this time we will virtually travel around the world and put it on the table one letter at a time.

This tour will feature an ambassador for each letter and we hope that again there will be many of you traveling with us — for just one leg or for the whole tour or whenever your luggage is ready and you want to join the fun.

Each letter of the alphabet is associated with a city that represents a country and the ambassador will start the festivities with a dish s/he chooses from that country’s culinary tradition. During the three weeks following the opening post, anyone can publish a recipe from the same country. It’s that easy.

In brief, if you’d like to participate, remember the 4W rule:

  1. WHEN: every three weeks we change letter and country;
  2. WHAT: you can publish any recipe (or more than one) from the country represented by the letter (the initial of the recipe name does not matter);
  3. WHERE: publish the recipe on your blog and then leave a comment on the initial post (on the ambassador’s blog) containing the URL of your post;
  4. WHO: anyone who has a blog can participate; the more the merrier. It would be great to travel together for as many stops as possible, but, as I said above, you can choose when to participate.

The post(s) you publish must include a reference to the event and to the ambassador’s blog. Use of the logo (the image above) is optional but welcome. You can also contribute a recipe from your archive: add the reference to the event and to the ambassador’s blog and then submit the URL as described above. Let me know if you have any questions or doubts on the process.

Here’s the calendar. Each line includes the letter, the name of the representative city, then in parentheses the name of the country and continent in which the city is located, the start and end date of our stay in the country and finally the hosting blog (ambassador).

  • A – APIA (Samoa, Oceania) – October 6 through October 26, 2014 – Mangiare è un po’ come viaggiare
  • B – BALARAMPUR (India, Asia) – October 27 through November 16, 2014 – Cindystar
  • C – CANBERRA (Australia, Oceania) – November 17 through December 7, 2014 – Cook (almost) anything
  • D – DAKAR (Senegal, Africa) – December 8 through December 28, 2014 – Cafe Lynnylu
  • E – EDMONTON (Canada, America) – December 29, 2014 through January 18, 2015 – Zibaldone culinario
  • F – FORTALEZA (Brasil, America) – January 19 through February 8, 2015 – Torte e dintorni 
  • G – GUADALAJARA (Mexico, America) – February 9 through March 1, 2015 – Torta di rose
  • H – HANOI (Vietnam, Asia) – March 2 through March 22, 2015 – Les madeleines di Proust
  • I – CAIRO (Egypt, Africa) [In Italian, the city is called IL CAIRO] – March 23 through April 12, 2015 – Crumpets & Co.
  • J – JUAN CARLOS BASE (Shetland Islands, Antarctica) – April 13 through May 3, 2015 – Briggis’ home
  • K – KYOTO (Japan, Asia) – May 4 through May 24, 2015 – Nato sotto il cavolo
  • L – LUCERNA (Switzerland, Europe) – May 25 through June 14, 2015 – Kopiaste
  • M – MINNEAPOLIS (USA, America) – June 15 through July 5, 2015 – Briciole
  • N – NAIROBI (Kenya, Africa) – July 6 throuh July 26, 2015 – La cucina di qb 
  • O – ODESSA (Ukraine, Europe) – July 27 through August 16, 2015 – BigShade
  • P – PORT MORESBY (Papua New Guinea, Oceania) – August 17 through September 6, 1015 – Kitchen in the city
  • Q – QUITO (Ecuador, America) – September 7 through September 27, 2015 – Ricette di cultura
  • R – RABAT (Morocco, Africa) – September 28 through October 18, 2015 – La melagranata
  • S – SUVA (Fiji, Oceania) – October 19 through November 8, 2015 – Santa Parmigiana
  • T – TUNISI (Tunisia, Africa) – November 9 through November 29, 2015 – Le tenere dolcezze di Resy
  • U – ULAN BATOR (Mongolia, Asia) – November 30 through December 20, 2015 – Un Uomo dal Bagno alla Cucina 
  • V – VOLGOGRAD (Russia, Europa) – December 21, 2015 through January 10, 2016 – Un pezzo della mia Maremma
  • W – WELLINGTON (New Zealand, Oceania) – January 11 through January 31, 2016 – Gata da plar
  • X – XIAN (China, Asia) – February 1 through February 21, 2016 – Un’arbanella di basilico
  • Y – YEREVAN (Armenia, Europa) – February 22 through March 13, 2016 – La cucina di Cristina
  • Z – ZAGABRIA (Croatia, Europa) – March 14 through April 3, 2016 – Burro e zucchero

Traveling with us is free, you learn a lot and you’ll always find someone smiling next to you. What are you waiting for? Get that luggage ready.

Kopiaste and Kali Orexi,

Print Friendly

Tags: , ,

Ivy on September 29th, 2014

Layered dessert with spartan orangade

This dessert is easy to make and so light and refreshing, which will please everyone.  Instead of making a pastry cream with heavy cream, butter and eggs, I made this light cream using evaporated milk and Greek yoghurt, which add a wonderful taste but with far less calories.

collage spartan products My relatives in Sparta have started their new business, with some of the products they produce.   They are called Spartan Products, and they gave me some of their products to try.    Needless to say that the concentrated juice is 100% pure orange juice with no preservatives or other additives.  It can be diluted in iced water for a refreshing drink or used in cocktails.  The spoon sweet is again of course 100% fruit with syrup, with no preservatives or additives, and can be served as it is or used in desserts. We all know that chocolate and orange is a killer combination, so I have used both these products, combining them to make this layered dessert. collage chocolate orange desserrt I have used a good quality chocolate which gave taste and colour to the cream but as it set, it surfaced making a layer of chocolate between the cream and the jelly, which I made with the concentrated juice.

choco layer

Chocolate Orange Layered Cream Dessert

Preparation time: 10 minutes

Waiting time: a few hours

Cooking time:  15 minutes

Serves:  10


  • 12 (½  packet) Savoyard biscuits with chocolate
  • ½ cup orange liqueur
  • 2 tbsp chocolate shavings

Chocolate Pudding:

  • 1 ½ cups water
  • 12 gelatin sheets
  • 1 can (410 grams) evaporated milk
  • ½ cup orange spoon sweet syrup
  • Add sugar to you taste (I added half a cup)
  • 200 ml strained Greek yoghurt 2%
  • 12 drops orange (or vanilla) essence
  • 100 grams couverture chocolate
  • Add cold water until it reaches 1000 ml

Orange Jelly:

  • ½ cup concentrated orange juice
  • 6 gelatine leaves
  • Water to reach 500 ml
  • 3 slices orange preserve


  1. Dissolve gelatin sheets with tap water until soft.
  2. In a pot heat the water, remove from the heat and add the gelatin and mix until it dissolves.  Add the chocolate and mix until it melts.
  3. In a measuring bowl add the evaporated milk, the orange preserve syrup as well as the dissolved gelatine with chocolate.  Add the orange essence.  Add the yoghurt and using a hand mixer, mix to combine.  Add more cold water until it measures 1 litre. Add sugar gradually, mix and taste and adjust if you want it sweeter.
  4. Set aside until it cools and then refrigerate until it begins to thicken (if it sets just fluff it up using a hand mixer).
  5. Dip each biscuit into the liqueur and layer in a 18 x 26 cm (7 x 10 inch) dish.
  6. Gently pour the cream on top of the biscuits and sprinkle the chocolate shavings.
  7. Refrigerate for a few hours until it sets.

For the Orange jelly:

  1. Put the gelatine sheets in a bowl with tap water until soft, about 5 minutes.
  2. Heat 1 cup water and add the softened gelatine.  Mix until it dissolves.
  3. Put the orange juice in a measuring cup, add the gelatin and add more tap water until it reaches 500 ml.
  4. Set aside until it cools.
  5. With a spoon add the jelly slowly over the set cream.  Arrange the orange preserve on top. (You can cut it into smaller pieces, if you prefer).
  6. Refrigerate for a couple of hours again until it sets.

Choco Orange dessert


You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, or in the shorter version “More Than A Greek Salad Just The Cookbook” and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.

Other relevant recipes:

Goat Cheese and White Chocolate Panna Cotta

Paris on Ice Yoghurt Masticha Dessert

Panna Cotta with Masticha (Mastic Resin)



  Kopiaste and Kali Orexi,

Print Friendly

Tags: , , , ,

© 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.