After Easter I’ve started watching my weight again and have been going to the gym everyday. A few days ago when we went to the supermarket I found myself putting some low fat products in the cart, such as Dirollo cream cheese with 3% fat, which is similar to Philadelphia, myzithra also called anthotyro or [...]
Continue reading about Healthy, Low fat Anthotyro-Cream Cheese Strawberry Jelly
Kaltsounia or Kalitsounia, is probably the most known Cretan recipe. Remember my post on Calzone where I mentioned the connection of the two names?
Kaltsounia can be either with a sweet or savory filling and the pastry shell differs in each case. Savory Kaltsounia use a pastry phyllo in which they add raki and for filling [...]
Continue reading about Limoncello Kaltsounia or Lychnarakia, another twist
Fresh anthotyros is often called the Greek cream cheese because of its texture and taste, although it is more granular in texture than regular cream cheese. It is traditionally used as a table or dessert cheese and as an ingredient in stuffed pies (pitas). It goes well with fruits such as figs, pears, and apples.
Anthotyros [...]
Just a few days ago Val posted some Easy Danish for the Barefoot Contessa event she participates every month. As soon as I read the ingredients I knew that I would like them and I remembered that I had leftover cream cheese and leftover phyllo. I did not have any ricotta but [...]
Ntakos is a Cretan Salad and the name of the rusk on which the salad is made. It is also called Koukouvagia in Crete, which means owl but to be frank I don’t know why they are so called. Probably because the rusks look like the owl’s eyes Ntakos is a lovely mezes [...]
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Anari is a Cypriot soft cheese and this easy dessert is a sort of Cypriot cheesecake. It is very refreshing and very tasteful.
Ingredients:
2 packets of sfogliatine biscuits
1 kilo of unsalted anari cheese
1 cup of sugar
1 teaspoon of ground cinnamon
½ cup of orange blossom water
Whipping cream
1 heavy cream (35%)
1 tablespoon icing sugar
1 teaspoon [...]
Anthotyros (from the words anthos meaning flower and tyros meaning cheese), myzithra or anari, which is the Cypriot equivalent, are traditional cheeses which are manufactured from ewe’s milk – and/or goat-milk whey. After making hard cheeses such as kefalotyri, graviera, halloumi etc., goat or sheep’s milk is added respectively to the whey and these cheeses [...]
Continue reading about Anthotyros (Myzithra) or Anari and Manouri
