Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that “feta” is protected as a traditional Greek product, and that none of the [...]
I was not going to post this recipe today but some time after Easter, as I wanted to focus on strictly Lenten recipes. Those who read my blog regularly know that I have been fasting since Clean Monday that is since 2nd March and I have been posting only nistisima, which are vegetarian and vegan [...]
Continue reading about Garides Saganaki me Masticha (shrimp saganaki)
My first encounter with Avocado was some years ago, before creating a blog and at a time when the internet connections were slow and we paid by the hour when connected, so information was not easily accessible. I don’t even remember what I did with it but I remember we did not like it.
A few [...]
If you ever visit Cyprus never order à la Carte. In Cypriot restaurants or tavernas your will see that they serve meze (plural mezedes) on their menu. Cypriot cuisine is famous for its mezedes, which translate as appetizers.
Don’t think as mezedes being small appetizer plates as starters but Cypriot mezedes are more than just [...]
When I read Cynthia’s post about The Essence of Choka, I knew I would love this recipe but never had the opportunity to make it as I cannot find cilantro in Greece. When I went to Cyprus a few weeks ago, I went to the Supermarket and bought two large bunches of cilantro and tried [...]
Elies Tsakistes, (pronounced Eliėss Tsakistėss) are crushed green olives which are harvested when green.
Green olives are usually sold ready to be eaten but if you produce olives and want to make them from scratch, there is a procedure to follow in order that the olives become edible.
First of all you have to crack the [...]
Continue reading about Elies Tsakistes the way we eat them in Cyprus
I have so many recipes I have prepared ages ago and have not posted about them. Today I saw at Deeba’s site the Sensational Sides event, so I decided to post a couple of these recipes.
Beetroot salad with anchovies
Ingredients:
½ kilo beetroots, together with their fresh leaves
2 spoonfuls of walnuts, coarsely cut
250 grams of Greek [...]
The method for roasting peppers is the same for any kind of peppers, but I have chosen Piperies Florinis, which are red sweet peppers, named after the prefecture of Florina, where they are cultivated.
Before giving my recipe, I wish to explain the easiest method for roasting peppers.
There are many ways you can roast them but [...]
Continue reading about Piperies Florinis (Greek Red Roasted Peppers)
Taramosalata (and not taramasalata, as is often found written, as it is not correct Greek,) is a wonderful mezes or appetizer not only during the Lenten period but all over the year. Taramas is the salted and cured roe of the cod or the carp, and other blends based on other forms of fish [...]
I have posted about koupes last month and you can see the original recipe here. The recipe for the dough is exactly the same. However, as the Orthodox have big lenten periods, fifty days before Easter, forty days before Christmas and some days before the Annunciation of the Virgin Mary [...]
