Appetizers

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 […]

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Continue reading about Crispy Phyllo Wrapped Feta

The other day when I was writing the post for the Vegan Black Bean Spanakopita, I was craving these beans again so the next day, I made them into a casserole dish with lots of vegetables and tomato sauce.   Dried legumes are very healthy as they are a good source of protein, fiber, iron, calcium, […]

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Continue reading about Giant Black Beans Spread and the Winner of my Cookbook

Piperies Florinis are red long sweet peppers, named after the prefecture of Florina, in Norther Greece, where they are produced. I read in the site of a local producer that these red sweet peppers have been growing in Florina for centuries and date back to antiquity.  They were probably brought back to Macedonia from India […]

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Continue reading about No knead Ciabatta Bread and Piperies Florinis Dip (Red Sweet Peppers)

Ivy on July 12th, 2009

Fetatziki sauce is a creation of mine which I made several years ago.  The original recipe was created when I wanted to make tzatziki and discovered that I had no yoghurt.  You will find the original recipe at the end of the post. However, recipe developping is something I love and I tweak my own […]

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Continue reading about Stuffed Cucumbers with Fetatziki Sauce

Ivy on April 8th, 2009

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 […]

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Continue reading about Garides Saganaki me Masticha (shrimp saganaki)

Ivy on April 7th, 2009

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 […]

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Continue reading about Guacamole

Ivy on March 17th, 2009

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 starters but […]

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Continue reading about Cypriot Mezedes

Ivy on March 2nd, 2009

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 […]

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Continue reading about Tomato Choka

Ivy on February 7th, 2009

Blogging is wonderful and you get to know new people with different cultures, you cook their food and learn so much from them.  I have learnt so much since I’ve started blogging and met some amazing people and you my friends are among them.  As time passes we get closer and these friends are just […]

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Continue reading about Sweet and Savory Vols au vent

Ivy on October 30th, 2008

Elies Tsakistes (pronounced Eliės Tsakistės) are crushed 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 olives and put them […]

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Continue reading about Elies Tsakistes the way we eat them in Cyprus


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