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 [...]
Continue reading about No knead Ciabatta Bread and Piperies Florinis Dip (Red Sweet Peppers)
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 [...]
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 [...]
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 [...]
Today as I was looking into some of my notes, I noticed that today was the deadline for the Monthly Mingle event, created by Meeta, of Whats For Lunch Honey’s and co-hosted this month by Mansi, of Fun ‘n’ Food, This month’s theme being Appetizers & Hors D’ oeuvres, we were requested [...]
Continue reading about Greek Mezes with Red Peppers (Florinis)
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)
