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 […]


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 […]


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

Ivy on October 12th, 2008

I have so many recipes I have prepared ages ago and have not posted about them. Today I saw  the event Sensational Sides, so I decided to post this recipe. Beetroot salad with anchovies   Ingredients: ½ kilo beetroots, together with their fresh leaves 2 spoonfuls of walnuts, coarsely cut 250 grams of Greek yoghurt […]


Continue reading about Beetroot salad with anchovies

Ivy on June 9th, 2008

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 to share some […]


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 […]


Continue reading about How to roast Piperies Florinis (Greek Red Roasted Peppers)

Ivy on May 15th, 2008

For those reading my blog regularly, I wrote at the beginning of May that during the days my sons were sick, my husband went to buy some fresh fish for a soup for the boys and he called me to ask if I wanted some fresh anchovies for us. I thought that it was a […]


Continue reading about Gavros Marinatos (Marinated anchovies)

Ivy on April 29th, 2008

  On Thursday I dyed the Easter eggs but did not have time to post about them.We did not eat any as we were fasting so I stored them in the refrigerator. Hard-boiled eggs in their shells can be stored in the refrigerator for a lot of days. Yesterday I wanted to make something different […]


Continue reading about Deviled eggs wtih Leftover Easter eggs

Ivy on April 20th, 2008

The debate: What is Caviar? Caviar is sturgeon roe from the various species of wild sturgeon that inhabit the Black Sea and Caspian Sea. Some purists will say: if it doesn’t come from the Black Sea basin it is not caviar proper. However, this is up for debate due to the fact that many other […]


Continue reading about Taramosalata

Ivy on January 16th, 2008

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 as well as on some […]


Continue reading about Koupes with Mushrooms

These eggplant mezes are stuffed with feta and then coated with bread crumbs and deep fried.  Perfect finger food for parties or  in this case this will be my entry for Game Night Party Recipes, hosted my Mansi, at Funnfud. Melitzanes me Feta (Eggplant rolls with feta) Ingredients 2 – 3 long eggplants 2 eggs […]


Continue reading about Rola Melitzanas me Feta (Eggplant rolls with feta)

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