Appetizers

Ivy on Ιουνίου 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 […]

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Continue reading about Greek Mezes with Red Peppers (Florinis)

Ivy on Ιουνίου 9th, 2008

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 […]

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

Ivy on Μαΐου 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 […]

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Continue reading about Gavros Marinatos (Marinated anchovies)

Ivy on Απριλίου 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 […]

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Continue reading about Deviled eggs wtih Leftover Easter eggs

Ivy on Απριλίου 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 […]

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Continue reading about All about Caviar and Greek Taramas and Taramosalta

Ivy on Ιανουαρίου 26th, 2008

  Whilst preparing Papoutsakia (stuffed eggplants) I kept thinking what should I do with all this eggplant flesh I was scooping out of the eggplant? Shall I make melitzanosalata (meaning eggplant salad but it is actually a dip)?   I was skeptical as I knew that to make melizanosalata, the eggplants should be pierced with a fork […]

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Continue reading about Melitzanosalata or Eggplant salad?

Ivy on Ιανουαρίου 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 […]

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Continue reading about Koupes with Mushrooms

Ivy on Ιανουαρίου 8th, 2008

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 […]

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

Ivy on Δεκεμβρίου 13th, 2007

These tasty cheese-filled pastries are finger foods and can be served as appetizers, mezedes, side dishes, and snacks. There are many variations on this recipe using different types of cheeses and herbs. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

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Continue reading about Tyropitakia (Cheese filled pastries)

Ivy on Νοεμβρίου 2nd, 2007

Tzatziki is an appetizer, called «orektiko» in Greek,  made from Greek whole fat strained yoghurt, cucumber, garlic, salt and extra virgin olive oil, usually served with pitta bread and served as  a mezes.  In Cyprus, mint is added and it is called talatouri. What makes our tzatziki so delicious is the Greek yoghurt, which is […]

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Continue reading about How to make real Greek Tzatziki or Talatouri

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