Ivy on October 3rd, 2008

Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its [...]

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Ivy on June 11th, 2008

Kaloirka is a traditional Cypriot recipe, which is similar to beef ravioli, maybe a remnant from the Venetian rule on the island!!    This was the first time I made ravioli with ground beef. I usually make them with a cheese filling but it was something I wanted to make for a long time [...]

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Ivy on June 2nd, 2008

When I started blogging I began recording my recipes and of course my favourite ones came first. However, back then only a few persons read my recipes. I posted the Cypriot version of pastitsio called Makaronia tou Fournou (oven baked pasta) and today I have made the Greek one, which is about the same but [...]

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Ivy on March 11th, 2008

During our trip to Northern Greece, one of our stops was at Ano Porroia, Serron where we had lunch. In the middle of the village there is a big square and there you can find several restaurants.
The tavern we visited was called “OASIS”. We ordered wild boar and buffalo. Both dishes were delicious and [...]

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Ivy on January 19th, 2008

One of our traditional soups is the Avgolemono (egg-lemon) soup, which is usually boiled rice in chicken broth and finished in an egg-lemon sauce.
Giouvarlakia is a deviation of this traditional soup and instead of boiling rice in chicken broth we make meatballs with ground veal and rice which we dredge in flour and cook in [...]

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Ivy on November 25th, 2007

This is a dish I used to cook many years ago and I can’t even remember where I got the recipe from.  I have copied the recipe in my first recipe book and as my husband also enjoys cooking every now and then, when I used to work he would cook more often, finding [...]

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Ivy on November 11th, 2007

Dolmades are vine leaves stuffed with ground meat and rice.  There are a few different kind of dolmades depending on the region.  The most common in Greece is that with the Avgolemono (egg-lemon) sauce.  In other regions, including Cyprus, they make them in a tomato sauce.   During Lent we make them vegan, only with [...]

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