Bell Peppers

Today’s recipe has a weird name and many of you may be wondering what stiftaria or casarecce, spirulina and kritamo may be.  When I added the picture on Facebook, even Greeks did not know what this was about.   Casarecce is a short, slightly tubular pasta, about one inch long, with a wonderful trench for […]


Continue reading about Choriatika Striftaria me Spiroulina kai Kritamo (Peasant style Casarecce with Spirulina and Sea Fennel)

My favourite eggplants until now were “tsakonikes” which I thought were the only ones which were sweet.   I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently.  When […]


Continue reading about Melitzanes Santorinis (White Santorini Eggplants)

Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot.   I love liver, especially, chicken livers, however, I don’t cook it very often as chicken giblets are high in cholesterol and only cook it two or three times a year, mostly during Easter. Before cooking it, […]


Continue reading about Sykotakia me Lahanika (Braised Chicken Livers with Poached Grapes)

Ivy on October 18th, 2009

This recipe was given to me by a friend, years ago before I started blogging and I didn’t think back then to ask her where she got this recipe from. Until today this is one of my favourite recipes and it’s one of those meals that you feel that you don’t need a dessert afterwards […]


Continue reading about Sweet and Sour Turkey

Summer Escapes – Part IV –  Kladas, Laconias Kladas is a small village just a few kilometres before reaching Sparta and that is where we usually stay when we visit our relatives. This is the view of the village from the house and the last buildings near the mountain, is part of Sparta. This is […]


Continue reading about Living in the countryside and Pasta with Chicken, zucchini and pesto

Ivy on June 15th, 2009

Although making pies is not considered to be an easy job, pies are considered easy to eat and this bell pepper pie is both really easy to make and to eat. Bell Peppers, also known as sweet peppers are native to Mexico and their seeds were carried to Spain during the 15th century and from […]


Continue reading about As easy as pie

Ivy on August 14th, 2008

We’re back from our short get away. I want to thank you for leaving your lovely comments and have read all of them but need some time to reply and to visit you all. Hope to do this during the weekend. This year we decided not to visit any island but went by car to […]


Continue reading about Greek Saffron Shrimp Risotto

Ivy on August 8th, 2008

This is a twist to the Cypriot Tyropita recipe I make with halloumi. However, adding new ingredients to it, makes a totally different savory cake. Instead of adding ham and turkey, you can substitute it with bacon which you have to grill or fry before using and discard the fat. Of course, bacon gives a […]


Continue reading about Savory Cheese and Peppers Cake

Ivy on November 6th, 2007

This is an easy pie to make and when made with puff pastry it is even easier.  In the chicken filling I add some vegetables which are bound together with a bechamel sauce. During the years I was working I would make it with puff pastry but later on I found it much tastier when […]


Continue reading about Kotopita – Chicken Pie

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