One of the dishes we tried in Rome was ravioli and I loved their sauce. I don’t know what kind of sauce they make but it was delicious and as I had never served ravioli with a sauce before, I decided to make a marinara sauce to serve them.
In the Piazza di Campo dei fiori [...]
Continue reading about Baked Meatballs and Homemade Cheese Ravioli and Malfaldine
Kaltsounia or Kalitsounia, is probably the most known Cretan recipe. Remember my post on Calzone where I mentioned the connection of the two names?
Kaltsounia can be either with a sweet or savory filling and the pastry shell differs in each case. Savory Kaltsounia use a pastry phyllo in which they add raki and for filling [...]
Continue reading about Limoncello Kaltsounia or Lychnarakia, another twist
Tiramisu used to be one of my favourite desserts and although I used to make it often in the past, after the bird flu, I stopped making it because of the raw eggs used in this dessert. While in Rome, we were offered tiramisu a couple of times, as part of the menu and remembered [...]
Another thing we tried, while in Rome was Calzone.
Although I had heard of calzone, I thought it would be much smaller and imagined it to be something like a turnover with phyllo pastry, similar to the Greek bourekia otherwise called Kaltsounia in Crete (do you see any similarities in the name?). However, kaltsounia are totally [...]
Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and seasoning.
I made a twist on this salad using halloumi and mint as well, both in the form of pesto and fresh mint. I wanted to share this salad with [...]
Continue reading about A different approach to Insalata Caprese
Tiganopsomo, which means fried bread is very easy to make. All you need is any kind of yeast bread dough, which is fried in olive oil. Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by [...]
When I saw this recipe at Choosy Beggars, I knew I would like it, since halloumi is a cheese indigenous to Cyprus, where I come from and which I adore and anything with halloumi in it would definitely be great.
Halloumi is made from a mixture of goat’s and sheep milk, and it has a high [...]
Tyropita (τυρóπιτα) meaning tyri (cheese) + pita = pie is a Greek pastry made with different cheese fillings. A classic tyropita is made with layers of phyllo, prefereably hand made but store bought is an easy but also delicious solution, which is layered and buttered or oiled. Buttered phyllo is richer in taste but if [...]
Saganotyri
Saganaki is one of the best Greek mezedes. By now I am sure that you all, my friends, know what mezes (plural mezedes) is.
For other readers who are new to this blog, mezes is an appetizer served with wine, ouzo or tsikoudia.
There is a lot of false information given on the [...]
Flaounes are the traditional Easter cheese breads we make in Cyprus. Traditionally they are made on Good Friday and it’s not an easy job. The preparations usually start from the previous day and on Friday most female members of the family get up from the crack to dawn to start preparing them. I have memories [...]
