Cheese

  Tomorrow is Tyrini, the last day before the Easter fasting begins and also marks the end of carnival.  On this day it  is a tradition to eat anything with dairy products, especially cheese.  In Cyprus the last day before fasting for Christmas (14th November) and Tyrini, before Easter is called «sikoses».  Sikoses, from the […]

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Continue reading about Tyrini Sunday (Sikoses) with Tyrompiskota (Cheesy Savory Cookies) and other ideas

Ivy on Σεπτεμβρίου 25th, 2010

Here I am.   I made it to the second challenge of Project Food Blog.  Wow, that’s really an achievement taking into consideration that almost 2000 food bloggers have now been eliminated down to 400. I am now posting from Cyprus but as I don’t have an internet access at home, I won’t be able to […]

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Continue reading about Project Food Blog: Challenge #2 – How to make Paneer

Ivy on Δεκεμβρίου 10th, 2009

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 […]

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Continue reading about Baked Meatballs and Homemade Cheese Ravioli and Malfaldine

Ivy on Δεκεμβρίου 8th, 2009

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 […]

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Continue reading about Limoncello Kaltsounia or Lychnarakia, another twist

Ivy on Δεκεμβρίου 1st, 2009

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 […]

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Continue reading about Pull me up with a Tiramisu

Ivy on Νοεμβρίου 29th, 2009

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 […]

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Continue reading about Calzone

Ivy on Οκτωβρίου 4th, 2009

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 […]

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Continue reading about A different approach to Insalata Caprese

Ivy on Ιουλίου 6th, 2009

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 […]

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Continue reading about Tiganopsomo (fried bread)

Ivy on Απριλίου 30th, 2009

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 […]

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Continue reading about Halloumi-Graviera Pull-aparts

Ivy on Δεκεμβρίου 30th, 2008

  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 […]

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Continue reading about Tyropita


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