Cheese
Τhis is a recipe everybody loves, especially the children. However, cheeses and bacon and cream are not so healthy, as they contain too much fat, so I have tried to make a «healthier» version of a recipe I used to make lots of years ago, substituting the cheeses I used, such as regato, gouda, kerrygold, [...]
Continue reading about Fussili pasta with 4 different cheeses
Anthotyros (from the words anthos meaning flower and tyros meaning cheese), myzithra or anari, which is the Cypriot equivalent, are traditional cheeses which are manufactured from ewe’s milk – and/or goat-milk whey. After making hard cheeses such as kefalotyri, graviera, halloumi etc., goat or sheep’s milk is added respectively to the whey and these cheeses [...]
Continue reading about Anthotyros (Myzithra) or Anari and Manouri
Kataifi is a pastry made with a special form of shredded phyllo dough which looks like angel hair pasta but it is soft and can be handled and it does not crumble. Kataifi is usually used for making sweets which are filled with nuts and cinnamon and then bathed in a syrup. There are [...]
Continue reading about Tyropita with kataifi, feta and four cheeses
This souffle is easy to make and very fluffy and light. Souffle means to «Puff up» and needs to be served right away as it is very difficult to survive outside the oven for more than a few minutes. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste [...]
Continue reading about Cheese Souffle and How do I grate soft cheese
