Cinnamon & Blossom Water

Ivy on Μαρτίου 10th, 2009

The Béchamel sauce was introduced to Greece at the beginning of the previous century by a Greek Chef, Nicolaos Tselementes. I believe all of you know what béchamel is but can you imagine a béchamel sauce without milk and eggs, to be rich and tasty and to be used by vegetarians and for Orthodox Lenten […]

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Continue reading about Nistisimi Béchamel (Vegan)

Ivy on Αυγούστου 28th, 2008

This Middle Eastern Dip known as hummus or hoummous, has passed to the Cypriot cuisine as hoummoi. It is made of chickpeas, tahini, garlic, lemon and olive oil and is one of the many mezedes they will serve you going to any taverna in Cyprus.   Eating mezedes in Cyprus is like a ritual and […]

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Continue reading about Hoummous Dip

Ivy on Ιουλίου 24th, 2008

Melitzanes giahni or as they are called in Cyprus «vazania giahni», are eggplants in tomato sauce.  My mother,  as well as all other Cypriot women, would fry the potatoes and eggplants in a lot of oil and they would then sauté the onion in the oil and add fresh ripe tomatoes and tomato paste, as […]

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Continue reading about Vazania (melitzanes) giahni

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