Ivy on June 19th, 2010

I love making vegetables into pestos but I don’t make the usual Ligurian or Genovese pesto with pinenuts and parmesan.   I don’t have anything against parmesan but I love Greek cheeses more and I also prefer to support Greek cheeses, so I have adapted the pestos with local flavours .  Regarding pinenuts I am not […]


Continue reading about Scarlet Pesto with Piperies Florinis

  Eating healthy or being on a diet does not necessarily mean that you should eat bland and boring food.  I have been watching my diet and loosing weight just by eating a little bit healthier.    Maybe I have not lost many kilos but I am satisfied loosing 1 – 2 kilos a month, […]


Continue reading about Mpiftekia (Greek Feta Burgers) with Baked Potatoes, Vlita and Garlicky Cucumber Salad

Ivy on July 12th, 2009

Fetatziki sauce is a creation of mine which I made several years ago.  The original recipe was created when I wanted to make tzatziki and discovered that I had no yoghurt.  You will find the original recipe at the end of the post. However, recipe developping is something I love and I tweak my own […]


Continue reading about Stuffed Cucumbers with Fetatziki Sauce

Ivy on April 7th, 2009

My first encounter with Avocado was some years ago, before creating a blog and at a time when the internet connections were slow and we paid by the hour when connected, so information was not easily accessible.  I don’t even remember what I did with it but I remember we did not like it. A […]


Continue reading about Guacamole

Ivy on March 30th, 2009

Laconia is a prefecture in Greece, with Sparta its administrative capital. It is bounded by Mount Taygetus, to the west of Sparta, which is the highest mountain range of Peloponese (2.407 meters)  and with the Parnon mountains to the northeast (1.961 meters),  to the west with Messenia,  and  to the North with Arcadia. Among the […]


Continue reading about Lakonia and Pasta Elias (Olive paste)

Ivy on March 15th, 2009

Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds.  It is usually very thick and if left a long time you will see that oil is gathered on top.  You do not have to worry about that you just mix it and it is just fine. To […]


Continue reading about Tashi (tahini) Dip

Ivy on November 29th, 2008

Τυροκαυτερή (Tyrokafteri), from the words tyros = cheese + kafteri = hot, in some places also called ktypiti or kopanisti is a dip or a spread with cheese and chili peppers. Kopanisti, takes its name from the cheese produced in the Cyclades and the Aegean, which is a type of soft cheese with a peppery, […]


Continue reading about Tyrokafteri

Ivy on August 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 […]


Continue reading about Hoummous Dip

  Portulaca oleracea (purslane) in Greek (γλιστρίδα) is the type genus of the purslane family Portulacaceae, comprising about 40-100 species (probably much fewer and potentially far far more) found in the tropics and warm temperate regions. It is also sometimes known as Rose Moss or more commonly Moss Roses.   Purslane contains more Omega-3 fatty […]


Continue reading about Purslane Salad (glystrida), Purslane Tzatziki and Carrot Tzatziki

Ivy on March 23rd, 2008

Bakaliaros (Cod) is another Greek traditional dish which has become synonymous to the 25th of March, which is the Annunciation of Virgin Mary and on that day we also celebrate the Revolution against the Turks in 1821. The Annunciation in Greek is called Evangelismos and those named Evangelos or Evangelia celebrate their name day. My […]


Continue reading about Bakaliaros (Battered-Fried Salted Cod)

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