Dips

Ivy on Μαΐου 23rd, 2012

I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some.  The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut […]

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Continue reading about Hoummous with Roasted Butternut Squash and Garlicky Olives

Ivy on Μαΐου 20th, 2011

We came back yesterday from a visit to Nafplion again.   I suppose now that the house is progressing we shall be visiting on a regular basis at least once a week in order to see some things on the spot.   This means that I will be having less time to visit and post recipes but […]

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Continue reading about Cooking with Olive Oil Reminder and Beetroot Walnut Salad

Ivy on Ιουλίου 12th, 2010

My favourite eggplants until now were «tsakonikes» which I thought were the only ones which were sweet.   I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently.  When […]

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Continue reading about Melintzanes Santorinis (White Santorini Eggplants)

Piperies Florinis are red long sweet peppers, named after the prefecture of Florina, in Norther Greece, where they are produced. I read in the site of a local producer that these red sweet peppers have been growing in Florina for centuries and date back to antiquity.  They were probably brought back to Macedonia from India […]

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Continue reading about No knead Ciabatta Bread and Piperies Florinis Dip (Red Sweet Peppers)

Ivy on Απριλίου 20th, 2008

The debate: What is Caviar? Caviar is sturgeon roe from the various species of wild sturgeon that inhabit the Black Sea and Caspian Sea. Some purists will say: if it doesn’t come from the Black Sea basin it is not caviar proper. However, this is up for debate due to the fact that many other […]

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Continue reading about All about Caviar and Greek Taramas and Taramosalta

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