Dough
The 16th of October has been declared as “World Bread Day” by the International Union Of Bakers And Bakers-Confectioners (UIB). On that occasion Zorra, at “Kochtopf”, is organizing an event in order to celebrate bread and the art of bread making around the world. I participated last year as well and although I was planning [...]
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 [...]
Now that it’s summer and very hot, it’s hard to stay at home, so I have been away during the weekend and we came back last evening. I’ve had too many other things to do, so I haven’t had time to visit friends but hope to do this soon. After the Beef and Pork Galette, [...]
Continue reading about Tyropita me Maratho and Halloumi Watermelon Salad
Daktyla kyrion (meaning ladies fingers) is one of the most known Cypriot pastry desserts and a speciality offered during the pre-lenten period called «Sikoses» in Cyprus. Pounded almonds are mixed with cinnamon, sugar and blossom water and the filling is wrapped in thin phyllo. It is then fried and bathed in an aromatic syrup [...]
Vol au Vent, plural Vols au Vent (meaning flight in the wind, probably because the puff pastry is very light and airy) is a baked shell of puff pastry, filled as with either chicken, game, or fish or seafood, such as prawns, in a cream sauce. I spotted these Vols au vent at my friend [...]
After making my first tart recipe with peaches I read more recipes about making tarts and since this one worked fine for me I decided to post the tart shell separately as I will be using it a lot in the future. Basic Tart Shell or Pâte Brisée Makes two – 9 inch (23 cm) [...]
Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli, maybe a remnant from the Venetian rule on the island!! This was the first time I made ravioli with ground beef. I usually make them with a cheese filling but it was something [...]
Flaounes are the traditional Easter cheese breads we make in Cyprus. Traditionally they are made on Holy Thursday and it’s not an easy job. The preparations usually start from the previous day and on Thursday most female members of the family get up from the crack to dawn to start preparing them. I have memories [...]
Loukoumades or Lokmades, as they are called in Cyprus, take their name from the Arabic words «luqma(t) plural luqūm«, lokma and lokum, meaning morsel or mouthful, and are made in many places on earth. I realized this when I participated in the event It’s time to make Doughnuts, where I participated with a doughnut from [...]
Continue reading about Lokmades (Loukoumades) Kypriakoi (Cypriot Doughnuts)
For those who are fasting for Greek lent a variety of different food is necessary. Do you know what they used to have for breakfast some generations back? Bread and olives and that kept them strong and healthy to work all day in the fields. However, how tasteful the olives may be we never eat [...]
Continue reading about Eliotes or Eliopitakia (Cypriot olive pies)
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