Frugal Recipes

Halvas (plural halvades) is a kind of pudding found in many cultures.  It is one of the most simplest but delicious  desserts.  In order to make it you should remember the 1 2, 3, 4 ratio as follows: 1 cup fat (butter, olive oil, vegetable oil, ghee, or a mixture of butter and oil), 2 […]


Continue reading about Halvas with Petimezi, Walnuts and Watermelon Rind Preserve

Ivy on November 16th, 2015

  When I made my Baklavas Tart, I had four leftover phyllo sheets and lots of leftover smaller pieces.  Usually, when I have leftover phyllo I shred it into smaller pieces and make this easy Tyropita (the second recipe). However, on that day I also had some leftover Pollo alla Cacciatora (Hunter’s Chicken Stew) which was not […]


Continue reading about Kotopita tou Kynigou (Cacciatore Pie) with Leftovers

After being in Athens for fifteen days we are back to Assini temporarily as we have a few things we need to do here before going back to Athens again.  The weather forecast looks good for the days we will be here so we did not miss this opportunity and went swimming at Tolo yesterday. […]


Continue reading about Mpiftekia Revithion (Vegan Chickpea Burgers) with Zucchini and Bulgur

The economic crisis in Greece is making us find new ways to save some money and one of it is  finding creative ways to make good use of our leftovers. Psomotyri (ψωμοτύρι) in Greek means bread and cheese and Tyropita (τυρόπιτα) is a pie made with cheese.  Psomotyri, used to be a staple food decades […]


Continue reading about Psomotyri: The easiest Tyropita (Bread and Cheese Cake)

Ivy on July 6th, 2015

    The Greek referendum finished last night with a loud “NO” against the bullying by the European Union.   Austerity hasn’t worked. Five years is enough! Europe’s self-styled technocrats were like medieval doctors who insisted on bleeding their patients — and instead of healing the wounds, they kept putting salt on them. We are […]


Continue reading about A different Greek Salad with Black Eyed Peas

Did you know that in the Middle Ages the British used to call the cauliflower “Cyprus Colewort”?   It is believed that the cauliflower originated in Cyprus, where the oldest record dates from the 6th century b.C.    Cauliflower,  arrived in Europe from Cyprus by the Venetians. It was then introduced to mainland Europe through Italy in […]


Continue reading about Kounoupidi me Patates Kapamas (Stewed Cauliflower with Potatoes)

These vegetarian lentil burgers started as an experiment one day when I had leftover Fakes Moudjentra.  We loved them and ever since I make more to have leftovers.  Usually when lentils with rice are leftover, the rice absorbs all the fluid so they become one mass which are not enjoyable to be eaten the next […]


Continue reading about Fakokeftedes, Healthful Greek Lentil Burgers, with leftovers

Dear Readers and friends,  I am ending this year’s post with a Marathon post with Risottos.  This post is symbolic and as we through rice at weddings as a symbol of prosperity, I wish that the New Year will bring you and your families Happiness and prosperity to your lives. I make risottos very often […]


Continue reading about How to make the perfect Risotto and A Marathon of Risotto Recipes

Summer is officially over, although yesterday there were people still swimming at Assini Beach.  Today it is dull, cloudy and it rained for a few minutes in the morning.  The temperature has dropped so we will be staying more hours at home, which means that now I have more time for some work to be […]


Continue reading about Penne with Mushrooms, Roasted Garlic, Cilantro and Marinara Sauce

  I love to make fruit preserves and at the end when we eat the fruit there’s always some leftover delicious syrup, which has absorbed the flavour of the fruit but also of the ingredients added at the time of preparation. I have been using leftover syrups in my recipes for ages but until recently, […]


Continue reading about Krema Karpouziou me Ryzalevro (Watermelon Rice Pudding)

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