Galette

Ivy on Νοεμβρίου 10th, 2013

Now that we are still in Athens, I’ve been cooking a lot for the family.  When there’s no leftover food from lunch, I usually prepare something for my men to eat in the evening. A few days ago I made pizza but when I began making the dough, the flour was not enough so I […]

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Continue reading about Rustic whole wheat Galette with Sausage

Ivy on Μαΐου 10th, 2012

I know I have virtually disappeared and it will take some time until I am back and start visiting your blogs. My husband was operated and had his gallbladder removed (cholecystectomy).    Although technically it’s not a difficult operation if it is done laparoscopically, however the doctor began laparoscopic but had to proceed to an […]

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Continue reading about Apple Meringue Galette

Ivy on Δεκεμβρίου 19th, 2011

Kotopita is one of many types of meat pites.  This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook. You can serve this Kotopita during […]

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Continue reading about Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

Ivy on Δεκεμβρίου 9th, 2009

This month’s Tried & Tested is featuring Kevin of Closet Cooking. This event was an original idea by Zlamushka of Spicy Kitchen. Each month a blogger is featured and we have to choose one of his/her recipes and recreate it and blog about it. This month’s host, is Hema of Salt 2 Taste. Kevin makes […]

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Continue reading about Agginaropita Me Prassa (Greek Artichoke & Leek Galette)

Ivy on Ιουνίου 24th, 2009

Thank you to all of you who’ve written to me over the past few days, either at the blog, facebook or by private e-mail, to express your sympathy and kind thoughts. I am really grateful to have such good friends which I met through the internet. Life, however, does go and time is the best […]

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Continue reading about Beef or Pork Galette?

Ivy on Ιουνίου 21st, 2009

Horiatiko phyllo which is the Greek equivalent to Provençal Pastry is one of many types of phyllo used in Greek cuisine to make pastry.  Horiatiko is a thicker phyllo than the usual one which is used to make «pittes» or pies.   It is very easy to make on your own but in Greece you can […]

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Continue reading about How to make… Horiatiko Phyllo (Provençal Pastry)

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