Galette
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 [...]
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 [...]
Continue reading about Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)
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 [...]
Continue reading about Agginaropita Me Prassa (Greek Artichoke & Leek Galette)
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 [...]
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 [...]
Continue reading about How to make… Horiatiko Phyllo (Provençal Pastry)
