Ivy on October 6th, 2010

  This time of the year the grapes are very cheap so apart from making moustalevria, you can make it into fruit preserve and use it in lots of recipes like cheesecake, panna cotta, eat it plain as it is or with Greek yoghurt etc.   When the grapes fall off the bunch, here in […]


Continue reading about Glyko Stafyli (Grape Preserve)

Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot.   I love liver, especially, chicken livers, however, I don’t cook it very often as chicken giblets are high in cholesterol and only cook it two or three times a year, mostly during Easter. Before cooking it, […]


Continue reading about Sykotakia me Lahanika (Braised Chicken Livers with Poached Grapes)

Ivy on October 5th, 2009

One of September’s grapes is called fraoula, which means strawberry. I do not know why it is called strawberry but I suppose it could be because of its colour or taste.     We usually don’t eat grapes except for the seedless sultana grapes but for some unknown reason when I saw them at the […]


Continue reading about Poached Fruit with Mavrodaphne or Commandaria

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