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 [...]
Although making pies is not considered to be an easy job, pies are considered easy to eat and this bell pepper pie is both really easy to make and to eat.
Bell Peppers, also known as sweet peppers are native to Mexico and their seeds were carried to Spain during the 15th century and from there [...]
Aparna, of My Diverse Kitchen, has tagged me several days ago, to bake bread for The Worldwide Blogger Bake-Off Challenge. Like Aparna, I also enjoy baking bread and I also chose to make a different kind of bread rolls, with whole wheat flour.
Breadline Africa is a charity based [...]
Continue reading about No knead Anise and sultana whole wheat rolls
Last Tuesday when I went to the farmers’ market, I bought lavraki (sea bass) as I wanted to make a recipe I had bookmarked some days ago from Nancy Gaifallia’s blog in About.com. I am sure that you all know who Nancy Gaifallia is, but for those readers who are just beginning to explore [...]
Continue reading about Lavraki (sea bass) in parchment paper
Taygetus Greek: Ταΰγετος, also Taigetos is a mountain range of the Peloponnesus, Southern Greece, extending about 65 miles (100 km) north from the southern end of Cape Matapan in the Mani Peninsula. It rises to about 7,900 ft (2,410 m) at Mt. Hagios Ilias (Mt. St. Elias or Prophitis Elias). The mountain is named after [...]
Continue reading about Ladolemono with Olive oil and Oregano from Mount Taygetus, in Lakonia
Yesterday I went to the farmers’ market again and among other things I bought the necessary ingredients to make Spanakopita.
When I cook I always like to improvise and add my own touch to the recipe or maybe something I saw in another recipe and I kept somewhere in the back of my mind waiting to [...]
Continue reading about Spanakopita Nistisimi (Lenten) Cyprus
Spanakopita or in this case it is also called spanakotyropita, as it has a lot more cheese than usual, is one of the best pitas we Greeks make and there are even different types of phyllo used for this pita. My family prefers a pie with more crust than spinach so I always make the [...]
Continue reading about Spanakotyropita (Extra Cheesy Spanakopita strifti, village type phyllo)
Greek salad, which in Greek is called Horiatiki salad and means village or peasant salad is a common component of a Greek meal. In Cyprus the salad has more ingredients such as fresh coriander, which is not available in Greece, lettuce and rocket plus of course the other usual ingredients.
The Cypriot Salad
Preparation time: 10 minutes
Serves: [...]
Continue reading about Horiariki Salata (Cypriot and Greek village salads)
Kreatopita is a meat pie that can be eaten as a main course with a salad or as a snack. It tastes great when it’s cold and is perfect to take with you at work or at a picnic.
To make the homemade butter phyllo which is similar to puff pastry, see instructions here but if [...]
Spanakopita (Greek “σπανάκι + πίτα”, spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese resembling ricotta), onions or green onions, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil, either in [...]
