Although I’ve stopped going to the gym since the beginning of this month as the weather has been very hot, most of the mornings we have been going to the beach for swimming. However, I still want to get some more exercise and there was a great offer on home treadmills which are pliable, [...]
Continue reading about Stuffed Chicken Breasts with Pesto and Chicken Fajitas with leftovers
Each month Foodbuzz hosts a special event called Foodbuzz 24, 24, 24 (24 meals, 24 blogs, 24 hours) when 24 bloggers showcase their meals within a specific period of twenty four hours.
Food blogger members of this Social community around the world are called to submit their proposals each month for their global monthly event that [...]
Continue reading about Foodbuzz 24, 24, 24: Celebrating Greek Name Days
I feel embarrassed that I have never posted this dish before. Although this is a staple dish in all Greek households and I cook it very often, I have somehow forgotten to post about it.
Fasolia (phaseolus lunatus) gigantes, meaning «giant» are similar to elephant beans, lima beans or butter beans, but if you can find [...]
Continue reading about Fasolia Gigantes Plaki sto Fourno – Kopiaste to AWED GREEK
28th October is ‘Ochi’ day, pronounced ohee, meaning NO. No, is what Greece’s prime minister, Ioannis Metaxas, replied on 28 October, 1940 to Mussolini’s ultimatum to allow Axis forces to enter Greece and occupy key locations in the country, 1940 – 1941).
Thereafter, a relentless resistance followed by the Greeks putting up against the [...]
Fresh anthotyros is often called the Greek cream cheese because of its texture and taste, although it is more granular in texture than regular cream cheese. It is traditionally used as a table or dessert cheese and as an ingredient in stuffed pies (pitas). It goes well with fruits such as figs, pears, and apples.
Anthotyros [...]
Yesterday it was our Wedding Anniversary (28 years!!!) and we had a little family celebration, so I prepared this for dessert.
Galatopita, which means milk pie, is a very plain pudding which used to be made with simple, every day ingredients they used to have at home. Flour and water to make the [...]
I am making a very short and easy post just to tell you that I had a nasty cold all this week that’s why I haven’t been around posting or visiting your blogs. I attempted a couple of times to read your posts and leave a message but after reading a couple of posts [...]
Continue reading about Moscharaki Giouvetsi (Veal with orzo)
Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its [...]
Olive oil is a base for many Greek traditional cookies. There are many kinds of these cookies starting with the famous melomakarona (honey cookies), moustokouloura (must cookies), Sousamokouloura (sesame cookies), krasokouloura (wine cookies) and Ladokouloura (meaning oil cookies) , each one having a unique taste according to the ingredients added.
Every Friday morning we have [...]
Badjina is a Greek regional pie made mainly in Thessaly. I had heard of this pie before but never tried it until last February when I participated in a cooking contest. One of the judges and chefs, Giannis Baxevanis made this pie but I was so nervous that I don’t remember anything [...]
