How To..
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)
It’s been quite a long time I hadn’t been at the farmers’ market as the past weeks we have been going to Nafplion on Tuesdays, when it’s the day we have our farmers’ market. Last Tuesday when we visited we stayed overnight and I knew that on Wednesdays there is a farmers’ market in Nafplion [...]
Continue reading about Ampelokorfades Toursi (Pickled Vineyard Shoots)
Yesterday, the Greek food bloggers were invited to a tour at Unilever-Elais factory, this time to see how margarine is prepared. We visited their olive oil factory a few weeks ago and although I am a vivid fan of olive oil, I also use margarine as well, whenever necessary. Butter may taste better [...]
Continue reading about The perfect Marbled Chocolate-Bergamot-Almond Cake
It is pomegranate season again and when I saw some lovely pomegranates a few weeks ago at the farmers’ market, I couldn’t resist buying some. Actually when I bought them, I just bought them to eat them as a fruit or to use them in salads. However, it was the period when I was still [...]
Continue reading about How to make Easy Pomegranate Syrup (Grenadine)
Here I am. I made it to the second challenge of Project Food Blog. Wow, that’s really an achievement taking into consideration that almost 2000 food bloggers have now been eliminated down to 400. I am now posting from Cyprus but as I don’t have an internet access at home, I won’t be able to [...]
Continue reading about Project Food Blog: Challenge #2 – How to make Paneer
Here are a few things I made with the pickled cherries. Actually, this was not a four course meal but each recipe was made on a different day but I just realized that I made an appetizer, a salad, a main course and a mezes/dessert okay it’s not actually a dessert but can be turned [...]
Continue reading about A four course Meal using Pickled Cherries
I’ve already spoken about pasto which is cured pork meat which is smoked. However, after the meat is cured and smoked it has to be cooked and preserved in olive oil. This is an old method which they used when there were no refrigerators but it is still used as it adds flavour to the [...]
Continue reading about Pasto Lakonias (Smoked Pork) and an Omelette
One of the dishes we tried in Rome was ravioli and I loved their sauce. I don’t know what kind of sauce they make but it was delicious and as I had never served ravioli with a sauce before, I decided to make a marinara sauce to serve them. In the Piazza di Campo dei [...]
Continue reading about Baked Meatballs and Homemade Cheese Ravioli and Malfaldine
I was thinking of making a coffee liqueur with the Espresso Natalia gave me and I google searched to see how it is made. I have made liqueurs in the past so I knew the procedure but still I wanted to see if there was something more to do. I found this recipe and since [...]
Continue reading about Espresso Cherry Liqueur in five minutes
The past few years of blogging I’ve read a lot of posts where bloggers talk about their love for Greek yoghurt. However, Greek yoghurt is not availble everywhere around the world and I remember one recent post I read, where the daughter/mother living near the Canadian-American borders, respectively and the daughter would ask her mother [...]
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