How To..

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

Ivy on December 6th, 2009

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

Ivy on December 3rd, 2009

Yiaourti pr. yee-ah-OOR-tee is yoghurt and strangisto means strained. We are very lucky to have this delicious and velvety yoghurt, the queen of all dairy products, so easily available.  It is nutritious, high in calcium, a good source of protein and does not contain cholesterol.  However, in many parts of the world they don’t have it, […]


Continue reading about How to make Yiaourti Strangisto (Greek Yoghurt)

Ivy on November 26th, 2009

Did you know that in Greece we have our own pizza which is called Ladenia (Λαδένια), meaning olive oil bread.  This is a vegan pizza and is a speciality from the island of Kimolos.  I saw this recipe a couple of years ago on Elias Mamalakis T.V. show, a famous Greek T.V. persona.  The main […]


Continue reading about Healthy Homemade Greek Ladenia vs Italian Pizza

Ivy on November 24th, 2009

I have a few pizza recipes to share with you, as well as a couple of calzone recipes I made recently using the same dough, so before giving the recipes here is the dough I use. I’ve been making pizzas for many years but this is my best pizza dough. My friends and relatives say […]


Continue reading about Homemade Basic Pizza dough

Ivy on November 22nd, 2009

  After our recent trip to Rome , I am still dreaming of Rome and its food.  I love a good marinara sauce!  I have been making this sauce for ages and have realized that I have never posted it before.   This sauce is very easy and very versatile and it’s not worth buying the […]


Continue reading about Homemade Marinara Sauce

I suppose most of you  will be surprised seeing eggplants served as a sweet.  I know that my Greek friends have eaten or heard of melitzanaki glyko.  I had to share with you a twist I made to this traditional recipe, in which I added grenadine, not only for the lovely taste, but also to […]


Continue reading about Glyko Melitzanaki me Grenadini (Eggplant with Grenadine Spoon Sweet)

I know that I always say that I wish I had an Ice Cream machine, whenever I comment on someone’s Ice cream post  but although it doesn’t cost much, I have no space in my kitchen to add another gadget and even if I did, I am still thinking if I should buy one, as […]


Continue reading about No machine Ice cream with Dulce de Leche, Cherry Compote and Greek Yoghurt

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)

I have been preserving beets in vinegar (ξύδι = pronounced ksydi = xydata (in vinegar)) for many years but I have never blogged about it.  In most of my recipes with beets, I usually roast or boil more so that I can preserve them and I have used these preserves in a lot of my […]


Continue reading about Pantzaria xydata (Cypriot Beet Preserve) and Beetroot Salad with Oranges

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