How To..

Ivy on Ιανουαρίου 20th, 2009

Focaccia is very similar to the Greek flatbread named lagana , which I have posted some time ago.  As Wikipedia describes focaccia, the basic recipe is thought by some to have originated with the Etruscans or ancient Greeks, but it is now known as a delicacy of the Ligurian cuisine.   The only difference between the […]

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Continue reading about Whole Wheat Focaccia with Kalamata Olives

Ivy on Ιανουαρίου 9th, 2009

Quince is one of my favourite spoon sweets and I made it three times this year.  The first and second time I made it the same way as I had previously posted the recipe and my children loved it. My son who was coming from Switzerland for the Christmas holidays told me that he wanted […]

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Continue reading about Glyko Kydoni kai Kastano (Quince and Chestnut spoon sweet)

Ivy on Δεκεμβρίου 27th, 2008

I suppose most of you know how to brine a turkey but for me this was the first time.   I decided to try it this year and it is a fact that it produces a great tasting turkey which is tender and juicier. I am glad I decided to brine it this year as I […]

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Ivy on Δεκεμβρίου 21st, 2008

I have been seeing some recipes with Dulce de Leche but I didn’t know what it was until recently when one of you posted a detailed post on how to make it.  That is when I understood what exactly this is and how easy it is to make it. Reading this link, I understood this […]

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Continue reading about How to make Dulce de Leche

Ivy on Δεκεμβρίου 21st, 2008

    After Boiling and peeling the chestnuts, you can use them in savory or sweet dishes. In order to make a chestnut puree it is best to boil them in water, milk or both, depending on the recipe you want to make, until they become soft.  You then mash them the same way you […]

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Continue reading about How to make Chestnut Puree

Ivy on Δεκεμβρίου 21st, 2008

Chestnuts are quite expensive and the big ones are about 5 Euros a kilo and smaller ones around 3 Euros, so when last week I found a bargain at the farmers” market of 1.50 Euros a kilo I bought 5 kilos!!! The chestnuts were quite big, sweet and I did not have to throw any […]

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Continue reading about How to boil and peel chestnuts

Ivy on Νοεμβρίου 20th, 2008

One of the things Switzerland is famous of is Chocolates and of course I couldn’t resist buying a lot. I have been experimenting with making chocolates during the past months but I haven’t posted any recipe yet as I was planning to post them before Christmas. The best of the chocolates I bought in Switzerland […]

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Continue reading about Homemade Chocolates with pomegranate and cinnamon

Ivy on Ιουνίου 9th, 2008

The method for roasting peppers is the same for any kind of peppers, but I have chosen Piperies Florinis, which are red sweet peppers, named after the prefecture of Florina, where they are cultivated. Before giving my recipe, I wish to explain the easiest method for roasting peppers. There are many ways you can roast […]

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Continue reading about How to roast Piperies Florinis (Greek Red Roasted Peppers)

Ivy on Μαΐου 19th, 2008

Hope everybody had a nice and relaxing week-end and have charged your batteries for another week’s blogging. I found some time to write about the Lemon marmalade which I made last month when I mad the Lemonade. As I said then, I wanted to make a spoon sweet (preserve) with the peels just like the bergamot I had made a few months ago but seeing that the were […]

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Ivy on Φεβρουαρίου 7th, 2008

Although my husband comes from Arcadia, all his relatives live in Sparta, Lakonia. Sparta is situated on the foothills of Taygetus Mountain and is the center of an agricultural plain whose focus is the Eurotas valley. It is the local center for the processing of goods such as citrus and olives. Recently, it has invested […]

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Continue reading about Orange or other Citrus Liqueur


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