How To..

Ivy on December 30th, 2007

Pischies is a Cypriot traditional pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup. These pastries are very easy to make and very tasty. You can make the dough from scratch but […]


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Ivy on December 27th, 2007

Cauliflower is a very delicious vegetable but usually as the cauliflower has a bad smell family usually protests when boiling it. To minimize the smell add a piece of stale bread whilst boiling, keeping the lid on the saucepan.


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Ivy on December 23rd, 2007

  Omelets make a quick, easy, delicious, and healthy meal any time of the day or night. Basically, all you need is eggs, olive oil (or butter) but the more ingredients, the better! As easy as it may seem to us, for someone never making an omelet before may be intimidating, especially the part you […]


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Ivy on December 12th, 2007

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream, used as a glaze, sauce or icing used as filling for pastries, to make truffles or to glaze cakes. Before making a ganache, you will need a good quality chocolate (dark or white) to melt.  Chocolates with around 70% cocoa […]


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Ivy on December 3rd, 2007

Greek coffee, which is known in other parts of the world as Cypriot, Turkish, Armenian, Arabic, Middle Eastern etc., has nothing to do with any of these countries as the beans are imported from other countries.  These beans are roasted and then finely ground into powder.   The taste differs in all the above countries […]


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Ivy on December 1st, 2007

Place your baking tin on the parchment paper and trace a line round the tin using a pencil.  (I used a marker so that it would be better shown in the picture). Cut the parchment paper about 1/2 centimeter inside the line and place it in your tin. With a baking brush grease the paper […]


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Ivy on December 1st, 2007

Now that Christmas is soon to come we will have a lot of cakes and biscuits which will need almonds, either blanched or roasted. So instead of writing the procedure in each recipe I thought it would be best to write the procedure once and put a link to each recipe, where necessary. To blanche […]


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Ivy on November 24th, 2007

  Every Tuesday there is a “Laiki” (“farmers’ market”) which is an open air fruit and vegetable market near my house and I usually buy fruit and vegetables to last for a week. Last Tuesday I bought some chestnuts, intending to make a chestnut gateau but unfortunately I fell and strained my ankle and now I […]


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Ivy on November 18th, 2007

Although I have already given a few recipes for spoon sweets (fruit preserves), I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets and jams that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is […]


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Ivy on November 17th, 2007

When preparing spoon sweets we must be sure that the syrup is just right neither too watery nor too thick. Usually if they are not thick enough if they are left outside the refrigerator they will get mildew and if they are too thick the sugar will crystallize. In any case there is no need […]


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