Jams And Preserves
This sauce is also fantastic like the previous one I made with strawberries. If you leave it to boil for more time until the fluids evaporate you will make a great kiwi jam. Preparationtime: 5minutes Cooking time: about 15 minutes Makes: about 1 cup Ingredients 4 kiwis ½ cup of sugar 1 tablespoonbrandy 1 [...]
Sorry I haven’t been around lately but my elder sister is visiting me from Cyprus and we have a lot of catching up to do, so I do not find time to spend on the computer. However, I wanted to communicate today with you to wish you a Happy Easter and post a very easy and quick recipe. This is perfect on ice creams, [...]
Bergamots can be found in Greece, Cyprus, Italy, and other Mediterranean countries. Bergamot originated in Asia and is a small tree with long, oval green leaves with white flowers, which blossom during the spring. The bergamot bears a small fruit which matures early January and is about the size of an orange but it’s shape [...]
Continue reading about Glyko Bergamonto (Bergamot spoon sweet)
Whilst preparing papoutsakia I kept thinking what should I do with all this eggplant flesh I was scooping out of the eggplant? Shall I make melitzanosalata (meaning eggplant salad but it is actually a dip). I was skeptical as I knew that to make melizanosalata, the eggplants should be pierced with a fork and baked [...]
I think that I have given enough recipes of spoon sweets so that you may get the idea what this is about. Most fruit and vegetables can be done in the same way. Just have in mind that if a fruit or vegetable is bitter you will have to change the water for some days [...]
Continue reading about Nerantzi Glyko (Bitter Orange Spoon Sweet)
Sour cherries (Prunus cerasus), is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia. It is closely related to the wild cherry (P. avium), but has a fruit that is more acidic and so is useful primarily for cooking. There are two varieties of the sour cherry: [...]
Continue reading about Glyko Vyssino (Sour Cherries) and Vyssinada drink
Although I have already given a few recipes for spoon sweets I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is what we should do. [...]
Continue reading about How can we tell if the syrup is ready?
Karydaki, which means small (or young) walnut, is one of the best Greek traditional spoon sweets. The spoon sweet is made with baby green walnuts in Spring, when the outer shell has not become hard. The procedure for making it is a bit labour intensive but it is worth while. Use the tenderest ones [...]
Continue reading about Glyko Karydaki – Fresh Walnuts Preserved in Syrup
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 [...]
Traditional, homemade, spoons sweets are slowly disappearing. Working housewives have so little time to spare that they can’t devote to such time consuming work and prefer to buy them from supermarkets. As a result, traditional recipes are gradually being forgotten and whatever spoon sweets are made and consumed are all too often no more than [...]
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