Jams And Preserves
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 made the Lemonade. As I said then, I wanted to make a spoon sweet with the peels just like the bergamot [...]
Would you believe that spring has just started and we will be having 35C/95F degrees during the weekend?Well, we didn’t have much of a winter this year and we don’t expect spring to last for long, so I wanted my post today to be very colourful before spring is gone. Whenever I go to the [...]
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)
Nerantzi, called kitromilo (or kitromilaki for the small ones) in Cyprus, (bitter oranges or Seville Oranges) can be made into a preserve in two forms. Once, when they are green and small they are made whole in syrup and when they mature, only the peel is made into a preserve. I think that I have [...]
Continue reading about Kitromilaki or 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. Wild cherries have been documented by the Greeks as early as [...]
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 (fruit preserves) and jams that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is [...]
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 [...]
