Jams And Preserves

Ivy on March 23rd, 2008

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 […]


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Ivy on March 23rd, 2008

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, […]


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Ivy on February 21st, 2008

Bergamots (Citrus aurantium) 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 […]


Continue reading about Glyko Bergamonto (Bergamot spoon sweet)

  Nerantzi, called kitromilo (or kitromilaki for the small ones) in Cyprus, (bitter oranges or Seville Oranges), Citrus  aurantium belong to the citrus family but they are not edible because of their bitterness.  However, they can be made into three kinds of preserves.  When it is in blossom, when it is green the whole fruit is preserved and […]


Continue reading about Kitromilaki or Nerantzi Glyko (Bitter Orange Spoon Sweet)

Ivy on November 19th, 2007

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

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 […]


Continue reading about How to fix Spoon sweets

Ivy on November 16th, 2007

Glyka tou koutaliou, which are 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 […]


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Ivy on November 1st, 2007

  Μint is a herbaceous rhizomatous perennial plant  native to all temperate climates.  Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil. The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right (at peak) as the […]


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