Hope you all had lovely Holidays. I cannot say the same, as we had to spend a whole day in hospital on Wednesday, after my son had a stomach virus and then on Christmas day my husband caught it as well but thank God it only lasted for a few days and they are beginning [...]
To all the Greek and Cypriot friends and readers of my blog “Chronia Polla” for today’s National Holiday, Ochi Day.
I have been seeing so many pumpkin recipes popping up everywhere in the blogosphere and with Halloween coming up soon I thought to share these recipes with you in case you wish to make something different [...]
Continue reading about Kolokythopita me Myzithra (Savory Pumpkin Pie)
Kotopita is one of many types of pita, or Greek savory pies. After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well.
I based this pie on the Chicken Pie I used to make in the past, only instead of using puff pastry I used [...]
Continue reading about Kotopita me prassa (chicken and leek pie)
Tiganopsomo, which means fried bread is very easy to make. All you need is any kind of yeast bread dough, which is fried in olive oil. Some times it is filled with cheese, such as feta or any other hard Greek cheese but when it is not filled, it can turn into a dessert by [...]
Now that it’s summer and very hot, it’s hard to stay at home, so I have been away during the weekend and we came back last evening. I’ve had too many other things to do, so I haven’t had time to visit friends but hope to do this soon.
After the Beef and Pork Galette, I [...]
Continue reading about Tyropita me Maratho and Watermelon Salad
Thank you to all of you who’ve written to me over the past few days, either at the blog, facebook or by private e-mail, to express your sympathy and kind thoughts.
I am really grateful to have such good friends which I met through the internet.
Life, however, does go and time is the best healer of [...]
When I saw this pastry at The Constanble’s Larder, I loved it immediately and knew immediately what to do with it. Check out Giff’s post to see a lovely vegetarian galette.
The first recipe I used this Provençal Pastry was to make a Meat Galette,
then another meat galette but with a different filling
I loved the simplicity [...]
Although making pies is not considered to be an easy job, pies are considered easy to eat and this bell pepper pie is both really easy to make and to eat.
Bell Peppers, also known as sweet peppers are native to Mexico and their seeds were carried to Spain during the 15th century and from there [...]
Greek Macedonian Halvas, is one of the main Lenten sweets. It’s main ingredient is sesame, which is turned into tahini and was sweetened originally with threpsini, which is a natural sweetener produced from raisins. During the War, when the Germans had confiscated all the production of raisins in Greece, other sweeteners were used such honey, [...]
Daktyla kyrion (meaning ladies fingers) is one of the most known Cypriot pastry desserts and a speciality offered during the pre-lenten period called “Sikoses” in Cyprus. The word “sikoses” derives from the verb σηκώνω = sikono, meaning lifting. Sikoses is the ten day period before lent when the lifting of all the meat takes place [...]
