Mediterranean Diet has announced a new promotion tool this past week called the Kindle Countdown Deals. It gives the authors the opportunity to promote their books but also a big bargain for people to buy books at very low prices. I have enrolled in this program which starts as from today in the United States and […]


Continue reading about Amazon’s New Kindle Countdown Deals Promotion and “More Than A Greek Salad”

Today’s recipe has a weird name and many of you may be wondering what stiftaria or casarecce, spirulina and kritamo may be.  When I added the picture on Facebook, even Greeks did not know what this was about.   Casarecce is a short, slightly tubular pasta, about one inch long, with a wonderful trench for […]


Continue reading about Choriatika Striftaria me Spiroulina kai Kritamo (Peasant style Casarecce with Spirulina and Sea Fennel)

  October was a really exciting month.  We came to Athens during the second fortnight as we were leaving for Cyprus on the 23rd to attend a family wedding.   A couple of days later we found out about an event organized by Atenistas, on October 20, which was called Open Walk.  This event was […]


Continue reading about Open Walk: Discovering a Foodie Paradise in the Centre of Athens

These vegetarian lentil burgers started as an experiment one day when I had leftover Fakes Moudjentra.  We loved them and ever since I make more to have leftovers.  Usually when lentils with rice are leftover, the rice absorbs all the fluid so they become one mass which are not enjoyable to be eaten the next […]


Continue reading about Fakokeftedes, Healthful Greek Lentil Burgers, with leftovers

Ivy on June 28th, 2013

I’ve been working on my new cookbook, which will contain healthy Greek recipes, based on the Mediterranean diet, as well as lots of tips about healthy eating.  The recipes are those which I cooked when I was on diet, two years ago and lost 18 kilos.  Most of them have not been published but to […]


Continue reading about Chickpea, Quinoa Salad with Marinated Anchovies

Green beans are cheap this time of the year, so I practically cook them once a week.  When we came back from the farmers’ market,  I  cleaned, washed and dried them and  the following day they were ready to be cooked. When buying them, I intended to cook them yiahni, as is the usual Greek […]


Continue reading about Stove top Tourlou-Tourlou me Fassalokia (Vegetable Medley with Green Beans)

Today is Palm Sunday for the Greek Orthodox and just a week before Easter.  Althoughit it is a fasting period, which means that for 48 days we should abstain from eating foods derived from animals, containing blood and from animal derived products such as dairy products, this year we did not fast all the period […]


Continue reading about Lavraki Psito me Ladolemono Moustardas (Grilled Sea Bass with Mustard Ladolemono)

Ivy on March 2nd, 2013

When cooked, the chicken becomes so juicy and flavourful and because a slit is made in the baby potatoes, all the wonderful flavours of olive oil, lemon juice, garlic and rosemary are absorbed by the potatoes, making them irresistible.


Continue reading about Chicken with Garlic and Rosemary

Ivy on February 25th, 2013

  I am sure that all of you who love Greek cuisine know what dolmades are and to be frank they are one of many of my all time favourite Greek comfort food.  I usually buy a lot of vine leaves during spring when they are tender and store them in the deep freezer to […]


Continue reading about Lahanodolmades me Avgolemono (stuffed cabbage leaves)

Dear Readers and friends,  I am ending this year’s post with a Marathon post with Risottos.  This post is symbolic and as we through rice at weddings as a symbol of prosperity, I wish that the New Year will bring you and your families Happiness and prosperity to your lives. I make risottos very often […]


Continue reading about How to make the perfect Risotto and A Marathon of Risotto Recipes

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