Mezedes

Ivy on Μαΐου 23rd, 2012

I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some.  The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut […]

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Continue reading about Hoummous with Roasted Butternut Squash and Garlicky Olives

Ivy on Φεβρουαρίου 1st, 2011

The other day when I was writing the post for the Vegan Black Bean Spanakopita, I was craving these beans again so the next day, I made them into a casserole dish with lots of vegetables and tomato sauce.   Dried legumes are very healthy as they are a good source of protein, fiber, iron, calcium, […]

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Continue reading about Giant Black Beans Spread and the Winner of my Cookbook

Ivy on Ιουλίου 12th, 2010

My favourite eggplants until now were «tsakonikes» which I thought were the only ones which were sweet.   I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently.  When […]

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Continue reading about Melintzanes Santorinis (White Santorini Eggplants)

Ivy on Ιουλίου 12th, 2009

Fetatziki sauce is a creation of mine which I made several years ago.  The original recipe was created when I wanted to make tzatziki and discovered that I had no yoghurt.  You will find the original recipe at the end of the post. However, recipe developping is something I love and I tweak my own […]

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Continue reading about Stuffed Cucumbers with Fetatziki Sauce

Ivy on Απριλίου 8th, 2009

I was not going to post this recipe today  but some time after Easter, as I wanted to focus on strictly Lenten recipes.   Those who read my blog regularly know that I have been fasting since Clean Monday that is since 2nd March and I have been posting only nistisima, which are vegetarian and vegan […]

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Continue reading about Garides Saganaki me Masticha (shrimp saganaki)

Ivy on Μαρτίου 17th, 2009

If you ever visit Cyprus never order à la Carte.In Cypriot restaurants or tavernas your will see that they serve meze (plural mezedes) on their menu.Cypriot cuisine is famous for its mezedes, which translate as appetizers. Don’t think as mezedes being small appetizer plates as starters but Cypriot mezedes are more than just starters but […]

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Continue reading about Cypriot Mezedes

Ivy on Μαρτίου 15th, 2009

Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds.  It is usually very thick and if left a long time you will see that oil is gathered on top.  You do not have to worry about that you just mix it and it is just fine. To […]

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Continue reading about Tashi (tahini) Dip

Ivy on Φεβρουαρίου 7th, 2009

Blogging is wonderful and you get to know new people with different cultures, you cook their food and learn so much from them.  I have learnt so much since I’ve started blogging and met some amazing people and you my friends are among them.  As time passes we get closer and these friends are just […]

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Continue reading about Sweet and Savory Vols au vent

Ivy on Δεκεμβρίου 28th, 2008

As I wrote in a previous post, zalatina, as it is called in Cyprus, which is probably derived from the word gelatin, was usually made with pork’s head, ears and feet. My mother would make zalatina often but as we did not eat meat from the head she would add some lean meat especially for […]

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Continue reading about Zalatina or Pichti

Ivy on Νοεμβρίου 29th, 2008

Τυροκαυτερή (Tyrokafteri), from the words tyros = cheese + kafteri = hot, in some places also called ktypiti or kopanisti is a dip or a spread with cheese and chili peppers. Kopanisti, takes its name from the cheese produced in the Cyclades and the Aegean, which is a type of soft cheese with a peppery, […]

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Continue reading about Tyrokafteri


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