Mint Cinnamon & Blossom Water Flavours Of Cyprus Kopiaste!

Kotopita is one of many types of meat pites.  This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook. You can serve this Kotopita during […]

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Continue reading about Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

  I am very excited that yesterday I made my first video.  It was nothing planned but it was one of those rare days that I was alone at home.  I had already done the preparation of the dough and filling for Spanakopita, when the idea of making a video popped up. I know that […]

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Continue reading about How to make Spankopita from Scratch Video and winners of Giveaway

The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was changed by the French into “pompon.”  The English termed it “pumpion” or “pompion.”   If you would like to learn more about the origin of Pumpkin Pie, read more here. I am sure you are fed up seeing pumpkin […]

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Continue reading about Pumpkin Cheesecake Tart and How to Roast Pumpkin and a Giveaway of my e-books

  Bougatsa with Semolina Pastry Cream Bougatsa has its origins from the Byzantine period (before the fall of the city in 1453), when Constantinople was still Greek and was famous for its plakountes, which meant flat and when these were later taken by the Romans  were called placentae.  The word bougatsa is also connected with […]

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Continue reading about Bougatsa (Phyllo Pastry with sweet cream) and Nistisimi Bougatsa (vegan)

Ivy on February 20th, 2011

  Today is my mum’s memorial day, she died 15 years ago but it also coincides with my brother’s memorial as it is six months since he left us, so it’s a very emotional day for me but so long as we remember them, they will always stay alive.   May they both RIP. Subconsciously I […]

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Continue reading about Ekmek Kataifi Orange Pudding

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

I don’t know if you have ever tasted carob syrup but it’s amazing.    They say that it’s a good substitute for chocolate.   I bring some from Cyprus every time I visit and use it often in many recipe.  If you can find it please try it or otherwise substitute it with “epsima” called petimezi […]

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Continue reading about Carob Syrup, Koulourouthkia me Teratsomelo and Spiced Ginger Chocolate Cake with Teratsomelo (Carob Syrup)

Louvi, as we call it in Cyprus, is black eyed beans.  In Greece they are called fassolia mavrommatika (louvi xero) and louvi fresko, when it is still green, is called ambelofassoula in Greece. Louvi fresko can be eaten as a main dish but also as a salad to accompany other dishes. Louvi xero can be […]

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Continue reading about Louvi – and Black eyed Peas with Chard and Black eyed Peas Salad with Avocado

Ivy on January 19th, 2010

Hi everyone.  I am back from Cyprus, after visiting my family for a few days.  Although the weather was not very good, mostly cloudy and cold, I had a great time.  The days passed so quickly and all the days were full, visiting most of my relatives and of course, eating and eating (and again […]

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Continue reading about Panigyri in Cyprus and some Cypriot products

Ivy on December 24th, 2009

In Cyprus it is tradition to offer these treats after the wedding, instead of bombonieres (favours), which are offered in Greece. After the church ceremony the couple and the parents of the bride and groom line up for congratulations and one of these wedding cakes are offered to the guests, neatly folded in cellophane paper. […]

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Continue reading about Loukoumia tou Gamou (Cypriot Wedding Cakes)


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