Mint Cinnamon & Blossom Water Flavours Of Cyprus Kopiaste!

Ivy on Δεκεμβρίου 16th, 2009

Pastitsia is a version of Amygalota, which means that this is a coookie with almonds.  It has almost the same same ingredients as a macaron or a macaroon and is crunchy outside, soft inside and chewy. These cookies used to be the traditional confection offered at engagements in Cyprus and weddings in many parts of […]

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Continue reading about Pastitsia and Amygdalota (Almond Cookies)

Ivy on Δεκεμβρίου 15th, 2009

Kourabies (pl. kourabiedes), as most of you, who follow my blog, must know by now, are the Greek shortbread cookies  made during Christmas.    In the older times, before the use of the mixer, these cookies needed elaborate preparation and that was done by hand, so these were made for special occasions such as weddings, christenings […]

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Continue reading about Melt in your mouth Kourabiedes

Ivy on Δεκεμβρίου 13th, 2009

I don’t cook soup very often as the winters in Greece are quite mild and cook some , maybe three of four times during the whole winter.  On such occasions there are so many different soups to chose from, like trahanas, avgolemono, giouvarlakia,  kreatosoupa (meat soup with beef and vegetables) or psarosoupa same as kreatosoupa […]

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Continue reading about Cypriot Trahanas Soup

Ivy on Δεκεμβρίου 7th, 2009

Each year I have been making the same Christmas Cake year after year after year and I still love it and will be making it again some time in the future. However, I still want to experiment with new things and this year I am making a Christmas Cake based on the older recipe but […]

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Continue reading about A Christmas Cake with a twist

Ivy on Δεκεμβρίου 6th, 2009

I was thinking of making a coffee liqueur with the Espresso Natalia gave me and I google searched to see how it is made.  I have made liqueurs in the past so I knew the procedure but still I wanted to see if there was something more to do.  I found this recipe and since […]

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Continue reading about Espresso Cherry Liqueur in five minutes

Ivy on Ιουλίου 22nd, 2009

Fava beans, in Greek Φούλια (foulia) is a legume similar to broad beans (ficia fava) in ancient Greek named κύαμος (κyamos) and in modern Greek κουκιά (koukia) and was one of the species of beans than existed in the ancient world.   Fava beans are mentioned by Homer (8th to 9th century B.C.).   Greeks […]

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Continue reading about Koukia Xera (Fava)

Ivy on Απριλίου 30th, 2009

When I saw this recipe at Choosy Beggars, I knew I would like it, since halloumi is a cheese indigenous to Cyprus, where I come from and which I adore and anything with halloumi in it  would definitely be great. Halloumi is made from a mixture of goat’s and sheep milk, and it has a […]

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Continue reading about Halloumi-Graviera Pull-aparts

As I told you in my previous post, we visited an exhibition on Lakonian products.   The first part was all about olives and Greek olive oil. I have taken many photos but as it is impossible to show all the exhibition, I have made a few collages so that you may see and  find […]

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Continue reading about Honey, Peanut butter, Chocolate and Pastelli Cookies – Lakonia Part II

Ivy on Μαρτίου 23rd, 2009

Moussakas, (which is a singular noun and not moussaka, plural moussakas) is one of the most known Greek dishes and the traditional way of making it is with layers of vegetables, with a meat sauce in the middle, again a layer of vegetables and topped with a béchamel sauce in which some myzithra is added […]

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Continue reading about Moussakas Nistisimos (Vegan)

Ivy on Μαρτίου 12th, 2009

Pastitsio is a staple food for all Greek families and I cannot think of anybody who does not like this dish. However during lent we abstain from eating any kind of meat or products derived from animals and although I have seen some vegan recipes, most of them have milk in the béchamel. For this […]

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Continue reading about Pastitsio Nistisimo (Vegan)

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