Mint

Ivy on Σεπτεμβρίου 19th, 2009

September is Ovarian Cancer Awareness Month.  I have participated at this event last year as well and I shall continue to support it because every woman must be aware of this silent killer. Michelle ofBleeding Espressoand Sara of Ms Adventures in Italy are sponsoring an O Foods Contest.  Please see below for the details.  Please […]

Share

Continue reading about Mint PestO for Ovarian Cancer

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 […]

Share

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 […]

Share

Continue reading about Pastitsio Nistisimo (Vegan)

Ivy on Μαρτίου 10th, 2009

The Béchamel sauce was introduced to Greece at the beginning of the previous century by a Greek Chef, Nicolaos Tselementes. I believe all of you know what béchamel is but can you imagine a béchamel sauce without milk and eggs, to be rich and tasty and to be used by vegetarians and for Orthodox Lenten […]

Share

Continue reading about Nistisimi Béchamel (Vegan)

Ivy on Αυγούστου 28th, 2008

This Middle Eastern Dip known as hummus or hoummous, has passed to the Cypriot cuisine as hoummoi. It is made of chickpeas, tahini, garlic, lemon and olive oil and is one of the many mezedes they will serve you going to any taverna in Cyprus.   Eating mezedes in Cyprus is like a ritual and […]

Share

Continue reading about Hoummous Dip

Ivy on Ιουλίου 24th, 2008

Melitzanes giahni or as they are called in Cyprus «vazania giahni», are eggplants in tomato sauce.  My mother,  as well as all other Cypriot women, would fry the potatoes and eggplants in a lot of oil and they would then sauté the onion in the oil and add fresh ripe tomatoes and tomato paste, as […]

Share

Continue reading about Vazania (melitzanes) giahni

Ivy on Ιουνίου 19th, 2008

The temperature is rising and it was 93 degrees today. I wanted to cook something easy and yet tasty and refreshing. I thought that a cold pasta salad would be perfect and I made it with whatever I had in the refrigerator. I had some leftover boiled chicken breasts and Mint and parsley pesto. I […]

Share

Continue reading about Summer Pasta Salad with Mint and Parsley Pesto

Ivy on Φεβρουαρίου 15th, 2008

Can you think of a better way to start your breakfast? I am sure you can, but here’s a kind of breakfast we have in Cyprus. It’s a a Halloumi cake, with lots and lots and lots and lots of mint. It’s so easy to make and yet you just can’t have enough of it.  […]

Share

Continue reading about Kypriaki Tyropita (Savory Cheese Cake)

Ivy on Νοεμβρίου 1st, 2007

  Μint is a herbaceous rhizomatous perennial plant  native to all temperate climates.  Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil. The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right (at peak) as the […]

Share

Continue reading about How to dry and preserve mint and other herbs

Get Adobe Flash player

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.