Nistisimo

Ivy on Φεβρουαρίου 8th, 2008

Symi is a small island of the Dodekanese to the north of Rhodes. Akoumia are not widely known by even Greeks because they are Symi’s local traditional doughnut recipe and are made only on the island of Symi. These doughnuts are unique because apart from the usual doughnut ingredients, flour, yeast, sugar, salt and water, […]

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Continue reading about Akoumia Symiaka

Ivy on Ιανουαρίου 10th, 2008

In Athens, but also in most of the parts of Greece, once a week, every neighborhood has its farmers” market, which is called “laiki agora” meaning peoples’ (popular) markets. There you can find freshly cut, ripened-to-perfection fruits, vegetables, produce, herbs, fish, flowers, plants, clothes and household items. Usually the marketplace occupies four or five roads […]

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Continue reading about Spanakoryzo (spinach and rice)

Ivy on Ιανουαρίου 6th, 2008

I was not planning to post anything until tomorrow but I got up really early after the very strong earthquake we sensed today at 7.15 a.m. Memories came back after the 1999 earthquake with epicentre Parnitha, near Athens. After being assured by the mass media that no damages occurred anywhere in Greece and there would […]

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Continue reading about Briam (baked Vegetable Medley)

Ivy on Δεκεμβρίου 12th, 2007

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream, used as a glaze, sauce or icing used as filling for pastries, to make truffles or to glaze cakes. Before making a ganache, you will need a good quality chocolate (dark or white) to melt.  Chocolates with around 70% cocoa […]

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Continue reading about Chocolate Ganache

Ivy on Νοεμβρίου 10th, 2007

The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives

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Continue reading about Elioti – Olive Roulade

In Greek, htapodi is octopus and makaronaki kofto is a small pasta, like ditali.  It  is cooked in a tomato sauce and then in the sauce we cook the pasta.    It is a Lenten recipe, so during Lent no cheese is added on top. It’s one of the most favourite and filling dishes during Lent. […]

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Continue reading about Htapodi (or moschious) me Makaronaki kofto (Octopus in tomato sauce with pasta)

Ivy on Νοεμβρίου 3rd, 2007

According to the Greek Orthodox religion, nearly every day of the year is dedicated to a Christian saint or Martyr. Each church is devoted to a particular saint and that saint’s name day is celebrated on the saint’s birthday or day of death. These celebrations are usually celebrated with a Panigyri (fair or festival) and […]

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Continue reading about Shiamishi and Assumption Day

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