Pantzaria

Ivy on Μαρτίου 21st, 2012

  Beetroots (Beta Vulgaris) in Greek Pantzaria or Kokkinogoulia, also known as zacharoteutla, are known in Greece since antiquity as a valuable and nutricious vegetable. Wild Sea Beets (Beta Maritima), being native to the shores of the  Mediterranean region,   has been used as a vegetable for over 2000 years.  There are mentions even by […]

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Continue reading about Vegan Borscht (Beet) Soup

Ivy on Φεβρουαρίου 23rd, 2010

    I’ve been cooking lots of healthy Mediterranean dishes lately and fish is in out diet at least once a week.    This dish is so easy to make with few ingredients but still it’s so delicious. One of my favourite salads I love pairing with fish, is one my mom used to make with […]

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Continue reading about Tsipoura (Gilthead Sea Bream) with Caper Vinaigrette and Pantzarosalata

Ivy on Φεβρουαρίου 26th, 2009

I have been preserving beets in vinegar (ξύδι = pronounced ksydi = xydata (in vinegar)) for many years but I have never blogged about it.  In most of my recipes with beets, I usually roast or boil more so that I can preserve them and I have used these preserves in a lot of my […]

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Continue reading about Pantzaria xydata (Cypriot Beet Preserve) and Beetroot Salad with Oranges


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