You can do this recipe from scratch if you like but I made it the following day, after having leftover spaghetti and Bolognaise sauce.  The changes I made to this classic dish turned it into something completely different, very tasty, light and healthy not to mention that with a few extra ingredients this dish was […]


Continue reading about Anthotyro and Smoked Paprika Deconstructed Pastitsio with Eggless Bechamel

Ivy on August 29th, 2011

  You know, I love pasta dishes as they are cheap, easy to make and very versatile.  If you are working and don’t have much time, this is a dish you can prepare in no time.  Although I do not work, during summers I love to spend my time at the beach rather than being […]


Continue reading about Hot Vegetable Pasta Salad

Ivy on May 14th, 2011

I’ve been looking in my recipes file to find more easy recipes  to post and, of course, I have a lot of pasta recipes which I have never posted as well as a lot of chicken recipes, as we don’t eat beef/veal, pork or lamb often but still have a few of them as well. […]


Continue reading about Greek style Spaghetti Chicken Alfredo

Ivy on May 12th, 2011

  The weather is very stubborn this year and the Spring weather seems like a shy girl, who doesn’t want to come out from her shell and is hiding away and is grumpy and bad tempered. The beaches are empty, it is windy and the temperatures are below normal for this time of the year.  […]


Continue reading about Spaghetti with Wild Agrelia (Asparagus) Pesto

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 […]


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

My favourite eggplants until now were “tsakonikes” which I thought were the only ones which were sweet.   I avoided cooking with the big round purple ones, as I heard that they were bitter. I’ve been seeing white eggplants at the market place for a long time but had never tried them until recently.  When […]


Continue reading about Melitzanes Santorinis (White Santorini Eggplants)

In Cyprus fakes moudzentra (pronounced fakhés) is a staple lentil dish which is cooked with brown lentils and rice and then caramelized onions, called “tiganissi” are mixed in.  The only spices used are salt and pepper, yet this very simple vegan dish is very healthy and delicious.  The other way we make this dish is […]


Continue reading about Kritharaki me Fakes kai Pasto (Orzo with Lentils and Smoked Pork)

The white giant  beans called “gigantes or elephantes” have been cultivated in Northern Greece (Kastoria, Florina, and Drama etc.,) for centuries and are recognized by the European Union as products of Protected Geographic Indication (PGI).  These black giant beans are a new Greek variety and are not widely known in Greek cooking yet. They are […]


Continue reading about Gigantes me spanaki kai Makaronaki (Black giant beans with spinach and pasta)

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 […]


Continue reading about Panigyri in Cyprus and some Cypriot products

One of the dishes we tried in Rome was ravioli and I loved their sauce. I don’t know what kind of sauce they make but it was delicious and as I had never served ravioli with a sauce before, I decided to make a marinara sauce to serve them. In the Piazza di Campo dei […]


Continue reading about Baked Meatballs and Homemade Cheese Ravioli and Malfaldine

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