Phyllo

Ivy on Σεπτεμβρίου 19th, 2008

Kourou is a type of phyllo which I would describe somewhat like tart dough. Kourou is an unleavened phyllo, light and flaky due to the butter and yoghurt it contains. In Greece you can get many types of tyropita (cheese pie) the best of course made with homemade «horiatiko» village phyllo but you can also get […]

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Continue reading about Tyropita with Kourou phyllo

Ivy on Σεπτεμβρίου 15th, 2008

Μy friend Nuria, of Spanish recipes, posted this recipe which I really liked, so a couple of days later I decided to make it. I have not changed anything to this recipe and I must say it was just as Nuria described it in her post. Best of all were the croquettes and I was […]

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Continue reading about Kotopita (Chicken Pie) and Chicken Croquettes

Ivy on Σεπτεμβρίου 14th, 2008

After making my first tart recipe with peaches I read more recipes about making tarts and since this one worked fine for me I decided to post the tart shell separately as I will be using it a lot in the future. Basic Tart Shell or Pâte Brisée Makes two – 9 inch (23 cm) […]

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Continue reading about Basic Tart Shell or Pâte Brisée

Ivy on Ιουλίου 19th, 2008

My mom used to love baklavas and would make it with almonds and cinnamon.   This is based on her recipe, although I tweaked her recipe a lot and added nutmeg, and substituted the almonds with pecans and walnuts.   I learnt about pecans recently and have been using them often since then and they have […]

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Continue reading about Baklavas

Ivy on Ιουνίου 23rd, 2008

Piroshki, were introduced to the Greeks by the Greek Pontiacs* who were forced to leave Pontus and scattered in all parts of the world, the majority of which came to Greece. Piroshki are made from yeast dough usually fried.  You can find them in bakeries or fast food shops, with various fillings. Their size depends […]

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Continue reading about Piroski (Pirozhki)

Ivy on Ιουνίου 11th, 2008

Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli, maybe a remnant from the Venetian rule on the island!!    This was the first time I made ravioli with ground beef.   I usually make them with a cheese filling but it was something […]

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Continue reading about Kaloirka (Cypriot Beef Ravioli)

Ivy on Νοεμβρίου 24th, 2007

Tahinopita is a Cypriot Lenten Pie and I stress the word Cypriot Tahinopita because I searched the web for information about tahinopita and could not find this recipe anywhere.The only thing I found was a cake made with tahini and 90% of the recipes found were exactly the same (copy – paste) from someone who […]

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Continue reading about Tahinopita (A Cypriot Lenten Pie)

Ivy on Νοεμβρίου 12th, 2007

In Cyprus flaounes are made during Easter and the traditional recipe is much more complex but tastier, because in the dough we put a lot of other ingredients. The cheese used is made especially for this occasion but during other periods we make them with halloumi cheese. During next year’s Easter I will give you […]

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Continue reading about Mini Flaounes (Cypriot cheese pies)

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

Ivy on Νοεμβρίου 5th, 2007

Ravioles is a Cypriot pasta dish, similar to ravioli, having its roots probably from the Venetian times.  In Cyprus this pasta dish is filled with aged halloumi and the pasta is cooked in chicken broth. A few days ago my son came back from Crete and some friends from Crete, Sophia and her family, from […]

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Continue reading about Ravioles or Raviolia (Cheese Ravioli, as made in Cyprus)

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