Pork

Ivy on Φεβρουαρίου 24th, 2008

After seeing the announcement for the next the Royal Foodie Joust, hosted by Jenn, The Leftover Queen, I was puzzled what to prepare. The Leftover queen, who holds this monthly competition where foodies all over the world, join in a «cook-off event» using three ingredients. The three ingredients have been chosen by the previous winner, […]

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Continue reading about Marinated Pork with pink peppercorns

Ivy on Ιανουαρίου 27th, 2008

This roast is delicious and so easy to prepare.  In Cyprus we eat a lot of lamb and I remember that this used to be our Sunday lunch.  My mother used to go to church every Sunday early in the morning and it’s the only meal I can remember my father preparing for us on […]

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Continue reading about Arni or Katsiki Psito (Roasted Goat or lamb)

Ivy on Ιανουαρίου 13th, 2008

Keftedes is the word for meatballs in Greece. I have posted before about meat balls. I have written about the meatballs we make in Cyprus which have potato in them instead of bread and the Soutzoukakia Smyrneika, bathed in a rich, spicy tomato sauce. Every family has its own keftedes recipe but I think the […]

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Continue reading about Keftedes me Rodi (Meatballs in pomegranate sauce)

Ivy on Δεκεμβρίου 19th, 2007

Today I am posting another recipe, which is suitable for a festive occasion. Wild boar with sage and honey. Wild boar isn’t something we can get everyday in Greece. We can, however, get it during the Christmas and New Year’s holidays, so I plan to make it during the holidays. During these holidays, I usually […]

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Continue reading about Roasted wild boar with sage and honey

Ivy on Δεκεμβρίου 10th, 2007

Afelia is a Cypriot traditional dish which my mother used to cook for us quite often. I spiced it up a bit, giving my own twist to this dish. My mother would also add potatoes, but sometimes when she didn’t,  she would accompany it with a bulgur wheat pilaf.  My children prefer it with potatoes […]

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Continue reading about Afelia (Marinated Pork in red wine)

Ivy on Δεκεμβρίου 2nd, 2007

  Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat usually veal or pork, although chicken may also be used, dredged in flour and breadcrumbs. The meat slices are tenderized and rendered thinner with a meat mallet. Ask your butcher to prepare the scallops for […]

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Continue reading about Wiener Schnitzel and Mushroom Sauce

Ivy on Νοεμβρίου 27th, 2007

When I got married I already knew how to prepare lots of dishes most of them complicated and difficult.  I liked cooking since I was very young and, therefore, every Sunday when I had some free time I would cook for the family.  I had never tried to cook the easy, everyday recipes because Ι […]

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Continue reading about Chirino Fricassee (Pork in Avgolemono Sauce)

Ivy on Νοεμβρίου 11th, 2007

Dolmades are vine leaves stuffed with ground meat and rice.  There are a few different kind of dolmades depending on the region.  The most common in Greece is that with the Avgolemono (egg-lemon) sauce.  In other regions, including Cyprus, they make add tomato and cinnamon.   During Lent we make them vegan, only with rice and […]

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Continue reading about Dolmades me Avgolemono (stuffed vine leaves)

Ivy on Νοεμβρίου 11th, 2007

Koupepia (as we call them in Cyprus) are dolmades stuffed with rice, ground pork or beef, fresh herbs and seasoning and tomato.   They can be served as part of a meze platter or salad plate, eaten as finger food or as a main dish. The difference from the Greek ones is that in Cyprus we […]

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Continue reading about Koupepia me ampelofylla ( Stuffed Vine Leaves)

Ivy on Νοεμβρίου 9th, 2007

Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations. It is similar to Greek pastitsio with a different flavour and of course lots of halloumi in it. Like […]

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Continue reading about Makaronia tou Fournou or Pastitsio (Cyprus style)

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