Poultry

Ivy on February 26th, 2008

  My friend Elly, is hosting the event Eat to the Beat.   Actually, I was planning to prepare something else for her event but I did not have time to prepare it as I will be away for a few days. I was planning “Torta Fragola” an Italian recipe for Strawberry cake which I hope to […]

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Continue reading about Chicken Espinoza

Ivy on December 29th, 2007

This is one of our favourite family recipes which I make very often.   I usually make  a spice mixture using different combinations of spices, always of course using thyme, which I use for this recipe. The term fricassée refers to the way the chicken is cut and served with a creamy sauce. This has somehow […]

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Continue reading about Thyme chicken fricassee

In Cyprus, we always used to roast our turkey on Christmas Day and I can remember what a huge bird we used to roast as I come from a big family. I have five brothers and sisters and apart from one of my brothers who lives in Australia, the rest we used to gather, with […]

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Continue reading about Turkey Stuffed with Chicken Giblets (Galopoula Gemisti) and gravy – Cypriot Recipe

Ivy on December 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.  The meat slices are tenderized and rendered thinner with a meat mallet and then they are dredged in flour and breadcrumbs and pan fried. Ask […]

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Continue reading about Wiener Schnitzel and Mushroom Sauce

Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes. You can use chicken with bone on but the best way to make this recipe is with chicken breast fillets without the skin.   Preparation time: 30 minutes Cooking time: 1 hour and thirty minutes […]

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Continue reading about Kotopoulo Pané (Breaded Chicken with Roasted Potatoes)

Ivy on November 6th, 2007

This is an easy pie to make and when made with puff pastry it is even easier.  In the chicken filling I add some vegetables which are bound together with a bechamel sauce. During the years I was working I would make it with puff pastry but later on I found it much tastier when […]

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Continue reading about Kotopita – Chicken Pie

Ivy on November 5th, 2007

If we buy a whole chicken from the butcher we have to wash and clean it. We remove any visible feather roots and any remaining which cannot be removed we burn them off. Take a piece of cotton and wet it with a one tablespoon of spirit. Light it in the sink and pass chicken […]

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Continue reading about How to.. clean and boil a chicken

Ivy on November 1st, 2007

Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time. This is one of the most easy Greek dishes but so tasty with lemony potatoes which absorb all the lovely Greek flavours, from the olive oil and Greek herbs. Kotopoulo Psito sto Fourno (Greek Roasted […]

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Continue reading about Kotopoulo Psito sto Fourno (Greek Roasted Chicken)


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