Ryzogalo

Ivy on Δεκεμβρίου 12th, 2014

Three recipes combined together make this delicious fusion deconstructed Australian Pavlova: Greek Ryzogalo, British Posset and Meringues.  The poached fruit is optional but it makes a wonderful addition.  You can surely serve it as it is or with Glyka tou Koutaliou (Greek Fruit Preserves). The meringues can be made ahead and stored in air tight […]

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Continue reading about Deconstructed Pavlova with Lemon Posset Ryzogalo and Winter Poached Fruit

Ivy on Νοεμβρίου 2nd, 2009

The history of Greek red saffron or Krokos Kozanis (Crocus Sativus Linneaus plant) dates back to prehistoric Greece. In modern Greece, it starts again in the 17th century when traders from Kozani, Macedonia, bring the red saffron back from Austria. For 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek […]

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Continue reading about Krokos Kozanis (Crocus) or Zafora (Greek Saffron) & Ryzogalo

Ivy on Νοεμβρίου 26th, 2007

This dessert is a favourite with my family, not only as a dessert, but as a special treat. The end result of this version should be more a cream than a «set» pudding, and instead of chilling, try serving it at room temperature. This recipe is easy and has few ingredients, but it needs pretty […]

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Continue reading about Ryzogalo (rice pudding)


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