Ivy on November 28th, 2008

I am having a hard time writing this recipe as I am not sure what the English word would be for psaronefri. I think it is called pork tenderloin. I will be calling it a pork tenderloin until someone corrects me and then I will correct the post as well. I tried two methods.  One […]


Continue reading about Psaronefri (pork tenderloin) with Prune Sauce

Ivy on September 3rd, 2008

Special occasions call for special cakes. I am celebrating my 1st blogoversary and I would like to share with you one of my favourite cakes. Blackforest, Foret Noir or Schwarzwälder Kirschtorte, as is the original name (literally “Black Forest cherry torte”) is a cake I have been making since I was single. When I started […]


Continue reading about Black Forest Cherry and Gooseberry Cake

When someone who has never cooked before decides to start cooking, I bet that they always start with this dish and fried potatoes:)It is easy, only a few ingredients are required, it is quick to prepare and it is so tasty. This is probably why it took me so long to post about this recipe. […]


Continue reading about Makaronia me Kima (Spaghetti in Meat Sauce), the Greek version of Bolognaise

  Portulaca oleracea (purslane) in Greek (γλιστρίδα) is the type genus of the purslane family Portulacaceae, comprising about 40-100 species (probably much fewer and potentially far far more) found in the tropics and warm temperate regions. It is also sometimes known as Rose Moss or more commonly Moss Roses.   Purslane contains more Omega-3 fatty […]


Continue reading about Purslane Salad (glystrida), Purslane Tzatziki and Carrot Tzatziki

Ivy on July 10th, 2008

On Tuesday I went to the farmers’ market and could not resist buying purslane. It’s not that I am a fan of this vegetable as I remember being indifferent when eating it in salads when I was young. This is why I never bought it before but reading about it’s properties in the History of […]


Continue reading about Greek Style Purslane Pesto

Ivy on May 30th, 2008

  This is a recipe I have been making for lots of years and it is very popular in Greece. I have seen another version with balsamic vinegar, which I tried but to be frank I prefer the one with the brandy. I use the Cypriot V.S.O.P.  (very superior old pale) brandy. The V.S.O.P. brandy […]


Continue reading about Strawberries with brandy or balsamic vinegar

Ivy on April 29th, 2008

Yesterday was a public holiday and all the shops were closed and I needed some mayonnaise, so it was a good opportunity for me to make some. I was planning to make some for a while now and had already bought some mustard seeds. It’s really easy to make mayonnaise and all you need are […]


Continue reading about Homemade Olive oil Mayonnaise

Ivy on March 23rd, 2008

This sauce is also fantastic like the previous one I made with strawberries.   If you leave it to boil for more time until the fluids evaporate you will make a great kiwi jam. Preparationtime: 5minutes Cooking time: about 15 minutes Makes:  about 1 cup Ingredients 4 kiwis ½ cup of sugar 1 tablespoonbrandy 1 […]


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Ivy on March 23rd, 2008

Sorry I haven’t been around lately but my elder sister is visiting me from Cyprus and we have a lot of catching up to do, so I do not find time to spend on the computer. However, I wanted to communicate today with you to wish you a Happy Easter and post a very easy and quick recipe. This is perfect on ice creams, […]


Continue reading about Strawberry Sauce

Ivy on January 19th, 2008

Giouvarlakia are meatballs with rice in a lemony avgolemono sauce. You can use ground veal or beef, pork, or a mixture of veal or beef and pork together or chicken or turkey mince, for a healthier soup. When the meatballs are cooked,  then make “avgolemono” which is an egg-lemon sauce and turn it into a […]


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