The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was changed by the French into “pompon.”  The English termed it “pumpion” or “pompion.”   If you would like to learn more about the origin of Pumpkin Pie, read more here. I am sure you are fed up seeing pumpkin […]


Continue reading about Pumpkin Cheesecake Tart and How to Roast Pumpkin and a Giveaway of my e-books

Ivy on June 11th, 2010

Make your own Greek spice mixture. You can use it to add a little extra flavor to your Greek dishes. It goes well with poultry but also in many more recipes.  It is very easy to make your own spice mixture.  You can season chicken, fish or other meat or add it in marinades.  If you […]


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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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Ivy on October 5th, 2009

One of September’s grapes is called fraoula, which means strawberry. I do not know why it is called strawberry but I suppose it could be because of its colour or taste.     We usually don’t eat grapes except for the seedless sultana grapes but for some unknown reason when I saw them at the […]


Continue reading about Poached Fruit with Mavrodaphne or Commandaria

Ivy on September 28th, 2009

Gyristarkes, from the Greek verb γυρίζω = turn, now commonly known as glystarkes or glistarkes, is a kind of grid-like crusty, sesame rusks.   The bread sticks are dipped into sesame seeds and then they are shaped beginning with a cross (as it had a religious meaning as well) and then other bread sticks are added […]


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  I have the pleasure to announce that I am going to be this month’s host of Think Spice, created by Sunita, of Sunita’s World.  When I contacted Sunita way back in May, last year,  asking if I could host one of the events, Sunita gladly replied to me that I would host in February.  […]


Continue reading about Think Spice.. Think Twice: Masticha (Mastic Resin) and Fennel Seeds

Ivy on December 5th, 2008

Wow, how time flies and it’s time to make the Christmas Cake again.  I have been making this same Christmas Cake for ever, long before I was married.   This year I have decided to change everything. Firstly I’ve changed the decoration. They do not make Christmas Cakes in Greece so I cannot find new […]


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Ivy on August 19th, 2008

I found about sumac reading various recipes but this is not a spice you can get in your neighbourhod supermarket here in Greece. Perhaps you can find it in large supermarkets or in small shops selling middle eastern products but those are not easy to find. A few weeks ago, when my son went to […]


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Ivy on June 8th, 2008

I recently discovered an Asian store where I had bought some Indian products and one of them was garam masala.  The ingredients written on the package I have bought are:  Coriander, cumin, pimento,nutmeg, pepper, cardamom, clove, fennel and bay leaves. When I asked my friend Swati, of Sugarcraft in India, if  garam masala means spices, […]


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Ivy on December 1st, 2007

  Some cakes which are not part of our culinary habits have been adapted by us and added to our cuisine. Among these cakes is the Christmas cake, which must have been introduced to us when Cyprus was a British Colony. I can remember it from my childhood and I have been doing this recipe […]


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