Sweets In Syrup

It’s only a few days before Easter and this is the week we have so many things to do at home.  Today, I am preparing Tsourekia and tomorrow I will be  dying the Easter eggs and making the traditional Cypriot Easter Cheese breads, called Flaounes. Until Easter, I will post a few more recipes but […]

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Continue reading about Roxakia Portokaliou Nistisima (Lenten Orange dough cookies)

Ivy on November 1st, 2009

I love the taste of lemon and I have been wanting to make lemon curd for ages.  However, butter and eggs was the reason that kept me from making it.  However, even if I have been avoiding eggs and butter as much as I can, I still want to make a few things at least […]

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Continue reading about How to make Lemon Curd and Candied Lemon Peels

Ivy on March 5th, 2009

Daktyla kyrion (meaning ladies fingers) is one of the most known Cypriot pastry desserts and a speciality offered during the pre-lenten period  called “Sikoses” in Cyprus.   Pounded almonds are mixed with cinnamon, sugar and blossom water and the filling is wrapped in thin phyllo.  It is then fried and bathed in an aromatic syrup […]

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Continue reading about Daktyla (Ladies’ fingers)

Ivy on January 31st, 2009

  Revani is one of those traditional Greek desserts our mums used to make.  The classic recipe of Revani is made with semolina and yoghurt and then drenched in syrup.  A similar recipe is made by other cultures as well and we find it under the names Basbousa, Basbuusa, nammoura, shamali etc. I have made […]

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Continue reading about Revani or Ravani with Masticha Cream Cheese Frosting

Ivy on December 31st, 2008

Samousades is the Spartan version of baklavas and is made in a similar way we make “daktyla” in Cyprus, the only difference is that they are rolled into a thicker roll . Samousades is traditionally made with hand made phyllo and it is filled with nuts, almonds or walnuts, sesame seeds and spices. It is […]

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Continue reading about Samousades

Ivy on September 12th, 2008

Revani or Ravani is one of the best Greek desserts.It is a cake made with flour or semolina and bathed in syrup.Revani has its roots in Asia Minor and as many of the Greek desserts the Turks now call them Turkish. Traditionally the cake does not have any cream and in some parts of Greece […]

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Continue reading about Revani or Ravani with Whipping Cream and Pineapple

Ivy on July 19th, 2008

My mom used to love baklavas and would make it with almonds and cinnamon.   This is based on her recipe, although I tweaked her recipe a lot and added nutmeg, and substituted the almonds with pecans and walnuts.   I learnt about pecans recently and have been using them often since then and they have […]

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Continue reading about Baklavas

Loukoumades or Lokmades, as they are called in Cyprus, take their name from the Arabic words “luqma(t) plural luqūm“, lokma and lokum, meaning morsel or mouthful,  and are made in many places on earth. I realized this when I participated  in the event It’s time to make Doughnuts, where I participated with a doughnut from Symi, Greece, Called Akoumia Symiaka. […]

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Continue reading about Lokmades (Loukoumades) Kypriakoi (Cypriot Doughnuts)

Ivy on March 27th, 2008

I shall try in the next few days to write some of my Lenten recipes, which were prepared on Kathara Deftera but have not managed to post them yet. I shall start with one of my favourite Lenten desserts, Halvas Katsarolas, which means Pot halva to distinguish from the one we bake in the oven. […]

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Continue reading about Halvas Nistisimos with Fruit and Almonds

Ivy on January 31st, 2008

Kalon Prama means Nice Thing or Good Stuff and is the Cypriot name of this cake. The Greek name is Samali. I was meaning to make this for a long time now and there are a lot of Cypriot recipes I have still to record but kept postponing it as I kept making new recipes. […]

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Continue reading about Kalon Prama


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