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 [...]
Continue reading about Roxakia Portokaliou Nistisima (Lenten Orange dough cookies)
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 [...]
Continue reading about How to make Lemon Curd and Candied Lemon Peels
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 [...]
I have made a Revani recipe before but there are a lot of variations to this recipe, each one having a character of its own. A blogger friend of mine in Facebook sent me a picture of a dessert she ate when she visited Greece but could not remember the name and wanted me [...]
Continue reading about Revani or Ravani with Cream Cheese Frosting
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 [...]
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 [...]
Continue reading about Revani or Ravani with Whipping Cream and Pineapple
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 [...]
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 [...]
Continue reading about Lokmades (Loukoumades) Kypriakoi (Cypriot Doughnuts)
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. [...]
Continue reading about Halvas Nistisimos with Fruit and Almonds
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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