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. The word «sikoses» derives from the verb σηκώνω = sikono, meaning lifting. Sikoses is the ten day period before lent when the lifting of all the meat takes place [...]
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 [...]
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 baklava, and this is her recipe, although I 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 become a killer combination in the flaky, sticky pastry. Although I love baklavas I rarely [...]
Loukoumades (doughnuts) are made in many places on earth and this I realized when I participated with Akoumia Symiaca a few months ago at the event – It’s time to make Doughnuts. I suppose some doughnuts are better than others depending on the ingredients used. The doughnuts I tried in Greece did not thrill [...]
Continue reading about Loukoumades Kypriakoi (Cypriot Doughnuts)
Kalon Prama literally means «Nice Thing or Good Stuff» and is the Cypriot name of this cake, which in Greece is known as Samali.
I was meaning to make this cake for a long time now and there are a lot of Cypriot recipes I have still to record but kept postponing [...]
For my last posting for this year I chose a traditional Greek pastry,
which is prepared and served on special occasions.
I wish to extend to all of you my sweetest wishes, hoping that your New Year
will be prosperous and as sweet as diples.
Diples (pronounced dipless and meaning folded)
Last but not least this [...]
