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	<title>Kopiaste..to Greek Hospitality &#187; syrup</title>
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	<description>... for Authentic and Healthy Greek and Cypriot Recipes</description>
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		<title>Here&#8217;s what to do with your Pumpkin Meat after carving &amp; 2 recipes</title>
		<link>http://kopiaste.org/2011/10/heres-what-to-do-with-your-pumpkin-meat-after-carving-2-recipes/</link>
		<comments>http://kopiaste.org/2011/10/heres-what-to-do-with-your-pumpkin-meat-after-carving-2-recipes/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 08:59:24 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[28th October 1940]]></category>
		<category><![CDATA[how to clarify butter]]></category>
		<category><![CDATA[how to make syrup]]></category>
		<category><![CDATA[how to roast pumpkin]]></category>
		<category><![CDATA[jack-o-lantern]]></category>
		<category><![CDATA[kolokytha]]></category>
		<category><![CDATA[Ochi day]]></category>
		<category><![CDATA[OXI]]></category>
		<category><![CDATA[Pumpkin]]></category>
		<category><![CDATA[pumpkin flutes]]></category>
		<category><![CDATA[pumpkin spice mixture]]></category>
		<category><![CDATA[pumpkin tyropita]]></category>
		<category><![CDATA[savory pumpkin pie]]></category>
		<category><![CDATA[syrup]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=16999</guid>
		<description><![CDATA[I know I&#8217;ve been away from blogging and visiting blogs but I&#8217;ve decided to work on my e-book again.  I started reading tutorials before summer but found it very difficult and gave up. The economic crisis here in Greece, has put all of us in depression mood, making us feel sad, anxious about our future [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2011/10/heres-what-to-do-with-your-pumpkin-meat-after-carving-2-recipes/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
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		<item>
		<title>How to make Easy Pomegranate Syrup (Grenadine)</title>
		<link>http://kopiaste.org/2010/11/how-to-make-pomegranate-syrup-grenadine/</link>
		<comments>http://kopiaste.org/2010/11/how-to-make-pomegranate-syrup-grenadine/#comments</comments>
		<pubDate>Tue, 30 Nov 2010 16:43:56 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[International]]></category>
		<category><![CDATA[My recipes]]></category>
		<category><![CDATA[antioxidants]]></category>
		<category><![CDATA[economic crisis]]></category>
		<category><![CDATA[Grenadine]]></category>
		<category><![CDATA[healthy recipes]]></category>
		<category><![CDATA[home economy]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Mediterranean diet]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[recycling]]></category>
		<category><![CDATA[syrup]]></category>
		<category><![CDATA[Tips-cooking]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=12653</guid>
		<description><![CDATA[It is pomegranate season again and when I saw some lovely pomegranates a few weeks ago at the farmers&#8217; market,  I couldn&#8217;t resist buying some.  Actually when I bought them, I just bought them to eat them as a fruit or to use them in salads.  However, it was the period when I was still [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2010/11/how-to-make-pomegranate-syrup-grenadine/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Espresso Cherry Liqueur in five minutes</title>
		<link>http://kopiaste.org/2009/12/espresso-cherry-liqueur-in-five-minutes/</link>
		<comments>http://kopiaste.org/2009/12/espresso-cherry-liqueur-in-five-minutes/#comments</comments>
		<pubDate>Sun, 06 Dec 2009 15:20:16 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[My recipes]]></category>
		<category><![CDATA[Alcoholic drinks]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!]]></category>
		<category><![CDATA[Spoon Sweets]]></category>
		<category><![CDATA[syrup]]></category>
		<category><![CDATA[Tips-cooking]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=8461</guid>
		<description><![CDATA[I was thinking of making a coffee liqueur with the Espresso Natalia gave me and I google searched to see how it is made.  I have made liqueurs in the past so I knew the procedure but still I wanted to see if there was something more to do.  I found this recipe and since [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/12/espresso-cherry-liqueur-in-five-minutes/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>How to make Lemon Curd and Candied Lemon Peels</title>
		<link>http://kopiaste.org/2009/11/how-to-make-lemon-curd-and-candied-lemon-peels/</link>
		<comments>http://kopiaste.org/2009/11/how-to-make-lemon-curd-and-candied-lemon-peels/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 19:28:59 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[International]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[lemon curd]]></category>
		<category><![CDATA[lemon peels]]></category>
		<category><![CDATA[Lemons]]></category>
		<category><![CDATA[Sweets in Syrup]]></category>
		<category><![CDATA[syrup]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=7944</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2009/11/how-to-make-lemon-curd-and-candied-lemon-peels/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Strawberry Jam</title>
		<link>http://kopiaste.org/2008/04/strawberry-jam/</link>
		<comments>http://kopiaste.org/2008/04/strawberry-jam/#comments</comments>
		<pubDate>Fri, 11 Apr 2008 15:07:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[International]]></category>
		<category><![CDATA[Jams and preserves]]></category>
		<category><![CDATA[syrup]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=325</guid>
		<description><![CDATA[Would you believe that spring has just started and we will be having 35C/95F degrees during the weekend?Well, we didn’t have much of a winter this year and we don’t expect spring to last for long, so I wanted my post today to be very colourful before spring is gone. Whenever I go to the [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2008/04/strawberry-jam/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Pischies</title>
		<link>http://kopiaste.org/2007/12/pischies/</link>
		<comments>http://kopiaste.org/2007/12/pischies/#comments</comments>
		<pubDate>Sun, 30 Dec 2007 06:09:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Cypriot cookbook]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[lenten]]></category>
		<category><![CDATA[made with phyllo]]></category>
		<category><![CDATA[Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!]]></category>
		<category><![CDATA[nistisima]]></category>
		<category><![CDATA[Olive oil]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[pischies]]></category>
		<category><![CDATA[syrup]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=248</guid>
		<description><![CDATA[Pischies is a Cypriot traditional pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup. These pastries are very easy to make and very tasty. You can make the the dough from scratch [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2007/12/pischies/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>How can we tell if the syrup is ready?</title>
		<link>http://kopiaste.org/2007/11/how-can-we-tell-if-the-syrup-is-ready/</link>
		<comments>http://kopiaste.org/2007/11/how-can-we-tell-if-the-syrup-is-ready/#comments</comments>
		<pubDate>Sun, 18 Nov 2007 18:50:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Jams and preserves]]></category>
		<category><![CDATA[Spoon Sweets]]></category>
		<category><![CDATA[Sweets in Syrup]]></category>
		<category><![CDATA[syrup]]></category>
		<category><![CDATA[Tips-cooking]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=187</guid>
		<description><![CDATA[Although I have already given a few recipes for spoon sweets I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is what we should do. [...]]]></description>
		<wfw:commentRss>http://kopiaste.org/2007/11/how-can-we-tell-if-the-syrup-is-ready/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>How to&#8230; make syrup</title>
		<link>http://kopiaste.org/2007/11/how-to-make-syrup/</link>
		<comments>http://kopiaste.org/2007/11/how-to-make-syrup/#comments</comments>
		<pubDate>Fri, 02 Nov 2007 06:12:00 +0000</pubDate>
		<dc:creator>Ivy</dc:creator>
				<category><![CDATA[Cypriot]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[How to..]]></category>
		<category><![CDATA[Sweets in Syrup]]></category>
		<category><![CDATA[syrup]]></category>

		<guid isPermaLink="false">http://kopiaste.org/?p=124</guid>
		<description><![CDATA[This syrup can be used for all sweets made with phyllo pastry but you can also use it to wet sponge cakes as well. In some cases it can be mixed with honey as well. The proportions for this syrup is for a light, not very sweet syrup.  You can adjust the proportions and make [...]]]></description>
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		<slash:comments>6</slash:comments>
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