Tips-cooking

Ivy on Νοεμβρίου 8th, 2009

I suppose most of you  will be surprised seeing eggplants served as a sweet.  I know that my Greek friends have eaten or heard of melitzanaki glyko.  I had to share with you a twist I made to this traditional recipe, in which I added grenadine, not only for the lovely taste, but also to […]

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Continue reading about Glyko Melitzanaki me Grenadini (Eggplant with Grenadine Spoon Sweet)

Ivy on Ιουνίου 21st, 2009

Horiatiko phyllo which is the Greek equivalent to Provençal Pastry is one of many types of phyllo used in Greek cuisine to make pastry.  Horiatiko is a thicker phyllo than the usual one which is used to make «pittes» or pies.   It is very easy to make on your own but in Greece you can […]

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Continue reading about How to make… Horiatiko Phyllo (Provençal Pastry)

Ivy on Φεβρουαρίου 26th, 2009

I have been preserving beets in vinegar (ξύδι = pronounced ksydi = xydata (in vinegar)) for many years but I have never blogged about it.  In most of my recipes with beets, I usually roast or boil more so that I can preserve them and I have used these preserves in a lot of my […]

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Continue reading about Pantzaria xydata (Cypriot Beet Preserve) and Beetroot Salad with Oranges

Ivy on Ιανουαρίου 20th, 2009

Focaccia is very similar to the Greek flatbread named lagana , which I have posted some time ago.  As Wikipedia describes focaccia, the basic recipe is thought by some to have originated with the Etruscans or ancient Greeks, but it is now known as a delicacy of the Ligurian cuisine.   The only difference between the […]

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Continue reading about Whole Wheat Focaccia with Kalamata Olives

Ivy on Δεκεμβρίου 27th, 2008

I suppose most of you know how to brine a turkey but for me this was the first time.   I decided to try it this year and it is a fact that it produces a great tasting turkey which is tender and juicier. I am glad I decided to brine it this year as I […]

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Ivy on Δεκεμβρίου 21st, 2008

I have been seeing some recipes with Dulce de Leche but I didn’t know what it was until recently when one of you posted a detailed post on how to make it.  That is when I understood what exactly this is and how easy it is to make it. Reading this link, I understood this […]

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Continue reading about How to make Dulce de Leche

Ivy on Δεκεμβρίου 21st, 2008

    After Boiling and peeling the chestnuts, you can use them in savory or sweet dishes. In order to make a chestnut puree it is best to boil them in water, milk or both, depending on the recipe you want to make, until they become soft.  You then mash them the same way you […]

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Ivy on Δεκεμβρίου 21st, 2008

Chestnuts are quite expensive and the big ones are about 5 Euros a kilo and smaller ones around 3 Euros, so when last week I found a bargain at the farmers” market of 1.50 Euros a kilo I bought 5 kilos!!! The chestnuts were quite big, sweet and I did not have to throw any […]

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Continue reading about How to boil and peel chestnuts

Ivy on Νοεμβρίου 5th, 2008

Measurements can be a real pain sometimes when converting American or Australian recipes to European (and vice versa), especially since not many realize their cup and tablespoon measurements are different. Here is a quick reference on them, as well as conversions for oven temperatures. I shall keep this post on my side bar for easy […]

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Continue reading about Conversion of Weights

Ivy on Μαΐου 19th, 2008

Hope everybody had a nice and relaxing week-end and have charged your batteries for another week’s blogging. I found some time to write about the Lemon marmalade which I made last month when I mad the Lemonade. As I said then, I wanted to make a spoon sweet (preserve) with the peels just like the bergamot I had made a few months ago but seeing that the were […]

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Continue reading about Lemon Marmalade


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