Tips-cooking
When I saw this pastry at The Constanble’s Larder, I loved it immediately and knew immediately what to do with it. Check out Giff’s post to see a lovely vegetarian galette. The first recipe I used this Provençal Pastry was to make a Meat Galette, then another meat galette but with a different filling I [...]
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 [...]
Continue reading about Pantzaria xydata (Cypriot Beet Preserve) and Beetroot Salad with Oranges
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 [...]
Continue reading about Whole Wheat Focaccia with Kalamata Olives
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 [...]
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 [...]
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 would mash [...]
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 [...]
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 [...]
2008 Cherries have a remarkably short growing season and in Greece this period is between June and end of July. In Cyprus I remember we could eat cherries, as early as May but by June they were gone. There are a few types of cherries, such as wild cherries, Bind, Lambert, Rainier, Royal Ann and [...]
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 made the Lemonade. As I said then, I wanted to make a spoon sweet with the peels just like the bergamot [...]
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