Tips-cooking

Ivy on Φεβρουαρίου 7th, 2008

Although my husband comes from Arcadia, all his relatives live in Sparta, Lakonia. Sparta is situated on the foothills of Taygetus Mountain and is the center of an agricultural plain whose focus is the Eurotas valley. It is the local center for the processing of goods such as citrus and olives. Recently, it has invested […]

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Ivy on Δεκεμβρίου 27th, 2007

Cauliflower is a very delicious vegetable but usually as the cauliflower has a bad smell family usually protests when boiling it. To minimize the smell add a piece of stale bread whilst boiling, keeping the lid on the saucepan.

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Ivy on Δεκεμβρίου 23rd, 2007

  Omelets make a quick, easy, delicious, and healthy meal any time of the day or night. Basically, all you need is eggs, olive oil (or butter) but the more ingredients, the better! As easy as it may seem to us, for someone never making an omelet before may be intimidating, especially the part you […]

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Ivy on Δεκεμβρίου 12th, 2007

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream, used as a glaze, sauce or icing used as filling for pastries, to make truffles or to glaze cakes. Before making a ganache, you will need a good quality chocolate (dark or white) to melt.  Chocolates with around 70% cocoa […]

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Ivy on Δεκεμβρίου 3rd, 2007

The old traditional way of making a good Greek coffee was using a brass or copper briki, which is a long-handled coffee pot and then it was boiled on low heat to allow dissolve the flavoursome compounds. Old traditional heating sources included the embers of a fire, or a tray, about 10 cm (4 in) deep, filled […]

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Continue reading about Ellinikos Kaffés – How to make Greek coffee

Ivy on Δεκεμβρίου 1st, 2007

Place your baking tin on the parchment paper and trace a line round the tin using a pencil.  (I used a marker so that it would be better shown in the picture). Cut the parchment paper about 1/2 centimeter inside the line and place it in your tin. With a baking brush grease the paper […]

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Ivy on Δεκεμβρίου 1st, 2007

Now that Christmas is soon to come we will have a lot of cakes and biscuits which will need almonds, either blanched or roasted. So instead of writing the procedure in each recipe I thought it would be best to write the procedure once and put a link to each recipe, where necessary. To blanche […]

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Ivy on Νοεμβρίου 24th, 2007

  Every Tuesday there is a “Laiki” (“farmers” market”) which is an open air fruit and vegetable market near my house and I usually buy fruit and vegetables to last for a week. Last Tuesday I bought some chestnuts, intending to make a chestnut gateau but unfortunately I fell and strained my ankle and now I […]

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Ivy on Νοεμβρίου 18th, 2007

Although I have already given a few recipes for spoon sweets (fruit preserves), I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets and jams that the syrup has the proper density. If we have doubts and don’t know if the syrup is ready this is […]

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Ivy on Νοεμβρίου 17th, 2007

When preparing spoon sweets we must be sure that the syrup is just right neither too watery nor too thick. Usually if they are not thick enough if they are left outside the refrigerator they will get mildew and if they are too thick the sugar will crystallize. In any case there is no need […]

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