Tips-cooking
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 [...]
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.
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 [...]
Before making a ganache, you will need a good quality chocolate to melt. Chocolates with around 70% cocoa content will make your desserts much tastier. There are a few ways you can melt chocolate, to use it in desserts or as a chocolate ganache such. Using an electric chocolatiere melting pot, which is not absolutely [...]
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 [...]
Continue reading about Ellinikos Kaffés – How to make Greek coffee
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 [...]
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 [...]
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 [...]
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. [...]
Continue reading about How can we tell if the syrup is ready?
Karydaki, which means small (or young) walnut, is one of the best Greek traditional spoon sweets. The spoon sweet is made with baby green walnuts in Spring, when the outer shell has not become hard. The procedure for making it is a bit labour intensive but it is worth while. Use the tenderest ones [...]
Continue reading about Glyko Karydaki – Fresh Walnuts Preserved in Syrup
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