Tips-cooking

Ivy on Νοεμβρίου 2nd, 2007

Pastry cream is also known as Custard cream or creme patisserie, in French.   I use this cream in fillings for birthday cakes, for creamy desserts or for making ice creams.  Usually the cream is made with a lot of egg yolks and if you have no problem with that you can use the amount of […]

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Ivy on Νοεμβρίου 2nd, 2007

Octopuses have no bones but a lot of hard muscles which have to be tenderized.  The first thing fishermen do in Greece when they catch an octopus is to keep beating it on rocks or on the shore, if there are no rocks, for about 40 – 50 times.   All the fibres break apart and […]

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Ivy on Νοεμβρίου 1st, 2007

Béchamel sauce or white sauce has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes.  It is used as a basic sauce to top Moussakas, Pastitsio and used in many other recipes. To make this sauce you need an equal amount of butter or olive oil and flour which is made into […]

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Ivy on Νοεμβρίου 1st, 2007

Phyllo comes from the Greek word φύλλο which means leaf because the dough is rolled out as thin as a leaf  (and even more) but also the word phyllo means sheet. Homemade phyllo takes time and skill to make but if you follow my instructions, it won’t be that difficult.  To make phyllo you have […]

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Ivy on Νοεμβρίου 1st, 2007

  Μint is a herbaceous rhizomatous perennial plant  native to all temperate climates.  Spearmint leaves can be used fresh, dried, or frozen. They can also be preserved in salt, sugar, sugar syrup, alcohol, or oil. The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right (at peak) as the […]

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Ivy on Νοεμβρίου 1st, 2007

In any recipe we have to grate an onion the easiest way is to do it in the multi by adding a bit of any fluid which is in the recipe i.e. tomato, milk, egg, oil, lemon etc.

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Ivy on Νοεμβρίου 1st, 2007

This souffle is easy to make and very fluffy and light.  Souffle means to «Puff up» and needs to be served right away as it is very difficult to survive outside the oven for more than a few minutes. The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste […]

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Continue reading about Cheese Souffle and How do I grate soft cheese

Ivy on Νοεμβρίου 1st, 2007

  Okra is a summer vegetable and in Greece they appear in the farmers” market from June to late September. Fresh okra is often maligned for being slimy, but if they are handled properly, before cooked,  these small, green pods will become delicious when cooked if you follow one of the following two procedures: First […]

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Ivy on Νοεμβρίου 1st, 2007

Do you need to cut pumpkin for pumpkin pies (see recipe) in small cubes? Try doing it with the accessory of your mixer which is for cutting salads. It doesn’t matter that it’s not in cubes. When baking no one will notice the difference. The results are amazing and in no time and effort! Here’s […]

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Ivy on Νοεμβρίου 1st, 2007

Tomatoes can be easily peeled by dipping them in hot water for one minute.

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