My best wishes to all of you for a
Happy New Year!!
Vassilopita is our traditional New Year’s cake or Sweet Tsoureki Bread. This cake can easily be called an orange cake and it is similar to a pound cake. In fact this year I have adapted a pound cake from [...]
Samousades is the Spartan version of baklavas and is made in a similar way we make “daktyla” in Cyprus, the only difference is that they are rolled into a thicker roll .
Samousades is traditionally made with hand made phyllo and it is filled with nuts, almonds or walnuts, sesame seeds and spices. It [...]
As I wrote in a previous post, zalatina, as it is called in Cyprus, which is probably derived from the word gelatin, was usually made with pork’s head, ears and feetl. My mother would make zalatina often but as we did not eat meat from the head she would add some lean meat especially [...]
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 do [...]
Years ago, before refrigerators were invented or even before electricity, can you imagine how people lived?
We stuff our refrigerators with lots of products and whenever we feel like cooking we just thaw something and cook it.
Back then people had hens and turkeys, rabbits and other domestic animals in their yards, which they [...]
Continue reading about Spartiatika Loukanika (Spartan Sausages)
Bombari is a Cypriot traditional recipe which resembles like sausage but it is actually a cooked meal. My mother used to make this and we loved it. Although I did not have a recipe for this, however, I could remember the way she used to make it and I tried to recreate it. I [...]
Sunday morning was cloudy and rainy but that did not discourage us at all. Our son called us in the morning to see if we still wanted to go out in the rain. We had planned to visit Les Jardains Botaniques (Botanical Gardens) and Le Chateau des Penthes and we did [...]
It’s not the kind of thing we think of every day-eating roses, that is. Yet, the noble rose has had a place in our kitchen for eons, tantalizing, seducing, intoxicating people more than any other flower. Roses, which were used as a seasoning, were sold by the roadside in fourth-century BC Athens. In ancient Greece, [...]
Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its [...]
Bulgur known as πλιγούρι, pligoúri, in Greek or πουργούρι, pourgouri in Cyprus and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat.
Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an [...]
Continue reading about Afelia with mushrooms and bulgur pilaf with vermicelli
