Tutorial

Ivy on Ιουνίου 15th, 2012

I love making fruit preserves and jams so I always buy fruit when they are in season and cheap.  This way we save money, eat healthier, with no additives or chemicals… and with much, much better taste! Why haven’t I ever posted a recipe for apricot jam before?   I really don’t know but  I […]

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Continue reading about How to make Lemon & Ginger Apricot Jam (Marmelada Verikoko)

Ivy on Δεκεμβρίου 19th, 2011

Kotopita is one of many types of meat pites.  This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook. You can serve this Kotopita during […]

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Continue reading about Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

Ivy on Απριλίου 6th, 2008

Halloumi is indigenous to Cyprus and is one of a few cheeses made in Cyprus, so as a Cypriot and a food blogger this is something I wanted to try and make myself. Halloumi has been made in Cyprus for hundreds, not to say thousands of years and the recipe was given from mother to […]

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Continue reading about Say cheese, say Halloumi

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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Continue reading about How to make … dough and roll out phyllo


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