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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 Δεκεμβρίου 16th, 2011

  I am very excited that yesterday I made my first video.  It was nothing planned but it was one of those rare days that I was alone at home.  I had already done the preparation of the dough and filling for Spanakopita, when the idea of making a video popped up. I know that […]

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Continue reading about How to make Spankopita from Scratch Video and winners of Giveaway

Ivy on Σεπτεμβρίου 19th, 2009

September is Ovarian Cancer Awareness Month.  I have participated at this event last year as well and I shall continue to support it because every woman must be aware of this silent killer. Michelle ofBleeding Espressoand Sara of Ms Adventures in Italy are sponsoring an O Foods Contest.  Please see below for the details.  Please […]

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Continue reading about Mint PestO for Ovarian Cancer

Ivy on Δεκεμβρίου 10th, 2007

I am not sure what the difference between a crêpe and a pancake is but I think that crêpes are supposed to be thin and elastic contrary to pancakes which should be thick and fluffy. Making crepes is not hard. If you can make pancakes, you can make crepes. I don’t use a special crepe […]

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Continue reading about Crêpes and Pancakes

Ivy on Νοεμβρίου 2nd, 2007

Tzatziki is an appetizer, called «orektiko» in Greek,  made from Greek whole fat strained yoghurt, cucumber, garlic, salt and extra virgin olive oil, usually served with pitta bread and served as  a mezes.  In Cyprus, mint is added and it is called talatouri. What makes our tzatziki so delicious is the Greek yoghurt, which is […]

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Continue reading about How to make real Greek Tzatziki or Talatouri

Ivy on Νοεμβρίου 1st, 2007

Moussakas, is the most famous Greek dish which is layered with sautéed slices of potatoes and eggplants, with the meat sauce in the middle layer and topped with béchamel sauce and myzithra cheese.   The vegetables are fried in extra virgin olive oil and left in a colander or on kitchen paper to drain any […]

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Continue reading about Traditional Greek Moussakas

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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Continue reading about How to make Béchamel cream

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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