Gogges, sometimes also called Goggizes, is the name of a Greek pasta and a traditional dish with the same name, from the Peloponnese. This dish is found in Argolida, where I live but also in many other parts of the Peloponnese, where Arvanites live.
Posts from: 2017
Greek Citrus Blossom Preserve Panna Cotta is an easy dessert to make but its flavour is unique that you will think that spring is captured in every spoonful.
The Citrus Floral Preserve is made with the Petals of Sevillle Orange Flowers cooked with sugar, water and lemon juice. It goes without saying that you can use other citrus petals.
Citrus Blossom Water is the distilled water from the flowers of bitter or sour oranges, also known as Seville Oranges. This is used as an aromatizer in many Mediterranean desserts.
Choux pastry, or pâte à choux, is a French light pastry dough used to make profiteroles, éclairs, gougères, croquembouches, etc.
An easy recipe for a variety of delicious Almond and Cinnamon Thumbprint Cookies with a video tutorial to help you make these cookies.
Red mullet (Mullus barbatus) “Barbounia” (Baar – BOO -nya) in Greek and their cousins, surmullets (Mullus surmuletus) “koutsomoures” in Greek, are a species of goatfish, found in the Mediterranean Sea and are considered the most delicious of smaller type of fish.
Kotosalata is a healthy Greek Summer Chicken Salad which is a refreshing and light dish that is perfect for hot weather.
Halvas – Χαλβάς (plural Halvades) is one of our favourite Lenten desserts, which is made on the stove top with olive oil and semolina and then drenched in syrup.
Sole Meunière is one of the most easy and delicious fish recipes from the French Cuisine.