Desserts

French Buttercream, which is a rich and velvety cream, is made using the technique called Pâte à bombe.
Pâte à bombe is a French term  for a base which is necessary in many recipes which call for raw eggs.

Lamb Fricassee is a Greek dish with white sauce made with eggs and lemon juice, called Avgolemono.  It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season.

Crème Caramel (Caramel Cream), is a French pudding made with cream or milk and eggs, which is baked in the oven.  A caramel sauce is placed in the dish before adding the pudding and after it sets it is reversed so that the caramel is on top.

Caramel is when sugar is heated and becomes a liquid. As it continues to cook it becomes golden brown and has an intense, deep flavour from the caramelization of the sugar.

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.

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.

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.