Desserts

Kitromilaki or Nerantzi Glyko, is a fruit preserve made with Seville Oranges when they are small and the seeds have not yet developed inside.

How can we tell if the syrup is ready? That is a good question. There are several methods, old and new, to tell if the syrup has the right density.

Glyko Karydaki, is a Greek fruit preserve of small (or young) walnuts and it is one of the best Greek traditional spoon sweets.  

If your preserves have mildew or the sugar has crystalized, don’t throw them away as today we are going to learn how to fix these preserves. 

Glyka tou koutaliou, which means spoon sweets, are traditional, homemade sweet fruit preserves, served in a spoon as a gesture of hospitality in Greece and Cyprus. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables and flowers.

Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes.

If you ever visit Greece, you must definitely try gavros tiganitos (fried fresh anchovies). They have nothing to do with those awful tinned anchovies.

Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.

Croutons are small pieces of leftover stale bread made by roasting in the oven, toasting, frying or roasting in the air fryer.

Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.