Tashi is a Cypriot vegan dip made with tahini, garlic and lemon juice. It goes well with almost any food and this appetizer is served in all Cypriot restaurants.
Gluten-free
Pantzaria Xydata (pronounced pan-TZAh-rhia Ksee-DAH-tah) are beets preserved in vinegar, which are one of our favourite vegetables to preserve.
Whether you are making Sweet or Savoury fillings for your vols au vent, these elegant vols au vent will surely impress your guests!
Arakas laderos is a Greek, vegan or Lenten dish, with peas, carrots, potatoes and herbs cooked, in a rich olive oil-tomato sauce.
Bombari is a Cypriot traditional recipe which resembles like sausage but it is made with ground pork and rice and is actually a cooked meal.
Fig preserve called Glyko sykalaki in Greek, (pr. glee-KHO sy-kha-LAH-kee), is one of my favourite fruit preserves. It is perfect to eat alone as a dessert with a few calories or use it in other desserts. In order to make the fig preserve, the figs should not be ripe. Living in Athens it’s not easy …
Hummus or hoummous is a Middle Eastern dip made from mashed chickpeas and blended with tahini, garlic, lemon juice, spices and olive oil.
Milkshake is a cold drink made with milk, fruit or other ingredients, such as chocolate and sugar or other sweetening such as honey or syrup.
Homemade Lemon squash is made with only two ingredients. Lemon juice and sugar. Nothing like homemade lemon squash to beat the summer heat!
This is the easiest strawberry jam you can make and it tastes amazing! Strawberries have a short season, so preserve them while they are still in season.