There’s nothing more satisfying than eating your own bread. To make this Cypriot bread, you need to use a ‘starter’ mixture that takes the place of yeast.
How to make..
Arbaroriza (Pelargonium graveolens), called kiouli in Cyprus, is one of my favourite plants and it is so common in Greece and Cyprus that you will surely find one in most gardens or balconies, planted in pots or directly in the garden.
This Lemon and Ginger Apricot Jam is a great breakfast jam, especially when using perfectly ripe apricots which have a beautiful aroma and taste.
This vegan Greek Fava Santorinis and Pumpkin Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper.
Kok pronounced like “coq” or the smaller, mini ones which are called kokakia (pr. coqakia) are small sponge cookies which after being wet with syrup, are filled with a vanilla pastry cream and then the top sponge is covered with a chocolate ganache.
I have made this spicy tomato sauce recently and have used it in a few recipes which will be posted soon. I call it a winter sauce because I have used tinned tomatoes, whereas in summer I would have used fresh ripe tomatoes and may be some fresh basil or fresh oregano in it. Making your own sauces from scratch is very easy, there are no preservatives and it’s much more cheaper, so here’s a good start on saving time and money.
Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.
These easy Chocolate Truffles are made from Christmas Leftover desserts. As much as we love all these desserts, no matter how many we eat, there are bound to be leftovers. Each year I make something different with the leftovers.
This stuffed Greek Crispy Pork Roast is delicious as the crackling is golden brown and crunchy, while the meat remains juicy and tender.
Kotopita, which means chicken pie, is one of many types of Greek meat pites. This particular meat pie is made with chicken and shaped into a galette.