Kotopita is one of many types of pita, or Greek savory pies. After making the pork and beef galettes using leeks, I wanted to try leeks with chicken as well. You can make the recipe from scratch or use leftover chicken or turkey. I based this pie on the Chicken Pie I used to make …
My recipes
Mangoes are not cultivated in Greece but we only have imported ones and only in the past years they have started to become more popular. Since they are imported they are much more expensive than the fruit produced locally, which can be found in abundance, they are delicious and of course much cheaper. As I …
Tyropita me Maratho means cheese pie with wild fennel. This is a traditional cheese pie, which my mother in law used to make with feta cheese and fennel.
This no machine ice cream is based this recipe on an ice cream I made last year. It was mere coincidence that I made Dulce de Leche a few days before as well as the Cherry Compote.
Thank you to all of you who’ve written to me over the past few days, either at the blog, facebook or by private e-mail, to express your sympathy and kind thoughts. I am really grateful to have such good friends which I met through the internet. Life, however, does go and time is the best …
Millefeuille, also known as a Napoleon, is a classic French pastry that consists of multiple layers of thin, flaky puff pastry alternating with creamy fillings, usually pastry cream or whipped cream.
Although making pies is not considered to be an easy job, pies are considered easy to eat and this bell pepper pie is both really easy to make and to eat. Bell Peppers, also known as sweet peppers are native to Mexico and their seeds were carried to Spain during the 15th century and from …
Making your own cherry compote at home is a rewarding and easy process that enhances a variety of dishes with its vibrant flavor. With just a few simple ingredients and steps, you can create a versatile fruit compote that’s sure to impress. Whether you’re a seasoned cook or a kitchen novice, this cherry compote recipe …
In the summer I love making these sauces/spreads which are thinner than jams and less sweet and use them on top of desserts but they are also perfect for breakfast.
I know that I said last night that I would be posting all the recipes I make in a day but what was I thinking? It’s impossible to follow this idea as If I were to post the pie I made yesterday, how could I explain how I made this new kind of phyllo, when …