Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream, used as a glaze, sauce or icing used as filling for pastries, to make truffles or to glaze cakes.
My recipes
Kolokythokeftedes (pr. ko-lo-kee-tho-ke-FTE-thes) are fried patties made of grated courgettes (zucchini) – (kolokythia), as well as other herbs depending on preference, flour, bread crumbs. feta and egg to bind the mixture together.
Afelia is a traditional Cypriot dish of small pieces of fried pork meat cooked in red dry wine and coriander. It is usually accompanied by bulgur pilaf or “patates antinachtes”.
This Almond Roulade is made with sponge cake which has been covered with toasted almonds. In Greece we call this dessert kormos (roulade), which means log as it resembles like a tree log.
Another tweak of mine to the classic Ryzogalo (rice pudding). I added caramel to the pudding, this time the rice was cooked in milk until soft and then the pudding was baked in the oven.
Here are some instructions and tips on How to Roast Chestnuts in three different ways, by grilling, baking or boiling them.
Yiaourtoglyko is a very easy Greek dessert made with whipped cream, Greek yoghurt and fruit preserves or compote. Very refreshing for summer days!
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.
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.
Kotopita is an easy chicken pie and when made with puff pastry it is even easier. In the chicken filling I add some vegetables which are bound together with a bechamel sauce.