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My MIL passed away

We were informed a few hours ago that my mother-in-law Antonia Liacopoulou, passed away peacefully today 28th January 2012.  She was born on 8th October 1913 and gave birth to four daughters and he youngest child was my husband,  She had 10 grand children and seven great grand children. Although over ninety eight years old, …

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CommentLuv Premium Plugin

You all know that I have been using the Commenluv plugin for WordPress for a very long time.  It’s the plugin that compensated my readers by adding their last post and give back some of the love for coming and commenting. As soon as I was informed by Andy that commentluv premium has came out …

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My City Cuisine

  MyCityCuisine is a wiki project. Its goal is to help travelers discover the local food from around the world. Food has always been an integral part of the local culture so, naturally, tasting local food is often high on most traveler’s to-do lists. However, until now, there was no single comprehensive source providing this …

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Revithia giahni sti gastra (stewed chickpeas) and a virtual tour to Sparti

Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven.  However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven.   If you don’t have any of the above, use a baking tin which cover with an aluminium tent.

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Kokoras Bardouniotikos (Stewed Rooster with feta)

Kokoras Bardouniotikos is a stewed rooster recipe from Lakonia. In the classic recipe there are no potatoes in it but is served with pasta, such as hilopites. The meat and onions are browned in olive oil before stewing and then it is simmered until cooked. In the end a lot of sphella cheese (a spicy, hard feta) and some kalamata olives are added and the combination of cloves and cinnamon is what gives this dish its unique Greek flavor.

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