Kagianas is a dish usually made with tomatoes and scrambled eggs. Instead of using tomatoes, I made this dish using kafkalithres and myronia, which are aromatic Greek ...
Preserving
Easy Homemade Marinara Sauce
Marinara sauce, ia an Italian sauce from Naples, made with fresh tomatoes, onions, garlic, spices and herbs. Although the name "marinara" which means "sailor's sauce", may bring ...
Glyko Kydoni kai Kastano (Quince and Chestnut spoon sweet)
Kydoni (quince) is known from ancient years and its cultivation is said to have preceded that of the apple culture. Many references to «apples», in the ancient years may ...
Spartiatika Loukanika (Spartan Sausages)
Spartiatika Loukanika are the famous Spartan Sausages, which are flavoured with orange and spices. I have tried nearly all type of Greek and Cypriot sausages and not that I ...
Glyko Karpouzi – Watermelon Rind Preserve (spoon sweet)
Glyko Karpouzi is a fruit preserve made with the rind of watermelon (karpouzi) in Greek. These fruit preserves are called "Glyka tou Koutaliou" in Greek, which translates as ...
When God gives you Lemons make Lemonada (Lemon Squash) and of course Brandy Sour
Brandy Sour is a Cypriot cocktail made with Cypriot brandy, homemade lemon squash, carbonated water and angostura. It was first developed at the Forest Park Hotel, in the ...
Strawberry Jam
This is the easiest strawberry jam you can make and it tastes amazing! There are many recipes for strawberry jams which you can follow but in my opinion you ...
Glyko Bergamonto (Bergamot Fruit Preserve)
Glyko Bergamonto or Bergamot fruit preserve is one of the most delicious and aromatic Greek fruit preserves (glyka tou koutaliou in Greek). Bergamots (Citrus ...
Moungra and How to avoid smell of Cauliflower
Moungra is a Cypriot delicacy which is unique to Cyprus. This recipe is unique as to the method of pickling, by fermentation. Cauliflower is fermented in a marinade made with ...
How can we tell if the syrup is ready?
How can we tell if the syrup is ready? That is a good question. There are several methods, old and new, to know if the syrup has the right density. Although I have already given ...
