My daughter’s first cake I have written a lot of times about my mother and some memories I have shared with you relating to cooking with her. I am hoping that one day my daughter, Evangelia (we call her Elia) will also have some good memories whenever she is helping me out in the kitchen. …
Glyko Bergamonto or Bergamot fruit preserve is one of the most delicious and aromatic Greek fruit preserves (glyka tou koutaliou in Greek).
Pixie from A Sweetart has tagged me again (I owe you some tagging) this time for a Meme. Anyway, I like MeMes and I enjoy taking part. I have tagged the following: Val, from More than burnt toast Elly, from Elly says Opa! Cakelaw – from Laws of the Kitchen Laurie – from Mediterranean Cooking …
I’ve mentioned in my posts about Tuesdays and Wednesdays not finding time to blog as I have to go to my painting lessons in the afternoons, then I have the farmers’ market on Tuesday mornings and not much free time in between cooking and all the other house chores. Anyway yesterday I did not go …
Elevate your dishes with this vibrant Spinach Pesto — a healthy twist on the classic. Bursting with fresh flavours and a creamy texture, it’s your secret ingredient for culinary perfection.
Two times tart is a trans-cultural culinary exploration of tastes and geographies, created from the combined input of 9 individuals from Turkey and its eight surrounding countries. In Istanbul, Julie Upmeyer has commissioned half-circle pastry shells from the Bereket Borek Solonu, the small neighborhood bakery next to the Caravansarai project space. These shells hold the …
Halloumi with Caramelized Poached Dry Fruit is a dessert made with grilled halloumi served with dried fruit, poached and cooked with commarndaria.
What better than a nice hot soup on a cold day like today? When Lisa from Lisa’s Kitchen and Holler from Tinned Tomatoes asked us to prepare a Vegetarian soup, to be frank I did not have a recipe. The only vegetarian soups I make are houmous chickpea soup and lentils soup and that I …
Kypriaki Tyropita is a delicious Cypriot savoury cake which is made with halloumi, oil, eggs, milk and lots of mint in it.
Today I am not going to write much, nor do I have to write the recipe. The recipe I have taken from Deeba, who is what her blog name describes: Passionate about Baking. She also likes to call herself a domestic Engineer, but I think she is more than that. Deeba is a confectionery artist. …