If you ever visit Greece, you must definitely try gavros tiganitos (fried fresh anchovies). They have nothing to do with those awful tinned anchovies.
Hoummous soup is made with the same ingredients as for hoummous dip. More hot broth is added until it reaches the consistency of a soup and is served with croutons. The cooked chickpeas can be freezed, so when making this soup, I usually boil more in order to make the dip whenever I like.
Croutons are small pieces of leftover stale bread made by roasting in the oven, toasting, frying or roasting in the air fryer.
This Salmon recipe with sweet and sour flavours, surrounded with fruit and vegetables is incredibly delicious, plus easy to make, not to mention very healthy. Glykoxinos Solomos (Sweet and Sour Salmon en papillote) Preparation time: 5 minutes’ Baking time: 30 minutes’ Serves: 4 – 5 Ingredients: 3 salmon fillets red and yellow bell peppers, …
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.
Fried Halloumi Halloumi is the most popular cheese in Cyprus and it has been registered as a protected Cypriot product. You can eat it as it is or fried, grilled or barbecued.
These mini flaounes or flaounitses as we call them, are easy to make and are an excellent snack and the perfect finger food for parties.
Anari is a Cypriot soft cheese and this easy dessert is a sort of Cypriot cheesecake. It is very refreshing and very tasteful. Ingredients: 2 packets of sfogliatine biscuits 1 kilo of unsalted anari cheese 1 cup of sugar 1 teaspoon of ground cinnamon ½ cup of orange blossom water Whipping cream 1 heavy cream …
It’s easy to make caramelized almonds which you can use on top of cakes, ice creams and to decorate other desserts. Ingredients 1 cup of almonds baked in the oven until brown 1 cup of sugar 1 tablespoon of lemon juice Some tablespoons of water until sugar is totally wet Directions: Put the almonds in …
Vine leaves or grape leaves are the leaves from the grapes used for making wine or the grapes we eat.
The best period to get the vine leaves is when they first appear, during April – May, when they are fresh and tender and before they are sprayed with pesticide.