Dolmades me Avgolemono (dol-MAH-thes mé Avgolémono) , are vine leaves stuffed with ground meat and rice which are then served with an egg lemon sauce, called avgolemono (avgo = egg and lemoni = lemon).
Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.
The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes. Eliopitakia. Eliopsomo (Olive Bread) Lagana Olives and Carrot Bread Sticks and rolls Whole Wheat Focaccia with Kalamata Olives
Makaronia tou Fournou means pasta baked in the oven and is a common dish in Cyprus, often served as a main course, with a salad but in Cyprus it is an essential dish during all celebrations.
Htapodi (octopus) is one of the most delicious Greek seafood dishes. This dish is cooked in a tomato sauce and then in the sauce we cook the pasta.
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.
Today is my elder son’s birthday. I made a basic Vanilla Sponge Cake which I cut into two layers, added some pastry cream and sour cherries in the middle and decorated it with whipped cream, chocolate and sour cherries. Happy Birthday George!! Sour Cherry Birthday Ingredients: Basic Sponge Cake Sour Cherries, for decoration Pastry …
Today is my eldest son’s birthday. Happy Birthday George, hope to post the birthday cake soon!
Ravioles is a Cypriot specialty, similar to ravioli, probably having its roots from the Venetian times. In Cyprus this pasta dish is filled with aged halloumi, eggs and mint and they are cooked in chicken broth.