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.
If we buy a whole chicken from the butcher we have to wash and clean the chicken. We then have to remove any visible feather roots and the remaining, which cannot be removed, we burn them off.
Kolokassi, from its ancient name “colocasia esculenta”, known as taro, is a root vegetable prepared the same way as potato. Chirino me Kolokassi, is a recipe from the Cypriot cuisine, which is stewed pork with taro.
Me in iconography class LANDSCAPE My first oil painting Exactly a year ago if someone would tell me that you could paint I would tell them that I am not even capable of drawing a straight line (furthermore to paint) and would laugh at them. When I decided to close the bookshop and I was …
Kaskavalli is a Cypriot table cheese, which I would describe to be similar to kefalograviera. It is a hard, yellow cheese and it is characteristic from the many holes it has, when it is cut. Its origin is from Italy but I don’t know when they started making this cheese in Cyprus, probably during the …
Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.
Noua as we call it in short, is a pot roast beef or veal using the above cut. It can be cooked in a pressure cooker, in a pot or Dutch oven.