This recipe for braised chicken breasts stuffed with spinach, graviera, and bacon is a perfect showstopper for family dinners or special gatherings.
I have received a couple of awards from my fellow bloggers and I wish to apologize if sometimes, I am late to acknowledge them, but I always do. I’d like to thank Alison, at Alison’s trails, who is from Romania and although she blogs in her language, the language is not a barrier to create …
One of my favourite salads I love pairing with fish, is my mom’s beet salad with roasted beetroots, boiled potatoes and eggs, tomato and cucumber served with a simple vinaigrette.
Classic French éclairs made with choux pastry and filled with pastry cream. An elegant yet simple dessert, perfect for Valentine’s Day.
Gavros, which means anchovies and Ladorigani which means olive oil and oregano, is a very delicious and healthy Greek dish, with fresh baked anchovies.
1st February today and “Kalo Mina” as we Greeks wish each other at the beginning of each month, which is a wish to have a great month. I have been asked by Sierra Rose to review her cookbook, “Mom’s Favorite Recipes” which is a collection of classic American recipes, like Chocolate Chip Cookies, Southern Style …
I am sorry I haven’t been around lately but this past week I wasn’t feeling very well, so I wasn’t up to visiting, commenting, writing blog posts, or even doing much with the book, except for editing a few recipes. I have some awards to acknowledge and today Nadjibella made my day by giving me …
Commandaria, which is one of the best Cypriot wines, is a sweet dessert wine, produced in Cyprus for millenia, made from sundried grapes, xynisteri and mavro (black).
On Sunday, before leaving Cyprus, we visited the church of Aghios Antonios, which is in the ex Turkish section of Limassol. It was the name day of Aghios Antonios (Saint Anthony), so there was also a panigyri outside the church, where I had the opportunity to find various products which I have not eaten for many years.
Escalopes, from the French Escaloppes, (scallop) is a thin slice of boneless meat, from the leg of a veal, cut into thin slices and tenderized with a mallet.