Brining a turkey makes it moistier. You can either brine it in a water solution with salt, water, sugar and spices or dry brine it.
Amygdalota, take their name from amygdala, which mean almonds in Greek and are no bake Greek cookies from the Greek islands made with blanched almonds and sugar. They are dipped in rose water and then coated with icing (confectioners’) sugar.
Melomakarona with Pecans are one of our Christmas traditional cookies which are infused in honey. They have no butter, no eggs, nothing dairy but they are so tasty you cannot just eat one.
These Kourabiedes by Parliaros are Greek Christmas cookies, similar to shortbread cookies which are flavoured with real vanilla pod, filled with toasted almonds and pistachios and when baked they are coated in icing sugar.
Can this gâteau get any more decadent? Well, never say no, because you never know. I was planning to make this gâteau or at least a similar one, last year but when I bought the chestnuts to make it I sprained my ankle so I never got to make it. When I bought the chestnuts …
Dulce de Leche (pronounced DUHL-sey duh LEY-chey) is a confection from Latin America that consists of heating sweetened milk until it caramelizes and becomes all rich and flavoursome! I have been seeing some recipes with Dulce de Leche but I didn’t know what it was until recently when one of you posted a detailed post …
After Boiling and peeling the chestnuts, you can use them in savory or sweet dishes. In order to make a chestnut puree it is best to boil them in water, milk or both, depending on the recipe you want to make, until they become soft. You then mash them the same way you …
Spartiatika Loukanika are the famous Spartan Sausages, which are flavoured with orange and spices.
I have tried nearly all type of Greek and Cypriot sausages and not that I don’t like them all but these ones with orange flavour are my favourite.
These Bitter Chocolate spiced carob cookies were made with bitter chocolate, carob syrup and ginger. They have a chocolatey taste due to the chocolate but also due to the carob syrup.
When making these roulades I kept singing the nursery rhyme “Oranges and Lemons say the Bells of St. Clement’s” which we used to play in England at primary school: