Making phyllo from scratch may be a little bit intimidating, not that it’s difficult to make. However, here is Greece we have a big variety of phyllos, each one different in taste and texture. Apart from the thin phyllo everyone knows which is used to make baklavas, we have “horiatiko phyllo” which is a phyllo …
Lamb is the star of the Easter lunch and we want to offer you an exquisite recipe from Tuscany, a classic. How to prepare the leg of lamb in milk.
In Greece we usually make a no bake, easy cheesecake and for those of you who have never tried this baked version, I strongly recommend it. If you cannot find pecans, you can substitute them with walnuts. A mistake which is usually made by novice bakers is that they add too much butter to the …
It’s been a while now that I wanted to sign up in the Adopt a Blogger program. I had seen some of my friends blogging about their adopting a new blogger but at the time I had found my way around the blogging world. It wasn’t easy at the beginning but I managed by myself, …
Pilafi Pourgouri (bulgur wheat pilaf), like most Cypriot recipes, are considered to be a “poor man’s dish” as people were poor and made delicious dishes out of simple ingredients they had in their pantry. It is not only cheap and easy to make but it is also a healthy meal.
A colorful and savoury Festive Cypriot rice pilaf with vermicelli pasta, pine nuts and raisins.
Tyropita Kourou is a cheese pie made with a type of phyllo which I would describe somewhat like tart dough.
Cranberries are native to North American, so we don’t have them in Greece. They are often referred to as a “super food” because they are packed with nutrients, especially antioxidants. This morning I thought I had finished with all the events I had committed to post in order to post some seasonal recipes but I can’t …
To highlight World Food Day in my own small way I am co-hosting a World Food Day event with my good blogging friend and adopted sister Val, of More than Burnt Toast. We are bringing the world a little closer together with us blogging on opposite sides of the world…Val from British Columbia, Canada and …
Olive oil is the heart of many traditional Greek cookies. Long before butter became common in baking, olive oil was the base of countless sweet treats prepared for fasting periods and everyday enjoyment alike. From the syrup-soaked melomakarona to fragrant moustokouloura, sesame-studded sousamokouloura, wine-scented krasokouloura and simple ladokouloura, each variety has its own character shaped …