Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!

Galaktoboureko, is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished.

It’s citrus season again and since we have a lot of mandarins and Seville oranges in our garden in Assini, I add a few lemons and oranges and make this mixed citrus marmalade every year.   One of my favourite marmalades is the one with mixed citrus.  You can make the marmalade using any combination of …

Kourabiedes are Greek cookies, similar to shortbread cookies, coated with icing sugar.  Their main ingredients are butter, icing sugar and flour.

Amazon.com has announced a new promotion tool this past week called the Kindle Countdown Deals. It gives the authors the opportunity to promote their books but also a big bargain for people to buy books at very low prices. I have enrolled in this program which starts as from today in the United States and …

Eclairs are made with Choux Pastry and are filled with Pastry Cream or other filling and are topped with icing or chocolate ganache.

Every year the economic situation is getting worse , especially here in Greece.  We are still grateful to have food on our plates but things are expected to get worse during the new year, as more austerity measures have already been announced. Every year I put a list of holiday food for my readers to …

To kick off the festive season and to compensate you for not blogging and visiting your blogs, today I have two giveaways. The first one is a crafty giveaway for all of you who love creating scrapbooks.  When Liz from My Memories Scrapbook Software contacted me to try out their program, almost two months ago, I was really …

My Cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, has finally been translated into Greek and published on Smashwords. The Greek title of my cookbook is “Kopiaste stin Kouzina mou”, which means Welcome to my Kitchen. If you can read Greek or have Greek friends who would like to win it, please leave your comment on …

I love hoummous and when I boil chickpeas I always cook more and keep some in the deep freezer, to use it whenever we are craving some.  The other day when I was looking in the deep freezer for the chickpeas to prepare some mezedes, I also saw that I had some leftover roasted butternut …

Eliopsomo is based on a traditional Cypriot Olive Bread.  I have made a few changes to the original recipe which is included  in my Cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste” as well as in Volume 2 of my e-book. I know that I said that I will be on hiatus for a short while …