It’s almost a week since we came back from our trip to Italy and was really busy to post as a lot of things had to be done after we returned. We had a great time and I wanted to share some of the shots from Rome. This was not an easy job having to…
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Ampelofassoula or Louvi (Fresh Black Eyed Peas) and Marida (Picarel)
Ampelofassoula are the fresh green green beans (Vigna unguiculata) also known as cow peas, also called louvi in Cyprus. These beans are eaten before they mature,usually boiled and eaten as a salad with olive oil and lemon juice. When they ripen the seeds are dried become the well known black eyed peas.
Revithia giahni sti gastra (stewed chickpeas) and a virtual tour to Sparti
Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven. However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven. If you don’t have any of the above, use a baking tin which cover with an aluminium tent.
Panigyri at Mystras and Parori
Summer Vacation Parti V : Mystras’ Panigyri and Parori Mystras or Myzithras (Greek: Μυστράς, Μυζηθράς) meaning cheese-maker probably because they made the Greek cheese myzithra there.Mystras, which is situated on a steep foothill on the northern slopes of Mount Taygetus, 6 kilometres northwest of Sparta, was a fortified town in the medieval Peloponnese. In the…
Living in the countryside and Pasta with Chicken, zucchini and pesto
Summer Escapes – Part IV – Kladas, Laconias Kladas is a small village just a few kilometres before reaching Sparta and that is where we usually stay when we visit our relatives. This is the view of the village from the house and the last buildings near the mountain, is part of Sparta. This is…
Healthy Karyokes (walnut – chocolate dessert) and a visit to Issioma
Karyokes is a Greek dessert made with biscuits, chocolate and lots of walnuts (karydia in Greek) from which it takes its name. I made a healthier version of this dessert.
Kokoras Bardouniotikos (Stewed Rooster with feta)
Kokoras Bardouniotikos is a stewed rooster recipe from Lakonia. In the classic recipe there are no potatoes in it but is served with pasta, such as hilopites. The meat and onions are browned in olive oil before stewing and then it is simmered until cooked. In the end a lot of sphella cheese (a spicy, hard feta) and some kalamata olives are added and the combination of cloves and cinnamon is what gives this dish its unique Greek flavor.
I miss you all..
I miss you all.. Sorry I haven’t been around for a while. I am writing this post as some of you are e-mailing me, wondering why I am not around. Thank you all for asking.
Ladolemono Dressing with Extra Virgin Olive oil and Oregano from Mount Taygettus, in Lakonia
Ladolemono (λαδολέμονο) pr. lah-tho-LEH-mo-no, is a Greek composite word from “ladi” which means oil and “lemoni” which means lemon. Oil in this case, refers to the best quality of olive oil, so this is a Greek condiment made with extra virgin olive oil, lemon juice and flavoured with Greek oregano. This dressing/sauce is used to add flavour to grilled fish or meat, to dress cold or warm salads or to dress legumes.
