Greek Citrus Blossom Preserve Panna Cotta is an easy dessert to make but its flavour is unique that you will think that spring is captured in every spoonful.
Kotopita, which means chicken pie, is one of many types of Greek meat pites. This particular meat pie is made with chicken and shaped into a galette.
Have you ever considered using your pasta maker to make homemade phyllo from scratch? You will not believe how easy it is to make homemade phyllo in no time!
Mint Pesto is a twist to the classic Italian sauce which is made with basil, olive oil, garlic, pine nuts and parmesan. There are many kinds of pestos using different herbs, cheeses and nuts but my favourite is the one I have made with mint and of course almonds and halloumi which are used in Cyprus to suit the tastes and flavours of my country.
Tsourekia (singular tsoureki) pronounced tsou-RHAE-khia, is a kind of brioche sweet bread which is made in Greece during Easter.
A crêpe is a type of very thin, cooked pancake usually made from wheat flour. Crepes are supposed to be thin and elastic and pancakes should be thick and fluffy.
Tzatziki is an appetizer, called “orektiko” in Greek, made from Greek whole fat strained yoghurt, cucumber, garlic, salt, vinegar and extra virgin olive oil, usually served with pitta bread and served as a mezes. In Cyprus, mint is added and it is called talatouri.
Moussakas (pr. mouh-sah-KHAS), is a casserole of layered sautéed slices of potatoes and eggplants (in some places they also add zucchini and tomatoes), with the meat sauce (either pork or veal) in the middle layer and topped with a lush layer of béchamel sauce and myzithra or graviera cheese, baked in the oven.
Béchamel sauce or white sauce has been taken from the French cuisine and introduced to Greek cuisine by Nicolaos Tselementes. The addition of eggs to the Greek bechamel makes it much richer.
Today I am going to show you how to make Homemade phyllo, which takes time and skill to make, but if you follow my instructions, it won’t be that difficult.