How to clean Okra
Okra is a summer vegetable and in Greece they appear in the farmers” market from June to late September. Fresh okra is often maligned for being slimy, but if they are handled properly, before cooked,...
View ArticleHow to.. make Avgolemono Sauce
Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking. It could be chicken, meat or fish stock. The amount of stock...
View ArticleHow to sterilize jars for preserving fruits and vegetables
When preserving fruit or vegetables it is best to store them in glass jars. We get lots of products sold in jars, so if you like preserving fruit or vegetables you can recycle them by using them over...
View ArticleHow can we tell if the syrup is ready?
Although I have already given a few recipes for spoon sweets (fruit preserves), I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets and jams that the syrup has...
View ArticleHow to make Mastic Powder
Masticha (pistacia lentiscus var. chia ), is produced in the island of Chios and comes in resins or tears as they are called. It is very aromatic and used to flavour food. Masticha has a wonderful but...
View ArticleVegan Coconut Mandarin Samali (Semolina Cake) and How to Make Vegan Whipped...
This Lenten or vegan dessert is a twist to a recipe I used to make in the restaurant called Samali or Kalon Prama in Cyprus, which we offered to our clients after their meal free of charge. The...
View ArticleEasy Apricot and other Stone Fruit Jam in 15 minutes
I have already posted the recipe for making Apricot Jam but this one deserves a separate post just to show you how quickly you can turn some ripe fruit into jam in no time. It took 15 minutes from...
View ArticlePickled Purslane
I’ve written about purslane (portulaca oleracea) in many other posts. Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. The stems, the leaves and the flowers are all...
View ArticleTomato and Fruit Chutney
In my previous recipe for Spicy Cornmeal Breadsticks with Graviera and Tomato Chutney, I had used some of this Tomato Chutney I had recently made. I” ve been hearing about Tomato Chutneys for many...
View ArticleBanana Jam with Figs, Peaches and Grapes
A sudden trip popped up, unexpectedly and since I had some fruit in the fridge (the peaches were from last week), the bananas started to have spots, so since I already had dessert in the fridge, what...
View ArticleKalamata Olives (Elies Kalamon)
Elies Kalamon (mostly known as Kalamata olives abroad), is a supreme variety of edible olives which are cultivated mainly in the Messinia (Kalamata) and Lakonia (Sparta) districts and in the wide...
View ArticleGreen Scored Cured Olives and a Giveaway
The best time to make these olives here in Greece but also all over the Mediterranean is from the beginning of October till late November when the olives begin to ripen and are still green. I bought...
View ArticleMy Greek Spice mixture
Make your own Greek spice mixture. You can use it to add a little extra flavor to your Greek dishes. It goes well with poultry but also in many more recipes. It is very easy to make your own spice...
View ArticleHow to make Homemade Tortilla Chips
Homemade tortilla chips are easy to make, cost almost nothing and are so tasty you cannot resist eating just a few. You can flavour them with herbs and spices of your choice and in no time you have...
View ArticleLagana Flatbread with Olives & Rosemary
Lagana is a delicious flatbread which is usually baked on the first day of Lent of the Orthodox Easter. This year I wanted to make something different from the classic Lagana so I made it with...
View ArticleTahinopsomo (Star Tahini Bread)
Tahinopsomo is a beautiful star shaped bread filled with tahini and honey based on the Cypriot recipe for Tahinopita. However, this is much easier to make by just following the simple technique I...
View ArticleBirewegge – Pear and Dried Fruit Tart and Welcome to Lucerne
“Härzlech willkomme in Lozärn” and welcome to the World Culinary ABC event. We have enjoyed seeing bloggers hosting and participating in this event where food bloggers virtually travel around the...
View ArticleSalted Caramel Lemon Poppy Pound Cake
Last week it was my husband’s birthday and I made this cake for him. Instead of making the usual sponge cake, this time I decided to make it with a pound cake. I think everyone knows what a pound...
View ArticlePsomotyri: The easiest Tyropita (Bread and Cheese Cake)
The economic crisis in Greece is making us find new ways to save some money and one of it is finding creative ways to make good use of our leftovers. Psomotyri (ψωμοτύρι) in Greek means bread and...
View ArticleThe Best Homemade Garlic Sauce with Basil
I have no words to describe this amazing sauce I made. After experimenting a few times, I think that this almost resembles store bought garlic sauce but without the additives and made with the finest...
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