My daughter’s first cake I have written a lot of times about my mother and some memories I have shared with you relating to cooking with her. I am hoping that one day my daughter, Evangelia (we call her Elia) will also have some good memories whenever she is helping me out in the kitchen. …
Cypriot
Glyko Bergamonto or Bergamot fruit preserve is one of the most delicious and aromatic Greek fruit preserves (glyka tou koutaliou in Greek).
Pixie from A Sweetart has tagged me again (I owe you some tagging) this time for a Meme. Anyway, I like MeMes and I enjoy taking part. I have tagged the following: Val, from More than burnt toast Elly, from Elly says Opa! Cakelaw – from Laws of the Kitchen Laurie – from Mediterranean Cooking …
Two times tart is a trans-cultural culinary exploration of tastes and geographies, created from the combined input of 9 individuals from Turkey and its eight surrounding countries. In Istanbul, Julie Upmeyer has commissioned half-circle pastry shells from the Bereket Borek Solonu, the small neighborhood bakery next to the Caravansarai project space. These shells hold the …
Halloumi with Caramelized Poached Dry Fruit is a dessert made with grilled halloumi served with dried fruit, poached and cooked with commarndaria.
Kypriaki Tyropita is a delicious Cypriot savoury cake which is made with halloumi, oil, eggs, milk and lots of mint in it.
Today I am not going to write much, nor do I have to write the recipe. The recipe I have taken from Deeba, who is what her blog name describes: Passionate about Baking. She also likes to call herself a domestic Engineer, but I think she is more than that. Deeba is a confectionery artist. …
I’m equally as happy as Pixie today for being awarded, although my day started really bad and I was really sad all day long. I do not want to get into this but a certain person will understand to what I am referring to. Anyway, as Shakespeare said “All’s well, that ends well”. Tuesdays and …
The formula to make an Orange or other Citrus liqueur, such as lemons, bergamot, mandarin, bitter oranges, pomelo, etc is very simple. You take the peel or zest and steep it in alcohol to extract the essence of the fruit. Then you make a simple syrup with sugar and combine both together.
Kalon Prama, which is the Cypriot name for Samali, is a moist, eggless, semolina cake, made with sheep’s milk yoghurt, flavoured with mastic and bathed in syrup.