Tyropita
Tyropita (τυρóπιτα) meaning tyri (cheese) + pita = pie is a Greek pastry made with different cheese fillings. A classic tyropita is made with layers of phyllo, prefereably hand made but store bought...
View ArticleHalloumi-Graviera Pull-aparts
When I saw this recipe at Choosy Beggars, I knew I would like it, since halloumi is a cheese indigenous to Cyprus, where I come from and which I adore and anything with halloumi in it would definitely...
View ArticleTiganopsomo (fried bread)
Tiganopsomo, which means fried bread is very easy to make. All you need is any kind of yeast bread dough, which is fried in olive oil. Some times it is filled with cheese, such as feta or any other...
View ArticleA different approach to Insalata Caprese
Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and seasoning. I made a twist on this salad...
View ArticleCalzone
Another thing we tried, while in Rome was Calzone. Although I had heard of calzone, I thought it would be much smaller and imagined it to be something like a turnover with phyllo pastry, similar to...
View ArticlePull me up with a Tiramisu
Tiramisu used to be one of my favourite desserts and although I used to make it often in the past, after the bird flu, I stopped making it because of the raw eggs used in this dessert. While in Rome,...
View ArticleLimoncello Kaltsounia or Lychnarakia, another twist
Kaltsounia or Kalitsounia, is probably the most known Cretan recipe. Remember my post on Calzone where I mentioned the connection of the two names? Kaltsounia can be either with a sweet or savory...
View ArticleBaked Meatballs and Homemade Cheese Ravioli and Malfaldine
One of the dishes we tried in Rome was ravioli and I loved their sauce. I don’t know what kind of sauce they make but it was delicious and as I had never served ravioli with a sauce before, I decided...
View ArticleProject Food Blog: Challenge #2 – How to make Paneer
Here I am. I made it to the second challenge of Project Food Blog. Wow, that’s really an achievement taking into consideration that almost 2000 food bloggers have now been eliminated down to 400. I...
View ArticleTyrini Sunday (Sikoses) with Tyrompiskota (Cheesy Savory Cookies) and other...
Tomorrow is Tyrini, the last day before the Easter fasting begins and also marks the end of carnival. On this day it is a tradition to eat anything with dairy products, especially cheese. In...
View ArticleTyropita
Tyropita (pr. tee- row -pee-ta) (τυρóπιτα), from tyri (cheese) + pita = pie is a Greek pastry made with different cheese fillings. The post Tyropita appeared first on Kopiaste..to Greek Hospitality.
View ArticleHalloumi-Graviera Pull-aparts
Halloumi-graviera pull-aparts are individual filled bread placed next to each other and baked so that when baked they join into one large bread which can easily be separated by pulling each piece....
View ArticleTiganopsomo (fried bread)
Tiganopsomo, which means fried bread is very easy to make. All you need is any kind of yeast bread dough, which is fried in olive oil. Some times it is filled with cheese, such as feta or any other...
View ArticleA different approach to Insalata Caprese
Insalata Caprese, which means Salad made in Capri, the region of Campania, in Italy, is a simple salad using plum tomatoes, mozzarella, basil, olive oil and season The post A different approach to...
View ArticleCalzone
Another thing we tried, while in Rome was Calzone. Although I had heard of calzone, I thought it would be much smaller and imagined it to be something like a turnover with phyllo pastry, similar to...
View ArticlePull me up with a Tiramisu
Tiramisu is an Italian dessert made from ladyfingers that have been lightly soaked in espresso coffee, layered by a cream made from whipped egg yolks, sugar, and mascarpone cheese. The last layer is...
View ArticleLimoncello Kaltsounia or Lychnarakia, another twist
Kaltsounia or Lychnarakia are Cretan cookies, traditionally made during Easter. They have a sweet pastry shell and are filled with anthotyro (ricotta). The post Limoncello Kaltsounia or Lychnarakia,...
View ArticleBaked Meatballs and Homemade Cheese Ravioli and Malfaldine
One of the dishes we tried in Rome was ravioli and I loved their sauce. I don’t know what kind of sauce they make but it was delicious and as I had never served ravioli with a sauce before, I decided...
View ArticleProject Food Blog: Challenge #2 – How to make Paneer
Here I am. I made it to the second challenge of Project Food Blog. Wow, that’s really an achievement taking into consideration that almost 2000 food bloggers have now been eliminated down to 400. I...
View ArticleTyrini Sunday with Tyrompiskota (Cheesy Savoury Cookies)
Tyrompiskota (pronounced Tee-roh-mpi-SKOH-tah) literally mean cheese biscuits. I made them based on other shortbread cookies I have made in the past by adding cheese and spices. The post Tyrini...
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