In our new sweet article we approach the apple, learn its history and nutrients, find various sweets that include it and make a light, healthy and delicious cinnamon mousse with fresh apples and crumble.
In our new homemade article we approach the pound cake, we learn professional secrets so that our cakes always turn out perfect, we find other types of cakes and their differences, and we make our own homemade vanilla cakes with a recipe for pound cake.
In our new article we will make a cake inspired by Black Forest cake. We will learn the story of the Black Forest cake and find different ways in which it can be presented. In the end we will make our own version of Black Forest cake with a fantastic chocolate cake, a recipe that is worth keeping for other chocolate creations.
The second part of our tribute to Kalamata begins with a swim in a slightly further sea, at Elea beach on the border of Messinia with Ilia. It continues with an evening walk in the historic center of Kalamata and a wonderful meal with creative dishes and cocktails. The next day starts with a delicious breakfast and a walk in the historic center of Kalamata in search of the famous Kalamata scarf. There we visit the church of Ypapanti, the Victoria Karelias Collection of Traditional Greek Costumes and the Military Museum of Kalamata. To end our trip beautifully and chilly, we make another trip to the impressive waterfalls of Polylimnio, before taking the road back to Athens.
In the first part of our tribute to Kalamata we swim by its huge beach, visit the Kalamata Municipal Railway Park, talk to the people of the hotel that hosts us, eat a delicious breakfast in the hotel cafeteria and wonderful dishes at a fish tavern of Kalamata, walk in the city and organise an excursion to Ancient Messina and nearby monasteries. At the end we drink tsipouro in the monastery at an altitude of 860 m. with the pastor, on occasion of the feast of the Transfiguration of the Savior.
In the second part of our tribute to Messinian Mani we take a dip in the sea of Foneas, make a short trip to mountain villages in the area, eat breakfast from a local bakery, try creative, Greek dishes signed by Yiannis Baxevanis, drink our cocktails at the picturesque port of Agios Nikolaos and get immersed in the history of Mani settlements in the fortified complex of Troupakis – Mourtzinos.
In the first part of our tribute to Messinian Mani we visit Stoupa and Kardamili, we stay in a beautiful maisonette, we taste local and modern dishes, we discover local products and we learn about the house of Patrick and Joan Leigh Fermor in Kardamili.
In the third part of our tribute to Laconian Mani we are mainly in Gythio. There, we visit the Cultural Center of the Municipality of East Mani, where we see the permanent exhibition about the stone and traditional products, and a periodic exhibition of contemporary art, we try the local gastronomy and we get to know a Greek company with traditional pastelia. Finally, for an impressive closing of the first part of our trip to Laconian Mani, we visit the caves of Diros.
In the second part of our tribute to Laconian Mani we visit Areopolis and Limeni, learn the history of Mavromichalis family, taste local dishes, visit Pikoulakis Tower and meet an award-winning Mani company.
In our first Mani article, we visit Laconian Mani, find out about its history and analyze its architecture, gather rich photographic material, try its gastronomy, drink refreshing cocktails and discover picturesque landscapes and beautiful beaches.
In our new article we will make summer clafoutis with apricots and cherries and we will learn its history. Get whatever summer fruits you like, cherries for the classic version or apricots like us or even figs, and let’s create!
In our new summer article we will talk about jelly, we will learn its history, we will see its various impressive uses in pastry and we will make our own coconut-melon jelly.
In our new summer article we will see various fruity ideas for homemade sweets and we will make our own easy and healthy no-bake dessert with vanilla pudding, sugar-free biscuits and fresh summer fruits. And because as we all know we like to learn everything, we will read a few things about summer fruits and their nutrients!
In our new article we launch our savory section by making pizza with handmade dough and Greek products and learning its history over time…
In our first frozen article we will study the history of sandwiches, we will see famous sandwiches from all over the world, we will learn the history of ice cream sandwiches and we will make our own healthy, sweet “sandwich” with vanilla ice cream with walnuts and whole grain biscuits.
In our new travel article we go on a two-day trip to Aegina, hike and visit the Capralos Museum and Agios Nektarios, try pistachio products and enjoy the local cuisine, take a dip in the island’s sea, find shops with traditional products and chat with the people of the island.
In our new, syrupy article we will look for layered desserts from various countries worldwide and make a refreshing ekmek kadayifi with vanilla custard, cinnamon whipped cream and peach.
In our new travel article we will continue our trip to Nafplio with a dip in Tolo and its history, a visit to the Folklore Museum and the Childhood Museum and a discussion with Mrs. Ioanna Papantoniou, founder of the Peloponnesian Folklore Foundation, galaktoboureko and bread from the Kostopoulos bakery, a lonely ascent to the fortress of Akronafplia, a wonderful meat meal in Stavlos restaurant and the sweet story of its owner Mr. Nikos, ice cream from Koustenis shop, a conversation with Dimitra at the reception of the Hotel Ippoliti, breakfast at the hotel and a visit to the Holy Monastery of Panagia Katakekrymeni-Portokalousa in Argos, before our return to Athens.
In our new travel article we will have a historic walk in the city and a few words about its history, accommodation at hotel Ippoliti of Neoklasiki Group, a visit to the shop-exhibition “Armiriki”, sweets from the store “Glykos pirasmos”, dinner at 3SIXTY Grill Dining Wine Bar, a discussion with the co-owner of Neoklasiki Group Mr. Periklis Belitsos and chef Alexandra Takoridi of 3SIXTY restaurant, an evening walk in the city, breakfast at hotel Ippoliti, a tourism lesson from Mrs. Katerina Psichoyou, a visit to “Mesali” bakery, an interview with the owner of the Worry Beads Museum Eleni Evangelinou and a dip in the sea of Tolo.
Our new article will travel us a long time ago… into the kitchens of the Royal Pavilion in 19th century Brighton, where we will meet great confectioner Antonin Carême. We will travel there accompanied by the book Δέκα by Potamos Publishers. In the end, as usual, we will make a dessert, chocolate truffles with whiskey according to a recipe from the book!
In our new sweet article we will learn what traditional soumada is, its health benefits and how we can use it. At the end, we will make a Greek flan with pâte brisée and pastry cream with soumada syrup.
In our new festive article we will research choux and charlotte, find desserts made with choux pastry (pâte à choux) and make our own “choux charlotte” with eclairs filled with chocolate whipped cream, caramel bavarian cream and caramelised nuts!
Rhodes… the most famous ancient boxer and the Colossus of Rhodes, the Order of St. John and the medieval city, Lindos and its Acropolis, the butterflies and the aquarium, the dishes and of course the traditional sweets of Rhodes… All this in our new article, together with a recipe for chocolate truffles with walnuts!
In our new sweet and nerdy article we will learn about the various types of tart dough, their qualities and uses, along with professional secrets, and we will make individual and mini tarts with pastry cream, strawberry jelly, fresh strawberry and berries from the neighborhood!
So, in our new sweet and uplifting article we will research the mysterious history of Italian tiramisù and make our own Greek tiramisu with a savoiardi biscuit base, Greek coffee and anthotyro cream.
This nostalgic article will be a mental trip to Smyrna, one of our lost homes… We will try to weave a short story through the everyday lives of people of Smyrna, through the buildings and the port of the city, objects and souvenirs, and of their course food and desserts. In the end, we will make Smyrnian peinirli with kefalograviera cheese, ham, bacon, egg and grape tomatoes!
The star of our new sweet article will be the apple! We will look for desserts based on this classic and favorite fruit and find their sweet stories, while learning some things about the nutritional value of the apple. In the end, of course, we will make our apple dessert, easy and quick apple doughnuts!
In our new travel article we will go on a mental trip to Corfu island through a book by Savalas Publishers, with stories, traditions, music, traditional clothing and authentic local savory and sweet recipes. In the end, we will make Corfiot pastafrolles, biscuits filled with plum jam to close our sweet journey.
In our new, chocolate article, we make a healthy no bake chocolate cake with no sugar, with cashews, bran sticks and dates, we search for similar sweets in different countries of the world and we get to know another great Greek company through its products.
In our new article we will visit Crete through the artists that were born there, painting, literature, poetry, music, dance, and also through its food, the famous Cretan diet. Our companion on this trip will be the book Εδεσματολόγιον Κρήτης by Savalas Publishers, from which we will prepare sfakianes pites, Sfakia pies with sour mizithra cheese and honey.
In our new, literary and playful article we will discuss wordless books, watch short films, and play two games for both kids and adults! And as a gift, an observational game for you to download!
In our new, sweet article, we will make an awesome cake with crepes, orange cream with sangria and strawberries, and we will learn the history of French Crêpes Suzette, and also of Mille Crepe, a Japanese dessert made with French crepes!
In our new, sweet article we will study the gastronomy of Karpathos, its traditional savory and sweet recipes, and we will make Karpathos pies with mizithra cheese, honey and cinnamon.
In our new, sweet article we will learn what honeycomb is, find its names and versions around the world, unravel the magic behind its preparation and make our own honeycomb with fir honey, in two variations, with fresh oregano, and chocolate with fleur de sel (salt).
In our new, chocolate article we will learn the types of chocolate, their qualities and their sweet stories, look for professional secrets about each type’s right use and make a healthy chocolate custard with biscuits.
In our new, spring article we will look for the nutritional value and uses of wheat bran, prepare healthy and vegan bird nests with dark chocolate, peanutbutter and bran sticks, and learn why these ingredients are suitable for a vegan diet.
In our new, sweet article we researched the history of panna cotta, learned its success secrets and made a light and healthy caramel-orange panna cotta to accompany our Easter roasting at home!
In our new, Easter article we will talk about red, as well as chocolate eggs, learn their history and symbolisms and we make chocolate egg-truffles with chocolate ganache, biscuits, honey and almond orgeat syrup!
In our new swirly article we will make traditional Greek roxakia (cocoa and cinnamon syrupy cookies) with extra virgin olive oil, and look for sweets prepared with the swirl technique, with amazing decorations and flavour combinations!
In our new article, dedicated to children’s literature, you will read a personal memory that will make you laugh, sweet thoughts on the value of children’s books and useful information about the various genres of children’s books.
In our new sweet and savory article we take a mental, gastronomic trip to Cyprus, study its gastronomic tradition and learn how to make fasting ladies’ fingers (daktyla) by Mr. George the Cypriot.
In our new, kneaded article we will leave aside for a moment our favourite desserts and bake awesome homemade bread to accompany our food and warm our hearts! At the same time, we will learn the history of bread and look for old photos of Greek neighborhood bakeries that bring nostalgic memories… Finally, as remorseless nerds, we will also uncover the professional secrets of making good bread!
In our new sweet and fragrant article we will learn the history of Greek loukoumades, various fried dough variations from around the world and the history of their good friend, cinnamon. And as always we will accompany our new knowledge with making our own batch of loukoumades!
Our first pet friendly article is dedicated to our best friends, animals. We will learn about the benefits of having pets at home from the evolutionary psychologist Magda Daskalaki and we will share our personal story, along with a surprise recipe, healthy biscuits for dogs and humans!
In our first fasting and vegan article we research the history and variations of semolina halva in Greece and abroad, and make a halva 2 in 1, with a traditional layer with almonds and raisins and a more modern one with chocolate, cashews and dried kiwi.
In our new, kind of sour article we will learn about lemon, lime and yuzu, their history, nutrients and uses, we will look for the desserts they go with and make a light lemon-lime mousse with nougatine crisp and berry meringues.
In our first chocolate article we will dive for a while into the history of chocolate and of the chocolate tart in particular, and we will make our own healthy variation: a tart with dark chocolate, pears in grape molasses and a base made with extra virgin olive oil
For St. Valentine’s Day we will share some sweet writings, paintings and photos, along with a sweet, flourless brownie with berries and almonds, and mostly a wish, everyone’s hearts and lives to fill with even more, true love!
The second part of our sweet trip to Ioannina has even more sweet personal stories, an art hike through our own photos, visits to one more museum and monastery, secrets for brewing herbs in the right way, handmade creations, authentic Italian cuisine and much more!
In our new Ioannina article we learn about traditional silversmithing and cutlery crafting, try the city’s gastronomy and listen to many personal, sweet stories.
Our new article from Epirus is 3 in 1: we discuss with Ms. Pagratiou the promotion of Zagori’s cultural heritage, learn about the art of the mosaic and the relationship of philosophy to Christianity, and try the gastronomy of Ano Pedina by its local businesspeople.
In our new sweet article we bake an original, healthy cake with Greek coffee and extra virgin olive oil, learn about its nutrients and research the history of Greek coffee.
A rich travel article with new friends, knowledge, flavors, aromas, looms and sheep, local sweets and traditional food, hagiography and art, nature and culture in Elafotopos village, Zagori and not only!
In our New Year’s Day article, Varvara, a third generation Smyrnian, makes a Greek vasilopita with the traditional recipe of her grandmother and narrates us her experiences of Smyrnian housewives.
In our new sweet Christmas article we will see impressive Christmas cakes from other countries and we will bake our own, prepared with extra virgin olive oil, flavored with spices, decorated with a spicy strawberry jam cream… and sprinkled with walnuts, bran sticks and lots of love!
Our new sweet Christmas article is dedicated to traditional Greek melomakarona, their local variations and some contemporary ideas, along with our recipe for melomakarona with extra virgin olive oil and pure pine-heather honey.
In our new sweet, Christmas article we get inspired by Argentinian alfajores cookies, learn about their history and variations and make our own Christmas sandwich cookies with creamed honey.
In our new sweet article we will make a handmade Christmas chef’s hat and bake Christmas cookies, wearing it proudly! We will also talk about the benefits of children’s participating in cooking and baking at home and in school.
In Greece, our sweet tradition is very rich and delicious… Spoon sweet, pasteli, and mandola… we are launching our new section, dedicated to local sweets and recipes, local producers, companies and cooperatives, as well as fresh ideas.
In our new sweet article we prepare a nerdy birthday cake, Eat Dessert First Layer Cake with walnut dacquoise, caramel mousse, apple jelly, crème diplomate and nougatine crisp, and research the birthday cake in its American and European variations.
In our sweet trip to Lake Plastiras we visited quaint villages, monasteries, waterfalls, went hiking and tried outdoor activities, learned the area’s history, discovered Cornelian cherries (Cornus mas fruit) and tried authentic liqueur and jam made with this great Greek superfood.
A sweet article about our Greek cheesecake with cinnamon biscuits, anthotyro cheese mousse and homemade quince and rose geranium jam, along with a trip from Ancient Greece to New York to learn about its history.
A sweet trip to Varaždin, Croatia with the EU ABCitiEs project: the city’s history, architecture, landmarks, residents, habits, and of course local sweets, along with a recipe for a Croatian strudel with apples, berries and cranberries… because city walks open our appetite!
A nerdy article dedicated to the queen of custards, pastry cream: history, science, techniques, recipe… but also its variations in French pastry, how to make them and in which desserts to use them.
In our new sweet article, we make pancakes for breakfast and research -as always- their history and variations all around the world. Crepes, tiganites, pfannkuchen, naan, æbleskiver, tortillas and many more… We found pancakes in every corner!
In search of the answer to our muffins or cupcakes dilemma, we turned to psychology, learned their history and of course baked our own vanilla mini cakes with candied fruit and chocolate frosting.
An article dedicated to Greek halva and especially halva Farsalon, through the eyes of a specialist artisan, Theodosios Belederidis.He told us everything… except for his secret!
A small tribute to miss Pasta Flora, studying her origins, her relatives worldwide and some interesting styling choices of hers, along with our own recipe, inspired by chef Jacquy Pfeiffer of the French Pastry School in Chicago.
A guide of criteria for the choise of the right recipe, dedicated to all the dessert-lovers who found a seemingly “easy” recipe, started preparing it full of dreams and hope… And then, there came tears and anger…
To wish a sweet back to school, we started with some thoughts on the transition from preschool to primary school, we travelled to London to talk about healthy school meals and ended up at a mystery story about the French tarte Tatin. And of course we made our own healthy apple crumble pie!
Some thoughts on the importance of serenity at home for children, and adults also, to share and put in our minds and our souls.
We love Greek custard-based desserts -such as the one called galaktoboureko and another one named bougatsa- and of course we adore tarts… We combined all those in our own tart with semolina custard, light and delicious!
Pagoto, granita ice cream, sorbet, gelato, parfait, paletas, dondurma, kulfi… love for ice cream is universal!