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!