In our new article we learn about semifreddo and its history is, but also about spumone, another Italian iced dessert, we see various ideas for delicious semifreddo combinations and we make our own semifreddo with vanilla and fresh strawberries.
Category: SWEET STORIES
Rusks and a no-bake dessert for the celebration of the Dormition of Virgin Mary on August 15
In our new summer article we will learn the history of rusks, find various ideas for desserts with rusks and prepare together with Mrs. Christina a homemade no-bake dessert with soaked in syrup rusks, vanilla pudding and strawberry jelly with canned fruit for the celebration of the Dormition of Virgin Mary on August 15.
Petit-beurre biscuits and a homemade, easy, summer dessert!
In our new summer article we learn the history of the iconic petit-beurre biscuit, we get ideas from various easy, homemade no-bake desserts with biscuits and we make Mrs. Christina’s summer dessert with wholemeal petit-beurre biscuits, instant vanilla pudding and another secret ingredient that makes the difference!
Pavlova, light as a ballerina
In our new sweet article we will look for the history and roots of pavlova and we will make our own impressive pavlova with light meringue and fresh fruit.
Ice cream cake for a sweet summer!
In our new summer article we learn the history of ice cream cake, see examples of ice cream cakes and other plated desserts that include ice cream, and make an ice cream cake with hazelnut dacquoise and caramelized hazelnuts.
Dark, milk and white chocolate, what to pair it with?
In our new chocolate article we will meet again the dark, milk and white chocolate and we will see with which ingredients each one pairs. In the end we will make a delicious tart with a pairing of chocolate with peanut butter!
Happy Easter with a cake and Easter bunnies!
In our Easter article, then, we look for the story of the Easter bunny, we find original chocolate creations and we make a cake of of chocolate with a bunny digging its surface.
A vegan dessert with almond milk
In our new, sweet article we will make a fasting and vegan panna cotta with almond milk and agar agar, we will learn about these ingredients and we will get ideas on how we can use them.
A fasting, vegan dessert with coconut milk
In our first fasting article we will discuss coconut milk, learn the history and nutritional value of coconut and make a light cream with with only four ingredients coconut milk and semolina, along with cherry jelly.
A tart for Saint Valentine’s Day
A tart in the shape of heart with pastry cream and forest fruits for Saint Valentine’s Day. Together αnd the various dough types you can use.
Our first free ebook
Our first free ebook with sweet and savory recipes, 12 Greek charities, photos from our trips and information on some traditional Greek products.
Carrot cake: when carrot met olive oil
In our new sweet article we will learn the nutrients of carrot and we will make our own healthy carrot cake with extra virgin olive oil from Nature Blessed and cream cheese frosting. And of course we will look for the history of the carrot cake!
Christmas tables from around the world, part b
In our new Christmas article we will see other Christmas foods and sweets from different countries of the world and we will make our own fluffy vegan kourabiedes (Greek traditional cookies) that melt in your mouth!
Α card with Christmas wishes
Our new Christmas article will be about Christmas cards and their history, along with a gift card that you can send online or print and give to your loved ones.
Christmas tables from around the world, part a
Ιn our new Christmas article we will get a taste of Christmas food and sweets from different countries of the world, we will get to know Royal Bee, a new Greek company from Chalkida that operates in the honey industry, and we will make with their honey our delicious Greek melomakarona to prepare for the upcoming holidays.
In our first Christmas article, Rupert takes over and helps us remember our last year’s festive articles, to get in the mood!
Chestnuts roasted in the fireplace for a festive yule log!
In our new sweet Christmas article, a festive roll cake, filled with chestnut cream and covered with olive oil ganache, will accompany us on our journey through the history of the Christmas roll cake, the English yule log and the French bûche de Noël.
Something sweet, homemade cookies
In our new freshly baked article we will approach cookies, learn their history and make delicious homemade cookies with chocolate chips and cashews!
Βrownies for trick or treat on Halloween
in our new frightening article we will approach Halloween, learn the history of costumes in the USA and make yummy, chocolate brownies with walnuts, with a scary design on top.
Here’s an apple to make a dessert!
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.
Pound cake, or else homemade vanilla cakes
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.
A cake like a Black Forest
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.
Clafoutis with apricots and cherries in the French way…
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!
Jelly tasting like summer…
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.
Homemade no-bake dessert with summer fruit
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!
When sandwich met ice cream
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.
Ekmeκ kadayifi, a layered delight…
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.
Chocolate truffles from a long time ago…
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!
Some eclairs, a birthday and choux!
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!
Which tart dough should I use, pâte brisée, sablée or sucrée?
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!
A cup of coffee and a piece of Greek tiramisu to lift us up!
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.
Apple doughnuts and other apple sweets
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!
No sugar chocolate cake, no regrets and no bake!
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.
Crepe cake… French or maybe Japanese?
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!
Let’s make honeycomb and do the hokey pokey, that’s what it’s all about!
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).
Dark, milk or white?
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.
Chocolate nests in a spring mood!
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.
Look, one dancing orange panna cotta!
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!
Happy Easter with a red and a chocolate egg!
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!
#Stayhome and make Greek loukoumades
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!
Lemon, lime, yuzu, our sour friends…
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.
A sweet trip into the world of chocolate begins…
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
Christmas cake… It’s Christmas time!
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 Christmas cookie travelled to Argentina to become an alfajor!
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.
Birthday cake every day!
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.
Let’s go for cheesecake to Ancient Kydonia!
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.
We all scream for pastry cream!
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 the morning we eat pancakes like a king!
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!
Cupcakes or muffins; That is the question!
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.
10+1 impressive looks of miss Pasta Flora
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.
Right recipe research methodology
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…
Try our Greek flan with semolina custard, cinnamon and cranberries… It is the best!
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!
Ice cream unites us, no matter how we call it!
Pagoto, granita ice cream, sorbet, gelato, parfait, paletas, dondurma, kulfi… love for ice cream is universal!