Stories, flavors and memories from Smyrna…

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!

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!

Music, history, tradition and pastafrolles biscuits from Corfu island

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.

Zoom, zoom out and other wordless stories

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!

A gastronomic trip to Karpathos island

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.

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.

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!

Cypriot ladies’ fingers…

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.

#Stayhome, learn about bread and make your own boules

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!

#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!

Semolina halva, traditional and modern too

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.

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

Our own sweet “mosaic” of Ano Pedina, Zagori

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.

Melomakarona… Greek sweet treats for Christmas!

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.

Be fit to eat sweet! Α sweet trip to Lake Plastiras

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.

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.

A sweet trip to Croatia…. with a strudel in hand

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!

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.

Back to school or an apple a day…

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!