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.
In our new, travel article we stay for a few days in Etoliko, Etoloakarnania and learn its history, an important point of which is the trial of Karaiskakis. We eat, drink, take walks and marry our friends Petros and Elli in Agios Dimitrios at Katohi village. Also, we visit Messolonghi for food and drink, and we enjoy the warm hospitality of the couple’s relatives, who received us every day at their home in Etoliko.
A journey ends… in Veria! In our last article from our great travel tribute to Western and Central Macedonia we drink cocktails at the Elia complex, visit the Byzantine and Archaeological Museum of Veria, try the awesome cuisine of Vergiotiko, eat breakfast at Kriaras, learn about Dryas truffle products and make one last stop at Panagia Soumela before returning to our base in Athens.
In the first part of our last travel article from the tribute to Western and Central Macedonia we are staying in Veria, in the Kokkino Spiti, take walks in the streets of the city, photograph its numerous churches, visit the Step of the Apostle Paul, try the famous revani and eat in the excellent 12°grada restaurant.
In the second part of our article about Elatochori we hike to Pigi Keramida, enter the historic Agios Nikolaos church, drink coffee and eat sweets in Itamos cafeteria along with a very interesting discussion, enjoy rustic cuisine in Anoi and make a last stop in Panagia Agrotissa church, before our last destination, Veria.
In the second part of our article about Naoussa we start the day with coffee with our friend, chef and culinary teacher Mr. Kostas Ioakimidis overlooking the plain of Imathia, we continue with wine tasting at the Kir-Yianni Winery in Yiannakochori Naoussa and end on a trip back to Antiquity at the School of Aristotle in the area of Isvoria, Naoussa.
In the third part of our article based in Pozar Baths we take walks in the rain at the Open Air Water Museum, the Waterfall Park and the traditional Varosi district in Edessa, and we visit the Holy Temple of Agia Skepi with the relics of Saint Kallinikos. Still, we see up close the handmade products’ workshop Opos Palia, we try the cuisine of the restaurant Kokkino Piperi and enjoy wonderful pastries at the Karras pastry shop.
In the second part of our travel article, while still staying in Nymfaio, we get to know the ecological NGO Arcturos and its bears, try the famous Greek champagne of Domaine Karanika, tour the La Moara guesthouse of Mr. Ioannis Iatridis and Mrs. Argyro Felesaki, take a walk in the village, seeing the church of Agios Nikolaos and the Nikeios School, and have lunch at the very good restaurant Diporto of Mr. George Boutaris in Nymfaio.
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!
In our new travel article about Dervenochoria we visit beautiful, historic monasteries, breathe fresh air, eat delicious, country food, enjoy the landscape and fantastic views and take beautiful photos to remember, but also to share with you!
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.
In our new travel article we visit Vilia village, Attica, built on the slopes of mount Kithairon, discover a beautiful church designed by the great architect Ernst Ziller, walk in the alleys of the village, eat the local meats and dessert too and get to know a local cheese shop and its people, in a full and satisfying day trip.
In our new travel article we visit the springs of Krya in Leivadia, we enjoy the enchanting beauty of its nature, we taste the famous meats of the area, and of course eat our dessert, in a one-day trip that has it all!
After the festive days of Easter, in our second Easter article we decided to make another zero waste dessert with the traditional Easter sweet bread that was left over, an ekmek with a syrup with soumada (orgeat syrup), pastry cream flavored with mastic and whipped cream. Also, we wanted to look for the history and symbolism of the sweet bread and find other sweets made with sweet bread.
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.
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.
In our new article we will search for the mosaic of people and tribes that lived in Thessaly, as well as the eating habits that characterize this area, with the help of the book Εδεσματολόγιον Θεσσαλίας. With a recipe of the book we will make batzina, a local, traditional pie with feta cheese.
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!
In our new festive article, then, we will get to know our Santa Claus through the book Our Santa Claus by Patakis Publishers, we will learn the history of Santa Claus in Europe and America and we will make the vasilopita of Eat Dessert First Greece to welcome 2021!
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.
In our new freshly baked article we will approach cookies, learn their history and make delicious homemade cookies with chocolate chips and cashews!
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 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 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 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!
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!
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 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 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, 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, 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 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!
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
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.
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 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 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!
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.
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.
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!
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!