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 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.
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 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.
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 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 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 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.
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 sweet article we will find traditional sweets from various parts of Greece, but also modern creations that contain olive oil, we will make our own extremely delicious chocolate mousse with the award-winning Greek extra virgin olive oil OLEOSOPHIA and whiskey and we will learn a lot of information about olive oil from olive oil sommelier Marianna Devetzoglou.
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.
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 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.
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, 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 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, 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 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
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 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 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.
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.
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!