Ingredients

Ouzo

Ouzo

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Posted: December 12, 2013

One of the largest producers of ouzo today is Varvayiannis (Βαρβαγιάννης), located in the town of Plomari in the southeast portion of the island, while in the same town Pitsiladi (Πιτσιλαδή), a variety of high-quality ouzo, is also distilled. More about ouzo can be found in (http://en.wikipedia.org/wiki/Ouzo)

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Garlic

Garlic

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Posted: November 22, 2013

Good to know The most famous use of garlic in Greek Cuisine is in tzatziki sauce (yogurt dip) and in Skordalia (Garlic sauce). To crush a garlic clove you can either mash it in a […]

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Cinnamon

Cinnamon

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Posted: November 21, 2013

Good to know Cinnamon (κανέλα in Greek) is a spice, which is obtained from the inner bark of several trees from the genus Cinnamomum. It is used in sweets and savory foods as well. Greeks use cinnamon in […]

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Cabbage

Cabbage

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Posted: November 20, 2013

Hints & Tips:

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Nutritional info: 380 calories, 1 kg

Artichoke

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Posted: November 17, 2013

Hints & Tips When purchasing artichokes look for firm and compact with the leaves closed. Their weight should be heavy in relation to size. There are different sizes. The small artichokes, also called baby artichokes, […]

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