Από: Ivy
Hi Di. I’ve been making this recipe for years and it works fine for me. For that reason I show what I mean with «glass» because someone may use a bigger or small glass. Also I show how much is a heaped...
View ArticleΑπό: Eleni.Aus
Hi I am looking for a recipe for Koulourothkia cooked in Teratsomelo. If any of you could help me out that would be great. thank you . Eleni.
View ArticleΑπό: lissie
a dessert with grapes... awesome recipe, Ivy! the picture looks so inviting... My recent post <a href="http://saltandspice.org/2010/09/09/thai-yellow-chicken-curry/" target="_blank">Thai Yellow...
View ArticleΑπό: Olga
Hi – i tried making the palouze but it didn't set! Can I do anything with it now or is it for the bin?!! It thickened and it's more like a creamy mousse!! O
View ArticleΑπό: Niki Michaelides
Just back from Cyprus and can answer the question about the soil. The soil that is added to the grape juice is in fact chalk and as an alkaline, it neutralises the acid giving a sweeter taste to the...
View ArticleΑπό: Ivy
Thank you Niki for giving this information. I envy you eating palouze this time of the year.
View ArticleΑπό: spa gift basket
i Ivy I am bookmarking your blog. Food, neutritions, we take in regular life, you make it great with your recepies. I will come again for a new post from you. Thanks
View ArticleΑπό: P Pieretti
I cant seem to be able to find link to the actual recipe (for palouzeh)
View ArticleBy: Peter
I’ve tried moustalevria in Greece but I think it was with petimezi. I’ve never made it myself. This sounds quite easy and I am going to try it soon.
View ArticleBy: Jackline
Thanks a lot for shring thess amazing recipes , waiting for other recipes sooon , I enjoy reading your posts as well.
View ArticleBy: PETER CHOVANEC
Hi, dear Ivy. I was last year in november in Troodos mountains in Cyprus. The fresh Shoushoukos I had tasted there are best all of the world…! I try to produce it at home, but still without satisfied...
View ArticleBy: lissie
a dessert with grapes... awesome recipe, Ivy! the picture looks so inviting... My recent post <a href="http://saltandspice.org/2010/09/09/thai-yellow-chicken-curry/" target="_blank">Thai Yellow...
View ArticleBy: Olga
Hi – i tried making the palouze but it didn't set! Can I do anything with it now or is it for the bin?!! It thickened and it's more like a creamy mousse!! O
View ArticleBy: Niki Michaelides
Just back from Cyprus and can answer the question about the soil. The soil that is added to the grape juice is in fact chalk and as an alkaline, it neutralises the acid giving a sweeter taste to the...
View ArticleBy: Ivy
Thank you Niki for giving this information. I envy you eating palouze this time of the year.
View ArticleBy: Jannet
Ivy I am bookmarking your blog. Food, nutritions, we take in regular life, you make it great with your recipies. I will come again for a new post from you. Thanks
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