The late nineteenth and early twentieth century recipes that appear in women’s newspapers and magazines and personal cookbooks introduced western (mostly french) elements into Greek home cooking. The following recipes reflect foreign influences on Greek sweets. Strawberries with cream: We take as…
Strawberries
The existence of the wild strawberry in Greece goes back perhaps to 5.000 b.C. since, according to archaeological finds, it was gathered in Hacilar of Western Turkey. However there is no word in Theophrastus’, Hippocrates’, Dioscorides’ and Galen’s writings, probably because…
The consumption of cheese in Greece: the epilogue.
Greece is the world’s largest consumer of cheese. It is not exaggeration to say that Greeks eat cheese anytime of the day. They start their morning with a cup of coffee, a slice of bread and a piece of cheese,…
Hard cheeses
Anthotiros: an air- dried, salty and matured version of the soft anthotiros. It has very rich flavour. It is often consumed as a snack with olives and paximadi, as a table cheese, in salads, grated in pasta dishes, with very…
Semi-hard cheeses
Batzos: a white cheese which is made with sheep’s or a mixture of sheep’s and goat’s unpasteurized and slightly unbattered milk. It is very good for saganaki. (DOC) Kasseri (Xanthi, Macedonia, Thessaly, Lesvos island): a pale yellow cheese, of ‘pasta…