Top Ten Dishes of 2011

My son gave me and my husband a bad cold and we are both sick during these days. I guess I will have to farewell 2011 with a handkerchief in my hands, lol. I hate being sick and furthermore, I hate being like this during holidays. And you know what will happen? I will be

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Orange Scented Ravanì

At this point of time, I would like to attribute an acknowledgement. As you all know, a month now, I moved to this new site. None of this would be possible, if it wasn’t for my husband. He worked for two months, so as for me to have this new home. He designed and implemented

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Merry Christmas

I would like to wish to all of you, from the bottom of my heart, Merry Christmas filled with happiness, love and many joyful faces around you! I will see you on Monday with another sweet recipe to celebrate these festive days! 😀  

Pork Cutlets with Caramelized Onions in Sweet Wine

In my previous post, the Profiteroles, I received many comments on how I smothered my choux balls in the chocolate ganache. So, I am going to share a little secret with you my international friends; that is how we eat profiteroles in Greece, swimming in the chocolate ganache. A totally decadent sweet which, I dare

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Profiteroles

Now, this sweet is totally the opposite from the mug cake. It is not difficult per se, but it requires time. I did it in two phases. First, I prepared the choux dough and second, I made the crème patisserie and the chocolate ganache. I loved it and so did everyone who tasted it! Profiteroles

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