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Another essential feature of the Cretan cuisine was the moderate use of alcohol, mainly red wine which accompanied meals. Finally, the most common dessert was yogurt and fresh fruits, while traditional pastry based on honey had been consumed a few times a week.
Almond cake made with ground almonds, flour, butter, eggs and pastry cream. Amygdalota (αμυγδαλωτά) Rounded cookies with almonds and sugar. Also called Ergolávi. Baklava (μπακλαβάς) A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
Ingredients. 1 box cake mix. 1 can (12 ounces) soda. Editor’s Tip: This recipe also works with a can of club soda or sparkling water. Instructions Step 1: Check out the box. Follow the ...
Many dishes can be traced back to ancient Greece: lentil soup, fasolada (though the modern version is made with white beans and tomatoes, both New World plants), tiganites, retsina (white or rosé wine flavored with pine resin) and pasteli (baked sesame-honey bar); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and ...
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In the Lasithi region, they are mainly sweet, made with dough and filled with mizithra, cinnamon, and sometimes lemon zest. To make the filling for cheese kalitsounia, the whey cheese is grated and mixed with eggs (so the filling will hold together) and finely chopped herbs. [1] This is a unique delicacy served across the entire island.
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Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.