Φιρίκι γλυκό... / Firiki apple preserve

Παιδικές αναμνήσεις.. τόσο σημαντικές ιδίως όταν έχουν να κάνουν με φαγητό.. Οκτώβρης λοιπόν και σε μια εκδρομή στην ορεινή Αχαϊα, σε ένα υπέροχο χωριό στο βουνό πάνω από την Ακράτα, για το οποίο θα ακούσετε πολλές φορές από εδώ και πέρα, πέσαμε πάνω σε μερικές μηλιές. Οι περισσότερες φροντισμένες, αλλά σε μερικά χωράφια δεν είχαν μαζευτεί και τα μήλα ήταν πια στο χώμα..  Εκεί λοιπόν σε ένα

"περίπου" ρυζόγαλο... / Rice pudding with Matcha tea

With my little experience i have in cooking i have learned a few things... One of these is when you try a new recipe that has a few things in common with an old favorite please, please, please do not call it with the old name. Cause that will only provoke expectations that in most cases will not be met. And people will become frustrated and will not enjoy the "new" as they would be expecting the

Pralines.. / Πραλίνες

 People that cook also invent... This is the way new recipes come out to the world. The whole thing about the molecular gastronomy is a lot to do about inventing and using new knowledge into the kitchen.  New York times is a newspaper with a great food section and new recipes and techniques that first come out there. One of the people that writes there is HAROLD McGEE.. I got a recipe he had

It's time for MONKEYBREAD!!!!

Monkey bread…A lot of water under the bridge and many many times i have made this dessert. Almost a signature thing for me a desert not to be eaten after a heavy dinner but something to be enjoyed during a brunch or breakfast or just with a hot cup of milk.  A desert easy to make but takes it's time, a desert for slow food, for people that can wait…  Patience is not a virtue i hold. I want things