TO BOURTHETO TIS KERKYRAS Makes 6 servings The name comes from the Italian brodeto, for “broth,” a legacy of Corfu’s Venetian past. A similar dish, at least in name, is the bourieto of the northern Peloponnesos, where it refers to a fish stew redolen  with onions but not colored with paprika or tomato paste. On Corfu, bourtheto is one […]

SARTSA – frangokota Guinea fowl in the Ionian region might have an interesting history—or, at the least, an interesting etymology, if one is to believe historian Waverley Root. The Zakynthians call it frangokota, or “French chicken,” while in Corfu it is called faraona, after the Italian gallina faraona, or pharaoh’s turkey. Root says that the bird, indeed a native of Guinea in […]

Ingredients: 15 bergamot oranges 2 kilos of sugar Juice of 2 lemons 3 cups of water 2-3 leaves of sweet- Arbaroriza – Kiouli – Scented pelargonium (optional) Juice of 1/2 a lemon for the finish Spoon Sweets Method: Wash the bergamot well, and dry with a towel. Grate the peel with a fine grater without reaching […]

Ingredients: 1 kilo of ripped quince 1 kilo plus 2 cups of sugar Juice of 1 lemon 3-4 leaves of sweet-scented pelargonium (Arbaroriza) Juice if 1/2 a lemon Method: Wash and peel the quinces. Cut in half, remove the core with the pits and grade with the course side of the grader. Place in a […]

Ingredients: 1 1/2 kilo of fresh chestnuts 1 1/2 kilo sugar Little salt 4 cups of water 1 tbsp of lemon juice or even little more For every half kilo of chestnut we add half kilo sugar and 2/3 of glass water. Method: Clean the outer skin of the chestnuts. Place them in a pot […]

Ingredients: 1 kilo of strawberries 1 kilo minus 1 cup of sugar 5 tsp of brandy 6 tbsp of lemon juice Juice of 1/2 a lemon for the finish strawberry preserves Method: Wash well and cut the stems off the strawberries. Cut in half or quarters if they are too big and place in a […]

Ingredients: 1/2 pound unsprayed young pink rose petals 2 pounds sugar 1 cup water Juice of 2 lemons Method: Place the petals, in batches, in a large sieve or colander and shake so that any excess dirt, pollen, and stamens fall out. Place the cleaned petals in a large basin and sprinkle with the sugar. (This may also have […]

Rose water has been used throughout history by women around the world. Cleopatra used it to keep her skin dewy and supple during her reign as queen of Egypt. It was used as a means to cool hot angry skin in the summer heat as well as for its ability to smooth and brighten complexions. […]

Rose water is essentially a byproduct of rose essential oil making. When the roses are being distilled for their oils, it’s the water that is left behind. This water is called rose hydrosol or rose floral water. The best hydrosols don’t actually come from making rose essential oil though. The best hydrosols will come from […]

It’s great in pastries to add a touch of fragrance Rose water is used in the refreshing Μαχαλλεπί (mahallepi), a popular dish enjoyed during hot summer days Add a few drops to a glass of water for a simple, subtle, refreshing drink Glyko tou koutaliou, the traditional Cypriot preserved sweets, can be made with rose […]