Sunday’s call for some delicious panna cotta! I enjoy challenging myself a bit replacing the gelatin with egg whites. Traditional panna cotta usually calls for gelatin to stabilize the mixture, and it helps hold the shape. But I do not really care for gelatin, so for years now, I use…
After celebrating Greek Easter most of us around the world have an abundance of tsoureki bread left. So each year I usually make tsoureki bread pudding, and tsoureki French toast but this time I kicked it up a notch. I made my Greek-style eggs benedict which you can find in…
Hello beautiful friends!! On today’s post, I am sharing something different with yall. My beautiful friend from Cyprus who happens to be the face behind The Wine Scribble blog and Youtube channel is cooking with Kouzounas Kitchen today. I spoke with Despina Telemachou about how to stay positive during this…