La Pâtisserie aux Cyclades
Les Cyclades sont... sucrées! Les massepains sont les plus fameux mais il y a aussi beaucoup d'autres desserts traditionnels, comme les pastelaries (des figues sèches), les meletinia (gâteaux de pâte avec du miel et du fromage frais) et les pastelia (gâteaux de miel et de sésame), ainsi que les loukoums, les chalvadopites (tartes au halva), les fruits confits au sirop, les beignets etc.
Greek Candy Making in Naxos Town, Greece - SantoriniDave.com
Handmade candy making in the storefront of a candy shop in Naxos Town.
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I MAKE PASTELI
4-9-2018
PASTELI ( HEALTH BARS )
SESAME SEEDS
WALNUTS
PEANUTS
OATS
HONEY
Fazer Chocolate Factory Visit
Aarush visited the Fazer Chocolate Factory. This video shows contents of the return gift he got from Fazer Chocolate factory.
Spit-Roasted Lamb | Joanne Weir's Plates and Places | KQED Food
On the Greek island of Syros, Joanne Weir and a group of friends prepare a feast of roasted lamb and Greek-inspired side dishes.
Joanne Weir’s award-winning Plates and Places is your first-class ticket to culinary adventure! Explore the destinations, meet the local people, and cook with the inspiring ingredients that have influenced world-class chef Joanne Weir throughout her career.
Joanne Weir's Plates & Places, Season 3, Episode 2
About Joanne Weir:
Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher and renowned chef.
Learn more about chef Joanne on her website: joanneweir.com
Loukoumi Masters of Syros - Greek Product Review - Loukoumia Syrou (rose flavour) by Sikoutris
The Greek island of Syros is famous for its Loukoumia. So when Greekosophy recently spent one week on this beautiful island, we could not leave without trying them and reviewing them!!
The capital of the island and of the prefecture of Cyclades, the city of Ermoupolis, was founded in 1822 with the wave of refugees from the islands of Chios, Kasos, and Psara. As part of their cultural heritage, the refugees brought with them their knowledge and experience of making the sweet treats, and established the first loukoumi factories on the island.
Then, with the second wave of refugees to reach the island following the Asia Minor disaster in 1922, came another boost for the industry. By 1945 there were 128 confectioners registered in the city, the majority of them of refugee origin. Their main products were halvadopites (nougat pies) and, of course, the loukoumia. Until today, new masters of the craft learn alongside the old ones, and the sugar-covered sweets have become synonymous with the island.
Full article here:
This product is produced in Syros by Angeliki E. Andriomenou Loukoumi Manufacturer
Address: 8 Mistra Street, Syros
Facebook:
INGREDIENTS
Water
Sugar
Cornstarch
Tartaric Acid (sour)
Carmine (natural colour)
Essential rose oil
NUTRITIONAL FACTS (per 100g)
Energy (Kcal) 373
Carbohydrates (g) 93 (of which sugars 79g)
Protein (g) 0
Total fat (g) 0
Salt (g) 0.01
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