More Than A Greek Salad: my new cookbook featuring the Mediterranean Diet

I have the pleasure to announce that my second cookbook has just been published on The Amazon Kindle.

Rocket, Pear and Pomegranate Salad

As I have a love for food and a sweet tooth, ever since I can remember myself, I used to carry a few extra kilos.

Nistisimo (Vegan) Cherry Cake

I went on my first diet after adolescence and since then I have been battling to control my weight.

Vegetarian  (Nistisimoi) Chickpea Patties with Minty Yoghurt Sauce

There were times I followed these silly crash diets some friends would recommend to me.  One of them was eating one kind of food a day, for example eating as much spaghetti as I wanted all day, then as much chicken the next day, or nothing but yoghourt, or only boiled courgettes (zucchini) etc.   Really, how much spaghetti, chicken, yoghourt or courgettes can you eat all day long?

Whole Wheat Penne with Sausage and Vegetables

I have tried various types of diets and although there was some weight loss, it was only temporary, as when you starve yourself, you lose some weight at first, but once you start to eat normally again, you end up gaining it all back again and even more.

Kebabs, Tomato Relish and Yiaourtlou Sauce

If you search the internet, you will find a plethora of information about the Mediterranean Diet, sometimes described in very scientific terms, which will probably only confuse you.  What I have aimed to do in this book is to take all of the research I have done and laid it out in simpler terms, so that you won’t have to spend endless hours cross-checking the information you come across and trying to decide which source is giving the best info.

Tourkakia (grilled offal)

During the first three years of blogging, I got carried away and lost track of what we (I refer to my family) should have been eating.  Seeing new recipes which I had never tried before made me want to try everything.

Peinirli (Pontian Cheese on Flatbread)

I loved learning more about cooking and the new horizon which was open to me, by using the internet to learn more about other cuisines and cooking techniques, apart from broadening my horizons, it also contributed to broadening my figure!

Salata Rossiki (A much healthier version of Olivier salad)

As that was not enough, to make matters worse, my blogging addiction meant that I was spending all day in front of a computer screen, and I became completely sedentary.

Tahini Artichoke Sauce

The increase in caloric input plus the decrease in physical activity lead to hypertension, high cholesterol, and back problems.

Fava Soup with Caramelized Onions

I knew I had to change my lifestyle immediately if I wanted to enjoy a healthy middle age, not to mention a long life.

Nistisima (vegan) low-fat Chocolate Cookies

In 2011 I started my final diet and have maintained my weight loss to this day. If I gain a couple of kilos over the holidays, I always make sure to lose them before I gain too many and they become difficult to lose.

Nistisimos (vegetarian) Moussakas and Melitzanosalata (eggplant dip)

My wish  now is to inspire more people to start eating healthier!

This new cookbook is a collection of over 250 of the best healthy Greek recipes as well as many of my own, based on the Mediterranean Diet, with no starving and no bland food.  My culinary skills and knowledge allow me to transform classic, traditional Greek dishes with healthy twists that don’t compromise on taste. Although many of the recipes in this cookbook have already been posted on my blog, many of them have been revamped to reflect my new lifestyle.  Unfortunately, these changes have not changed in the older posts, due to lack of time.

Red Pepper Pasta

Many new recipes have also been created exclusively for “More Than A Greek Salad”, always based on the principles of the Mediterranean Diet.  The pictures you see through this post are only a small sample.

Imam Bayildi

The cookbook is divided into three sections.  The first section covers useful information about the Mediterranean Diet, which in fact is not a diet but a lifestyle approach which leads to long, healthy lives with less chance of chronic disease.

Soupa me Kolokassi kai Prasso (Leek and Taro Soup)

The second section showcases those Greek recipes which are based on the Mediterranean Diet.

All the traditional recipes are in the cookbook but also the low-fat, but mouth watering recipes I came up with while I was on a diet.  Those of you who follow my blog already know that during this period I lost 18 kilos over the course of six months.

Xifias Plaki (Swordfish plaki-style)

The third section consists of a Diet Plan based on the recipes of the cookbook, from which you can choose what to eat.

 

Quinoa cake

For more recipes, please follow my blog Kopiaste (in English) and Κοπιάστε (στα Ελληνικά).

Kopiaste and Kali Orexi,

Louvanosalata – Λουβανοσαλάτα

Μετάφραση πιο κάτω

In Cyprus when the plant of louvana is tender, it is made into a green salad which is called louvanosalata.  I am sure that my Cypriot friends are expecting the recipe for that salad but this time I have used the vetch to make this dip.  I call it salata (salad) because most Greek dips end in ….salata e.g. melitzanosalata, taramosalata, etc.

Louvana (Lathyrus ochrus), also known as Cyprus Vetch, is sometimes confused with yellow split peas (pisum sativum) or Greek fava (lathyrus clymenum). However, this dip can be made with any of the above pulses.

You can see below some of the ingredients I have used to make this dip:  tahini, Greek yoghurt, olive oil, lemon juice, garlic, green onions, capers, parsley etc.

You will find the recipe in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopitaste!

Όταν τα φύλλα του φυτού της λουβάνας είναι τρυφερά, στην Κύπρο τα χρησιμοποιούμε σαν ωμή, πράσινη σαλάτα, η οποία λέγεται λουβανοσαλάτα.

Βέβαια δεν είναι αυτή η κλασσική σαλάτα, αλλά μια σαλάτα μου έφτιαξα με λουβάνα ξερή, δηλαδή το όσπριο.  Η Κυπριακή λουβάνα (Lathyrus ochrus), μοιάζει με τη φάβα (lathyrus clymenum), αλλά είναι ένα διαφορετικό λαθούρι, το ίδιο νόστιμο.

Αυτό το ντίπ είναι δική μου συνταγή και το έχω δοκιμάσει και με τα δύο λαθούρια και είναι εξίσου νόστιμο.

Ό,ποτε φτιάχνω σούπα λουβάνα, πάντα βράζω περισσοτερη και την αποθηκεύω στην κατάψυξη και έτσι το φτιάχνω χωρίς κόπο σε πολύ λίγο χρόνο.  Βλέπετε στη φωτογραφία μερικά από τα υλικά που έβαλα σ’ αυτό το ντιπ, όπως γιαούρτι, ταχίνι, ελαιόλαδο, λεμόνι, κρεμμυδάκια φρέσκα, κάπαρη, μαϊντανό κλπ.

Η συνταγή περιλαμβάνεται στο βιβλίο μου.
Kopiaste and Kali Orexi / Κοπιάστε και Καλή Όρεξη!

Tyrompiskota (Cheesy Shortbread Savory Cookies) Τυρομπισκότα

Μετάφραση της συνταγής στο τέλος.

Today’s recipe is a recipe I made two years ago on Tyrini, which is on the last Sunday before Orthodox Lent, which is tomorrow.

These savory cookies are based on other shortbread cookies I have made in the past.  They are very easy to make and  I added two of my favourite cheeses, halloumi and graviera and a combination of various spices and herbs on top, which made them disappear in no time.

These cookies are ideal with a cup of coffee or tea but also with a cold beer or a glass of wine.

They are very versatile so the combination of cheeses can vary by adding kefalotyri, kefalograviera, kaskavalli, ladotyri Mytilinis or other hard cheeses and spices which you like best.

 

You can find the recipe and other “cheesy” recipes here.

On this day the tradition in my house is to make Cypriot Ravioles for lunch but I also make cheesy snacks like Tyropita, Halloumopita, Flaounes (actually we make little ones called Flaounoudes), Tyropita Savory Cake, Psomakia Gemista (Halloumi filled bread), Cheese souffle, Tyropitakia and desserts like galaktompoureko,  ryzogalo, Bourekia me Anari etc.

All the above recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in the e-cookbook.

Τα αλμυρά αυτά μπισκοτάκια τα έκανα πριν δύο χρόνια όταν ήταν και πάλι Τυρινή.

Η συνταγή είναι απλή και βασίζεται πάνω σε άλλα μπισκότα βουτύρου που έχω φτιάξει κατά το παρελθόν.  Απλώς έβαλα τα αγαπημένα μου τυριά, που είναι το χαλούμι και η γραβιέρα και τα αγαπημένα μου μπαχαρικά και αρωματικά.

Τρώγονται σαν σνακ ή συνοδευτικό με καφέ, τσάι, αναψυκτικό ή μια κρύα μπύρα ή ένα ποτηράκι κρασί.

Μπορείτε να βάλετε άλλα τυριά όπως κεφαλοτύρι, κεφαλογραβιέρα, κασκαβάλλι, λαδοτύρι Μυτιλήνης ή άλλα σκληρά τυριά  και τα δικά σας αγαπημένα μπαχαρικά.

Μπορείτε να βρείτε αυτή τη συνταγή και άλλες συνταγές για την Τυρινή εδώ.

Kopiaste and Kali Orexi – Κοπιάστε, Καλή Όρεξη και Καλή Σαρακοστή,

How to self publish your e-books on Amazon

My first attemps to convert my Cookbook into an e-book was not easy. I started on Amazon Kindle but found the instructions very complicated. There was too much information there, which gave me a headache each time I started reading it.

After reading many tutorials and forum threads, someone mentioned on the Amazon forum that there is a great tutorial on Smashwords and they were absolutely right. If you follow their instructions it is 100% guaranteed that you will succeed to publish your e-book.

However Amazon is AMAZON!!!!, if you know what I mean and who wouldn’t want to be visible on one of the biggest sites on the web?

I know I did and I finally made it a couple of days ago and now my e-cookbooks are available on all Amazon stores!!

If you want to self publish here is a synopsis of what I have learned during the course of self publishing my e-cookbook Volume 1 and Volume 2 and if the information provided is incomplete, you can also download and find more information on the Kindle Publishing Guide:

A. Prepare your manuscript

• Make a list of all the recipes you want to include. Arrange them either in alphabetical order or sort them into categories.
• Add the recipes from your files or blog.
• When done, highlight everything with Control A to copy content. Open Notepad and left shift or Control V to paste content. This will remove any formats or links.
• Open a new word document and Save As .doc (not docx)
• Prepare a Table of Content and add links.
• Do not add page numbers, headers or footers or symbols.
• Use Styles to format your document. Do not use a font size bigger than 14.
• Do not use more than one line breaks. If you want to change a line do not press enter more than once.
• After each recipe use a Page Break and add a link to your Table of Content.

B. Adding photos

• Do not copy paste a picture but add each picture from Insert / Picture.
• Do not resize it by dragging the picture from the corners. Resize your photos on Photoshop, Picassa or Gimp. The image should be a minimum 500 pixels wide and 1280 pixels high.
• In the member’s area of the Kindle Desktop Publishing website there is a tutorial for formatting your manuscript document. Read through that document and follow the directions to make sure that your e-book displays properly.
• Make sure that you carefully edit and proofread your book’s manuscript before you upload it.
• Prepare you Book Cover.

C. Create a free account on the Kindle Desktop Publishing platform

Go to KDP/Amazon and sign up for a free publisher account.

D. Create your profile

Create your profile on Author Central

E. Publish your e-book

Write a concise and compelling description of your e-book and upload it to the Kindle Store. Last step: set your price, “Save and Publish” and if you have done everything correct you are now an AA, no not that kind of AA but an Amazon Author.

I used to think that you needed a Kindle device to read Kindle e-books but found out after publishing that you can download Kindle Cloud, which is a free application where you can read kindle books on your browser, even if you are not online.

Hope my article was useful to you but if you need more help, do not hesitate to contact me.

On a last note, if you have already purchased my book in print, my e-book on Smashwords or you have won a copy or it was sent to you as a gift or if you intend to buy one in the future, PLEASE write a sincere review.  You know that reviews are helpful to potential buyers, so please take a minute and write your review either on AMAZON or on SMASHWORDS.

Kopiaste and Kali Orexi!

Merry Christmas and Recipes from my e-Cookbooks

During the Christmas period, I indulge into using more butter than I use throughout the whole year. But then what would Christmas be without making cookies and other desserts? After six months of diet I have learned to restrain myself and until today I have only tried a small piece from each to see how they taste.

As Socrates said “Everything in moderation”. So let’s all keep this in mind and enjoy the holidays!

A cake I have been making since I was single is Christmas Fruit Cake. I cannot imagine Christmas without it. However, each year I find myself doing something different. This year I made it with citrus flavour. I used some of my spoon sweets in it.  I added bergamot, orange, lemon, bitter orange and kumkuat fruit preserves. I also added my four citrus marmalade before the almond paste and orange liqueur.

This year I experimented by making a batch of some “unconventional” kourabiedes.   It’s not the icing sugar and cocoa powder you see outside but it’s what is inside which makes them unconventional.   My children who tried them said that although unusual, they were awesome.

Making a bigger dose of Kourabiedes from my Cookbook.

This year Melomakarona were made the classic way.

I also made some traditional Amygdalota, which is a no bake Almond Cookie, wrapped in icing sugar but also some wrapped in dark chocolate.

The recipes (or similar recipes) of the Christmas Cake, Orange liqueur, Fruit preserves, Four citrus Marmalade, Amygdalota Μelomakarona and Kourabiedes are included in my e-cookbook Mint, Cinnamon & Blossom Water, Flavours of  Cyprus, Kopiaste! Volume 2.  All the above recipes, except the Four Citrus Marmalade are also included in the printed cookbook.

I also made some chocolate star shaped cookies using some of my Spoon Sweets (fruit preserves) to add a Christmas touch.

 

Spoon Sweets (Fruit Preserves) for my cakes

 

Chocolate Fruit Preserve Cookies

 

Choco Orange cookies

 

Wishing you all Merry Christmas and Happy Holidays!

Kopiaste and Kali Orexi,

Video with easy way to roll out Phyllo and make Kotopita (Chicken Galette)

Kotopita is one of many types of meat pites. This particular pie is made with a horiatiko (village) phyllo pastry crust, which is very easy to handle and roll. I make kotopita with different kinds of fillings and two similar recipes are included in Volume 2 of my e-cookbook.

You can serve this Kotopita during the holidays as a starter. If you like you can make smaller ones. Grease your muffin tins with olive oil, line it with phyllo, add the filling and cheese on top and form into mini galettes.

The previous video, where I made Spanakopita, was in English but it wasn’t fair for the readers of my Greek blog, so this time I preferred not to speak but to add subtitles in both languages.

Kotopita (Chicken Galette, Recipe by Ivy

Horiatiko Phyllo

Preparation time: 30 minutes

Ingredients:

• 500 grams (1.10 lbs) all purpose flour
• 1 egg
• ½ cup olive oil
• ½ cup tepid water plus 2 tbsp
• ½ tsp salt
• ½ cup halloumi or graviera cheese

Kotopita filling:

Preparation time: 30 minutes

Baking time: about 45 minutes

Makes: 6 – 8 depending on size

• 250 grams (8.80 oz) grated graviera or halloumi (divided). Some in phyllo, some in bechamel sauce and the remaining on top
• Sesame seeds

Ingredients:

• 500 grams (1.10 lbs) chicken breasts, boiled, skinned and cut into small pieces
• 1 cup frozen corn, boiled for 10 minutes
• 1 cup bell peppers (yellow, red, orange, green), julienned
• ¼ cup, finely chopped parsley
• Salt
• Freshly ground black pepper
• 1 tbsp spice mixture
• 1/2 tsp tarragon
• 1/2 tsp sweet paprika

Bechamel sauce:

• 2 cups hot milk
• 2 tbsp olive oil or butter
• 2 tbsp all purpose flour
• 1 egg
• Salt
• A pinch of nutmeg
• 1 cup graviera or halloumi

Potato and pumpkin puree

This is optional. I had some leftover Potato and pumpkin puree but you can add only some grated cheese one top.

Egg wash:

• 1 egg
• 2 tbsp milk

Directions:

Prepare the dough.

Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add the egg and mix. Finally add the water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.

You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour. Set aside to rest.

Boil chicken for 30 minutes and when it cools, cut into small pieces.

To make the Bechamel sauce, heat the milk and set aside.

Beat the egg, mixing with a fork and set aside.

In a saucepan heat the olive oil and add the flour and mix thoroughly to make a roux. Add salt and nutmeg.

Add the warm milk, stirring constantly, until the sauce is thick and creamy. Remove from the heat.

Gradually add the beaten egg, a little at a time slowly, but stirring constantly until it is incorporated. Mix in the cheese.

Add the chicken, the parsley, the corn and bell peppers. Add salt, pepper, paprika and seasoning and mix.

Knead the dough for a few minutes and divide it into 6 – 8 pieces. Form them into a ball, dusting each piec with flour.

Flatten the disc and using a dowel rod roll out the dough. Flour your working surface and the dough regularly, each time rotating it and sometimes turning it over.

Place a 20 cm / 8 inch diametre plate on top and cut a round circle. Add 2 heaped spoonfuls of chicken filling in the centre. Then add the puree and finally some grated cheese to cover the filling.

Fold the outer parts of the galette into the centre, forming a round galette.

Line a large baking tin with parchment paper and place the galettes.

Beat the egg with a fork and mix in the milk. Brush with the egg wash and sprinkle some sesame seeds on top.

Bake in a preheated oven to 180^o C / 350^o F, for about 45 minutes or until golden brown.

Remove from the oven and set aside for 10-15 minutes to cool before serving.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks, free of charge, within a few hours. Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you buy the book or e-cookbook, a review is always welcome.

Kopiaste and Kali Orexi,

Special Offer for my Cookbooks and Video: How to make Phyllo from Scratch and Spanakopita

I am very excited that yesterday I made my first video. It was nothing planned but it was one of those rare days that I was alone at home. I had already done the preparation of the dough and filling for Spanakopita, when the idea of making a video popped up.

I know that there are a lot of mistakes in this video and my friends on facebook gave me some good advice for next time, if ever I decide to do this again, and if I do, I hope next time to do a better job.

What I did was set the tripod on the only free space available in the kitchen and focus on the working area. As you see from the picture, the stand mixer is where the fruit are and right behind me is the kitchen table.

In order to speak to the camera I had to lower down my body and also later on, while rolling the dough I had to put my back to the camera as otherwise I could not reach the pasta attachment.

As I said, it was not planned and the dough I had made was more than it takes for one spanakopita as I wanted to use the rest to make some Spicy Sausage Rolls (that will have to wait for a future recipe).

Nevertheless, with all the technical mistakes in it, I think that you will understand how to make a good Greek Spanakopita.

Spanakopita Strifti, from my Cookbook but also, included in my e-cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste, Volume 2

Spanakopitta (or spanakopita) is the most popular Greek pie, made with spinach, aromatic herbs and feta cheese. Other types of cheeses, like anari or myzithra, which are soft whey cheeses, similar to ricotta can be combined.

How to make Phyllo

Preparation time: 15 minutes

Resting time: 30 minutes

Rolling phyllo: 30 minutes, depending on your skills

Ingredients:

• 500 grams (1.10 lbs) all purpose flour
• 1 tsp salt
• 1/2 cup olive oil
• 1 tbsp wine vinegar
• 200 ml water (about 1 cup)

Spanakopita Strifti

Preparation time: 60 minutes

Baking time: 45 – 60 minutes

Serves: 6 – 9 (as a main dish) or 18 as a snack

Ingredients:

• Dough (as above)
• Olive oil for brushing (about 1 cup)

Ingredients for the filling:

• 1 kilo (2.20 lbs) fresh or frozen spinach
• 3 spring onions
• 1 small red onion, finely chopped
• ½ cup parsley, finely chopped
• ½ cup dill, finely chopped
• ¼ cup olive oil
• 300 grams (0.65 lbs) feta, crumbled
• 3 large eggs
• Salt
• Freshly ground black pepper

Directions:

1. Sift the flour and mix in the salt. Put the flour in a large bowl and pour in the oil. Using your fingertips rub the oil until the flour has absorbed the oil. Add vinegar and then water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands. Place on a floured surface and knead for a few minutes.
2. You can also make the dough in your stand mixer. Attach the dough paddle. Put all the ingredients, except water, in the mixer bowl and mix on low speed. Gradually add water until the dough is ready and does not stick on the walls of the bowl. Test with your fingers to see if it is sticky. If it is, add more flour.
3. After your dough is ready, you should leave it to rest for half an hour. This resting time is necessary for the gluten to develop and make the dough elastic. If gluten does not develop properly, you will roll out the dough and then it will shrink again.
4. Divide the dough into 6 equal pieces. Shape them into balls and then press to flatten. While working with the dough, flour your working surface regularly with flour, unless you are working on a non-stick mat. Also dust the dough regularly so that it will not stick.
5. Always keep the remaining dough covered, so that it does not dry.
6. Depending on your pasta machine, it is usually numbered from 1 – 6 and on some other attachments on stand mixers like mine, the machines are numbered from 1 – 9.
7. Set your pasta machine to the smallest number which is number 1. Each time you roll it out, dust it again with flour and continue the same procedure increasing the numbers, until you get the desired thickness
8. Meantime, wash the spinach, removing the stems or any damaged leaves and dry. Frozen spinach reduces the time of preparation considerably but defrost before using. Squeeze it with your hands to remove all fluids. Alternatively, if fresh spinach is used, when still wet you can put them in a big saucepan, without any additional water, and bring to a soft boil for about 5 minutes, until it wilts. It will become soft and its volume will be reduced. Place it in a colander to cool down and when it can be handled, drain any water by squeezing it. In both cases,cut it into smaller pieces.
9. Preheat oven to 180^o C / 350^ο F.
10. Place the spinach in a large bowl and add ¼ cup of the olive oil, the onions and herbs, as well as the eggs, feta and spices and mix well.
11. Grease a 30 x 40 cm (12 x 15.75”) or 30 cm – 12” baking tin with olive oil. The remaining olive oil will be used to brush the phyllo.
12. Divide the dough into six parts and roll out a thin phyllo.
13. Place on your working surface and cut it in the middle. Join the two pieces to make a bigger square or rectangle piece and brush it generously with olive oil.
14. Put some filling on one edge. Roll, once to cover filling and press the two sides so that the filling will not come out. While rolling brush it with olive oil and when done, twist the two ends towards opposite direction. This will stretch the dough and make it even bigger. Place in an oiled baking tin one roll next to the other.
15. Brush on top generously with olive oil.
16. Bake for about 1 hour or until golden on top.

Hope you enjoyed the video and please let me know what you think:)

 Special Offer for my Readers:

Volume 1 includes a selection of the best Greek-Cypriot savory dishes, mezedes, side dishes and salads. This goes to Jamie, of Life’s a Feast.

Volume 2, includes Breads, bread products, Pies, Snacks, Preserves and a lot of Desserts. This goes to Rosa, of Rosa’s Yummy Yums.

The special offer with 25% discount is still valid for all the readers of my blog until the 31st December, 2011 . You can use Code JB99K for Volume 1 and Code EP93W for Volume 2.

Last but not least, if you would like to buy the Cookbook in print and are worried that it will not reach you in time, well if you buy it directly from me paying via Paypal, I will also send you the two e-cookbooks within a few hours. Please contact me by e-mail at ivyliac AT gmail DOT com or through the contact page.

If you win or buy the book or e-cookbooks, a review is always welcome.

Kopiaste and Kali Orexi,

Happy Holidays and Giveaway of e-cookbooks

With Christmas just two weeks away, I would like to thanks my readers with a giveaway of each volume of my e-cookbooks.

The books are available on the following formats for you to choose:

Online Reading (HTML, good for sampling in web browser)

Online Reading (JavaScript, experimental, buggy)

Kindle (.mobi for Kindle devices and Kindle apps)

Epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others)

PDF (good for reading on PC, or for home printing)

RTF (readable on most word processors)

LRF (Use only for older model Sony Readers that don’t support .epub)

Palm Doc (PDB) (for Palm reading devices)

Plain Text (download) (flexible, but lacks much formatting)

Plain Text (view) (viewable as web page)

Volume 1 includes over 100 of the best Greek-Cypriot savory dishes, mezedes, side dishes and salads.

Volume 2, you will find Breads, bread products, Pies, Snacks and a lot of Desserts.

Now, how do you win the book?

1. Follow Kopiaste by subscribing to this blog. If you’re on Facebook, ‘Like‘ Kopiaste.. to Greek Hospitality.

2. Share this post on any social network. Facebook, Twitter, Google+, anything goes. Just use your imagination.

3. Blog about it on your blog. Why not let as many friends who love Greek-Cypriot recipes know about the book’s giveaway and what you like about the book.

4. Last, leave a comment on Kopiaste to let me know what you did. Your comment here also counts as one entry.

Every separate post you make counts as an entry for the book, so share it a ton!

I will pick 2 winners at random, on Friday the 16th of December. Make sure to check back here to see if you won!

If you don’t win the book and still want to buy it, I am offering you a 25% discount. You can use Code JB99K for Volume 1 and Code EP93W for Volume 2. Both offers are valid until 31^st December, 2011, so why not send it as a gift to your friends as well or offer it as a giveaway on your blog, while it lasts. I promise you won’t regret it… 🙂

Happy Holidays!

Kopiaste and Kali Orexi,

 

The e-book has finally been published

First of all Happy Thanksgiving to all of you who celebrate today.

I know it’s been a very long time since my last post and I haven’t been around for several reasons.

It’s been almost a year since I published my cookbook “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” and I wish to thank all of you for buying it. If you liked it, you may consider sending it as a gift to your friends and family who like Greek food.

I’ve received a lot of positive feedback from people who have bought it but also a lot of e-mails from younger people, asking me if I could make it into an e-book.

I written in the past about my efforts which were unsuccessful and after several efforts I gave up.   During the summer, it was so hot I did not even consider spending hours and hours on the computer but last mont I decided to give it a last try.  After google searching I found out about Smashwords.

Evidently they have a very good tutorial and after several attemps of uploading it there, it was rejected several times but I persisted and following their instructions I had to start it all over again.  The recipes are still the same but all the formatting had to be done from scratch.

I finally made it and it was accepted!!!

The maximum capacity allowed for an e-book on Smashwords is 5 MB and my cookbook was way above that size. I didn’t want to remove any of the recipes included in cookbook and since I had more to add, I decided to divided into two volumes.

Volume 1, includes over 100 recipes: Mezedes, Side Dishes and Main Dishes.

Volume 2, includes over 130 receipes: Bread, Pies, Snacks and Desserts

The first volume was enriched by more traditional recipes, which due to the high cost on Createspace, I could not add.

The second volume was also enriched by recipes not posted in the printed book but I’ve also added lots of my cakes, spoon sweets, marmalades etc.

The best part is that you can download a free sample from each book, , in many formats: online reading (html or Java script), kindle, epub (Apple iPad/iBooks, Nook, Sony Reader, Kobo, and most e-reading apps including Stanza, Aldiko, Adobe Digital Editions, others), pdf, rtf, lrf, palm doc, etc.).  All you have to do is follow the respective links given above.

You can see all the recipes included in the Table of Content and the best part is you get a free sample of some recipes.

Hope to hear your views of what you think about it.

E-book update

If you think making a book is easy, I can assure you it isn’t.
It took me a year to prepare the book and I thought it would be easy to turn the book into an e-book.
I’ve been working on the e-book for over a week and have been encountering all sorts of problems.
To start with, I had to add hyperlinks to the Table of Contents, which would lead to each recipe. Although I read several tutorials there was something missing which I could not figure out. After making tests and combinations, day after day, I finally managed to make it work.
Another problem I encountered was that when creating the pdf the chapter separations would break. I fixed it and when creating a new pdf another section broke. I fixed the second and something else went wrong. I was so frustrated yesterday that the idea of giving up passed from my mind.

However, I am really stubborn, so all I need to do now is start the book over again from scratch!!!!!

The hard cover book which is sold on Amazon.com and Createspace, is doing really well and thank you all for buying it.

I shall keep you posted about the e-book.