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Athena Konstantinou Food Photographer & Stylist
171 followers -
Food photography & Food styling |
Food photography & Food styling |

171 followers
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" Thank you all for making such a big dream of mine a reality"
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Sweet & Savoury Cheese-filled Pastry for the Whole Family! | Press the link to find out all about the recipe.
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Flaounas | A Cypriot Easter Traditional Sweet & Savoury Cheese-filled Pastry for the Whole Family!
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Dye your Eggs this Easter with a twist; Organic Natural homemade Dyes for rich colours!
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READ AT HE BLOG ABOUT A SIMPLE, QUICK AND GLUTEN - FREE, VEGAN, GREEK - CYPRIOT RECIPE:
FLAT GREEN BEENS "YAHNI"
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The word “yiachni” is synonymous to the Greek & Cypriot kitchen, although the word itself, seems to be arising from the Turkish or Persian language. “Yiachni” is the method we use to slow-cook vegetables, meat & fish in tomato sauce, either fresh or condensed.“Yachni” is also known as a type of stew with all kind of variations including both the ingredients as well as cooking-ware. In order to cook “yiachni”, we use a variety of cookware and a variety of cooking methods. Cook-ware can be anything from casseroles {stainless-steal, Tefal® and iron-cast} to ceramic terracotta pots, most commonly known as “gastra”. Cooking methods can be anything from electric hob to gas, on wood fire, in the electric oven, even in a wood fire oven. Regardless the cookware or method you use to cook “yachni”, the only way to do it, is low heat and long take time, to ensure that the juices are absorbed and the sauce is reduced into a semi thick mixture.
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The word “yiachni” is synonymous to the Greek & Cypriot kitchen, although the word itself, seems to be arising from the Turkish or Persian language. “Yiachni” is the food method, us Greeks, slow cook into a freshly grated tomato sauce, (or condensed tomato sauce and/or passata) and is a sort of stew in many similar forms. In order to cook “yiachni”, we use a variety of cookware and methods, such as casseroles, ceramic terracotta pots known as “gastra”, on the gas, on fire, in the electrical oven, even in a wooden fire oven. The best way to cook “yachni” is in low heat and is best to take time, to ensure that the juices are absorbed and the sauce is reduced into a semi thick mixture.
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