I live in London, England and the East Coast. I have two kitchens both with drawbacks. In one I use a sixty year old gas cooker which serves me well. When we had the kitchen refitted the kitchen designer told me that the cooker would have to go as it wouldn’t fit in. Instead he went! In London I have a small combination fan oven which I am still battling with. It will only be a matter of time before I master it. I have discovered that both cookers produce different results.
I come from a long line of women who love food. I am lucky enough to have their hand written recipe books which give not only their recipes but footnotes and added comments from other members of the family. I hope this blog will be a record of my recipes but perhaps not just for my family. One of my most favourite foods is egg and chips made by my mother. A simple recipe, but its the little things she does that makes it individual and totally her recipe. I long ago realised that recipes are not just about a list of ingredients it is also what you do with them and the care you take over them.
Food to me is something that comforts, satisfies and sometimes excites. Cooking is a skill and it does come with practice and it doesn’t always turn out looking like the picture in the book.
Recipes evolve, we add, we take away, everyone cooks differently. I cook from the heart and I won’t be a slave to the recipe. I believe you should cook what you like to eat. I like my meat cooked through, according to many experts it’s wrong, but that’s how I like to eat it, and I am not afraid to say so.
My blog isn’t about cutting edge tastes or fads its about old fashioned home cooking.
The photographs and content on this site are all subject to copyright. I spend a lot of time taking the photographs and on occasions have wept with frustration, photography is not something that comes easily to me. So please if you wish to use anything on this site ask me directly first.
If you wish to contact me direct my email address is: MariaDernikos{at}gmail{dot}com
Maria Dernikos 
Loving your photos, stories and recipes! 🙂
Hi Maria! Coming from a long line of cooks (greek & traditional all the way!) I have to say, as much as I enjoy an occasional dinner to the “lately-fashionable” with “cutting-edge” tastes restaurant, I think there’s no warmth and satisfaction greater than the one you get from “oldfashioned” home-cooked, soul food! Unfortunately I didn’t manage to save my grandmothers’ cookbooks but I do have a single handwritten recipe from my great grandmother, for “kourabiedes”… worldly treasure, if you ask me! 🙂 🙂
Hello Athina
I agree with you. I think its so important that we keep and carry on the recipes of our mothers, grandmothers and great grandmothers. Even though my great grandmother suggests beating the kourabiedes for two hours – there were no electric mixers in those days! Would love to know how your great grandmothers recipe for kourabiedes differs from mine as it is interesting to see how each family make them. Thank goodness for the internet which I think have saved a lot of family recipes.
I keep it in my parents’ home (in Kefalonia, while I live in Athens) but next time I am there I’ll make sure to write you all the details!! One of the things I do remember for sure is that she suggests, like you said, beating the butter (prior to adding any other ingredients!) in a large wooden “bowl” called [skafi] for 2 plus hours with a [lemonokoupa] (a lemon cut in half, emptied from its pulp but keeping the skin and pith, forming a “cup”) in hand!! She also uses [alisiva] aka ash water! 🙂
I am looking forward to reading all about this when you next go home! I do hope you will do a posting. Who would have thought that these recipes would have been so interesting.
You have a very nice blog, Maria – congratulations!
One “technical” question: are you considering adding a WP “follow” button to your blog? I think it would be a nice option that would let anyone who clicks on it receive your posts by email, with the added bonus that you can also be followed by non-WP readers. Just a thought!
Stefano thank you! I am not the most technical person but I agree with you and shall start to look into it. Hopefully by the next time I post again there will be a non-WP button.
Thank you 🙂 Adding it to your blog is real easy, just go to Appearance/Widgets in your Dashboard, drag the Follow button to your sidebar and you are done! 🙂
You are a genius! thank you – as you will see your quick and easy instructions worked!
Thank you, Maria: I am anything but a genius, trust me 😉
Glad to have been of help.
Hi. I am making a childrens chocolate cake in the design of a butterfly but am using a large butterfly mould which required me to double up your chocolate cake mix. The end result was a tasty cake but was a bit dry on the edge. Any ideas on what I can do?
Thanks
Hello Sarah
I have never made a butterfly cake mould for this recipe. Changing the quantities is always tricky and needs a bit of experimenting. I think perhaps for a larger size, try turning the temperature down a little and cook it for a little bit longer. So that the outside doesn’t over cook before the middle is done.
Please let me know how it turns out?
Hello Maria and Sarah,
I hope you won’t mind my suggesting that if you surround the butterfly cake-tin with a couple of layers of brown paper protruding about one inch, or a couple of centimeters, above the top, secured in place with a couple of paper clips and set the whole ‘parcel’ on a layer of salt , it should help prevent the drying out.
I don’t mind at all. I am so glad you have commented because I have learnt something new. I take it the brown paper acts as a collar as when baking Fruit cakes? I have never heard of a layer of salt but it sounds a very interesting way to prevent the drying out. Thank you.
That’s it Maria. It’ a trick I learned from Irish cook, Maura Laverty many years ago when I lived in Ireland for a few years, and it’s worked each time.
Your recipes remind me of the nine years I spent living in Cyprus where I met another cookery expert – Ioannoulla Christodoulides – and still have a book of her traditional recipes for some mouth-watering dishes.
Thank you Maureen that is very kind of you.
You have some very nice recipes and photos on this blog. Thumbs up for old fashioned home cooking, the only way….
Alessandro
Thank you for your nice comment Alessandro.
Hi Maria! I really like your blog! That’s why I’ve nominated you for the Liebster Award: http://sercocinera.wordpress.com/2013/04/10/awards/ Have fun with it!
Congratulations Maria! You have been awarded: Sisterhood of the World Bloggers Award!
I do not expect any action to be taken, or for you to generate a post, unless you wish to pass on the award nominations. Your blog has been awarded at:
http://faestwistandtango.wordpress.com/2013/04/24/awards-april-2013/
Enjoy the Award! 😀 Fae.
I’m also trying to collect my moms and grandmother’s recipes 🙂 The hardest part, in the beginning at least, is when you try to make them be a little bit more precise about the quantities.
I sometimes think getting relatives to be precise or consistent on quantities is near impossible!
Oh my. What took me so long to find your blog? I am so happy to have found you through fig and quince! A quick glance through your recipes and I know I have found a fabulous resource for good food. I love your style and taste!
Thank you for your kind comments lovely to have such wonderful feedback.
Maria, Darling, Where are you? I miss your delicious posts. Hope all is well and you are having a fabulous summer time-off. 😀 Fae.
Hello Darling Maria, I have been away on a trip for 2 months and am back for 1 month now. I hope you had a wonderful spring and all is well. I miss you and your inspirational posts. Have a wonderful summer, and hope to see you back soon. Love, Fae.
Dearest Fae
Welcome back I shall be over shortly to read I hope all about your trip. I will be back shortly. M x
Thanks so much for your visit Maria! It has led me to your wonderful blog. I share the same values as you when it comes to food and cooking. And I love that you continue to share your family recipes. Or treasures, more like! Lucky you to have it in writing! I look forward to checking out more of your blog.
I too felt the same when I read your wonderful blog!
Hi Maria, I love your blog and have nominated you for the Liebster Award. Here’s my post in case you’d like to participate & pass on the recognition: http://theseasonedtraveler.wordpress.com/2013/11/27/thanks-giving/comment-page-1/#comment-314
Congrats! -Laura
Thank you so much Laura. I am really touched. I can’t believe that others enjoy reading it and come back for more. This has really brighten up my day.
Glad to hear it! You certainly deserve it with your mouth-watering and beautiful posts. Cheers!
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Excellent blog. Very good recipes. Going to try the Koulourakia cookies for Nouruz.
Reg photos in your blog, ” So please if you wish to use anything on this site ask me directly first” – has anyone ever done that?
Anything that can be right-clicked and saved… will get right-clicked and saved!
You made me smile. No, no one has ever asked me directly or indirectly!! Thank you for your really kind comment and I hope you enjoy the Koulourakia.
Hi Maria !
I am just making Cypric “Flaounes”, there also Mahleb and Mastix is beeing used. Btw. Mahleb (also known as Agriokerasia, cerasus mahaleb, prunus mahaleb, Felsenkirsche, Steinweichsel, Idris agaci, …) and Mastix (fistíkia Aigíni̱s, damla sakisi) I could get from a good friend in Nicosia/Cyprus (look http://carnationspices.com/en/products/pastry) and in Cesme (where it comes from Chios).
With best Easter-Greetings and “Kalo Baska” !
Ignaz (Austria)
Easter greetings to you too! Isn’t the smell wonderful.
Just discovered your blog via Pinterest. I was looking for a rizogalo recipe and yours caught my eye because my grandmother was a Dernikos too! Small world!
Dernikos is not a common name. Are you in America?
I’ve been so enjoying your Instagram, but was woefully behind catching up on your delightful blog. Glad I’ve now remedied and look forward to seeing what comes next. Good riddance to that kitchen designer!
Hahaha Actually, I heard recently he is long gone! Writing isn’t something that is easy for me, I discovered Instagram and was off, takes a minute and catching up on other posts can be fitted in between waiting for the kettle to boil. I have felt quite guilty for a long while now that I haven’t caught up on other blogs that I used to enjoy reading, where does time go? I hope to correct that. Thank you so much for commenting.
Hi Maria! Today I was recommended your blog through my friend Darya (Tortore) and I adore it. I love how you state you’re about old fashion cooking, as I’m always interested in traditions and discovering authentic recipes. Can’t wait to discover more of them from you!
Hello Sofia. What a wonderful comment to read. Thank you Darya. I am so pleased you like my recipes and views. I have been a little slow in putting new ones up as I have been so busy dealing with life! but I hope that will change soon.
I love cooking and although I like trying new things, you can’t beat tried and tested recipes. I still do a Spag Bol I perfected 35 years ago whilst living in a manor house in a village called Coltishall
A good Spag Bol can’t be beaten, bit like a good cup of coffee. Don’t those years fly by? That Manor House is now a hotel. How funny you came across my website after all these years. How are you? Are you still in contact with Budgie? M x
Went to her 60th last year – she’s just got back from Thialand. Wasn’t sure if it was you hence the nomdeplume Ax