year : 2013 15 results

Myzithra cream with orange spoon sweet & caramelized cinnamon-flavoured phyllo

INGREDIENTS 400 gr Myzithra cheese 60 gr icing sugar 60 gr full fat milk, flavoured with mint tea 250 gr preserved orange spoon sweet 2 sheets of phyllo pastry Ground cinnamon PREPARATION In a basin, crumble the cheese and add the sugar and mint tea-flavoured milk*. Mix until creamy, adding ground cinnamon according to taste. Cut the pastry into a shape of your choice, stick the two sheets together with sugar and cinnamon and bake in the oven until golden brown. Serve in a ...

Crispy fillet of sea bream with black-eyed peas, hot fava beans & cuttlefish ink sauce

INGREDIENTS 4 fillets of sea bream 200 gr black-eyed peas 250 gr boiled fava beans 30 ml cuttlefish ink Juice of three lemons 200 ml herb-infused olive oil 40 gr vinegar Salt & pepper oregano PREPARATION Sauté the sea bream fillets skin side down and finish off in the oven for 5-10 min at 1800C. Boil the black-eyed peas and season to taste with vinegar, herb-infused olive oil, salt and pepper. Beat well in the blender one part of lemon juice, three parts of olive ...

Fillet of cod with potatoes, green beans, tomatoes & fresh dill

INGREDIENTS 4 cod fillets 400 gr green beans 150 gr potatoes 100 gr onion 1 small bunch of finely chopped dill 500 gr fresh tomatoes 1 clove of garlic 150 ml olive oil 100 ml white wine 300 ml vegetable broth Salt & pepper PREPARATION In a small saucepan, sauté the onion and garlic. Add the cubed potatoes and the beans. Pour in the wine and finally add the tomatoes and vegetable broth. Bring to the boil, season to taste and add the dill. Sauté the fish skin ...

‘Skioufichta’ pasta with Apaki, cherry tomatoes and flaked graviera cheese

INGREDIENTS 500 gr skioufichta past 280 gr Cretan apaki (smoked pork) 300 gr cherry tomatoes 100 gr CRETAN Graviera cheese 100 ml olive oil 100 ml wine 200 ml vegetable broth 1 clove of garlic 1 bunch finely chopped parsley Salt & pepper PREPARATION Sauté the apaki in a little olive oil. Add the onion and cherry tomatoes, cut into quarters. Pour in wine and when it evaporates, add the vegetable broth. Once the sauce thickens, add the precooked pasta and allow the ...

Sofegada with vegetables, octopus & feta cheese

INGREDIENTS 60 gr courgettes 60 gr peppers 60 gr aubergines 60 gr carrots 60 gr onion 80 gr tomato 500 gr octopus tentacles 160 gr feta cheese 120 ml olive oil 100 ml white wine Bay leaves Salt & pepper oregano thyme PREPARATION Wash and clean the vegetables well. Cut into cubes. Lightly fry the aubergines, courgettes, peppers and place on absorbent paper. In a skillet sauté the onion in a little olive oil, add the wine and the tomatoes to make a runny ...

Rice pudding with fig purée & cinnamon biscuit

INGREDIENTS 1 lt full fat milk 150 gr glacé rice 50 gr sugar Cinnamon powder & stick 200 gr purée of dried figs 50 gr cornflour 150 gr cinnamon biscuits PREPARATION Boil the rice in the milk with the cinnamon stick and sugar. When the rice is ready, thicken with the cornflour. Portion out into bowls and cool in the refrigerator. Serve with hand-crushed cinnamon biscuit and fig purée.

Sautéed cod with lemon, purée of cauliflower, greens & herbs

INGREDIENTS 4 cod fillets 400 gr cauliflower florets Lemon Zest out of 2 fruits 1 lt chicken broth 100 ml herb-infused olive oil Greens & Herbs spinach mini beetroot fresh basil parsley dill Coarse salt & pepper PREPARATION Boil the cauliflower in the chicken broth and mash with as much broth needed to make a smooth purée. Sauté the fish, skin side down and finish off in the oven for 10-15min (depending on the thickness of the fish) at 1800C. TO ...

Tomato fritters with anthogalo & crispy phyllo with black sesame seeds

INGREDIENTS 100 gr anthogalo (cream) 1kg tomatoes 100 gr onion 1 small bunch of parsley 20 gr black sesame seeds 200 gr flour 3 eggs 2 sheets of phyllo pastry 100 ml olive oil Salt & pepper mint PREPARATION Wash the tomatoes, grate and drain. Grate the onion and chop the parsley. Mix together and then add the flour, olive oil, salt, pepper, mint and three lightly beaten eggs to make a thick batter. Fry spoonfuls of the mixture in olive oil and allow to drain ...

Kritharaki with Kozani saffron, cretan apaki country sausages & feta cheese

INGREDIENTS Kritharaki (Orzo Pasta) 280 gr Kozani Saffron 2gr Apaki (smoked, lean pork meat) 160gr Country sausage* 160gr Feta cheese 100gr Onion 40gr Garlic 5gr Tomatoes 100-120gr Dry white wine 80m Vegetable broth 1lt Salt Pepper Fresh thyme PREPERATION  Half boil the kritharaki, strain and leave aside. Slice the apaki meat and the sausages and sauté in a hot pan until golden brown. Place them in a dish and sauté the chopped onion and garlic in the same ...

Beetroot Salad with garlic & marinated prawns

INGREDIENTS Fresh beetroots 400gr Garlic 3 cloves Strained Yogurt 120gr Olive oil 100ml 8 Prawns Size 2 White Balsamic vinegar 40ml Juice of 2 lemons Salt Pepper Parsley Dill PREPERATION  Shell the prawns, leaving the tails on. Boil for 3-4 minutes and leave aside to cool. Then marinate in olive oil, lemon juice, salt, pepper and parsley. Boil the beetroot al dente. Slice in any desired shape, marinate in olive oil, thinly chopped dill, garlic, salt, pepper and a ...

Salad with bulgur wheat, black-eyed deans & marinated anchovies

INGREDINETS 120gr bulgur wheat 160gr black-eyed beans 120gr fresh, marinated anchovies 40gr turnips 80gr cherry tomatoes 60gr spring onions 120ml olive oil salt & pepper dill PREPARATION: Soak the bulgur wheat in lukewarm water for about an hour. Boil the beans and leave aside to cool. Place the ingredients in a bowl and stir in the finely chopped spring onions, thinly sliced turnips,cherry tomatoes cut in four and the finely chopped dill. Prepare the oil and ...

Chicken fillet with raisins fried xinohontros, cretan graviera cheese in sweet & sour sauce, served on pita breads

INGREDIENTS Chicken breast fillet 320gr Raisins* 60gr White Balsamic vinegar 50ml Wine vinegar 50ml Honey* 50gr Cretan Graviera cheese* 120gr Mini pita breads 6-8 pieces Xinohontros* (Sour frumenty) 200gr Onion 60gr Garlic 1 clove Tomatoes 100gr 1 Egg Olive oil 300ml Vegetable broth 0.80-1lt Parsley Salt Pepper Coriander seeds Aniseed PREPARATION Salt and pepper the chicken and tie into a roll. Sauté chicken until golden brown and then roast. Use ...

Fragrant mastic cream with dried fruit, poached pear & pasteli

INGREDIENTS 80gr dried figs 80gr dried apricots 80gr dried plums 2 pears 400ml white wine from Samos 1 cinnamon stick 120gr walnuts 120gr pistachios 1lt milk 150gr granulated sugar 1 vanilla stick 10gr mastic powder 1 pasteli (approx. 80gr) 5gr fresh mint 2 gelatin sheets PREPARATION Place the dried fruits in the milk and leave them for 20min to puff up. Then, remove the fruits, add the sugar, the vanilla stick and the mastic powder and bring the milk to a ...

Aubergines halves filled with bulgur wheat & lightly fried graviera cheese

INGREDIENTS 4 Medium sized aubergines Bulgur wheat 160gr Spring onions 80gr Courgettes 80gr Carrots 80gr Tomatoes 60gr Cretan Graviera cheese* 160gr White wine 80ml Olive oil 120-140 ml Vegetable broth 1lt Salt Pepper PREPARATION  Wash vegetables thoroughly. Slice the aubergines lenghtwise and empty their flesh with a spoon, to form little vessels. Add salt and pepper, sauté in a pan and bake them in the oven until half cooked. Sauté the finely chopped spring ...