Lamb with wild greens, Florina peppers & mushrooms

INGREDIENTS serves 4 800gr boneless leg of lamb, cut into irregular-sized pieces 240g white mushrooms 160g onion 240g Florina red peppers 20g wild ‘stamnagathi’ greens (spiny chicory) 160ml olive oil 120ml white wine Dill 2 eggs Juice of 2 fresh lemons Salt, pepper DIRECTIONS Wash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces. Sauté the lamb in a deep saucepan in the olive oil. Add the onion and mushrooms, continue ...

Trachanas (cracked wheat) with mushrooms & kasseri cheese

INGREDIENTS serves 4 200g trachanas 160g white mushrooms 100g onion 120ml olive oil 400g kasseri cheese Olympos 400ml vegetable stock 120ml white wine 40g parsley 20g mint Salt, pepper DIRECTIONS Boil the trachanas in the vegetable stock until soft. Sauté the onion and the sliced mushrooms in olive oil. Add the trachanas, stir, and then add wine to deglaze. Season with salt and pepper, and remove from heat. Add parsley, mint, and grilled kasseri cheese.

Loukoumadakia (little fried dough puffs) with vanilla ice cream, honey sauce & cinnamon

INGREDIENTS serves 4 80g flour 300ml lukewarm water 12g fresh yeast 4g salt 4g sugar 320g vanilla ice cream 200g honey Strips of orange & lemon peel Chopped walnuts 1 cinnamon stick Olive oil for frying DIRECTIONS Whisk together the water, salt, sugar and yeast. Add the flour and whisk until batter is smooth. Cover and set aside to rise for about 30 minutes. Heat oil, add small spoonfuls of batter and fry till golden. Warm the honey with the citrus peel, strain ...

Baked feta with lemon marmalade on barley rusks

INGREDIENTS serves 4 320g feta cheese Olympos 120g lemon marmalade 4 ‘paximadia’ (Greek barley rusks) or 10 slices of whole wheat toast 40ml olive oil Oregano Mint and basil leaves DIRECTIONS Cut the feta cheese into 4 pieces and oven-bake until soft. Sprinkle oil and oregano over the rusks or bread slices. Place the feta cheese on top, and garnish with lemon marmalade and the mint and basil leaves.

Lemon yogurt cake served with sweet beetroot in syrup

INGREDIENTS serves 4 200g flour 4g baking powder 100g butter Olympos, at room temperature 140g sugar 2 eggs Zest of 3 lemons 120g Greek strained yogurt Olympos Pinch of salt For the syrup 220g sugar 160ml water 1 large juicy lemon (juice) 1 lemon (zest) Sweet beetroot in syrup (traditional Greek ‘spoon’ sweet) to serve DIRECTIONS Sift the flour with the baking powder. Beat butter and sugar in a mixer for 5 minutes at high speed. Add the eggs, lemon ...

Στις όχθες του ποταμού Γαρόνα κάθισα και έφαγα (ελληνική κουζίνα)

Όταν το συρτάκι ήχησε στην μεθυστική πόλη του Μπορντό και οι ελληνικές γεύσεις σαγήνευσαν τους Γάλλους μπον βιβέρ. Ένα συμπόσιο διαφορετικό από τα άλλα. Ποιος είναι ο πιο διάσημος Έλληνας στη Γαλλία; Εντάξει, εκτός από το Νίκο Αλιάγα, χωρίς αμφιβολία ο ήρωας του μυθιστορή...

Δελτίο Τύπου & Φωτογραφικό Υλικό : Το Sympossio Greek Gourmet Touring 2017 ξεκινά το ταξίδι του με λαμπρή εκδήλωση στο St. George Lycabettus

Το Sympossio Greek Gourmet Touring, σε μια λαμπρή εκδήλωση που πραγματοποιήθηκε στο St. George Lycabettus την Τετάρτη 1 Μαρτίου, ανακοίνωσε και επισήμως την έναρξή του φετινού του ταξιδιού σε Δυτική και Ανατολική Ευρώπη. Συνδιοργανωτές του φετινού Sympossio, με θέμα “Τα Νησιά του Αιγαίου”, είναι ο ...

Η γαστρονομία των Νησιών του Αιγαίου ταξιδεύει στην Ευρώπη!  

Το Sympοssio, που πλέον έχει γίνει θεσμός, στηρίζει την γαστρονομία των νησιών του Αιγαίου και μεταξύ αυτών και την Αμοργό. Ο εμπνευστής της πρωτοβουλίας και αντιπρόεδρος του ομίλου Aldemar, Αλέξανδρος Αγγελόπουλος, είναι μάλιστα ένας από τους μεγαλύτερους υποστηρικτές των κατα...

Δελτίο Τύπου : Tο Sympossio φέρνει τα «ΝΗΣΙΑ ΤΟΥ ΑΙΓΑΙΟΥ» στο τραπέζι 700 επίλεκτων επαγγελματιών του τουρισμού του εξωτερικού

Το Sympossio Greek Gourmet Touring, που φέτος αποτελεί συνδιοργάνωση του Ομίλου Aldemar Resorts και της Περιφέρειας Νοτίου Αιγαίου, βάζει πλώρη για 15 χώρες και στρώνει τραπέζι σε πάνω από 700 επίλεκτους επαγγελματίες του τουρισμού και δημοσιογράφους με γεύσεις από τα «Νησιά του Αιγαίου». Για 8η ...

DIVING WITH SCANDALOPETRA, the oldest freediving principle in the world

In July 2016, the island of Karpathos organized the International Freediving Competition with Skandalopetra, an international tournament attracting Greek and foreign athletes, attempting to revive an amazing athletic achievement.

Yellow Pumpkin Soup with Shrimp & Ginger Flavour

INGREDIENTS 1 onion 1 garlic clove without stalk 1 leek 2 carrots 2 zucchini 1 potato 500gr yellow pumpkin 20gr grated fresh ginger 100ml olive oil 100ml white wine 4 large cleaned shrimps No 1 4 tbsp yoghurt salt, pepper chives (optional) PREPARATION Sauté the vegetables in olive oil until they become soft. Cut the pumpkin in small pieces and pan-fry it last, along with the grated ginger. Add white wine to simmer and fill with enough liquid (vegetable juice ...

Spring Mood

Ingredients 150ml fresh orange juice juice of 2 big carrots 50ml water 10ml ginger syrup How to make it Combine all the ingredients in a blender until smooth. Adjust the consistency of the smoothie by adding water. Serve in a Collins glass and garnish with a spring of coriander.

Chocolate & Avocado Mousse on Nuts, with Mastic & Mandarin Flavours

INGREDIENTS 3 ripe avocados 4 tbsp cocoa 4 tbsp honey 50gr dried apricots 50gr pitless dried prunes 50gr dried dates 30gr raisins 30gr walnut crumbs 30gr hazelnut crumbs 2gr mastic powder 200ml mandarin juice 0.70gr agar-agar* 30gr walnut crumbs peppermint leaves grated dark chocolate (optional) * a natural vegetable substitute for gelatin PREPARATION For the chocolate-avocado mousse Peel the avocado. Put the avocado, cocoa and honey in a blender and ...

Island Salad with Cucumber, Cherry Tomatoes, Spinach, Olives from Thasos & Anthotyro

INGREDIENTS 1 cucumber 150gr cherry tomatoes 2 fresh onions 250gr mini spinach leaves 2 red radishes 12 whole capers 12 olives from Thasos 150gr anthotyro* fresh oregano olive oil white wine vinegar salt & pepper *A soft, fresh white cheese with a sweet and creamy taste with milk and hey from sheep or goats PREPARATION Rinse vegetables thoroughly under running water. Slice the cucumber length-wise or in half moons, cut the cherry tomatoes in half, finely ...

Seafood Platter with Stuffed Calamari, Shrimp & Grilled Octopus

INGREDIENTS for the croquettes 4 small peeled calamari 4 large cleaned shrimps No 1 4 octopus tentacles 1 carrot 4 tbsp spread cheese 2 small zucchini 2 onions 1 green onion 3 fresh medium-sized tomatoes 150ml olive oil 30ml lemon juice 100ml white vine vinegar 50ml white wine 1 bunch of dill 2 bay leaves 1 bundle of fresh thyme salt & pepper PREPARATION the calamari Wash the calamari well and season with salt and pepper. Cut the carrot, the ...

Sea Bass Fillet with Cucumber, Tomato & Avocado Salad

INGREDIENTS 4 fresh sea bass fillets (140-180gr ea.) 3 fresh, medium sized tomatoes 1 cucumber 1 ripe black hass avocado 10 fresh peppermint leaves 1 lime zest and juice 2 lemons 100ml olive oil salt & pepper sakura mix (various sprouts) PREPARATION Rinse the vegetables. Peel the cucumber, skin the tomatoes and remove their seeds. Cut the cucumber and the tomatoes into tiny dice. Do the same for the avocado. Put all the ingredients in a basin and season with ...