Recipes 2017 9 results

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 ...

Volcano Cobbler

Ingredients 100ml Assyrtiko Santorini wine 15ml fresh lime juice 15ml rose syrup 1 bar spoon apricot marmalade 1 drop of orange aromatic bitters How to make it Pour all ingredients in the shaker and shake well with ice. Strain the mix into a wine glass over crushed ice. Garnish with dried lime, apricot and a rose petal.

Tomato Croquettes with Yoghurt & Spearmint Dip

By VASSILIS MILIOS, Executive Chef of the St. George Lycabettus Hotel INGREDIENTS for the croquettes 3 ripe tomatoes 1 large grated onion 1 cup flour 1 tbsp baking powder feta cheese fresh pepper fresh spearmint olive oil 1 egg for the dip 500gr strained yoghurt 1 tsp. salt, pepper 2 tsp. vinegar 3 tbsp olive oil 4 tbsp chopped spearmint leaves PREPARATION of the croquettes Cut the tomatoes in half.Remove the seeds and cut into very small ...

Aegean Valley

Ingredients 25ml London dry gin 25ml mastic liqueur skinos 15ml homemade vanilla syrups 20ml fresh red grapefruit juice 15ml fresh lime juice How to make it Shake hard all the ingredients with ice and strain into a coupe glass. Squeeze the oil of the grapefruit zest over the top, then drape over the rim of the glass to garnish.