Recipes 2012 11 results

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 ...

Marinated grouper fish WITH CHICKPEA “SKORDALIA”

INGREDIENTS 800gr grouper fish fillet or 4 fillets For the marinade 300gr tomatoes 1 onion 2 garlic cloves 1 celery stick 100ml white wine 80ml olive oil 50gr honey 50ml white vinegar 50ml wine vinegar For the chickpea skordalia 200gr chickpeas 50gr honey 80ml olive oil 100gr manouri or mizithra cheese 1 garlic clove For the garnish 8 fresh green asparagus 120gr pearl onions 20ml balsamic vinegar PREPARATION: Marinade: Set aside a small ...

Pork fillet with leek skordalia & pomegranate

INGREDIENTS  4 Pork fillet fillets 1 Pomegranate Marinade Honey* 240gr Wine vinegar 200ml 1/2 A celery stick, minced Garlic 2 cloves White wine 120ml Olive oil 150ml Leek Skordalia (Leek & Garlic purée) Boiled leeks 350-400gr Fresh, boiled potatoes 100-150gr Garlic 1 clove Mizithra cheese* 200gr Olive oil 100ml Honey* 80gr Salt Pepper PREPARATION: Stir in all the marinade ingredients and marinate the pork fillets for at least 2 hours. Dry ...

Mizithra cheese with honey, yogurt, pastel & orange marmalade

INGREDIENTS Pudding Mizithra cheese* 200gr Yogurt 300gr Honey* 80gr Lukewarm milk 20ml 1 Gelatin sheet Marmalade Whole oranges 600gr Water 150ml Glucose 200gr Honey* 300gr 3 Gelatin sheets 1 Pasteli *Cretan Product PREPATION:  Marmalade Wash and cut the oranges into four chunks and boil in water until soft. Remove any seeds and then blend. Place the glucose, the orange pulp and honey into a pot. Boil them until the mixture has thickened. Soften the ...

Loukoumades with sugar & cinnamon

INGREDIENTS Dough Standard, hard-wheat white flour 55% 125gr Dry Yeast 5gr White Granulated sugar 5gr Salt 1gr Water 60-70ml Sprinkle White Granulated sugar 200gr Cinnamon powder 20gr PREPARATION:  Mix all the ingredients together and set aside for 20-30 minutes for the dough to rise. Roll out the dough into 1-2cm diameter ropes and cut into bite-sized chunks. Let them rise. Deep-fry in olive oil. TO SERVE: Roll the loukoumades into the sugar and cinnamon ...

Potato Salad with orange, olives, rocket leaves, spring onions, olive oil & lemon dressing

INGREDIENTS  Small, fresh potatoes 480gr Orange wedges 200gr Black olives, sliced in rings 80gr Fresh rocket leaves 80gr Spring onions 80gr Olive oil 100ml Juice of one lemon 30ml Salt Pepper Parsley PREPARATION: Wash the potatoes thoroughly and boil them with their jackets on, in plenty of water. Once ready, let them cool and cut in cubes. Peel the oranges and segment them into wedges, trimming away the pith and the skin. Wash the rocket leaves thoroughly and chop ...