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.
TO SERVE
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 ...
Octopus flirts with Fava Santorinis
Ingredients
400 gr Octopus
300 gr Fava
100 gr Potatoes
80 gr Onions
80 gr Spring onions
300 ml Olive oil
20 gr Salt
10 gr Pepper
80 ml Vinegar
20 gr Fresh Oregano
Method
Boil the fava in water (1 prt. fava to 2 prts. water) with the onion and the potatoes, without stirring. When cooked, season with salt and pepper, and purée in a liquidiser. Boil the octopus with the vinegar. When ready, cut the tentacles into pieces. Marinade in olive oil, vinegar, salt & pepper, ...
Traditional cretan rusks “dakos”
Ingredients
4 pcs Round barley rusks
300 gr Tomatoes
200 gr Feta cheese
240 gr Frozen shrimps size 2
20 gr Salt
15 gr Pepper
10 gr Fresh oregano
150 ml Olive oil
100 ml Ouzo
Method
Briefly soak the rusks in water to soften them slightly. Grate the tomatoes and add salt, pepper and oregano to taste. Grate the feta cheese. Peel the shrimps, leaving the tails on and sauté in olive oil and then, add the ouzo. Place a spoonful of tomato on the rusk. Cover the surface with ...
Fried cretan graviera* cheese “saganaki”
Ingredients
600 gr Graviera cheese
300 gr Flour
100 ml Lemon
300 ml Olive oil
Method
Slice the graviera into triangular pieces. Fill a bowl with cold water and another with the flour. Heat the olive oil in a frying pan. Dip the pieces in the water, and coat in flour 2-3 times till well covered and then fry until crispy and golden. Serve with freshly squeezed lemon juice.
*Cretan Graviera, one of the most popular cheeses in Greece, is a hard yellow cheese with mild taste.
Traditional Greek salad
Ingredients
160 gr Green peppers
350 gr Tomatoes
300 gr Cucumber
100 gr Onions
250 gr Potatoes
50 gr Whole Olives
120 ml Olive oil
200 gr Feta Cheese
10 gr Oregano
10 gr Salt
Method
Clean well and oven bake potatoes in their skins for 45 min at 180 C. Once they have cooled, dice them. Cut tomatoes into wedges, dice cucumber and feta cheese. Slice peppers and onions into strips. Mix all the ingredients together, adding the olives, olive oil, oregano and salt. Leave to ...
Tsipoura* fillet with okra, fresh tomato & herbs
Ingredients
800 gr Tsipoura
400 gr Okras
180 gr Tomatoes
200 ml Olive oil
15 gr Salt
10 gr Pepper
100 ml White wine
80 gr Onion
15 gr Garlic
20 gr Dill
50 ml Vinegar
Method
Fillet the fish and season with salt and pepper. Sauté the okras for a few minutes in olive oil, and add the vinegar. Next add the coarsely chopped onion, garlic and finely chopped tomatoes. Leave to simmer till cooked and leave aside. Lightly sauté the fish fillets and serve on a bed of ...
Homemade “tiganites”* with fresh mint
Ingredients
400 ml Olive oil
As necessary Water
200 ml Lemon juice
10 gr Lemon zest
50 ml Raki
100 gr Manouri cheese
10 gr Salt
100 gr Honey or molasses
10 gr Fresh mint
300 gr Flour
Method
Prepare the batter in a bowl using flour, water, 100ml olive oil, lemon juice and zest, salt and raki. Crumble the manouri (a white creamy cheese) into the mixture. Heat the remaining olive oil in a deep frying pan. Fry spoonfuls of the batter, until golden on both sides, and place ...
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 ...
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 ...
