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 ...
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 ...
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 ...
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 ...
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.
