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month : 03/2013 5 results
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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 ...
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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 ...
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‘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 ...
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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 ...
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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.
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