INGREDIENTS serves 4
800gr boneless leg of lamb,
cut into irregular-sized pieces
240g white mushrooms
160g onion
240g Florina red peppers
20g wild ‘stamnagathi’ greens (spiny chicory)
160ml olive oil
120ml white wine
Dill
2 eggs
Juice of 2 fresh lemons
Salt, pepper
DIRECTIONS
Wash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces. Sauté the lamb in a deep saucepan in the olive oil. Add the onion and mushroo...
INGREDIENTS serves 4
200g trachanas
160g white mushrooms
100g onion
120ml olive oil
400g kasseri cheese Olympos
400ml vegetable stock
120ml white wine
40g parsley
20g mint
Salt, pepper
DIRECTIONS
Boil the trachanas in the vegetable stock until soft. Sauté the onion and the sliced mushrooms in olive oil. Add the trachanas, stir, and then add wine to deglaze. Season with salt and pepper, and remove from heat. Add parsley, mint, and grilled kasseri cheese.
INGREDIENTS serves 4
80g flour
300ml lukewarm water
12g fresh yeast
4g salt
4g sugar
320g vanilla ice cream
200g honey
Strips of orange & lemon peel
Chopped walnuts
1 cinnamon stick
Olive oil for frying
DIRECTIONS
Whisk together the water, salt, sugar and yeast. Add the flour and whisk until batter is smooth. Cover and set aside to rise for about 30 minutes. Heat oil, add small spoonfuls of batter and fry till golden. Warm the honey with the citrus ...
INGREDIENTS serves 4
320g feta cheese Olympos
120g lemon marmalade
4 ‘paximadia’ (Greek barley rusks) or
10 slices of whole wheat toast
40ml olive oil
Oregano
Mint and basil leaves
DIRECTIONS
Cut the feta cheese into 4 pieces and oven-bake until soft. Sprinkle oil and oregano over the rusks or bread slices. Place the feta cheese on top, and garnish with lemon marmalade and the mint and basil leaves.
INGREDIENTS serves 4
200g flour
4g baking powder
100g butter Olympos,
at room temperature
140g sugar
2 eggs
Zest of 3 lemons
120g Greek strained yogurt Olympos
Pinch of salt
For the syrup
220g sugar
160ml water
1 large juicy lemon (juice)
1 lemon (zest)
Sweet beetroot in syrup
(traditional Greek ‘spoon’ sweet) to serve
DIRECTIONS
Sift the flour with the baking powder. Beat butter and sugar in a mixer for 5 minutes at high speed. Add ...
Όταν το συρτάκι ήχησε στην μεθυστική πόλη του Μπορντό και οι ελληνικές γεύσεις σαγήνευσαν τους Γάλλους μπον βιβέρ. Ένα συμπόσιο διαφορετικό από τα άλλα.
Ποιος είναι ο πιο διάσημος Έλληνας στη Γαλλία; Εντάξει, εκτός από το Νίκο Αλιάγα, χωρίς αμφιβολία ο ήρωας του μυθιστορή...
Το Sympossio Greek Gourmet Touring, σε μια λαμπρή εκδήλωση που πραγματοποιήθηκε στο St. George Lycabettus την Τετάρτη 1 Μαρτίου, ανακοίνωσε και επισήμως την έναρξή του φετινού του ταξιδιού σε Δυτική και Ανατολική Ευρώπη.
Συνδιοργανωτές του φετινού Sympossio, με θέμα “Τα Νησιά του Αιγαίου”, είναι ο ...
Το Sympοssio, που πλέον έχει γίνει θεσμός, στηρίζει την γαστρονομία των νησιών του Αιγαίου και μεταξύ αυτών και την Αμοργό. Ο εμπνευστής της πρωτοβουλίας και αντιπρόεδρος του ομίλου Aldemar, Αλέξανδρος Αγγελόπουλος, είναι μάλιστα ένας από τους μεγαλύτερους υποστηρικτές των κατα...
Το Sympossio Greek Gourmet Touring, που φέτος αποτελεί συνδιοργάνωση του Ομίλου Aldemar Resorts και της Περιφέρειας Νοτίου Αιγαίου, βάζει πλώρη για 15 χώρες και στρώνει τραπέζι σε πάνω από 700 επίλεκτους επαγγελματίες του τουρισμού και δημοσιογράφους με γεύσεις από τα «Νησιά του Αιγαίου».
Για 8η ...
In July 2016, the island of Karpathos organized the International Freediving Competition with Skandalopetra, an international tournament attracting Greek and foreign athletes, attempting to revive an amazing athletic achievement.
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 ...
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.
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 ...
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 ...
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 ...
