Anthotiro cheese & white chocolate cream with tsoureki (greek brioche) dressed in greek coffee
INGREDIENTS FOR 4 SERVINGS
Anthotiro cheese 0.5kg
Milk cream 250ml
Egg yolks 2 pieces
White chocolate 150gr
White sugar 100gr
Gelatin sheets 10gr
Tsoureki 1 piece
Greek coffee 2 doses
In a bowl filled with cold water, dip the gelatin sheets until they get soft. In another bowl, mix sugar and eggs. Gradually warm the milk cream, and when it starts to boil add it in the egg-sugar mixture. Add softened gelatin and white chocolate, and ...
Mizithra cheese mousse with yogurt, honey, cinnamon and lemon zest
INGREDIENTS FOR 4 SERVINGS
Sweet Mizithra cheese or Anthotiro 400gr
Yogurt, strained 400gr
Honey 100gr + 100gr extra for garnish
Zest from 1 lemon
In a mixer or blender, beat Mizithra and honey, until you get a smooth mixture. Transfer to a bowl and add yogurt, cinnamon and lemon zest. Lightly whisk with a plastic ladle. Serve in small bowls and garnish with extra honey and spearmint leaves.
* You can also crack a cinnamon ...
Gluten-free pasta with beetroot pesto
For the beetroot pesto
Boiled beetroots 3 medium
White Vinegar 2-3 tbsp, depending on its strength
Wallnuts, peeled 50 gr
Garlic 1 clove
Olive oil 50 ml
Manouri cheese 50 gr
Dry Anthotiro cheese (or other dry cheese) 30 gr
Fresh basil 5 leaves
Freshly ground pepper, Salt
For the pasta
Whole-wheat/gluten-free/ any type of pasta 500gr
Put all the ingredients for the pesto in a blender and blend until wellmixed. ...
Grilled chios mastelo cheese with fig jam, apaki (smoked pork meat) and molasses
Mastelo cheese cut in thick slices of about 1cm 400gr
Apaki (smoked pork meat) in slices of about ½ cm 200gr
Fig jam 100gr
In a hot grill pan, grill the cheese until it gets a golden color and starts becoming soft. Repeat the same process with the apaki. In a plate, serve the Mastelo cheese, the apaki and the jam. Dress with molasses. Alternatively, you can serve the ingredients separately as a snack.
Oven stuffed peppers with greek cheeses
Horn peppers 10-12 pieces
Grated Feta cheese 700gr
Grated Graviera cheese 700gr
Anthotiro cheese into pieces 300gr
Parsley, chopped ½ a bunch
Fresh marjoram or oregano 1-2 small branches
Extra virgin olive oil 80ml
In a bowl, mix the cheeses, chopped parsley, marjoram, pepper and hot paprika (if you are into hot flavors). Wash the peppers and carefully open them from upside to remove their seeds. Keep ...
Green salad with grilled talagani cheese, kalamata olives, Pine nuts and spearmint
INGREDIENTS FOR 4 SERVINGS
Baby rocket 100gr
Baby spinach 100gr
Kalamata olives 15-20 pieces
Talagani cheese 200 gr
Pine nuts 30 gr
Fresh spearmint 10 leaves
Extra virgin olive oil 40 ml
White vinegar 20 ml or according to taste
Cut the Talagani cheese in pieces (size according to taste). Drizzle a non-stick pan with a bit of olive oil and grill the cheese, until it starts melting and gets a golden color. In a bowl, combine ...
Kalitsounia (small pies) with sweet mizithra cheese
(approx. 20-25 pieces /person)
For the pastry
Eggs 2 pieces
Baking Powder 2 tbsp
All-purpose flour 1kg
Cretan Mizitha cheese 1 kg
Sugar ½ kg
Cinnamon 1 tsp
Eggs 2 pieces
For the pastry, whisk butter, sugar, milk and eggs well with a wire-whisk, until they become a homogenous mixture. Add sifted flour with baking powder and manually whisk well. The pastry must be soft. ...
Saganaki (fried) cheese with multi-grain seeds
Graviera cheese 4 pieces of 100gr each
Oat flakes 10 tbsp
Pumpkin seeds 2 tbsp
Sunflower seeds 2 tbsp
Sesame seeds 1 tbsp
Black sesame seeds 1 tbsp
Olive oil (for frying)
Eggs 3 pieces
All-purpose flour 100gr
Put the oat flakes and all the seeds in a blender and mix (be careful to stop before they become dust). Beat the eggs in a bowl. In another bowl put the flour and in a third bowl put some water. Take a slice ...
Crispy Kataifi, with cream of greek cheeses (mizithra, galeni, graviera) and pistachio ice-cream
Kataifi shredded filo pastry 500gr
Fresh Mizithra cheese 125gr
Graviera cheese 125gr
Galotiri (cream cheese) 250gr
Melted butter 100ml
Lemon 1 piece
Sugar for the syrup 500gr
Cinnamon clove 1 piece
Aegina Pistachio, grated 100gr
Pistachio ice-cream 1kg
Prepare the syrup:
Boil 500gr sugar, 500ml water, a lemon peel and a cinnamon clove for 5 minutes. «Comb» the kataifi filo with your fingers, so that the ...
Baked chicken stuffed with kaseri cheese, smoked metsovone cheese & pepper
Chicken fillet 10
Kaseri chesse 500gr
Metsovone smoked cheese 500gr
Green peppers 5 pieces
Olive oil 200ml
Fresh thyme A handful
Garlic 3 cloves
Onion 1 piece
Parsley ½ bunch
Knife the chicken fillets in 5-6 places (careful not to entirely cut them). Add salt and pepper (keep in mind that cheeses also offer a lot of salt in this recipe). Cut the cheeses and peppers, and stuff them into the incisions on the ...
Spinach rice(spanakorizo) with grated feta cheese and dill
1kg Chicken or vegetable broth 3lt
2lt Baby spinach leaves
1kg Red onions 1 piece
Fresh onions 5 pieces
Dill A handfull
Olive oil 150ml
Feta cheese 200gr
Chop the onions and sauté with olive oil in medium heat. Add rice and sauté until they get a golden color. Gradually add warm broth until the rice is cooked. Just before the rice is done, add spinach and chopped dill (in order to keep their green color and ...
Beetroot Salad (pantzarosalata)with manouricheese,orange and walnuts
Beetroots, boiled 1.5kg
Manouri cheese 500gr
Oranges 5 pieces
Olive oil 100ml
Dill a handful
Cut both the beetroots and the Manouri cheese in cubes. Peel the oranges and cut out the fleshy part (fillet). Smash the walnuts with your hands and chop the dill and spearmint. In a bowl, mix all the ingredients together, except for the cheese. Add salt and pepper to taste and whisk. Serve the salad and add ...
Burekaki with filo pastry, feta and graviera cheese, sun-dried tomato and fresh basil
Filo pastry 500gr
Feta cheese 500gr
Graviera cheese 500gr
Sun-dried tomatoes 100gr
Fresh basil 10gr
Olive oil 500ml
Cut the Feta and Graviera cheese in sticks, about 10cm long and 1cm thick. Then, chop the sun-dried tomatoes and the basil leaves. Cut the filo pastry into strips slightly bigger than the cheese sticks, so that you can properly wrap the sticks and create the Burekakis. Take one filo strip and drizzle with olive ...
Tradition meets Sustainability
Say “cheese”& think vegan!
In the last decade, we observe a huge global rise in vegetarian and vegan cheese products on market shelves; plant-based alternatives for dairy have already made their appearance on the cheese counter and new recipes are up for grabs. WORDS BY MARIALENA GOUSIOU, CREATIVE COPYWRITER
Have conventional dairy products met their vegan match? Well, it seems that, as for all kinds of cheese, it is a matter of evolution of techniques and craftsmanship.
For now, ...
The Nutritionist’s Scope
Cheese in a Nutshell
Cheese is undoubtedly one of the most favorite foods globally, as it is an indulging and satisfying suggestion for every meal of your day. Although there is a huge variety of options available in the cheese market, which may be tricky for the consumer, all kinds of cheese demonstrate some basic nutritional characteristics, that make them really valuable in our diet. WORDS BY MARISOFI PELAGIDOU, DIETICIAN –NUTRITIONIST MSC, www.sofidiet.gr
In general, cheese offers ...
Social and Culinary evolution on the menu
CEO DOMOTEL HOTELS & RESORTS
By focusing on cheese’s contemporary narrative, our authenticity can be preserved and our mission to help our guests can be accomplished.
Say cheese! The Greeks have been reported to smile over cheese since the years of Homer’s ‘’Odyssey’’. The act of transforming nature’s gifts into a work of art is consistent with our cultural heritage.
Year by year, the evidence of cheese production around Greece was abundant. In ...
The Dynamic authenticity of local flavors
Nektarios Ath. Farmakis
GOVERNOR OF THE REGION OF WESTERN GREEECE
Western Greece can become a great tourist destination, paying respect to its history, civilization and its natural resources; a land perfectly capable to attract high-class visitors from around the globe, as it offers multi-level travel and culinary experiences. In general, gastronomy is a perfect ground, on which we can build the future of Greek tourism; every corner of Greece is a different culinary proposal, with pure ...