day : 13/01/2020 20 results

Baked chicken stuffed with kaseri cheese, smoked metsovone cheese & pepper

Yield 10 INGREDIENTS 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 Salt, Pepper PREPARATION 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

Yield 10 INGREDIENTS 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 Salt, pepper Feta cheese 200gr PREPARATION 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

Yield 10 INGREDIENTS Beetroots, boiled 1.5kg Manouri cheese 500gr Oranges 5 pieces Walnuts 100gr Olive oil 100ml Dill a handful Salt, pepper PREPARATION 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 ...

Tirokafteri(hot cheese spread)

Yield 10 INGREDIENTS Feta cheese 1kg Strained Yogurt 500gr Hot peppers, red or green 20gr Olive oil 100ml Sweet paprika powder 1tsp PREPARATION Start by removing the pepper seeds. Put the peppers and olive oil in a blender and mix. Smash the Feta cheese with your hands or use your tomato grater, and mix with yogurt. Put all the ingredients together in a bowl and serve in room temperature.

Burekaki with filo pastry, feta and graviera cheese, sun-dried tomato and fresh basil

Yield 10 INGREDIENTS Filo pastry 500gr Feta cheese 500gr Graviera cheese 500gr Sun-dried tomatoes 100gr Fresh basil 10gr Olive oil 500ml PREPARATION 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 oil. Put ...

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

Konstantinos Alexopoulos 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 ...

Cretan diet leading the gastronomic way

Stavros Arnaoutakis GOVERNOR OF THE REGION OF CRETE The Region of Crete follows innovative strategic plans for the touristic promotion of the island, as a destination for people with special gastronomic interests and visitors that follow international trends and seek experiences, where gastronomy, local products and cuisine are key-points. Having that in mind, we see Symposio Greek Touring as a reinforcing power, along with all our initiatives for the exposure of Cretan culinary tradition ...

Greece in the path of sustainable tourism growth

Angela Gerekou PRESIDENT GNTO Tourism is a crucial part of Greece’s economy and it’s time to move further concerning investments, the quality of services that are offered and of course marketing. Greece is a many-in-one country and by that we mean many and different options for international travelers. In Greek National Tourism Organization we respond to the global trends and promote sustainable tourism growth, as we strongly believe innovation is a major key for a successful ...

Cheese, as Greece’s comparative advantage in tourism

Dimitris Fragakis  Secretary Genaral GNTO  The dynamic of a strong Tourism sector towards the promotion of Greek hospitality and tradition. Salutation from Dimitris Fragakis, Secretary General GNTO. Tourism is one of the most dynamic sectors of the Greek economy, contributing directly and indirectly more than 25% of GDP. Greek tourism as a product has become very popular in recent years, but it has to go to the next stage in terms of maturity and enrichment. This constitutes a prerequi...