Yield 4ย
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
PREPARATION
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 ...
Yield 4ย
INGREDIENTS FOR 4 SERVINGS
Sweet Mizithra cheese or Anthotiro 400gr
Yogurt, strained 400gr
Honey 100gr + 100gr extra for garnish
Cinnamon, ground
Zest from 1 lemon
PREPARATION
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 ...
Yield 4
INGREDIENTS
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
PREPARATION
Put all the ingredients for the pesto in a blender and blend until wellmixed. ...
Yield 4
INGREDIENTS
Mastelo cheese cut in thick slices of about 1cm 400gr
Apaki (smoked pork meat) in slices of about ยฝ cm 200gr
Molasses* 50gr
Fig jam 100gr
PREPARATION
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.
* ...
Yield 4
INGREDIENTS
Horn peppers 10-12 pieces
Grated Feta cheese 700gr
Grated Graviera cheese 700gr
Anthotiro cheese into pieces 300gr
Parsley, chopped ยฝ a bunch
Fresh marjoram or oregano 1-2 small branches
Extra virgin olive oil 80ml
Hot paprika
Pepper
PREPARATION
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 ...
Yield 4ย
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
Salt
PREPARATION
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 ...
(approx. 20-25 pieces /person)
INGREDIENTS
For the pastry
Butter 130gr
Sugar 200gr
Milk 200gr
Eggs 2 pieces
Baking Powder 2 tbsp
All-purpose flour 1kg
For stuffing
Cretan Mizitha cheese 1 kg
Sugar ยฝ kg
Cinnamon 1 tsp
Eggs 2 pieces
PREPARATION
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. ...
Yield 4
INGREDIENTS
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
Water
PREPARATION
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 ...
Yield 10
INGREDIENTS
Kataifi shredded filo pastry 500gr
Fresh Mizithra cheese 125gr
Graviera cheese 125gr
Galotiri (cream cheese) 250gr
Sugar 10gr
Melted butter 100ml
Lemon 1 piece
Sugar for the syrup 500gr
Cinnamon clove 1 piece
Aegina Pistachio, grated 100gr
Pistachio ice-cream 1kg
PREPARATION
Prepare the syrup:
Boil 500gr sugar, 500ml water, a lemon peel and a cinnamon clove for 5 minutes. ยซCombยป the kataifi filo with your fingers, so that the ...
