sympossio 28 results

Semolina Halva

Semolina Halva WITH RAISINS & ALMONDS Ingredients For the halvas 125 gr fine semilina 30 gr almonds 30 gr raisins 50 ml olive oil 2 gr cinnamon For the syrup 600 gr water 200 gr sugar cinnamon stick orange peel Method: Boil the syrup ingredients over a medium heat for 5 min. Remove spices. In a deep saucepan, cook semolina in olive oil until golden. Add almonds and raisins. Carefully pour the syrup into the semolina and stir well. Place in molds of your ...

Apaki smoked pork with carob syrup or grape molasses

Ingredients, for  4 persons 200 gr apaki, Cretan smoked pork, cut into slices 1 cm thick 1  tablespoon carob syrup or grape molasses 1 teaspoon toasted sesame seeds Method Grill the apaki on a high heat or in a skillet until browned. Serve in a shallow dish, drizzle with carob syrup or grape molasses and sprinkle with sesame seeds.

Pork tigania meze

Ingredients, for 4 persons 400 gr pork tenderloin, cut into cubes 1 onion, sliced 1 clove of garlic 120 ml white wine 1/2 teaspoon of flour 1 fresh tomato, diced 1 small red pepper, diced 1 small green pepper, diced 1 sprig fresh oregano or thyme Salt, pepper Method Brown the pork on all sides in hot olive oil, together with onion and garlic. Add peppers and flour and when slightly browned, add the wine. Next add the tomatoes and oregano or thyme. Simmer until the ...

Cheese Saganaki

Ingredients, for 4 persons 240 gr Cretan graviera cheese or kefaloriti or other mature hard cheese A little flour Water Juice and zest of one lemon Olive oil for frying Method Cut the cheese into rectangular pieces 1 cm think. Dip twice first in water and then flour. Fry in hot oil for 1-2 minutes until golden. Serve warm, sprinkled with lemon juice and zest.

Cuttlefish Pilaf

Ingredients 400 gr cuttlefish,cleaned and cut into chunks 240 gr 'glacé' rice (glutinous round-grained rice), rinsed Vegetable broth* 1 onion, finely chopped 1 small green pepper, finely chopped 1/2 clove of garlic, finely chopped 100 ml white wine 1 fresh tomato, diced 5 sprigs of chopped parsley 2 bay leaves 120 ml olive oil Salt, pepper Juice of 1 lemon Method Sauté the cuttlefish in a saucepan with the onion, garlic and a little olive oil. Pour in the ...

Taramosalata (Fish Roe Dip)

Ingredients for 4 persons 100 gr white 'tarama' fish roe 400 gr fresh potatoes 160 gr olive oil Juice of 4-5 lemons Olive oil and chopped onion for serving Method Boil the potatoes whole and peel them while still hot. Beat the roe in a food processor with a little olive oil and gradually add the potatoes and remaining olive oil. Season with lemon juice as necessary. To Serve Serve the fish roe dip as a cold 'meze' with a little fresh olive oil and chopped onion.

Tirokafteri (Spicy Cheese Dip)

Ingredients for 4 persons 80 gr Feta cheese 80 gr Manouri (a semi-soft white cheese) 80 gr strained Greek yoghurt 1 medium green chili pepper 80 ml olive oil A pinch of sweet paprika Method Let the cheeses reach room temperature, crumble or mash finely and mix well with the yoghurt, chopped pepper and paprika. Alternatively place all the ingredients in a food processor and purée. Drizzle with oil and serve as a meze (appetizer). Keep refrigerated.

“Fava” (Yellow Split Peas) with capers

Ingredients 200 gr yellow Santorini fava 1 medium onion 1 small potato 1 sprig fresh oregano 50 gr pickled capers, rinsed and dried 1 spring onion, sliced 80 ml Extra virgin olive oil Juice of one lemon Salt, pepper Method Wash the split peas, and add them to 700 gr water in a deep saucepan. Bring to the boil and turn the heat down to low. Add the onion and potatoes and leave to simmer gently. Skim as necessary. After 25-30 min., add the oregano, salt and pepper, and ...

Tomato,cucumber,olives,cabbage with salt & lemon

Ingredients for 4 persons 1 medium tomato, cut into wedges 1 small cucumber, cut into sticks Black olives marinated in olive oil and oregano A few chunks of cabbage 1/2 lemon Salt Method Place vegetables on small plates, season with salt and sprinkle with lemon.

Sautéed cod with lemon, purée of cauliflower, greens & herbs

INGREDIENTS 4 cod fillets 400 gr cauliflower florets Lemon Zest out of 2 fruits 1 lt chicken broth 100 ml herb-infused olive oil Greens & Herbs spinach mini beetroot fresh basil parsley dill Coarse salt & pepper PREPARATION Boil the cauliflower in the chicken broth and mash with as much broth needed to make a smooth purée. Sauté the fish, skin side down and finish off in the oven for 10-15min (depending on the thickness of the fish) at 1800C. TO ...

Tomato fritters with anthogalo & crispy phyllo with black sesame seeds

INGREDIENTS 100 gr anthogalo (cream) 1kg tomatoes 100 gr onion 1 small bunch of parsley 20 gr black sesame seeds 200 gr flour 3 eggs 2 sheets of phyllo pastry 100 ml olive oil Salt & pepper mint PREPARATION Wash the tomatoes, grate and drain. Grate the onion and chop the parsley. Mix together and then add the flour, olive oil, salt, pepper, mint and three lightly beaten eggs to make a thick batter. Fry spoonfuls of the mixture in olive oil and allow to drain ...

Octopus flirts with Fava Santorinis

Ingredients 400 gr Octopus 300 gr Fava 100 gr Potatoes 80 gr Onions 80 gr Spring onions 300 ml Olive oil 20 gr Salt 10 gr Pepper 80 ml Vinegar 20 gr Fresh Oregano Method Boil the fava in water (1 prt. fava to 2 prts. water) with the onion and the potatoes, without stirring. When cooked, season with salt and pepper, and purée in a liquidiser. Boil the octopus with the vinegar. When ready, cut the tentacles into pieces. Marinade in olive oil, vinegar, salt & pepper, ...

Fried cretan graviera* cheese “saganaki”

Ingredients 600 gr Graviera cheese 300 gr Flour 100 ml Lemon 300 ml Olive oil Method Slice the graviera into triangular pieces. Fill a bowl with cold water and another with the flour. Heat the olive oil in a frying pan. Dip the pieces in the water, and coat in flour 2-3 times till well covered and then fry until crispy and golden. Serve with freshly squeezed lemon juice. *Cretan Graviera, one of the most popular cheeses in Greece, is a hard yellow cheese with mild taste.

Traditional Greek salad

Ingredients 160 gr Green peppers 350 gr Tomatoes 300 gr Cucumber 100 gr Onions 250 gr Potatoes 50 gr Whole Olives 120 ml Olive oil 200 gr Feta Cheese 10 gr Oregano 10 gr Salt Method Clean well and oven bake potatoes in their skins for 45 min at 180 C. Once they have cooled, dice them. Cut tomatoes into wedges, dice cucumber and feta cheese. Slice peppers and onions into strips. Mix all the ingredients together, adding the olives, olive oil, oregano and salt. Leave to ...

Tsipoura* fillet with okra, fresh tomato & herbs

Ingredients 800 gr Tsipoura 400 gr Okras 180 gr Tomatoes 200 ml Olive oil 15 gr Salt 10 gr Pepper 100 ml White wine 80 gr Onion 15 gr Garlic 20 gr Dill 50 ml Vinegar Method Fillet the fish and season with salt and pepper. Sauté the okras for a few minutes in olive oil, and add the vinegar. Next add the coarsely chopped onion, garlic and finely chopped tomatoes. Leave to simmer till cooked and leave aside. Lightly sauté the fish fillets and serve on a bed of ...

Homemade “tiganites”* with fresh mint

Ingredients 400 ml Olive oil As necessary Water 200 ml Lemon juice 10 gr Lemon zest 50 ml Raki 100 gr Manouri cheese 10 gr Salt 100 gr Honey or molasses 10 gr Fresh mint 300 gr Flour Method Prepare the batter in a bowl using flour, water, 100ml olive oil, lemon juice and zest, salt and raki. Crumble the manouri (a white creamy cheese) into the mixture. Heat the remaining olive oil in a deep frying pan. Fry spoonfuls of the batter, until golden on both sides, and place ...

Kritharaki with Kozani saffron, cretan apaki country sausages & feta cheese

INGREDIENTS Kritharaki (Orzo Pasta) 280 gr Kozani Saffron 2gr Apaki (smoked, lean pork meat) 160gr Country sausage* 160gr Feta cheese 100gr Onion 40gr Garlic 5gr Tomatoes 100-120gr Dry white wine 80m Vegetable broth 1lt Salt Pepper Fresh thyme PREPERATION  Half boil the kritharaki, strain and leave aside. Slice the apaki meat and the sausages and sauté in a hot pan until golden brown. Place them in a dish and sauté the chopped onion and garlic in the same ...

Beetroot Salad with garlic & marinated prawns

INGREDIENTS Fresh beetroots 400gr Garlic 3 cloves Strained Yogurt 120gr Olive oil 100ml 8 Prawns Size 2 White Balsamic vinegar 40ml Juice of 2 lemons Salt Pepper Parsley Dill PREPERATION  Shell the prawns, leaving the tails on. Boil for 3-4 minutes and leave aside to cool. Then marinate in olive oil, lemon juice, salt, pepper and parsley. Boil the beetroot al dente. Slice in any desired shape, marinate in olive oil, thinly chopped dill, garlic, salt, pepper and a ...

Salad with bulgur wheat, black-eyed deans & marinated anchovies

INGREDINETS 120gr bulgur wheat 160gr black-eyed beans 120gr fresh, marinated anchovies 40gr turnips 80gr cherry tomatoes 60gr spring onions 120ml olive oil salt & pepper dill PREPARATION: Soak the bulgur wheat in lukewarm water for about an hour. Boil the beans and leave aside to cool. Place the ingredients in a bowl and stir in the finely chopped spring onions, thinly sliced turnips,cherry tomatoes cut in four and the finely chopped dill. Prepare the oil and ...

Chicken fillet with raisins fried xinohontros, cretan graviera cheese in sweet & sour sauce, served on pita breads

INGREDIENTS Chicken breast fillet 320gr Raisins* 60gr White Balsamic vinegar 50ml Wine vinegar 50ml Honey* 50gr Cretan Graviera cheese* 120gr Mini pita breads 6-8 pieces Xinohontros* (Sour frumenty) 200gr Onion 60gr Garlic 1 clove Tomatoes 100gr 1 Egg Olive oil 300ml Vegetable broth 0.80-1lt Parsley Salt Pepper Coriander seeds Aniseed PREPARATION Salt and pepper the chicken and tie into a roll. Sauté chicken until golden brown and then roast. Use ...

Fragrant mastic cream with dried fruit, poached pear & pasteli

INGREDIENTS 80gr dried figs 80gr dried apricots 80gr dried plums 2 pears 400ml white wine from Samos 1 cinnamon stick 120gr walnuts 120gr pistachios 1lt milk 150gr granulated sugar 1 vanilla stick 10gr mastic powder 1 pasteli (approx. 80gr) 5gr fresh mint 2 gelatin sheets PREPARATION Place the dried fruits in the milk and leave them for 20min to puff up. Then, remove the fruits, add the sugar, the vanilla stick and the mastic powder and bring the milk to a ...

Aubergines halves filled with bulgur wheat & lightly fried graviera cheese

INGREDIENTS 4 Medium sized aubergines Bulgur wheat 160gr Spring onions 80gr Courgettes 80gr Carrots 80gr Tomatoes 60gr Cretan Graviera cheese* 160gr White wine 80ml Olive oil 120-140 ml Vegetable broth 1lt Salt Pepper PREPARATION  Wash vegetables thoroughly. Slice the aubergines lenghtwise and empty their flesh with a spoon, to form little vessels. Add salt and pepper, sauté in a pan and bake them in the oven until half cooked. Sauté the finely chopped spring ...

Marinated grouper fish WITH CHICKPEA “SKORDALIA”

INGREDIENTS 800gr grouper fish fillet or 4 fillets For the marinade 300gr tomatoes 1 onion 2 garlic cloves 1 celery stick 100ml white wine 80ml olive oil 50gr honey 50ml white vinegar 50ml wine vinegar For the chickpea skordalia 200gr chickpeas 50gr honey 80ml olive oil 100gr manouri or mizithra cheese 1 garlic clove For the garnish 8 fresh green asparagus 120gr pearl onions 20ml balsamic vinegar PREPARATION: Marinade: Set aside a small ...

Pork fillet with leek skordalia & pomegranate

INGREDIENTS  4 Pork fillet fillets 1 Pomegranate Marinade Honey* 240gr Wine vinegar 200ml 1/2 A celery stick, minced Garlic 2 cloves White wine 120ml Olive oil 150ml Leek Skordalia (Leek & Garlic purée) Boiled leeks 350-400gr Fresh, boiled potatoes 100-150gr Garlic 1 clove Mizithra cheese* 200gr Olive oil 100ml Honey* 80gr Salt Pepper PREPARATION: Stir in all the marinade ingredients and marinate the pork fillets for at least 2 hours. Dry ...