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, ...
Ingredients
4 pcs Round barley rusks
300 gr Tomatoes
200 gr Feta cheese
240 gr Frozen shrimps size 2
20 gr Salt
15 gr Pepper
10 gr Fresh oregano
150 ml Olive oil
100 ml Ouzo
Method
Briefly soak the rusks in water to soften them slightly. Grate the tomatoes and add salt, pepper and oregano to taste. Grate the feta cheese. Peel the shrimps, leaving the tails on and sauté in olive oil and then, add the ouzo. Place a spoonful of tomato on the rusk. Cover the surface with ...
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.
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
