INGREDIENTS serves 4
800gr boneless leg of lamb,
cut into irregular-sized pieces
240g white mushrooms
160g onion
240g Florina red peppers
20g wild ‘stamnagathi’ greens (spiny chicory)
160ml olive oil
120ml white wine
Dill
2 eggs
Juice of 2 fresh lemons
Salt, pepper
DIRECTIONS
Wash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces. Sauté the lamb in a deep saucepan in the olive oil. Add the onion and mushroo...
INGREDIENTS serves 4
200g trachanas
160g white mushrooms
100g onion
120ml olive oil
400g kasseri cheese Olympos
400ml vegetable stock
120ml white wine
40g parsley
20g mint
Salt, pepper
DIRECTIONS
Boil the trachanas in the vegetable stock until soft. Sauté the onion and the sliced mushrooms in olive oil. Add the trachanas, stir, and then add wine to deglaze. Season with salt and pepper, and remove from heat. Add parsley, mint, and grilled kasseri cheese.
INGREDIENTS serves 4
80g flour
300ml lukewarm water
12g fresh yeast
4g salt
4g sugar
320g vanilla ice cream
200g honey
Strips of orange & lemon peel
Chopped walnuts
1 cinnamon stick
Olive oil for frying
DIRECTIONS
Whisk together the water, salt, sugar and yeast. Add the flour and whisk until batter is smooth. Cover and set aside to rise for about 30 minutes. Heat oil, add small spoonfuls of batter and fry till golden. Warm the honey with the citrus ...
INGREDIENTS
1 onion
1 garlic clove without stalk
1 leek
2 carrots
2 zucchini
1 potato
500gr yellow pumpkin
20gr grated fresh ginger
100ml olive oil
100ml white wine
4 large cleaned shrimps No 1
4 tbsp yoghurt
salt, pepper
chives (optional)
PREPARATION
Sauté the vegetables in olive oil until they become soft. Cut the pumpkin in small pieces and pan-fry it last, along with the grated ginger. Add white wine to simmer and fill with enough liquid ...
Ingredients
150ml fresh orange juice
juice of 2 big carrots
50ml water
10ml ginger syrup
How to make it
Combine all the ingredients in a blender until smooth. Adjust the consistency of the smoothie by adding water. Serve in a Collins glass and garnish with a spring of coriander.
INGREDIENTS
1 cucumber
150gr cherry tomatoes
2 fresh onions
250gr mini spinach leaves
2 red radishes
12 whole capers
12 olives from Thasos
150gr anthotyro*
fresh oregano
olive oil
white wine vinegar
salt & pepper
*A soft, fresh white cheese with a sweet and creamy taste with milk and hey from sheep or goats
PREPARATION
Rinse vegetables thoroughly under running water. Slice the cucumber length-wise or in half moons, cut the cherry tomatoes in ...
INGREDIENTS
for the croquettes
4 small peeled calamari
4 large cleaned shrimps No 1
4 octopus tentacles
1 carrot
4 tbsp spread cheese
2 small zucchini
2 onions
1 green onion
3 fresh medium-sized tomatoes
150ml olive oil
30ml lemon juice
100ml white vine vinegar
50ml white wine
1 bunch of dill
2 bay leaves
1 bundle of fresh thyme
salt & pepper
PREPARATION
the calamari
Wash the calamari well and season with salt and pepper. Cut ...
INGREDIENTS
4 fresh sea bass fillets (140-180gr ea.)
3 fresh, medium sized tomatoes
1 cucumber
1 ripe black hass avocado
10 fresh peppermint leaves
1 lime zest and juice
2 lemons
100ml olive oil
salt & pepper
sakura mix (various sprouts)
PREPARATION
Rinse the vegetables. Peel the cucumber, skin the tomatoes and remove their seeds. Cut the cucumber and the tomatoes into tiny dice. Do the same for the avocado. Put all the ingredients in a basin and season ...
Ingredients
100ml Assyrtiko Santorini wine
15ml fresh lime juice
15ml rose syrup
1 bar spoon apricot marmalade
1 drop of orange aromatic bitters
How to make it
Pour all ingredients in the shaker and shake well with ice. Strain the mix into a wine glass over crushed ice. Garnish with dried lime, apricot and a rose petal.
By VASSILIS MILIOS, Executive Chef of the St. George Lycabettus Hotel
INGREDIENTS
for the croquettes
3 ripe tomatoes
1 large grated onion
1 cup flour
1 tbsp baking powder
feta cheese
fresh pepper
fresh spearmint
olive oil
1 egg
for the dip
500gr strained yoghurt
1 tsp. salt, pepper
2 tsp. vinegar
3 tbsp olive oil
4 tbsp chopped spearmint leaves
PREPARATION
of the croquettes
Cut the tomatoes in half.Remove the seeds and cut into ...
Ingredients
25ml London dry gin
25ml mastic liqueur skinos
15ml homemade vanilla syrups
20ml fresh red grapefruit juice
15ml fresh lime juice
How to make it
Shake hard all the ingredients with ice and strain into a coupe glass. Squeeze the oil of the grapefruit zest over the top, then drape over the rim of the glass to garnish.
Ingredients
1 medium aubergine, trimmed and thinly sliced
Manouri cheese cut into sticks (about 5 x 1.5 cm), 12 pieces
100 ml extra virgin olive oil
40 ml aged wine vinegar
1 small green pepper, diced
1 small re pepper, diced
1 fresh tomato, diced
1/2 clove of garlic, finely chopped
1 onion, diced
5 sprigs of parsley, finely chopped
Salt, pepper
Preparation
Cook the slices of aubergine on the grill with a little olive oil until soft. Set aside to cool. Cut the ...
