Archives: Recipes

Ingredients
Fava bean spread
500 g fava beans
700 ml water
300 ml olive oil
300 g white onion, salt/pepper

Octopus stew (stifado)
Octopus (2 kg)
800 g shallots
100 ml olive oil
200 ml red wine
50 ml red vinegar
1 laurel leaf
1 sprig of rosemary
5 sprigs of fresh thyme, peels of 1 orange
5 g peppercorns
2 pieces of star anise, 5 cloves
1⁄4 nutmeg
50 g tomato paste

Rosemary oil
100 g rosemary leaves
100 ml olive oil
100 ml sunflower oil

 

Ingredients
For the bean soup:
1kg of beans (soaked)
2lt of chicken broth
1 white onion
1 carrot
2 sticks of celery
2-3 garlic cloves
60g of tomato paste
100g of pork apaki (preferably from the leg)
200g of xinohondros
Olive oil
Salt
Pepper

For the mackerel:
4 mackerels
500g of semi-coarse salt
150g of sugar
300g of sour orange juice and a bit of zest
100g of lemon juice
Water & ice

For the onion bulbs:
5 small onions
300g of apple cider vinegar
300g of water
30g of salt
30g of sugar

Ingredients
1 fresh cod fillet, skinned and boned, cut in small pieces
Beer batter
Red and white beetroot pickles
Beetroot mash
Beetroot powder
Red sorrel leaves
Tender beetroot leaves
Aioli

For the beer batter:
75g of corn flour
50g of flour 55%
5g of baking powder
150g of beer
10g of salt
5g of smoked paprika

For the beetroot pickles:
1kg of red beetroots, peeled and cut into the desired shape
1kg of yellow beetroots, peeled and cut into the desired shape
20g of sea salt per kg of beetroots
100g of water per kg of beetroots

For the beetroot mash:
1kg of beetroots, cleaned (with their skin)
Coarse salt
Olive oil
200g of a liquid mix (1 part sugar / 1 part vinegar / 2 parts water)
Salt

For the aioli:
4 boiled eggs (4΄)
2 tsp. of Dijon mustard
½ tsp. of paprika
20g of lemon juice
1lt of sunflower oil
50g of garlic mash
Salt

Ingredients
For the hare:
1 hare (1 – 1½kg, in its blood, cut in portions)
100g of olive oil
200g of onions
150g of carrots
100g of tomato
300g of red wine
4 allspice berries
2 laurel leaves
2 sprigs of thyme
200g of peeled figs
200g of vegetable broth
Salt
Pepper

For the potato mash:
1kg of potatoes
40g of olive oil
50g of milk
50g of chervil
20g of spinach
30g of grated graviera cheese
Salt
Pepper
Lemon juice

For the garnish
Chervil (trimmed tips)
Roasted onion
1 fig cut in 4 pieces

Ingredients
1½ kg of goat (leg or shoulder)
1½ kg of vine shoots (top part about 10cnm from the tip). Fresh tender vine leaves can be used as an alternative
100g of white wine
1 bunch of finely-chopped spring onions
1 bunch of finely-chopped dill
180g of olive oil
Salt
Pepper
1 bunch of various herbs

Ingredients
1kg of diced butternut squash
2 medium-sized onions
2 garlic cloves (finely chopped)
1kg of diced tomatoes
Salt
Pepper
Cumin
2 finely-chopped tomatoes
½ glass of olive oil

Ingredients
For the xerotigano:
100g of premium flour
37.5g of water
4g of raki
4g of sunflower oil
4g of lemon juice
1g of salt

For the syrup:
500g of sugar
375g of water
1.5g of citric acid
125g of glucose
125g of honey

For the cinnamon-scented chocolate mousse:
90g of cream 35%
90g of milk 3.5%
50g of egg yolks
35g of sugar
7.5g of gelatine sheets
250g of white chocolate
375g of cream 35% (half-whipped)
1.5g of cinnamon powder

For the sheep milk yoghurt sorbet:
335g of water
190g of sugar
45g of glucose
3g of thickener
250g of sheep milk yoghurt

For the sour apple jam:
250g of sour apple mash
45g of sugar
10g of pectin ΝΗ

For the crispy carob cookie:
90g of almond powder
25g of carob flour
85g of pastry flour
90g of butter 82%
7g of lemon zest
40g of dark brown sugar
60g of caster sugar

Lemon fluid gel:
125g of lemon juice
18g of sugar
1.5g of agar-agar

Ingredients
100g of tsigarides
200g of grated tomato
20g of staka butter
100g of staka
1 pinch of salt
1 pinch of pepper
1 egg
1 round-shaped rusk
1 tbsp. of galeni cheese
1 tbsp. of spring onions
5 finely chopped stafidelies olives

Ingredients
Olive oil
Spring onions
Fresh broad beans
Artichokes
Fennel
Snails
Lemon
Salt
Pepper
Tomato