All texts are in english and greek language. Όλα τα άρθρα είναι και στην αγγλική και στην ελληνική γλώσσα
Boiled in the briquette, hot and filled with beautiful smell it has been a favorite habit of the Greeks for centuries! Do not miss to enjoy its unique taste! Ψημένος στο μπρίκι, ζεστός και αχνιστός, παραμένει εδώ και αιώνες μια αγαπημένη συνήθεια των Ελλήνων αλλά και όσων τουριστών τον δοκιμάσουν! Η μοναδική του γεύση δεν […]
A very popular dessert in Greece, consisting of round pieces of dough fried in hot oil accompanied with honey and cinnamon. It is one of the most popular deserts in Greece. Ένα πολύ δημοφιλές γλυκό στην Ελλάδα, που αποτελείται από στρογγυλά κομμάτια ζύμης τηγανισμένα σε καυτό λάδι. Αφού τηγανιστούν περιχύνονται με μέλι και κανέλλα και […]
It is just five kilometers away from the town! Once you arrive you can enjoy a beautiful beach, with magnificent views towards the island of Delos. The area offers enough hotels and several restaurants, while the beach is well organized! Απέχει μόλις πέντε χιλιόμετρα από τη Χώρα! Μόλις φτάσετε σας περιμένει μια πανέμορφη παραλία, με […]
Summer in Greece, hot sun, beach, and friends around enjoying an iced frappe! One of the most well-remembered images of those who have taken a holiday in Greece! The Greek frappe was discovered accidentally in 1957 by the Greek Dimitris Vakondios in Thessaloniki and is one of the most famous delights for Greeks, but also […]
Green olives filled with caper leaves and hot pepper seeds Ingredients: 400 gr green stuffed green olives in a jar (you should prefer those filled with the red pepper- choose a respectable brand) 1 tablespoon “boukovo” (dry hot red pepper seeds) 100 gr caper leaves (they come in a jar at big super markets) well […]
Lasagna with tuna and basil 4 Servings 8 pcs of lasagna 4 tablespoons olive oil 3-4 fresh green onions, finely chopped 2 tuna cans in water (320 gr each), chunks well strained 200 gr fresh ripe tomatoes, chopped in cubes 1 teaspoon dry oregano ½ teaspoon sugar 1 fresh basil small bouquet (leaves only), finely […]
Shrimps with rosemary in a pan 4 servings 100 ml olive oil + 2 extra tablespoons 6 branches of fresh rosemary or 2 full tablespoons of dry rosemary 2 tablespoons of honey 1 teaspoon of coriander seeds crashed into powder the old fashioned way via a mortal and pestle Salt, fresh ground pepper 800 grs […]
Small red mullets in the pan with tomatoes and caper by Dina Nikolaou Ingredients Gives 6 servings 1 Kg red small mullets with scales and guts removed, 200 ml olive oil 5-6 fresh scallops (including the green part) finely chopped 2 cloves of garlic, finely chopped 5 big ripe tomatoes grated 200 ml water 1/2 […]
Dakos (Cretan toast) Ingredients: For one traditional dakos One barley or wheat melba toast, 3 tablespoons of fresh chopped in small cubes tomato, 3 tablespoons of feta cheese, 1 tablespoon of capers, Oregano, Fresh chopped basil, peppermint parsley and mint, Salt and pepper, Olive oil. How to: Soak the melba toast under running water till […]
Ingredients (for about 35 meatballs) 200 ml fresh milk 3 thick slices of at least a couple of days old bread without the crust 800 gr chopped ground beef 2 average minced onions 1 teaspoon dried oregano 1 tablespoon chopped fresh thyme OR 1 teaspoon dried thyme 1 egg 2 tablespoons finely chopped mint leaves […]
Chicken with groats and yogurt By Dina nikolaou Ingredients: (gives 4 servings) 400 gr chicken breast cut in hearty cubes like for souvlaki 4 tablespoons of olive oil 1 tablespoon all purpose flour 2 scallions chopped 4 cups (800 ml) chicken broth 1 teaspoon curry (not the hot spicy type) 1 cup strained yogurt (preferably […]
Baked Tope Fish with Red Sauce By Dina Nikolaou Ingredients: Makes 4 servings 2 cups concentrated tomato juice (or 3 big ripe tomatoes in season, pealed and squished), ½ Cup sun-drained tomatoes in olive oil well drained 75 ml olive oil, 1 squashed garlic clove,½ tsp dry chopped oregano, 4 thick slices of Tope Fish, […]
Zucchini Rolls with katiki (goat cheese of Domokos area) and mint Hors d’oeuvre for ouzo! By Dina Nikolaou Makes 4 servings Ingredients: 4 fresh and firm medium zucchini with spores removed 200 kgr katiki 100 kgr strained yogurt 1 cup of chopped fresh mint leaves 2 large red sweet peppers chopped in cubes 4 […]
Lamb and String Beans Casserole Ingredients: (makes 6 servings) 1 pound lamb (from chest or thighs) 2 pounds fresh string beans (strings removed) 2 fresh green zucchini cut in 3-4 pieces each 2 medium potatoes cut in moderate pieces 2 fresh scallions finely chopped 4 pounds ripe, fresh tomatoes peeled-off and grated to thick pulp […]
Cheese pie Ingredients : ( 1 28 X 35 cm pan) 1 kg plain flour ½ tsp. salt 500ml (1/2 liter) water 1 cup olive oil 2 cups crumbled feta cheese preferably hard goat cheese (so it doesn’t melt completely in baking) Execution: Shift the flour in a large bowl. Add salt. Add water gradually and work the […]
Lamb in the oven with garlic and rosemary sauce Ingredients: For 4 to 6 servings: 1 whole lamb leg with the bone, preferably small lamb, weighing about 2 kgs, 1 ½ kgs small potatoes – preferably organic – , skinned (if not found, choose simple potatoes, organic, small, cut in half) 1 / 2 cup […]
Christmas lamb in greaseproof paper Materials: For 6 to 8 people 1 lamb leg 2 – 2 ½ kg (take the bone out) 200 gr. grated cheese 4 medium grated carrots, preferably organic ½ cup roasted pine nuts 4 cloves garlic 5 tbsp. olive oil 2 tsp. margarine 1 tbsp. sweet pink pepper 3 to […]
Stuffed zucchini cooked in the pot by chef Dina Nikolaou Materials: 6 large, thick zucchini peeled and cut vertically into two peaces, 250 gr. minced beef with no fat, 1 cup chopped hard white cheese (feta), 1 / 2 cup (100 ml) olive oil, 1 cup rice Carolina, 3 to 4 chopped green onions, with […]
by chef Dina Nikolaou Strapatsada with tomatoes and feta cheese Materials For 4 servings 1 pound ripe tomatoes 8 eggs 500 gr. feta cheese ½ cup chopped fresh mint or basil ½ cup olive oil Salt and freshly ground pepper 1 tsp. dried oregano 1 tsp. sweet paprika Preparation: Skin the tomatoes (plunging them for […]
LAMB FRICASSEE The fricassee can be cooked by the neck or the sides of lamb. Food ofspring when the herbs are more scented. It is eaten usually during the celebration of Easter. Materials 1 kg of lamb 5 lettuce 1 bunch dill 1 / 2 bunch mint ½ cup olive oil 1 onion 1 bunch […]
Kiltiritsia Krinidon Pontiac food that stands out for both its great taste and simplicity in preparation. It’s like “giouvarlakia” but with sauce and bulgur Materials: 1 pound mince beef 1 cup bulgur 4 onions 1 cup olive oil 1 / 4 bunch parsley 6 ripe tomatoes salt black pepper red sweet pepper Execution: In a […]
Pork with quince and plums, from Stella Spanou Photos: Stella Spanou Original makedonian Christmas dish with sweet and sour taste because of the plums and the quince that give balancing to the fat from the pork. A dish with a great story through the years. Materials: 1 kg pork tenderloin 2 large quinces 3 […]
MACEDONIAN SPINACH PIE From the writter of greek local gastronomy ms Stella Spanou Materials For the pastry * 1 kg of wheat flour * 1 1 \ 2 cup warm water * 1 teaspoon salt * 1 tablespoon vinegar * 1 tablespoon olive oil * 250 margarine – butter For the filling * 1 pound […]
From the writer of greek local gastronomy Ms Stella Spanos www.stellaspanou.gr Materials: 1 kg fresh shrimp 1 cup of olive oil 2 cloves of garlic 2 tomatoes cut into small pieces 2 green peppers cut into small piecessome pals of parsley 200 gr. Greek cheece Execution:Remove from the shrimp the intestine that they have […]
From the writer of Greek local gastronomy Ms. Stella Spanos The sour cherries are easy to be made without adding water Materials 1 kg of cherries 800 gr. sugar 1 cinnamon stick 1 vanilia Execution * Wash the cherries and extract the seeds by hand, with a fork or with a special tool. * […]
By Lina Moutsou Ingredients 500 gr. Penes 200 gr. Light cheese Garlic, olive oil, salt and pepper In a copper with salted water put the penes and let them boil for 15 minutes. Strain them. Put in a pan the olive oil , the mini tomatoes cut in two pieces, the garlic, the cheese […]
AFTER HOLIDAYS DETOXIFICATION WITH POMEGRANATE SALAD (200 CALORIES PER PLATE) Fron Lina Moutsou, nutricionist INGREDIENTS FOR 4 PERSONS : · distaff· 150 grams Spinach· 1 sour apple · 30 grams Nuts · 200 grams pomegranate · 150 ml olive oil · 1 spoon honey · Salt · Pepper PREPARATION: Take half of the seeds […]
By Lina Moutsou, nutrisionist ROAST TURKEY WITH SCENTED MAYONNAISE TRIMMING LOW FAT AND REACH NUTRITIONAL VALUE You will need for 4 persons: 4 turkey breast filets, 1 cup of decent wine ½ cup of olive oil Oregano, salt, pepper For the scented mayonnaise 1 cup of mayonnaise 1 tea-spoonful gouster sauce 1 tea-spoonful yogurt […]
AUTHENTIC STIFADO RECIPE By Vasilaki So as I promised I will give you guys a stifado recipe straight from my cookbook. Stifado is a great fall dish, and is easily one of the most flavorful dishes you will ever eat. Easily. Ingredients: -2 pounds of beef cubes, cut into 2 inch squares. (Beef can […]
From Peter Minaki kalofagas You will need a BBQ (either charcoal or gas grill) and a mortar & pestle to prepare this dish and here are the ingredients:* 1 medium to large Italian eggplant * 1 large clove of garlic * extra virgin olive oil * coarse sea salt to taste * 2 tbsp of […]
Lentil’s salad½ kilo thin lentils1 fat piece of onion1 clove garlic3-4 laurel leaf2 spoonfuls of fresh finely chopped parsley3 green peppers and 3 red Florina’s peppers, finely chopped in cubes.2 mature, tight tomatoes, cut in small cubes, without seeds and broths Salt and pepper For the sauce 4 spoonfuls olive oil 4 spoonfuls balsamiko vinegar […]
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