Ingredients 250 g grouper 100 g Cichοrium Spinosun (stamnagathi) some olive oil for the potatoes with saffron: 3 potatoes 1gr saffron some poppy seeds 10 g caviar for the champagne sauce: 1 glass of champagne 250 ml fish broth pepper salt 50 g butter some chive for the tomato confit: one tomato olive oil salt sugar thyme Procedure We cook the tomato confit:  First we cut the tomato in four without seeds...

Ingredients 1 kg salted cod for the breading: 250 g flour 2 eggs 2 tbsp mint salt pepper frying oil some water Procedure: We cut the cod in very small pieces  and the fresh mint as well. We prepare the breading in a bowl and we mix the flour, two eggs, salt, pepper and some oil. We whisk together well, and we add water until the mixture is smooth. We add the mint and the cod pieces. We heat oil in a frying...

Ingredients Κebab: 1 kg veal meat cut in bitesize pieces (marinaded with sugar,olive oil and balsamic vinegar for 4-6 hours) 1 finely chopped onion 2 tbsp fresh butter 1 cup red wine 1 cup tomato sauce 5 bay leaves red pepper ½ tsp sugar 1,5 tsp salt Αubergine puree: 2 large aubergines 3 tbsp butter 4 tbsp flour ½ kg milk 300 g grated gruyere cheese 1 tsp salt Procedure Melt the butter in a casserole...