Ingredients

• 2 kilos lamb chops
• 1liter red sweet wine
• 100 gr balsamic vinegar
• 100 gr molasses
• 1 btsp peppercorns
• 1 btsp allspice kernels
• 2-3 bay leaves
• 50 gr butter
• I btsp chopped garlic
• a sprig of rosemary
• 50 gr raki
• 2 btsb salt
• 1 btsb oregano
• 1 bunch parsley
• 1 bunch mint or basil

Procedure

In a saucepan, put to boil, stirring over low heat, the red wine with the balsamic vinegar, the molasses, a few grains of pepper, spice, a little thyme and 2-3 bay leaves for 15 minutes (to remain liquid for almost half)
• Once the mixture has cooled, put it in and marinate the ribs for at least two hours.
• In a large frying pan (depending on how many ribs we want to make), saute in a little butter, chopped garlic and fresh rosemary with the chops until browned.
• Pour with a glass of raki, add juice from the marinade, coarse salt, fresh pepper, oregano and let it boil and remove the chops.
• Add the mint, parsley, some black sesame seeds, a tablespoon honey, thyme and stir to tie.
• Put the chops in your dish with the dressing and some sesame on top. Serve with sweet potatoes or mashed vegetables

Ingredients  for the Dolmadakia

• 120  wine leaves
• 1/2 kg Carolina rice
• 1 cup chopped fennel
• 1 cup chopped parsley
• 1/3 cup chopped mint
• 2  big chopped dry onions
• some salt
• some pepper
• 1 cup olive oil
• juice of one lemon (boiling)

Ingredients for the snails

• 1 kilo snails
• 2 dry onions
• 3 coffee cups oil
• 2 cups water
• some parsley chopped
• 3 cups of vegetables juice
• salt, pepper, oregano

Ingredients for the sauce

• 1crocus of egg
• juice of one lemon
• 1 tsp corn flour
• 1 cup of casseroles’ juice

Procedure

We prepare the stuffing putting rice, parsley, mint and fennel all together in a bowl. We proceed with onions, tomatoes, sugar, lemon and oil. Then we add the spices and we stir the mixture once again. The stuffing is ready.

We wash the wine leaves and we put in each leave one tsp of the stuffing. We form an envelope with our hands,  closing  the edges of a leave towards the inside and then towards upper side.

We corsh the snails with hot water and we strain them. We put oil into a saucepan and we let it heat. We brown the chopped onion and then we add the snails. We salt and pepper and we stir for 1-2 minutes. We place the “dolmadakia” and the vegetables juice, we press them with a plate and we let them boil for 45 minutes in low heat.

We turn off the heat, we remove the dish from the hot plate and cover with a towel for 5 minutes, so that it drinks its juice.

Mean while we stir the crocus with the lemon juice and the corn flour in a blender.

While we continue stir, we put one cup from the juice we have in our casserole very slowly, till the cream become soft and a little thick.

We serve with the sauce, some fresh crushed pepper, chopped parsley and…it smells of Crete!

Ingredients

1 sea bream 400 g

1 shrimp

1 mussel

1tbsp olive oil

2 eggs

½ k sea salt

1 big orange

25 vine leaves

1stp lemon grass

1stp pepper

1 carrot

1 zucchini

For the vinaigrette

100 g olive oil

3 tbsp vinegar from apple

1 tomato

1 peace of garlic

1 tsp salt

1 tsp pepper

1 lemon (the juice)

A small bunch of basil chopped in very small pieces

Procedure

We peel the sea bream and we add one peeled shrimp and one mussel into the fish belly.

We oil a baking sheet and we powder it with the half of the sea salt that we have mix it already with 2 eggs.

On top of the salt, we cover with vine leaves and three orange slides.

Now, we add the sea bream and we cover with three more orange slides, some lemon grass and pepper, and some more vine leaves.

We cover it completely with the rest of the salt and we place the baking sheet in the oven and we roast it for 20 minutes at 200 c.

Meanwhile, we make a vinaigrette with olive oil, tomato, salt, pepper, garlic, vinegar, lemon, basil and pepperoni

When the sea bream is ready, we brake the salt and we slice open it.

We serve it with the vinaigrette on top and boiled carrots and zucchinis.

Ingredients (4 persons)

• 100 gr cheese cream
• 1 avocado
• 2 slices smocked salmon
• 1 tbsp weep cream
• 1 spring onion chopped finely
• 1 small bunch of roka
• 1 small bunch of fennel
• 1 tsp olive oil
• 1 tsp vinegar from apple
• 1 tsp salt
• white pepper
• 2 tomato cherry
• 1 tbsp caviar

Procedure

First, we stir the cheese cream with the weep cream the onion, the fennel, the olive oil, the vinegar, the salt, the pepper and we let it cool of for 15 minutes.

We place three roka leaves on a serving plate and we add layers on top of them, in the following order: first one slice of salmon, then one slice of avocado, two tbsp of our mix (from cheese cream etc) and we repeat once more with the same order.

We place the caviar at the top and we serve with the tomatoes around

Ingredients

for the pastry:

• 1 kg of flour
• ½ l of water
• 1 tps olive oil
• vinegar
• salt

for the filling:

• 1 kg mince meat (veal)
• 2 onions, chopped
• 1 spring onion, chopped
• 1 glove of garlic, chopped
• 1 tea cup tomato juice
• 1 tsb tomato paste
• ½ tea-cup of chicken juice
• ½ tea-cup of vegetables
• 1 small bunch of mint
• 1 small bunch of parsley
• ½ kilo béchamel
• 100 gr parmesan
• 50 gr gouda
• salt and pepper
• 100 gr sweet red wine
• 50 gr olive oil
• 50 gr butter

Procedure

We put all of the pastry ingredients in a bowl and we knead them till the pastry is soft.

We leave it for few minutes to relax, till we prepare the filling.

We melt the butter and the olive oil in the fry pan and we sautee the mince meat. We add the salt, the pepper, the onions, the garlic and after 5 minutes we sprinkle pour with the wine. We add the tomato, the chicken and the vegetable juice, the parsley, the mint and we cook for 15 more minutes, till its ready. We add the cheeses, we stir it  and we leave it to get cool.

We make sure that the filling isn’t getting washy, ’cause the juice will spoil the pie. we’ll have 10 sheets of the pastry we’ve made. We roll them out one by one, we put some filling on the edge and wrap in a roll. We smear a baking pan with sunflower oil, we arrange the rolls like a snail and we  bake at 180C for 20 minutes, till it’s brown.

• 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 , roasted with olive oil and thyme in the oven at 80 C for one hour.

Boil the potatoes with saffron and begin with the champagne sauce. Put the wine in a frying pan, add the chopped chive and in half a minute add butter, pepper and let it come to a boil.

When you’ve washed the herb (Cichοrium Spinosun) well, boil it in hot water for 10-15 minutes

Don’t cover the casserole because it’ll go yellow. If you want, keep the juice from the boiling in the fridge and use it even after 1-2 days as nutritious herb drink.

Heat olive oil in a frying pan and fry the grouper on the side of the skin.

Serve! In the center of the plate put the Cichοrium Spinosun, around it, potatoes and on top of them put caviar and poppy seeds. Put the tomato confit among potatoes, on top of it “enthrone” the fillet of grouper and pour with champagne sauce. The many-coloured and delicious dish is ready.

• 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 pan, and we add a dash of salt and we pour some bitesize pieces of the fish mixture. We let them fry for 3 minutes on each side, until golden, we remove and we drain on kitchen paper. We serve the pies with some fresh mint.

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 and sautee the onion. When the onion turns golden brown, add the veal and stir until it changes colour. Pour wine and add the bay leaves. Now is the time for tomato sauce, red pepper and a pinch of sugar. Simmer the meat for approx. 90 minutes.

Meanwhile, prepare the aubergine puree

Melt the butter in a casserole, in a low heat. Add the flour and stir well. Add milk and some salt and continue stiring or it will stick. In the end add the gruyere cheeses and the aubergine and stir for 2-3 minutes until they melt.

Lay the puree on a plate and top it with veal bites.

Hunkiar Begenti

• 1 k chicken fillet chopped in slices
• 600 gr fresh mushrooms (plevrotus)
• 1 kilo basmati rise (boiled)
• 100 gr sun dried tomatoes chopped in slices
• 100 butter
• 2  spring onion chopped finely
• 1  slice of garlic chopped finely
• 1 tsp salt
• 1 tsp pepper
• 1 tsp estragon
• 100 gr weep cream
• 1tbsp smashed nuts
• 100 gr white wine

Procedure

We add the butter in a big frying pan and we sautee the chicken fillet till it turns golden.

We add the onions and we sautee them till they wither a bit. Then, we add the wine.

Once the excess alcohol evaporates, we add the sun dried tomato, we season with salt and pepper and we fry it for 2 minuets .

Then, we add the weep cream, the estragon and the nuts and we steam for 5 more minutes.

Meanwhile, we add the mushrooms in a backing sheet, we season them with some olive oil and salt and we roast them in the oven for 12 minutes in 180 cal

We serve the chicken fillets with the rice and the mushrooms

•           100 g white wine

•           salt

•           pepper

•           1 tsp lemongrass

•           200 g prawns

for the puree:

•           500 g. courgettes

•           500 g. potatoes

•           salt

•           pepper

•           olive oil

Procedure

We boil the potatoes and courgettes.

We slice open the sole fillets and we season with pepper.

We salt and pepper and beat the prawns in the blender. The mousse will be used for the filling.

We place a big spoonful of filling on each sole fillet and we roll the fillet tightly.

We add the fillets in the baking sheet with wine, salt, pepper and lemongrass and we put it in the kitchen grill for 15-20 minutes. The temperature should be 180 cal.

For the puree, we use a special mill to mash the boiled potatoes and the boiled courgettes. We add also some olive oil, salt and pepper.

To prepare the sauce, we add a tbsp corn flour in the water used to boil the fish and we stir until it becomes thick and smooth.

We cut the fillets in slices, and we serve them with the sauce, some puree on the side, and we season it with some parsley.