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Recipies >> |
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Homemade rakomelo
A hot alcoholic drink, for the cold winter nights. Ideal for those suffering from a bad cold. Don’ t over do it! You will be drunk.
Ingredients: 20 cl Parian souma
2 tsp of thyme honey
How to do it: Warm slowly the souma in a small saucepan, add the honey and stir up slowly. Before boiling turn off the fire and serve immediately. Drink it as hot as you can for better results. Becareful of the alcohol’ s vapors. They’ re inflammable.
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Pears or apples in red wine
A light and digestive desert. It is ideal for ending a rich meal.
Ingredients: 1 bottle of Paros red wine
1-1,5 kgr of pears or apples
4-5 carnation sticks
100 cl whipped cream
2 tsp of cacao powder
How to do it: Take the skin of the fruits, put them in a casserole and add the wine. Put over a slow fire and bring to boil. When boiling add the carnation sticks and continue until the fruits become soft to you taste. When you think is ready, close the fire, cool the casserole and then put in the refrigerator. Is better to prepare it, one day before serving. You serve it in a bowl, adding some of the cream and the cacao powder on the top.
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Tart with fruit’ s marmalade
A traditional recipe, ideal for breakfast.
Ingredients: 300 gr of flower
150 gr soft butter or margarine
1 big egg
½ tsp of salt
30 gr of sugar
480 gr of fruit’ s marmalade
How to do it: Work together the butter with the flower until it doesn’t stick to your fingers. Add the sugar, the egg and the salt and work it all together, but not too much, because it becomes hard. Cover with a clean cloth and leave it to rest for ½ hour. Heat the oven at 150ο c. When it’ s ready put the tart inside and bake for 10 minutes. Spread the marmalade over the tart and bake for another 20 minutes. Cut it in pieces when it’s cold. You can add some crushed almonds to make it more crunched.
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Yogurt with preserved fruits in syrup
A light, refreshing and very original desert.
Ingredients: 480 gr. Sweet fruits in syrup (preserved fruits)
1 kgr of strained yogurt
Some cinnamon powder
How to do it: Take the fruits off their syrup, and cut them in small pieces. In a square glass bowl, lay 1/3 of the yogurt. On top of it lay some of the preserved fruits and some syrup. Continue until all ingredients are used. Put in the refrigerator for a few hours and in the deep freeze 3 hours before serving it. When served add some cinnamon powder.
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Variety of mezze
Without any special effort, dress a nice plate for your guests!
Ingredients: Salami Lefkadas sliced
Kalamata’ s olives
Green olive’ s paste
Red pepper’ s paste
Hard Greek cheese in oil
Sun dried tomatoes (marinated in olive oil-garlic)
How to do it: On a large plate, dress all the ingredients taking care of the different colors.
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Red pepper’ s dip
A fast and easy way make dip.
Ingredients: 200 gr of Greek strained yogurt
120 gr of red pepper’ s paste
2 tsp of virgin olive oil
Chipped fine dill
How to it: Mix slowly the yogurt and the red pepper’ s paste. Add the olive oil by mixing gently and the dill at the end. Served with barley rusks.
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Sauce for beef or pork fillet
Become a chef in two minutes.
Ingredients: 20 cl single cream
2 soup sp. of mushroom’ s paste
1 soup. Sp. of Metaxa brandy 5*
Pepper grains
How to do it: Warm the cream slowly in a pan. Add the mushroom paste and mix it well. Add the brandy and the pepper grains, mix again and let it “bubbling” for one or two minutes until it becomes thicker. Served on the meat of your choice.
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