location: Aegean Islands

1 ½ cup water 1 sachet dry yeast 500gr flour ½ cup olive oil 3-4 ripe tomatoes, cut in thick slices 2 onions, cut in thin slices Salt Pepper Dough: Dissolve the yeast in warm water. Sift the flour and salt in a large bowl and make a dent in the middle. Add the dissolved yeast and stir well, kneading until soft. In a buttered pan, roll out the dough, cover and set aside in a warm place until it doubles in size. Filling: In a large bowl, mix the tomatoes, onions, olive oil, salt and pepper. Spread the mixture … Read more

For the filling: 1-2kg souroto cheese of Folegandros 3 onions 2 eggs Salt Pepper For the dough: 1kg flour 2 glasses hot water ½ packet margarine ½ sachet powder yeast 1 small wine glass oil Salt Filling: Cut the onions into thin slices. In a large bowl, mix the “souroto” cheese with the slightly beaten eggs, onions, salt and pepper. Dough: Knead all the ingredients together, add the yeast. Let the dough rise, cut in half and roll out two phyllo sheets. Brush the baking pan with oil and spread a layer of dough. Pour in the filling and cover … Read more

250gr mizithra cheese 1 egg A little mint (chopped) A teaspoon flour to absorb the liquids Store-bought phyllo dough Open a thin phyllo sheet and cut into round disks of 7-8 cm diameter. Put a teaspoon of filling and fold into a half moon shape. Bake in the oven or fry in a little oil until golden brown. Serve hot with honey.

2kg strained watermelon 2 glasses sugarwater 800gr self-rising flour A pinch cinnamon and clove 1 teaspoon vanilla ½ glass honeywater Oil for baking Sesame In a large baking pan, mix the watermelon flesh with the remaiing ingredients and the flour. Brush with oil a large baking pan and sprinkle with sesame seeds. Evenly spread the mixture into the baking pan, pour some oil over the top and cover with plenty of sesame seeds. Bake for at least 3 hours or until igolden-brown (at no more than 180 C). Remove from the oven and while still hot, drizzle with a generous … Read more

2 kg whole-wheat flour 1kg sugar Spices (cinnamon, musk-nuts, nutmeg) ½ cup of water 100 gr approx. butter Knead with a pinch of salt and make a thin pie.Heat the butter and baste the pie. Make a hole in the middle and start rolling outwards, then cut and make a long “rope”. Take each end and start to coil the dough creating two spirals. Place one on top of the other and press with a rolling pin. Roll out the dough. Bake and sprinkle with sugar and crushed clove.

For the dough: 2kg all purpose flour ½ cup water 100gr butter Sugar Spices: cinnamon, nutmeg, clove Knead with salt and make a thin pita. Melt butter (as much as needed) for brushing the dough. Make a hole in the middle and fold outwards. Cut a long rope. Take both ends and fold making spirals in opposite directions. Place one on top of the other and press with rolling pin. Place in the oven and bake at 180 C for 30 minutes. Sprinkle with sugar and crushed clove.

? cup olive oil 2 ½ cups coarse semolina 1 cup seedless raisins 1 cup whitened and roasted almonds, cut in the middle For the syrup: 2 cups sugar 2 cups water 2 cups fresh orange juice Zest from 1 orange 1 cinnamon stick In a pot, mix the sugar, water and cinnamon for the syrup. Let boil for 7 minutes and let cool. In another pot, pour the olive oil. Add the semolina and on low heat, stir continuously with a wooden spoon until the semolina starts to turn blonde. When ready, pour in the syrup, the juice and … Read more

1kg olives 100 gr raisins (blonde) 150 ml brandy 50 ml hot water 300 ml. natural orange juice 120 gr orange peel, diced and briefly boiled in water 50 gr sesame 600 gr thyme honey 1 sprig rosemary Stir the raisins with warm water and the brandy for 30 minutes, drain and set aside liquid. In a large pan, roast the sesame seeds lightly and cover with the orange juice and the liquid from the raisins. Add the honey and rosemary and boil for 3 minutes. Add the olives, stir and boil for 5 minutes. Remove from the heat, cool … Read more

8 eggs 2 onions (sliced) 2 tomatoes (peeled and chopped) ¼ cup olive oil 4 tablespoons parsley (chopped) Salt Pepper Cut the onions in slices and grate the tomato. Put in a frying pan to cook and add salt, pepper and a little sugar. When cooked, beat the eggs and add to the frying pan. Pour in and continue to stir until the eggs are cooked.

2 cups self-raising flour 2 teaspoons baking powder 1 cup butter 1 ½ cup sugar 2 eggs 4 apples, cut into cubes ½ cup cognac ½ cup milk 1 teaspoon cinnamon 1 teaspoon clove Using a mixer, beat the butter and the sugar until fluffy. Add the eggs and mix well. Next, slowly add the flour and sift together with the baking powder. Add the cognac, milk, cinnamon and clove. Stir well until the mixture resembles cake dough. Add the apples and continue to stir. Coat a baking pan with butter, dust with flour and pour in the mixture. Place … Read more

1 sausage (Froutalia from Andros island) Lard from the Froutalia 1 large zucchini 1 potato 4 large eggs (free range) Dice the sausage, zucchini and potato on a cutting board. If desired, beat eggs in a small bowl with a fork and set aside. Heat oil at high temperature in a medium sized pan for about 2-3 minutes. Add the zucchini and potato to the pan, saut? and then add the sausage with the lard. After the vegetables and sausage are well fried, pour in the eggs and stir. Fry eggs for a couple of minutes until firm. Remove pan … Read more

For th filling: 1kg walnuts ½ kg breadcrumbs 1 cup cognac 1kg sugar Cinnamon Nutmeg Zest from 3 oranges For the syrup: 2 glasses water 1kg sugar 1kg honey For the dough: 1kg sieved flour for all purposes 1 glass olive oil 1 teaspoon salt 2 glasses water For kneading: Cornstarch Cloves Oil for frying Fine sugar Filling: In a large pot, boil water and add the sugar. Stir until it dissolves. Boil for 5 minutes, take off the heat and add the honey. Stir until it melts. In a large bowl, put the breadcrumbs and then add the cognac … Read more

530gr flour for all purposes 125gr chlori cheese of Astypalea or anthotyro cheese 8gr dry yeast 125gr margarine or olive oil 1 tablespoon honey 200ml full fat milk 50ml soda water ½ teaspoon baking powder ? teaspoon bicarbonate soda 1 teaspoon saffron ½ teaspoon powder spice ½ teaspoon white pepper ? teaspoon clove ½ teaspoon salt In a medium sized bowl mix yeast 8 ml lukewarm water honey and 50gr flour. Stir well cover and leave the mixture in a warm place for 30 minutes. In a second bowl stir the saffron and baking soda and let sit for 30 … Read more

5 ripe tomatoes 2 finely chopped onions 2 spring onions with their leaves finely chopped ½ fresh finely chopped mint 2 spoonfuls finely chopped fresh oregano 2 spoonfuls finely chopped fresh thyme 1 spoonful bukovo 1 egg (beaten) 1/2 cup spicy kefalotyri cheese (grated) 4-5 spoonfuls self-rising flour Olive oil for frying Salt Freshly ground pepper Wash and chop the tomatoes. Put the tomatoes, onions, spring onions in a bowl and mix together with a spoon. Add the thyme, oregano, mint, cheese, egg and the “bukovo” (spicy red pepper flakes) and season with salt and pepper. Slowly stir in the … Read more

For the dough: 1 ½ kg all-purpose flour 150gr butter ½ cup olive oil 1 cup sugar 300gr lukewarm milk 1 sachet dry yeast 1 tablespoon rose water A little cinnamon For the filling: 1.6gr myzithra cheese 16 eggs Dough: Knead all the ingredients together and leave to rest. Roll out a sheet and spread in a round baking pan. Filling: Grate the “myzithra” cheese and stir in 15 eggs. Add one teaspoon rose water and a little cinnamon. Mix all the ingredients together. Pour out the filling evenly and join the edges to create a crust. Place in the … Read more

Store-bought phyllo dough 700gr spinach, finely chopped 2 medium size leeks, cut in thin slices 4 finely chopped spring onions 300gr feta cheese, crushed 2 eggs, slightly beaten 1 cup finely chopped dill ½ cup olive oil Salt Freshly ground pepper In a large bowl, mix the spinach, leeks, spring onions, salt and pepper. Rub with the hands for a minute to lose their liquids. Empty the liquids and squeeze the herbs well. Set aside for 30 minutes. Add the feta cheese, the eggs, the dill and the olive oil and mix all together. Preheat the oven to 180 C. … Read more

Dough: 1kg hard flour 1 sachet yeast 1 sachet baking powder 1 teaspoon salt 250gr butter 2 cups lukewarm milk 1 spoonful anise Half teaspoon crushed mastic 1 spoonful sugar Filling: 1 cup feta cheese 1.7gr dried saffron 2 beaten eggs 3 spoonfuls milk – Additionally, in a small bowl mix 1 beaten egg with a little milk and white-black sesame. Leave aside until called for. In a medium sized bowl knead all ingredients to a soft dough which doesn’t stick to the hands. Let rise for about half an hour. Melt the cheese with a fork together with three … Read more

Store-bought phyllo dough 500gr crushed feta cheese 400gr traditional kasseri cheese, crushed 1 cup yoghurt 3 eggs 1 cup milk Salt Pepper A pinch nutmeg Olive oil A little butter Flling: In a large bowl, beat the eggs with the yoghurt. Add the cheeses, salt and pepper and mix all the ingredients well. Preheat the oven to 200 C. Melt the butter (2 tablespoons) and add to a cup of olive oil. Place half the phyllo dough in a buttered baking pan. Pour in the filling and cover with the remaining phyllo sheets (8 sheets down, 7 up) basting each … Read more

1kg flour 1 cup butter 1 ½ cup sugar 6 egg yolks 2 teaspoons vanilla 2 teaspoons baking ammonia Lemon zest In a small bowl, mix the butter, sugar and egg yolks and add the vanilla. In a separate bowl, dissolve the ammonia in lukewarm milk and add the flour. Knead all together. Place in a buttered baking pan. Place in the oven and bake at 170 C for 30 minutes.

Fresh tomatoes Anthotyro from Naxos Olive rings Capers Fresh oregano Oil Cut the tomatoes in slices and place in a baking pan. Cut the “anthotyro” cheese in strips and place on the tomatoes. Add the olive rings, caper and the oregano, pour on olive oil. Bake at 160 C for 20 minutes.