location: Crete

375gr eggs
250gr sugar
1 teaspoon vanilla
125gr breadcrumbs
375 ground walnuts
1gr cinnamon
1gr baking powder
½ lemon zest

Beat the butter and add the sugar and eggs. Pour in the milk and the walnuts mixed with the cinnamon and clove. Mix the flour and baking powder, add to the mixture and stir. Butter a baking pan and lightly dust with flour.

Place in the oven and bake at 170 C for 35-40 minutes.

For the dough:
560gr flour
60gr olive oil
2 eggs
110 ml lukewarm water
5gr salt
50gr grated gruyere
For the filling:
2-3 cups wild greens (Myronia, kafkalithres, seskoula, lapatha), fennel, spinach
Ksinomyzithra cheese
Sweet trahana (cracked wheat)
Spring onions
Salt and pepper

Dough: Mix all the ingredients together and roll out two thin layers of phyllo dough. Filling: In a small saucepan saut? the wild greens, add the “trahanas” (cracked wheat) and the “ksinomyzithra” cheese. Mix all ingredients well. Place a layer of phyllo dough in the bottom of a baking pan, spread filling evenly and cover with remaining dough.

Bake at 160 degrees for 1 hour.

375gr eggs
250gr sugar
1 teaspoon vanilla
125gr breadcrumbs
375gr ground walnuts
1gr cinnamon
1gr baking powder
½ lemon zest

In a bain marie, pour in the eggs, sugar and vanilla and stir until the sugar melts. Remove from the bain marie and put the egg mixture in a mixer bowl, beating well until fluffy. Mix the remaining ingredients and gradually pour in the bowl, stir gently. Pour into a buttered baking pan.

Place in the oven and bake at 170 C for 35-40 minutes.

2 teaspoons powder yeast
2 tablespoons crystal sugar
2 eggs
1 pinch salt
250gr milk
50gr melted butter
180gr flour

In a large bowl, mix all the ingredients together and let rest for two hours.

Place a small frying pan on high heat and using a little oil or butter, fry spoonfuls of the batter as one would with pancakes.

1 liter fresh milk
2 cups medium grain rice
½ cup sugar
1 sachet vanilla flavored corn flour
Cinnamon for garnish

In a large pot, boil the rice in water until soft. Pour ? liter of milk and stir well. Pour the remaining milk into a separate bowl and dilute the vanilla, cream and sugar. Add to the boiling rice and mix together. Remove from the heat, add the cream and stir.

Cover and refrigerate until the pudding thickens. Serve in bowls and sprinkle with cinnamon.

2 tablespoons rice
5 cups fresh milk
½ cup sugar
1 vanilla stick
Ground cinnamon

Wash the rice and let dry. In a large pot, heat the milk and add the sugar, vanilla and rice.

Once it rises and starts to thicken, it is ready.

1kg de-thorned prickly pears
200gr brown sugar
Juice of one lemon

Wash and peel the prickly pears and cut them into small pieces, removing the seeds In a large pot, boil the fruit with the sugar. Let sit overnight. Boil the jam again the next day, adding the lemon juice.

Place the hot jam in sterilized jars turned upside down.

½ kilo soft myzithra cheese of Chania
½ kg flour
1 teaspoon salt
3 teaspoons oil
1 cup raki
1 cup water

Put the flour and salt in a bowl. Make a hole in the middle and pour in the oil, raki and water. Knead the mixture until it is soft and doughy. Separately crush the “myzithra” cheese with a fork. Separate the dough into ten small balls and then lay out the pieces of dough and place a spoonful of the filling in the middle of each piece. Fold the edges inwards so that they have formed little pouches and no filling is visible.

Place a frying pan on low heat with plenty of olive oil. Fry each piece of the dough until golden-brown. Serve with honey and walnuts

500gr soft myzithra cheese
500gr flour
3 tablespoons olive oil
1 tablespoon raki
1 glass water
1 teaspoon salt

Put the flour and salt in a bowl. Make a hole in the middle and pour in the olive oil, “raki” and water; knead well. Crush the cheese with a fork. Shape the dough into 10 small pies and place a spoonful of “myzithra” cheese in each. Join the edges from inside to cover the cheese and shape into small ball. Roll out the pies again.

Place a frying pan on low heat with olive oil. Fry each pie until golden-brown.

12 eggs, beaten
560gr sugar
1 teaspoon vanilla
Zest of 4 oranges
850gr sunflower seed oil
Juice of 2 oranges
4 tablespoons baking powder
600gr yoghurt
150gr fine semolina
2 packets crust phyllo dough

Beat all the ingredients together in a mixer gently. Finely cut the phylo crust and dry well. Add to the mixture and bake.

Bake at 170 C for 35 minutes. It can be served on its own, or with Cretan raki or ice cream.

1kg myzithra cheese, sweet or sour
2 tablespoons sugar
Oil for frying pan
Traditional phyllo dough

Make the dough in a soft consistency and roll out. Cut out circles using a cookie cutter or glass. Filling: In a medium sized bowl crush the myzithra cheese with a fork together with the sugar. Place a spoonful of filling in the middle of each circle. Fold and join the edges well.

Fry in hot oil until golden-brown. Serve hot.

300gr apaki cut in small pieces
500gr ripe tomatoes or cherry tomatoes
5 eggs
½ teaspoon sugar
2 tablespoons olive oil
Salt
Pepper

With a knife cut the “apaki” (pork meat marinated with spices and oil) into small pieces. Pour olive oil into a frying pan and saute the cut pieces of “apaki”. Grate the tomatoes in a bowl; this is not necessary if you use cherry tomatoes. Add the tomato paste to the frying pan with the apaki. Season with pepper, salt and a little sugar. Saute the mixture until the liquid is absorbed.

In a small bowl beat the eggs and add to the pan. Stir slowly until well mixed. Remove from heat and serve with a spatula.

2 kg oranges
2 kg sugar
3 glasses water
Juice of 1 lemon

In a large pot, boil the oranges for 15 minutes until soft. Cut each orange in the middle and remove the seeds and stems. Cut with a pair of scissors and put in a pot with the sugar and the water. Leave on high heat until the water boils and then add the lemon juice.

Boil for about 2 minutes and remove from heat. Let cool and store in sterilised jars.

1kg wheat
Scented geranium leaves
½ cup raisins
1 cup walnuts, coarsely cut
1 cup dried figs
2 pomegranates
Thyme honey and carob honey
Sesame
Cinnamon

Pour the wheat into a large pot with water and let sit overnight. The following day, boil for three hours with the scented geranium leaves. In a clay bowl put all the ingredients together, the wheat, raisins, walnuts, the dried figs cut in pieces, the pomegranates, the honey, carob honey, sesame seeds and the cinnamon. In order to make “sykomaides” take fresh figs and cut in two (not completely), dry in the sun on wood. After they dry, put them in wooden skewers and momentarily dip them in boiled water to sterilize.
Place them in a baking pan, on bay leaves, sprinkle with molasses, cover them again in bay leaves and bake for about 20 minutes at 130 C. Preserve them in cloth cases with bay leaves inside.

Place them in a baking pan on bay leaves, sprinkle with molasses, cover them again in bay leaves and bake for about 20 minutes at 130 C. Preserve them in cloth cases with bay leaves inside.

For every 6 cups of cleaned must:
1 cup flour
½ cup grated walnuts
½ cup sesame roasted and slightly grated
2-3 cinnamon sticks about 5cm
2-3 leaves apple geranium (optional)
To garnish:
Crushed walnuts
Sesame
Cinnamon powder

Set aside enough flour to dissolve the must. Boil the cinnamon sticks and apple geranium tied in a bunch. Dissolve the flour in the must. Right before boiling point, seive the flour mixture so there are no lumps and stir with wooden spoon. Wash the sieve so all the mixture drops into the pot.

Remove from heat and serve in bowls or plates. On top, sprinke crushed walnuts, sesame and a touch of cinammon powder.

4 cups grape must
1 cup flour
Coarsely cut walnuts
Cinnamon powder
White sesame

Heat the grape must in a pot and bring to a boil. When it starts to boil and thicken, add the walnuts, the sesame seeds and the cinnamon.

Let cool and serve.

1.1 litre fresh milk
100gr butter
1 teaspoon vanilla
260gr sugar
2 eggs
110gr flour
Store-bought traditional phyllo dough
Cinnamon
Fine sugar

Filling: Start with the butter and flour and add the remaining ingredients until the dough becomes solid. Roll out the traditional phyllo dough in a baking pan, covering the sides of the pan as well and pour the filling evenly on top. Roll the sides of the dough downward as one would with a pie.

Place the baking pan in the oven and bake at 170 C for 35 minutes. Garnish with cinnamon and fine sugar.

1 kg flour
500 gr lukewarm water
1 wineglass orange juice
1 wineglass raki
Dry yeast
Salt
For the syrup: water, sugar, a little honey, lemon peel

Mix all ingredients togeher to make the dough, let rise. Drop the dough into the hot oil using a spoon and careful not to stick.

Drain honey puffs on kitchen paper. For the syrup, mix honey, water, lemon peel in a saucepan and bring to boil over medium high heat. Let the syrup cool. Dip the honey puffs in the syrup, sprinkle with cinammon and sesame seeds.

Dough
Sugar
Oil
Walnuts

Make the dough and add a little sugar and oil. When the dough rises, roll out cubes the size of walnuts.

Fry in hot oil until golden brown. Drizzle with honey and sprinkle with cinnamon and sugar.