location: Ionian Islands

250gr sugar 250gr butter 250gr yoghurt 5 eggs 300gr all purpose flour 1 lemon’s zest 1 vanilla stick 2 teaspoons baking powder 1 teaspoon baking soda In a medium sized bowl beat the butter with the sugar well and add the egg yolks and yoghurt stirring until the mixture is smooth. Mix flour baking powder baking soda and lemon zest. Separately beat the egg whites lightly. Pour the flour alterating with egg whites in the yoghurt mixture. Stir well and pour into a buttered baking pan. Place in oven and bake at 150 C for 50-60 minutes.

1kg cleaned cherries 1kg sugar 1 cup water 2 vanilla tubes Juice of 4 lemons Wash the cherries, remove the stem, place in a bowl and cover with water and the juice of the 3 lemons. Set aside for 2 hours and then rinse very well with plenty of water. Remove their pits and place in a large pot, also adding the sugar. Bring the pot to a boil with plenty of water and without stirring. Once boiled lower the heat and skim the foam from the top. Let the mixture simmer for about 15 minutes and let cool completely … Read more

3 tomatoes 5 eggs feta cheese 1 bay leaf Chop the tomatoes finely on a cutting board. In a bowl beat the eggs lightly and set aside. Place a frying pan with olive oil on medium heat and simmer the chopped tomatoes. Once the tomatoes start to soften, add the bay leaf and eggs. Stir well to scramble the eggs.

½ kg flour 8 eggs 200gr sykomaida 200gr honey 300gr milk 150gr olive oil 300gr butter 5gr cinammon powder Zest and juice of 1 orange In a blender mix orange juice, olive oil, cinnamon and honey. Separately mix the flour and sykomaida (fig paste kneaded with black pepper ouzo and cinnamon). In a large bowl beat the eggs and melted butter. Add all the ingredients to the flour/fig mix. Stir well. Pour mixture into a well buttered baking pan. Place in the oven and bake at 150 C for 45 minutes.

1200gr sheep’s yoghurt 900gr cr?me fraiche beaten 150gr fine sugar 7gr cardamon 4gr nutmeg 150gr pistachios from Aegina 150gr blanched sliced almonds 150gr sugar Roast the ingredients in a pot until a little smoke appears, break with a rolling pin and add to the mousse just before serving. Roast in a large pot on high heat and add nutmeg.

2kg flour 1.5kg oil 3 eggs 4 tablespoons sugar 2 teaspoons soda 6 oranges 2 glasses cognac 1 glass lye A little crushed mastic Oil for frying Honey Sugar and cinnamon to garnish Mix together in a bowl the oil, flour, beaten eggs, the soda dissolved in the orange juice, cognac and lye water. Knead the mixture well to a consistency that can be rolled into a thin layer of dough. If hard, add water. Roll out the dough, cut into small squares and then fold into small triangles. Deep fry in hot oil. Serve on a platter and sprinkle … Read more