2kg milk
4 eggs
200gr fine semolina
200gr crystallized sugar
Vanilla extract
Lemon zest
A little butter
In a large pot, boil the milk. In a separate bowl, pour the eggs, sugar, semolina, vanilla and the lemon zest and stir. Once the milk starts boiling add the mixture and stir until it boils well. Add the butter. Place in a baking pan and sprinkle with sugar -brown or crystallized.
Place in the oven and bake at 170 C for 40 minutes.
3 cups milk
2 cups sugar
½ cup fine semolina
3 eggs
A pinch of vanilla or orange
A little fresh butter
In a large bowl, stir the milk, eggs and semolina. Place on high heat and stir continuously until the mixture becomes creamy. Add the vanilla or orange. Remove from stove and add the butter. Brush a baking pan with butter and pour in the cream.
Place in the oven and bake at medium heat for about 25-30 minutes. When cooled, cut and sprinkle with cinnamon.
Store-bought phyllo dough
1lt full milk
1 cup fine semolina
2 teaspoons lemon zest
3 eggs
2 tablespoons fresh butter
1 cup sugar
A little oil to brush the phyllo dough
Cinnamon for sprinkling
In a large pot, pour the milk, sugar and lemon zest. Heat the ingredients, stirring continuously so that the milk does not stick. As soon as it warms slightly and starts to steam, add the sifted semolina slowly to prevent lumps and stir until the mixture thickens. Remove from the fire, beat the eggs and add slowly to the mixture. Add two spoonfuls of fresh butter. Stir well and let the mixture cool to lukewarm temperature.
In a medium sized round baking pan put a crust of 4-5 phyllo sheets starting at the bottom of an oiled pan. Layer the sheets brushed with oil -one by one. Place in the pan with the edges left hanging over the rim of the pan. Turn the edges inward to cover the rim of the baking pan.Pour in the cream and spread with a knife. Cover with plenty of cinnamon.
Bake at 180 C for 45 minutes until the crust turns golden brown and the phyllo is well baked.
For the dough:
5gr dry yeast
800ml hot water
600gr hard flour
Salt
Canola oil for frying
Cinnamon
Walnuts
For the syrup:
1200gr water
600gr sugar
200gr honey
1 cinnamon stick
Orange and lemon zest
Dough: Dissolve the yeast in warm water. Sift the flour and salt in a large bowl and make a hole in the middle. Add the dissolved yeast and stir well. Cover with a towel or saran wrap and leave the bowl in a warm place for 3 hours so the dough can rise or double in volume.
Syrup: To make the syrup put all the ingredients in a pot on low temperature and stir well. Keep warm but do not boil.
In a large pot, heat oil to 190 C. Form the dough in small balls and using two teaspoons carefully put dough balls into the oil. Fry until golden brown on all sides. Remove from the pan and drain on a kitchen towel. Dip the “loukoumades” in the syrup, place in a bowl and sprinkle with cinnamon and walnuts.
1kg flour
1 cup olive oil
1 sachet dry yeast
1 teaspoon ground cinnamon and 1 teaspoon clove
A pinch of salt
Oil for frying
Dissolve the yeast in lukewarm water and add 1 of the flour. Mix well and let the dough sit, approximately for 30 minutes. Add the clove, cinnamon, salt and slowly pour in the flour and the oil. Knead the dough and make small round balls and then into thin strips for moulding shapes.
Heat a frying pan and add oil. Fry the dough balls until they are golden brown. Serve with honey or sugar.
1 glass fresh orange juice
½ glass olive oil
25 gr cinnamon
15 gr dried carnations
A piece of orange juice
Edible olive oil for frying – 2.5 kg approx.
Flour for all purposes
Mix the yeast with a little flour, adding the cinnamon and cloves to the water and let sit for about 15 minutes. Strain the water and mix with the orange juice. Cut the remaining flour with the oil and dissolve the yeast in the mixture of orange juice, cinnamon/clove and water, adding the zest for freshness. The dough must be firm enough to mould.
Make long narrow strips of dough and wrap around your hand before dropping into the hot oil. Once golden brown, remove with slotted spoon and place on platter lined with kitchen towel. Serve with fresh goat’s cheese or with honey and cinnamon.
For the dough:
5 eggs
5 teaspoons oil
3/4kg flour
1 cup whiskey or ouzo
1 vanilla extract
For the syrup:
2 cups honey
2 cups water
1 lemon peel
Oil for frying
Mix all ingredients for the dough and knead. Cover, set aside and let rise. Make balls with the dough and press flat. Put the dough through a dough cutting machine starting with the thickest number to the thinnest (numbers up to 6, with 6 as thinnest).
Cut the dough in pieces (20 x 15), fry in oil until golden brown and serve.
800gr white flour
200gr whole wheat flour
Two sachets dried yeast
A pinch of salt and sugar
In a medium sized bowl mix the salt, sugar, flour and yeast. Add 1 cup of water and knead the mixture. Let it rest for 30 minutes.
Preheat oven to 220 C and bake for one hour.
6 350gr jars (empty)
6 eggs
375gr butter
Zest of 3-4 lemons
600gr lemon juice
900gr sugar
3 teaspoons corn flour
Put all the ingredients, except the butter, into a small pan on low heat and stir well. Soften butter and add slowly, stirring the mixture.
Place the mixture in jars, pasteurise and the cream is ready.
10 ripe tomatoes
4 eggs
200gr smoked pork (traditional product of Kalamata)
Oil
Salt
Pepper
A little sugar
Fresh oregano
Grate the tomatoes and put in a deep frying pan. Add olive oil, salt, pepper, fresh oregano and a little sugar, let simmer. Add the ham, cut in large chunks. When the sauce starts to thicken, add the beaten eggs.
Stir lightly, let cool for 5 minutes and serve.
Formaela cheese
Tomato slices
Bread slices
Cut the “formaela” cheese of Arachova into round pieces that are about 1.5cm thick. Next, grill at high temperature until grill stripes appear on the cheese. Cut large slices of tomato and bread on both sides.
Bake the tomatoes in the oven for 5 minutes at 160 C. When ready, stack tomato and cheese, first the tomato and then the “formaela” cheese. Serve.
The Sfela Chesse of Messinia from the southern Peloponnese is also called ‘the cheese of fire’ because it is spicy, salty and slightly sour to the taste. A medium hard, white brine cheese, in oblong pieces, it has a full body with a few holes. It is a Protected Designation of Origin product and made in Messinia from sheep or goat’s milk or a mixture of both. The cheese is a good starter and opens the appetite.
Pasto Arkadias (Salt pork of Arcadia), is a traditional delicacy with an age-old method of preserving meat .Prepared red pork meat is boiled and placed in a terracotta container, which is covered with a thick layer of fat. Traditionally, the container is covered with a piece of cloth and secured with a rock for preservation into summer. Preserving pork meat is a custom dating from antiquity and in Byzantine writings, there are many references to the preparations of salted meat.
The Oranges of Laconia ripen faster than other varieties in Greece and their juice is exceptionally sweet. The oranges are known for excellent quality, color, aroma and taste. The varieties include Cuttee Valencia, Campell Valencia, Olinda Valencia, Frost Valencia and Inegimgong. The peel of the oranges is moderately thick, fairly glossy and firmly attached t the flesh. The Oranges of Laconia are juicy with a sweet taste and are served as table fruit, as well as used for juice.
The “Delicious Pilafa Apples” are red-golden in color and known for a delicious and aromatic flavor, which is not too sweet. The skin of the apple is yellow-green while, the part exposed to the sun, is red. They are white fleshed, with a cohesive texture. The apples gathered in late October and available until June. The cultivation of the apples in Arcadia began in 1940. Today it is a Product of Designation of Origin produced in Tripoli, Arcadia.
The “Delicious Pilafa Apples” are served as a table fruit, as well as a flavorful ingredient in cooking, baking with raisins, apple pies and pastry.
“Elatis Vanillia” of Menalo comes mainly from the fir covered peaks of Arcadia (80%) and 20% from the flowers of the region. The varieties are classified according to the honey’s organoleptic properties, depending on the diet of the bees (thyme honey, flower honey etc). Thick honey, with delicious flavor and sweetness, it has a characteristic light color and sheen. It is a Product of Designation of Origin made in Arcadia.
The Corinthian Currant (Vitis vinifera) is a variety of small, sweet, seedless grape named after the city of Corinth in the Peloponnesus. When dried, the fruit is referred to as Corinthian Currants and are used in cooking, especially baking. The main categories are: “Vostizza” or “Gulf” and “Provincial”. The “Vostizza” is a Protected Designation of Origin product since 1993 and is considered an excellent quality Corinthian Currant distinguished for its aroma and unique flavor.
Syglino is a special cured meat of the Mani, Peloponnese. Following an old tradition, pork meat is smoked with aromatic herbs over wood and the salted meat is then boiled in pots with wine, oranges and spices. The meat is preserved in large clay pots using only extra virgin olive oil or ‘glina’ ( pork fat) as a preserving agent. “Syglino” is an extremely tasty food, which can be served, cold or warm, as an appetizer with wine or ouzo, or in omelets and sauces. Although, it is still prepared at home using the traditional method, ‘Syglino’ is now produced and packaged as a high-quality product for year-round enjoyment.
The Villa Vager is situated in the village of Levidi, Arcadia. It is housed in an old manor which has been transformed into a comfortable 4 star hotel with unique views of the forest and the plain. The hotel features an open air Hydropool spa, 4-wheel vehicles for excursions into the forest, and a fireplace for relaxation. Other activities organised by the hotel are rafting and horse riding, bringing guests closer to nature.
Built entirely with local stone, the Trapela” is a new traditional hotel, located at the entrance to the picturesque town of Ares, Areopolis. The hotel features tastefully decorated rooms, which maintain a pleasant air of old time charm and discreet luxury. Vintage and contemporary elements blend in a unique way in order to make the guests stay comfortable, offering moments of relaxation and tranquility.