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TARAMASALATA MAYO

INGREDIENTS: 200 gr. fish roe The juice of two grated onions 2-3 garlic cloves Juice of 2 lemons Bottarga powder 400-500 gr. sunflower oil Pepper METHOD: In a blender or Thermomix blend all ingredients except oil. Add oil (start with 400 gr. and correct) and mix again. Season with pepper.

JUJUBE RELISH

INGREDIENTS: 300 gr. jujubes 200 gr. brown sugar 100 ml water 3 tbsp apple cider vinegar 1 teaspoon ginger 1 teaspoon saffron and cardamom Salt METHOD: Pit the jujubes and cut into slices. Make a syrup with the rest of the ingredients. Add the jujubes and simmer for 10’. Leave to cool, store in the […]

JALAPENO RELISH (piquant sauce)

INGREDIENTS: 186 gr. fresh Jalapeño peppers 1.5 cups of sugar 1 + 1/3 cups apple cider vinegar 186 gr. yellow onions ¼ cup carrots 1 teaspoon dill seeds 1 teaspoon of mustard seeds METHOD: Combine vinegar and sugar in a large pan and mix until dissolved. Remove stems and seeds from jalapeños and cut them […]

TRADITIONAL “LOUKOUMADES” LITTLE DONUTS

INGREDIENTS: 120 gr.  fresh yeast 1 cup of milk 1 cup of water 500 gr. all purpose flour 1 teaspoon salt Vegetable oil for frying Sugar Cinnamon Absorbent paper METHOD: Dissolve yeast with the milk in a bowl. Add 1.5 cup of flour and let double in volume. Add the rest of the flour, the […]

TRADITIONAL STUFFED “DOLMADES” VINE LEAVES IN EVO OIL

INGREDIENTS: 250 gr. brined vine leaves or fresh 250 Carolina rice 1 bunch spring onions chopped 2 onions chopped 1 grated skinless tomato 1 cup extra virgin olive oil 1 cup lukewarm water 2 lemons, juice and zest ½ bunch parsley chopped ½ bunch dill chopped 5-6 spearmint leaves chopped Salt and crushed pepper METHOD: […]

SEMOLINA HALVA

INGREDIENTS: 1 cup sunflower oil 500 gr. coarse semolina 100 gr. cracked almond 50 gr. pine nuts For the syrup: 3 cups sugar 4 cups water Zest from 1 orange and 1 tangerine 100 ml Grand Marnier liqueur 1 cinnamon stick METHOD: Bring the syrup ingredients to boil for 10-15’ and let cool. In another […]