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BY ALDEMAR RESORTS 6
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Spinach & rocket salad with beetroot, feta cheese & honey dressing INGREDIENTS serves 4 240g fresh spinach leaves 120g rocket leaves 120g beetroot 200g feta cheese Olympos (or Manouri) 80g cro没tons 120ml olive oil 40ml balsamic vinegar 80g honey Salt, pepper
DIRECTIONS Clean the cooked fresh beetroot and slice into sticks. Wash and pat dry the salad leaves. Add to the serving bowl together with the beetroot and the croutons. Whisk together the olive oil, balsamic vinegar and honey, and drizzle over the salad. Cut the feta cheese into large shapes, grill slighty and add to the salad.
Salad with squid,
beetroot, dill & cucumber yogurt dressing INGREDIENTS serves 4 320g fresh beetroot 320g squid 160g cucumber 120g strained yogurt Olympos 120g dill 80ml olive oil 1 fresh lemon Garlic Salt, pepper
DIRECTIONS Clean and grate the beetroot. Cut the cucumber into half slices. Boil and slice the cleaned squid into rings. SautĂŠ the rings in a little olive oil. Mix all the ingredients together. Make salad dressing with yogurt, dill, lemon juice, olive oil, finely chopped or pressed garlic and pour over the salad.
Fillet of sea bass
‘Spetsiota’
baked in the oven (en papillote) INGREDIENTS serves 4 800gr Sea bass (filleted) 100g onion Garlic 40g parsley 240g cherry tomatoes 160ml olive oil 80ml white wine 1 bay leaf Salt, pepper 4 pieces of parchment paper
DIRECTIONS In a hot pan, cook onion and garlic with the olive oil. Add the cherry tomatoes and cook for a few minutes. Finally add white wine and cook until all the ingredients mix together. Make a packet with the parchment paper, place the vegetable mixture on the bottom and the fish on top. Season and bake in the oven.
Lemon yogurt cake
served with sweet beetroot in syrup INGREDIENTS serves 4 200g flour 4g baking powder 100g butter Olympos, at room temperature 140g sugar 2 eggs Zest of 3 lemons 120g Greek strained yogurt Olympos Pinch of salt For the syrup 220g sugar 160ml water 1 large juicy lemon (juice) 1 lemon (zest) Sweet beetroot in syrup (traditional Greek ‘spoon’ sweet) to serve
DIRECTIONS Sift the flour with the baking powder. Beat butter and sugar in a mixer for 5 minutes at high speed. Add the eggs, lemon zest, salt and the yogurt. Last, add the flour and baking powder. Empty the mixture into a baking tin and bake for about 1 hour at 180oC. In the meantime, prepare the syrup by boiling all the ingredients together for about 5 minutes. Once it boils, do not stir again. Then allow the syrup to boil for another 5 minutes. Pour the syrup over the cake. Allow to cool completely and serve with the beetroot ‘spoon’ sweet.
Baked feta
with lemon marmalade on barley rusks INGREDIENTS serves 4 320g feta cheese Olympos 120g lemon marmalade 4 ‘paximadia’ (Greek barley rusks) or 10 slices of whole wheat toast 40ml olive oil Oregano Mint and basil leaves
DIRECTIONS Cut the feta cheese into 4 pieces and ovenbake until soft. Sprinkle oil and oregano over the rusks or bread slices. Place the feta cheese on top, and garnish with lemon marmalade and the mint and basil leaves.
Loukoumadakia with vanilla ice cream, honey sauce
*
& cinnamon
* little fried dough puffs INGREDIENTS serves 4 80g flour 300ml lukewarm water 12g fresh yeast 4g salt 4g sugar 320g vanilla ice cream 200g honey Strips of orange & lemon peel Chopped walnuts 1 cinnamon stick Olive oil for frying
DIRECTIONS Whisk together the water, salt, sugar and yeast. Add the flour and whisk until batter is smooth. Cover and set aside to rise for about 30 minutes. Heat oil, add small spoonfuls of batter and fry till golden. Warm the honey with the citrus peel, strain and pour over the ‘loukoumadakia’. Serve with vanilla ice cream, chopped walnuts and freshly grated cinnamon.
Trachanas
*
with mushrooms & kasseri cheese * cracked
wheat
INGREDIENTS serves 4 200g trachanas 160g white mushrooms 100g onion 120ml olive oil 400g kasseri cheese Olympos 400ml vegetable stock 120ml white wine 40g parsley 20g mint Salt, pepper
DIRECTIONS Boil the trachanas in the vegetable stock until soft. SautĂŠ the onion and the sliced mushrooms in olive oil. Add the trachanas, stir, and then add wine to deglaze. Season with salt and pepper, and remove from heat. Add parsley, mint, and grilled kasseri cheese.
Lamb with wild greens, Florina peppers & mushrooms INGREDIENTS serves 4 800gr boneless leg of lamb, cut into irregular-sized pieces 240g white mushrooms 160g onion 240g Florina red peppers 20g wild ‘stamnagathi’ greens (spiny chicory) 160ml olive oil 120ml white wine Dill 2 eggs Juice of 2 fresh lemons Salt, pepper
DIRECTIONS Wash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces. Sauté the lamb in a deep saucepan in the olive oil. Add the onion and mushrooms, continue cooking for a few minutes and then add the wine. Leave to simmer, adding a little water if necessary, until meat is tender. Towards the end of cooking add the peppers and greens. In order to prepare the egg & lemon sauce, beat the eggs, add lemon juice and 1-2 ladles of the casserole broth. Then pour the mixture back into the pot.