As we entered Holy Week, fasting is well underway, but we like it when we have such great recipes and I don't think you really feel the lack of meat. I thank my good friend, Eleni Toktami, for making us a wonderful meal and revealing all the secrets about the most delicious cuttlefish with wild greens.
You have 0 articles to compare. Do you want to see compare view now?
RECIPES FROM GUEST VISITORS
‘Moushafirides’ (‘Guest Traveler’)
‘Moushafirs’ is a word of Turkish origin, one of the many words which have been adopted in Cretan linguistics. Misafir = traveler. Musafire = guest or visitor.
So this category belongs to all of you, your guests, your visitors, your friends. You will find recipes from both well-known and unknown friends who have honored me to add their creations to our site.
Thank you all in advance.
Today we had the pleasure and honor to be given a recipe for the site by the acclaimed Chef Kostis Kostakis. It’s a favorite pie which is highly sought after at the A la Grek store in Chalandri.
How happy you make me when you find many ways to show me your love! A beautiful way was chosen by Mrs. Georgia Koutoulakis from Archanes, Heraklion. I opened my messages one morning and read: "Have a nice day, sweet girl!" and a photo of her famous buns to accompany the wish.
‘FOURTALIA’ (OMELETTE ) FROM ANDROS
This is a recipe from my dear friend Anastassopoulos Panagiotis publisher, writer and painter. He’s a man who loved Andros and especially Korthi. His love led him to write a book about the island '' My Andros. Sources and Sounds in Korthi”. 'My inspiration,’ as he says, ‘comes in particular from Andros, and when I talk about Andros I mean Korthi. This is not the place I was born. Life brought me to this place, which I fell in love with. So trying to get to know it better, I started wandering, every now and then: next to a church, a fountain, after a bridge, a stream. There were effortlessly tastefully built fountains, with beautifully engraved inscriptions that concealed many secrets." After two years of hiking in the sun and rain, miles of mountains and hills, after countless discussions with locals, he was able to record 60 sources on the island that others may well not have known. With this book it leaves a legacy to future generations.
WILD PLUM JAM
At an altitude of 850 meters above my village of Kavousi in Lasithiou, nature gives its sweetest fruit. Wild plums, also known as forest plums! Wild plums grow everywhere in nature; on the slopes and in the gardens of old houses on the mountain of Thripti and in old rural settlements.
APPLE PIE OF WISDOM
Apple is an autumn fruit in many varieties, with great nutritional value having beneficial properties with antioxidants, fibers and vitamins. We can enjoy them as a fruit, in a salad, take its juice, make jam, caramelize it, eat it or make a nice apple pie.
SALAD WITH SHRIMP PASTA AND OCTOPUS
There’s a young, talented kid from my village, Nikos Pouli, who loved and studied cooking and pastry, gained a lot of experience and has become a high-demand kitchen cook and now works as a chef in a large restaurant in Athens. I met him as a lively and charismatic little boy who often came to the village with his father.
Nikos loves cooking as much as his football team, Panathinaikos.
MEAT PIE WITH BEEF SAUSAGE
Our beloved Chef, Kostis Kostakis, gives us another delicious recipe. Beef sausage pie is one of many found in his new book 'Pies by Hand'. A book he wrote with much love and passion. I had the great pleasure of welcoming him into the studio of the live show with Antigone and he revealed all the secrets of a successful pie.
Lazarus was a good friend of Christ whom he chose to spread the word of God to the world and to prepare it for his own Resurrection. His good friend fell ill and died, but the power of faith and love through Jesus' face brought him back to life.
SOFT MUST COOKIES
The festival of Cretan cuisine has been established as an institution in Cretan society due to the high quality that distinguishes it, the multitude of colleges that participate in and give support to it, the selfless offer of many volunteers, aiming to record and highlight old recipes of traditional Cretan cuisine, which awaken tasty memories, customs, traditions and folklore elements in the effort to spread the nutritional culture of our country and to pass it on to future generations.
The sweet rose has a place of origin, the village of "Kera Rodea" or Rodia and you can make this wonderful, delicate sweet with the latest winter roses. It’s a recipe from my dearest friend Katerina Kostoula.
SPINACH PIE WITH HOMEMADE PASTR
This is the first recipe of the Musafirides, a recipe beloved of a special friend, Helen Toktami. A friend who gave a hand to making this page a reality. She was the first person to urge me on this venture. She’s an old-school housewife who loves to take care of the people around her and treats them. She’s a master of pastry so she gives us this recipe with love.