Ingredients 250g tub mascarpone 300ml double cream 160ml can coconut cream 70g icing sugar 4 tbsp coconut rum 4 limes zested, plus extra zest pared into fine curls (see tip), to serve 150g savoiardi sponge fingers 2 medium ripe mangoes peeled and sliced 50g flaked coconut toasted For the soaking liquid 300ml mango juice 2 …
This extra virgin olive oil is produced from the Throumba (90%) and Koroneiki (10%) varieties of olive on the southern Aegean islands of Samos and Ikaria. The olives are left to fully ripen on the tree and are gathered by beating, which makes the olives fall from the tree onto large nets. Within three days of gathering, the …
Zakynthos or Zante, a Greek island in the Ionian Sea, is one of the few places in the world where the number of olive trees has doubled in recent years. A significant portion of the local income is derived exclusively from the sale of the island’s olive oil, which is of excellent quality due to …
This soft, spreadable cheese has been made in the municipalities of Siteia, Makry Yialos, Itanos, and Lefki for over 50 years. It is produced from goat or sheep milk from the local breeds, which feed on a diet of local herbs and aromatic plants. Sheep milk is only used when not enough goat milk is available, …
This white, soft, brined cheese is made from fresh sheep milk or a combination of sheep and goat milk taken from breeds that graze freely on wild grasses on the island of Lemnos in the northern Aegean Sea. The method of production is quite similar to that of traditional feta cheese, with one significant difference …
This hard cheese is obtained exclusively from the milk of cows bred on the island of Syros in the Cyclades archipelago, where this famous cheese has been produced for more than half a century using the same traditional methods. The local cows are fed a diet of aromatic local plants and herbs, which contribute to …
This is one of the five kinds of Greek cheeses that can be made entirely from goat’s milk, however, it is usually made from sheep milk or a blend of sheep and goat milk. This soft, grainy cheese has been produced for many years exclusively in Grevena Prefecture and the Voio area in Kozani Prefecture. In the past, it was …
Produced exclusively from the Hondrolia Chalkidikis and Chalkidiki varieties of olive tree, Halkidiki olives are grown, processed, and packaged in the Prefecture of Chalkidiki. The largest variety of Greek olive, they are often called ‘donkey olives’. Characterized by a robust and bright green glossy skin, rich, firm flesh and a subtle fruity aroma with a somewhat bitter, spicy …
This extra virgin olive oil is made in a small, hilly area in the southern part of mainland Greece in Olympia province. It is produced from two varieties of olives, 90% Koroneiki and 10% Kollyreiki, which are blended into a light yellow-green oil. After the harvest, the best olives are selected and cold pressed in traditional or centrifugal …
Ingredients 4 medium beetroot (different types are fine), washed, the leaves trimmed for the salad For the salt crust 6 rosemary sprigs 150g salt 500g plain flour 2 large egg whites For the pickled onions 140ml cider vinegar 65g demerara sugar ½ tsp mustard seeds 1 dill sprig 2 onions sliced into 5mm rings, tossed …
Ingredients 200ml strong coffee chilled 50ml whole milk 1-3 tbsp sugar syrup (see goes well with) ice cubes whipped cream or ice cream to serve (optional) Method step 1 How to make a frappé Pour the coffee into a blender with the milk and two or three handfuls of ice. Add as much sugar syrup …
Ingredients 3 large lemons 1 tbsp caster sugar 2 gelatine leaves 100ml vodka 50ml triple sec Method step 1 Cut the lemons in half lengthways and scoop out the flesh, reserving the hollowed-out halves. Chop the flesh in a blender, then push through a sieve into a bowl. Discard the pulp in the sieve. Measure …
Ingredients 1 tbsp smoked paprika plus ½ tsp 1 tsp dried oregano 1 tbsp chipotle paste plus 1 tsp ½ tsp cinnamon 2 garlic cloves crushed 2 limes 1 zested and juiced, 1 cut into wedges to serve 3 tbsp olive oil plus extra for brushing and frying 6 boneless, skinless chicken thighs 150g natural …
Ingredients 150g raw king prawns 250g cleaned squid your chosen glaze (optional) your chosen glaze Method step 1 Peel the king prawns and cut the cleaned squid into 3cm pieces, then thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze, then, when the flames have died down, cook for 2 …
Ingredients 1 bunch asparagus (about 200g) 800ml vegetable stock 1 tbsp olive oil 25g butter 1 small onion finely chopped 175g risotto rice 100ml white wine or vermouth (optional) 25g parmesan or vegetarian alternative, finely grated Method step 1 Snap the woody ends off the asparagus stalks and tip them into a saucepan with the …
Ingredients 200g mixed heritage tomatoes sliced 1 large shallot sliced into thin rings 5 tbsp olive oil 3 drops of Tabasco 1 tbsp white wine vinegar (muscatel is good) 6 basil leaves shredded, plus extra small leaves to serve 4 shop-bought crostini roughly crushed 1 ball buffalo mozzarella or burrata if you can find it …
Ingredients 400g can chopped tomatoes 600ml chicken stock 1 heaped tsp smoked paprika 2 pinches of saffron 1 onion chopped 3 garlic cloves crushed or finely chopped 4 tbsp olive oil 300g paella rice 4 skinless, boneless chicken thighs, cut in half 200g chorizo sliced 85g frozen peas 150g raw king prawns peeled if you …
Ingredients 2 garlic cloves For the chips 2 sweet potatoes (175g/6oz), scrubbed and cut into chips 2 tsp rapeseed oil plus extra for the fish ½ tsp smoked paprika For the fish & dressing 2 pollock fillets (about 100g/4oz each) ½ unwaxed lemon 2 tbsp extra virgin olive oil 1 ½ tsp capers rinsed and …
Ingredients 3 tbsp olive oil 600g courgettes sliced on the diagonal 4 rashers of smoked back bacon chopped 1 onion chopped 1 small garlic clove crushed 200g risotto rice 150ml dry white wine 850ml hot vegetable stock made with bouillon powder 160g pack blue or plain brie Method step 1 Heat 2 tablespoons of the …
Ingredients For the granola 85g buckwheat 4 medjool dates stoned 1 tsp ground cinnamon 100g traditional oats 2 tsp rapeseed oil 25g sunflower seeds 25g pumpkin seeds 25g flaked almonds 50g pecan nuts, roughly broken into halves 50g sultanas (without added oil) For the yogurt & fruit (to serve 2) 2 x 150ml pots low-fat …
The name of this cheese is derived from the words galo (milk) and tyri (cheese). This ‘milky’ cheese is a curd cheese made from milk and yogurt. It is produced in Epirus and Thessaly in central Greece, and is made from sheep or goat milk, or a mixture of the two. Nowadays, it is mostly produced in August …
This Greek white grape variety is indigenous to the island of Santorini, but it can also be found on other Aegean island such as Paros. The soil of the island, which is rich in volcanic ash, seems to enable the grapes to retain their acidity regardless of how long they ripen, which gives these wines …
Masticha Chiou is a traditional product made for many years exclusively on the island of Chios in Mastichochoria or the so-called ‘mastic villages’. It is a resin obtained from the mastic tree of Pistacia lentiscus kind. It is known as the ‘tears of Chios’ because it is produced in tear-shaped droplets. It was so important during the …
Ladotyri Mytilinis is a hard table cheese made from sheep’s milk or sheep’s and goat’s milk, the amount of which should not exceed 30%. It is produced only on the island of Lesbos, in the Prefecture of Lesbos in the Northern Aegean Islands. It is made in special cylindrical moulds that provide the cheese with …
