Carob flour crusted Cretan graviera cheese (Gruyere)served with fresh and spicy fig puree & grape molasses by chef Papadakis Tasos , Chef’s Club of Crete Instructions
Carob flour crusted Cretan graviera cheese (Gruyere) Read More »
Cretan traditional noodles with lamb cooked in its broth, fresh thyme and thin slices of Cretan graviera cheese by chef Tsananas Dimitris Instructions : Cretan traditional noodles Meat and sauce for the noodles
Cretan traditional noodles with lamb Read More »
Stuffed courgettes with an egg-and-lemon dressing by chef Tsananas Dimitris Instructions : Rissoto For the butter sauce
Stuffed courgettes with an egg-and-lemon dressing Read More »
Rice tart stuffed into vine leaves served with dried fruits and yogurt by chef Baxevanis Giannis Instructions
Rice tart stuffed into vine leaves Read More »
Chickpeas puree served with minced meat from Cretan sausage and roasted pepper and orange sauce by chef Baxevanis Giannis Instructions
Chickpeas puree served with minced meat from Cretan sausage Read More »
Pork with wine and honey or petimezi (grape syrup) by Chef`s club Instructions
Pork with wine and honey or petimezi (grape syrup) Read More »
Sweet pumpkin with chestnuts and olives by Chef’s Club of Crete Preparation
Sweet pumpkin with chestnuts and olives Read More »
Instructions We simply season with salt the meat and roasted it.
Traditional “Antikristo” Read More »
INGREDIENTS FOR 4 PERSONS INSTRUCTIONS 1st way hot plateWe boil the skioufikta in salty water. In a frying pan, we add all the material in the abovementioned order as written to be sautéed. In the end we add the feta and we make a nice salad. We add the skioufikta, we mix them smoothly and
Cretan pasta – Skioufikta with vegetables Read More »
