Rabbit with fresh almonds, green olives & lentil (moukentra recipe) for 4 persons Instructions

Orzo and Chickpeas in the Oven with cretan ‘’syglino’’-cured pork- by chef Nikolaou Dina Instructions For the chickpeas:  For the orzo: 

Tyrosuli stuffed with honey, walnuts and cinnamon A recipe in collaboration with Cheesemaker Nektarios Zacharakis and the team at Hotel The Village Resort & Waterpark Instructions For the stuffing: For the cheese:  Tips

Braised lambshank in extra virgin olive oil, with petimezi sauce, spices and figs by chef Bosgas Giannis Instructions For the marinade: Baking for the knuckle: For the mushrooms:  For the gruyere: For the sauce: Tips