Crete, Land of Origins:
Stays offered by a collective of Cretan companies,
in DIRECT, without intermediary.
Discovery of UNIQUE Crete, the real one.
Some typical recipes
the recipe of the famous TZATZIKI !
In Crete, we eat it at every meal, and it's a starter. It can be more or less garlic, according to taste. The real TZATZIKI is VERY winged.
In addition to this, you need to know more about it.
For 4 people :
1 large cucumber (Cretan cucumbers are different from French cucumbers, you will see it there! )
1 Greek yogurt (but it's hard to find real Greek yogurt in France) or Fromage Blanc
1 garlic clove
1 tablespoon of olive oil
chopped mint leaves
1 pinch of salt
1 pinch of pepper
Peel the cucumbers and grate them (fine grid). Put them in a colander and press with your hands to wring them out as much as possible.
Peel the garlic cloves and squeeze them. Wash, dry and chop the mint.
In a salad bowl, put the drained cucumber filaments, cottage cheese, mint, garlic, add a tablespoon of olive oil and season with salt and pepper. Mix and reserve in the refrigerator until ready to serve.
A good Tzatziki is prepared the day before for the next day ... Time to soak up the flavors.
When children get their hands dirty:
cocoa koulourakia
Oyster mushrooms in the oven : a recipe proposed by MaryAthènes ,
as easy as child's play ...
Ingredients:
(For a baking sheet. Be careful, the mushrooms will reduce in size when cooked)
500 g oyster mushrooms
olive oil
salt
oregano
lemon or balsamic vinegar to serve
Preparation:
Once the mushrooms are prepared, place a sheet of baking paper on the baking sheet.
Pour in olive oil, oregano and salt.
Mix well with your hands and massage the mushrooms one after the other into the hands well coated with this mixture.
Place the mushrooms on the foil against each other.
Bake between 180 and 200 degrees for 20 to 30 minutes.
Serve hot or cold, drizzled with lemon juice or balsamic vinegar.
Melomacarones : honey macaroons to discover for Christmas
PUMPKIN FLAN at FETA : shall we try?
For the syrup:
500 g of water
400g sugar
1 cinnamon stick
2 organic oranges, untreated
150 g of honey
For the melomakarona:
500 g of fresh orange juice (or not)
300 g olive oil
1,200 kg of flour
Orange zest
1/4 teaspoon of cinnamon
1/6 teaspoon of cloves
1/2 pick of baking soda
20 g of icing sugar (no more sugar because the cakes will be soaked in syrup)
Preparation:
Start with the syrup:
Heat the syrup ingredients except the honey.
after 3/4 minutes, remove from heat.
When the syrup is lukewarm, mix in the honey.
Combine all the ingredients and the zest.
Knead by hand, 5 minutes.
Oven preheated to 180 degrees, 25 minutes.
Dip the honey macaroons in the cold syrup and leave them there for 1 minute.
Sprinkle the cakes with crushed walnuts.
Small turnovers with cottage cheese and honey
The ingredients for the Dough : 1 kilo of flour, 2 eggs, 1/2 teaspoon of baking soda, 1 cup of water, 1/3 of a cup of olive oil. For the garnish : 1 kilo of soft white cheese (myzithra type), 2 eggs, 1 teaspoon of cinnamon, finely chopped fresh mint.
Beat the eggs and pour in the olive oil. Mix well and add the water, baking soda, flour, and get a stiff dough. Let it rest in a cloth for at least two hours. Combine the cottage cheese, eggs, cinnamon and mint. Roll out the dough with a rolling pin, cut out circles with a glass. Place the stuffing in the center of each piece. Close by giving each piece the shape of a half moon. Heat the oil in a pan and bring the turnovers to a simmer. Serve hot, topped with honey.
