Recipes
ARTICHOKES WITH PEAS
Pour the olive oil in a pot and sauté the onions until soft. Then add, every 2-3 minutes, the carrots, spring onions, potatoes, artichokes and
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PEAS IN OLIVE OIL
Finely chop the onion and dill. Peel the potatoes and carrots. Cut the potatoes in bite size pieces and carrots in round slices.
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SPAGHETTI WITH PRAWNS
Boil the water in a pot, salt and cook the pasta until still al dente. Drain it, rinse it in cold water and set aside.
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FRIED ANCHOVIES
Mix the two flowers and salt in a bowl. Defrost the anchovies and clean them if you wish (remove the head and guts).
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BLUE SHARK IN THE OVEN
Spread the potatoes and onion in a baking pan, drizzle with olive oil, season with salt and pepper and sprinkle with
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ROASTED STUFFED SHORTFIN SQUID
Defrost and wash the shortfin squids. Marinate the stuffing ingredients with thyme or oregano, pepper and olive oil.
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FRIED SALT COD WITH GARLIC POTATO PUREE
Place the defrosted salt cod on paper towel to absorb as much moisture as possible. Heat the sunflower
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MUSSELS SAGANAKI
Heat the olive-oil in a non-stick skillet and sauté the onion and pepper for 4-5 minutes over low heat. Add the mussels, garlic,
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PANGASIUS FILLET IN THE OVEN
Spread the potatoes, carrots, onions, pepper, garlic and tomato in a baking pan, sprinkle with a little thyme or oregano and
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