Category: Main courses

Cauliflower kapamas

Cauliflower kapamas

| April 21, 2014 | 10 Replies

The traditional Greek cauliflower kapamas [kapamás] is a budget-friendly cooking method which is based on cooking crunchy cauliflower florets with potatoes and tomatoes. Everyday cauliflower gets a flavorful kick from cinnamon and clove powder. 

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Kosksu

Kosksu

| April 8, 2014 | 2 Replies

Tender broad beans blend together perfectly with kusksu (bil-ful) maltese pasta. Fresh tomato and garlic add vibrant flavor when gently simmered. The broad beans lighten up this dish with green colour, while fiber and protein are top two nutritional facts that your body obtains the greatest benefit from them.

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Octopus stew and fava Santorinis

Octopus stew and fava Santorinis

| November 4, 2013 | 4 Replies

As if I needed to add another reason to move to Santorini is the island’s slow and easy life. But when talking about food, people there join over fresh local ingredients caught straight out from the deep blue sea or just picked from garden. Octopus stew and Fava Santorinis is the perfect combination that represents direct contact with nature.

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Sea urchin tagliolini

Sea urchin tagliolini

| September 28, 2013 | 3 Replies

One of the finest and delicate dishes, sea urchin tagliolini make the most demanding sea food lovers swoon. Use your fork to spear a few strands of tagliolini pasta. Twirl the pasta around, wrapping every last bite of warmth that remains with this sensitive sea urchin sizzling!

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Fusilli in light tuna sauce

Fusilli in light tuna sauce

| August 7, 2013 | 7 Replies

There isn’t much to adore more than fusilli in a light tuna sauce. That’s a dish you’ d love in your summer cooking list, shared amongst family and friends. To ensure success, use the olive oil from the dried tomatoes jar, dried tomatoes itself, caper and yogurt.

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Fried chorizo with garbanzos (chickpeas)

Fried chorizo with garbanzos (chickpeas)

| July 31, 2013 | Reply

Bring to the table a dish influenced by the Spanish cuisine and welcome a burst of emotions in your palate. Rich in taste, slices of chorizo mellows when joined by firm and nutty garbanzo beans (commonly know as chickpeas) which are a good source of protein, fiber and iron.

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Grilled chub mackerel and black nightshade salad

Grilled chub mackerel and black nightshade salad

| July 19, 2013 | Reply

Black nightshade salad and oil-lemon vinaigrette elevate simple dish preparations like this grilled whole chub mackerel. Locally caught, so fresh and alternative than the usual species it is definitely the fish of the day!

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Slow cooked lamb shanks

Slow cooked lamb shanks

| June 11, 2013 | 3 Replies

This slow cooked lamb shanks in a glazed clay pot, is a Greek traditional method in which the flavor gets better with time. The baby potatoes cooks itself in the warm dressing adjusted to the present ingredients, guaranteeing that there will be no leftovers!

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Chicken schnitzel

Chicken schnitzel

| April 21, 2013 | 1 Reply

Secret details added in the egg mixture, boost every bite of your chicken breasts. You just have to follow 3 steps: Dredge chicken breast. Dip in egg mixture and then coat with breadcrumbs. Voila! 

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Sorrel and swiss chard with black-eyed peas

Sorrel and swiss chard with black-eyed peas

| April 14, 2013 | Reply

Strolling through the farmers’ market, one or two vegetables like swiss chard and sorrel make you scratch your head. Perhaps you have heard about them, maybe even tried them at your friend’s home or didn’t even know they were included in a dish. But cook them? We challenge you to put these oft-neglected veggies to good use.

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