6 T H G R E E K G O U R M E T T O U R I N G ' 1 5

BY ALDEMAR RESORTS 04ENG

Greece

A n e x p e r i e n c e t o s h a r e

DIRECTIONSClean the cooked fresh beetroot and slice into sticks. Wash and pat dry the salad leaves. Add to the serving bowl together with the beetroot and the croutons. Whisk together the olive oil, balsamic vinegar and honey, and drizzle over the salad.Cut the feta cheese into large shapes, grill slighty and add to the salad.

Spinach & rocket saladwith beetroot, feta cheese & honey dressing

INGREDIENTSserves 4240g fresh spinach leaves120g rocket leaves120g beetroot200g feta cheese Olympos (or Manouri)80g crotons 120ml olive oil40ml balsamic vinegar80g honeySalt, pepper

INGREDIENTS serves 4320g fresh beetroot320g squid160g cucumber 120g strained yogurt Olympos120g dill80ml olive oil1 fresh lemonGarlic Salt, pepper

DIRECTIONSClean and grate the beetroot. Cut the cucumber into half slices.Boil and slice the cleaned squid into rings. Saut the rings in a little olive oil.Mix all the ingredients together. Make salad dressing with yogurt, dill, lemon juice, olive oil, finely chopped or pressed garlic and pour over the salad.

Salad with squid,beetroot, dill & cucumber yogurt dressing

INGREDIENTS serves 4800gr Sea bass (filleted)100g onionGarlic40g parsley240g cherry tomatoes160ml olive oil80ml white wine1 bay leafSalt, pepper 4 pieces of parchment paper

DIRECTIONSIn a hot pan, cook onion and garlic with the olive oil. Add the cherry tomatoes and cook for a few minutes. Finally add white wine and cook until all the ingredients mix together.Make a packet with the parchment paper, place the vegetable mixture on the bottom and the fish on top. Season and bake in the oven.

Fillet of sea bass

Spetsiota baked in the oven (en papillote)

INGREDIENTS serves 4200g flour 4g baking powder 100g butter Olympos, at room temperature 140g sugar 2 eggs Zest of 3 lemons 120g Greek strained yogurt OlymposPinch of salt

For the syrup220g sugar 160ml water1 large juicy lemon (juice) 1 lemon (zest) Sweet beetroot in syrup (traditional Greek spoon sweet) to serve

DIRECTIONSSift the flour with the baking powder. Beat butter and sugar in a mixer for 5 minutes at high speed. Add the eggs, lemon zest, salt and the yogurt. Last, add the flour and baking powder. Empty the mixture into a baking tin and bake for about 1 hour at 180oC.In the meantime, prepare the syrup by boiling all the ingredients together for about 5 minutes. Once it boils, do not stir again. Then allow the syrup to boil for another 5 minutes. Pour the syrup over the cake. Allow to cool completely and serve with the beetroot spoon sweet.

Lemon yogurt cake served with sweet beetroot in syrup

INGREDIENTS serves 4320g feta cheese Olympos 120g lemon marmalade4 paximadia (Greek barley rusks) or 10 slices of whole wheat toast 40ml olive oilOregano Mint and basil leaves

DIRECTIONSCut the feta cheese into 4 pieces and oven-bake until soft. Sprinkle oil and oregano over the rusks or bread slices. Place the feta cheese on top, and garnish with lemon marmalade and the mint and basil leaves.

Baked feta with lemon marmalade on barley rusks

INGREDIENTS serves 480g flour300ml lukewarm water12g fresh yeast4g salt4g sugar320g vanilla ice cream200g honeyStrips of orange & lemon peelChopped walnuts1 cinnamon stick Olive oil for frying

DIRECTIONSWhisk together the water, salt, sugar and yeast. Add the flour and whisk until batter is smooth. Cover and set aside to rise for about 30 minutes. Heat oil, add small spoonfuls of batter and fry till golden. Warm the honey with the citrus peel, strain and pour over the loukoumadakia. Serve with vanilla ice cream, chopped walnuts and freshly grated cinnamon.

*little fried dough puffs

Loukoumadakia* with vanilla ice cream, honey sauce & cinnamon

INGREDIENTSserves 4200g trachanas160g white mushrooms100g onion120ml olive oil400g kasseri cheese Olympos400ml vegetable stock120ml white wine40g parsley20g mint Salt, pepper

DIRECTIONSBoil the trachanas in the vegetable stock until soft. Saut the onion and the sliced mushrooms in olive oil. Add the trachanas, stir, and then add wine to deglaze. Season with salt and pepper, and remove from heat. Add parsley, mint, and grilled kasseri cheese.

Trachanas* with mushrooms & kasseri cheese*cracked wheat

Lamb with wild greens, Florina peppers & mushrooms

INGREDIENTS serves 4800gr boneless leg of lamb, cut into irregular-sized pieces240g white mushrooms160g onion240g Florina red peppers 20g wild stamnagathi greens(spiny chicory)160ml olive oil120ml white wineDill2 eggsJuice of 2 fresh lemons Salt, pepper

DIRECTIONSWash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces.Saut the lamb in a deep saucepan in the olive oil. Add the onion and mushrooms, continue cooking for a few minutes and then add the wine. Leave to simmer, adding a little water if necessary, until meat is tender.Towards the end of cooking add the peppers and greens. In order to prepare the egg & lemon sauce, beat the eggs, add lemon juice and 1-2 ladles of the casserole broth. Then pour the mixture back into the pot.