Wrapping and experimenting with a variety stuffings and different ways of cooking… Chilled souma or glass or white wine is perfect with these crunchy bites, filled with the salty deliciousness of the Aegean breeze… Spicy Sardines Wrapped in Vine Leaves Ingredients: 600 g sardines (or another type of small fish); fresh, skinned and boned 20 to 30 vine…
05
Aug
Aug
Sparkling Red With a a batch of small barbounia, just season with coarse sea salt, coat them in flour and deep-fry them in olive oil. If, however, you get the opportunity to find larger barbounia, you can grill them by heating up some charcoals, coat them with olive oil season with sea salt, and oregano….
30
Jul
Jul
Sea Breeze The best way to serve this salad is as part of a “mezze selection,” next to chilled glasses of ouzo or crisp white wine, and accompanied by rustic, farmers bread on a summer breeze next to the sea… Warm Seafood Salad with Herbs & Capers Ingredients ½ red onion, sliced very thinly 1 lemon, juice and…
20
Jun
Jun
Raw Power The ingredients of this dish are basic and very easy to find, and the wasabi and yoghurt sauce is so good and give it a spark… Salmon Tartare Ingredients 280 g salmon fillets (approximately 2 fillets), very fresh, skinless ¼ cup cucumber, cut in small cubes 2 teaspoons shallot, minced ½ avocado, cut into cubes 1 tablespoon capers; rinsed, dried and…
03
Jun
Jun
Delicious and Crispy Making crispy-skinned salmon at home may seem like an elusive dream that you’ll only ever experience at the world’s finest restaurants. The crispy skin, acts as a juicy, tasty shield. But the detail that makes this a favourite is in the glaze… Crispy Fresh Salmon with a Balsamic Glaze Ingredients ¼ cup balsamic vinegar…