This page to discover Crete

Boúkovo fasoláda

Ingredients
400 grams of dried white beans 3 carrots 3 onions 3 fresh tomatoes 3 stalks of celery 2 tablespoons of tomato puree 1 large pinch of boukovo (dried pepper) A little olive oil Salt and pepper
Preparation
Soak the beans overnight in cold water. Drain them. Cook them in boiling water for 15 minutes. Drain. Peel the carrots and cut them into thin slices. Cut the celery stalks into chunks. Chop the onions. Peel then cut the tomatoes into small dice; Add chopped onions, celery and carrots with the beans. Cook for another 20 minutes. Add the fresh tomatoes and the concentrate. Season with salt and pepper and cook for 30 minutes. Add a drizzle of olive oil, the boukovo and finish cooking for another 20 minutes

Ntomatosoupa

Ingredients
3 onions 1 clove of garlic 4 kilograms of tomatoes 150 grams of kritharaki (or “Greek pasta”) 40 grams of yogurt 1 pinch of sugar 1 sprig of basil A drizzle of olive oil Salt and white pepper
Preparation
Deseed the tomatoes and reserve the seeds. Blend the tomatoes. Garnish a closed cork with the tomato seeds and the sprig of basil. Fry the diced onions in a little olive oil. Add the tomato puree and sugar. Season with salt and pepper. Cook over low heat for 40 minutes. Boil some water with the cloth for 10 minutes. Add the water to the tomato soup. Pour the Greek pasta and cook for 10 minutes. Mix the yoghurt with 1 tablespoon of olive oil and the chopped basil. Season with salt and pepper Present the hot soup on the plates and the yoghurt sauce in a ramekin. Decorate with chopped parsley

Soúpa poulerikón

Ingredients
1 hen of about 2 kilograms 1 bay leaf 2 onions 150 grams of rice Salt Peppercorns
Preparation
Cut up the poultry. Place the chicken pieces in a pot with the whole onions, the bay leaf and a few peppercorns. Cover with water, salt and cook covered for 1 hour 30 minutes covered. Remove the poultry and reserve 50 cl of broth. Cook the rice in the remaining broth for 10 minutes. Beat the egg whites with a little salt. Add the egg yolks and beat again. Stir in lemon juice and reserved broth juice. Pour the soup into a large serving dish. Serve with the rooster presented separately sprinkled with black pepper.

Tzatziki

Ingredients
200 g Greek yogurt. A cucumber. 4 cloves of garlic. A few drops of lemon. Two tablespoons of olive oil. Two pinches of salt. Two mint leaves. Dill.
Preparation
Peel the cucumber and grate it finely. Then remove the water that it will have rejected. Chop the garlic and put it in a salad bowl, with the yoghurt and the grated cucumber. Mix everything well. Then add salt, lemon and olive oil, finely chopped mint and dill. Mix the preparation again. Finally, put the preparation in the refrigerator until ready to serve.

Kritikí saláta

Cretan salad Ingredients
1 tomato per person. 1/2 cucumber. 1 onion. 1 slice of feta. 1/2 bell pepper (optional). Fresh or dried oregano. Olive oil. Black olives or lemon.
Preparation
Cut the tomato into quarters. the cucumber will be cut into thin slices. Peel the onion and cut it into rings, break them up. Cut the feta into cubes. Cut the pepper into thin strips. Sprinkle generously with the oregano. Drizzle generously with olive oil. Mix everything and enjoy fresh.

Melitzanosaláta

Ingredients
2-3 eggplants. 1 medium onion. 1-2 cloves of garlic. 1 C. at s. of vinegar. Salt and pepper. 0.75 cl of olive oil.
Preparation
Peel, remove the seeds, cut into small pieces, boil. Drain well, leave to cool and blend. (You can also cook the aubergines as they are in the oven or on the grill (the skin must be well toasted), then empty them: you get a less watery mixture with a delicious little smoky flavor) Peel, puree the onion and garlic cloves and add. Add the vinegar, salt and pepper. With the olive oil, mix everything well until you obtain a smooth purée. Serve very chilled garnished with black olives or lemon.

Gemista lachanika

Ingredients
5 or 6 tomatoes. 2-3 eggplants. 2-3 zucchini. 2-3 green peppers. 2 onions. fennel. parsley. 1 cup olive oil. salt. pepper. 500 g of rice. 1tbsp. of concentrated tomato pulp diluted in 1 glass of water. 1 cup grated cheese.
Preparation
Empty all the vegetables and chop their contents (except the green peppers) in a bowl. Add the finely chopped onion, fennel, parsley, rice, salt and pepper. Salt the empty innards of the vegetables, fill them and place them in a mold. Pour the concentrated tomato and a cup of oil over them. Bake in an oven at temperature. Just before turning off the oven, spread the grated cheese and let it melt.

Ráfi arnioú me néa lachaniká

Ingredients
1 rack of lamb of 2 kg. 6 carrots. 6 new turnips. 12 small potatoes. 6 cloves of garlic. 1 lemon. 3 tbsp of olive oil. a few sprigs of thyme and parsley. salt pepper.
Preparation
Oil a large baking dish. Place the rack of lamb, surround it with unpeeled garlic cloves. Sprinkle with salt, pepper, thyme leaves. Spread the olive oil and leave to macerate for 30 minutes. Preheat the oven to 200° (th 6/7). Peel the carrots. Cut them in 4 from top to bottom. Peel the turnips and the potatoes. Rinse the vegetables, surround the meat. Sprinkle them with lemon juice. Salt, pepper. Place in the oven and cook for 40 mins. Leave to rest for 10 minutes in the oven, with the door open. When serving,

Tiganités kolokythákia

Ingredients
2 kg of courgettes 3 tablespoon(s) of salt, 2 large onions, 1 bunch of flat-leaf parsley, 1 teaspoon(s) of fresh oregano, 500 g of feta cheese, 3 eggs, 3 spoon(s) tablespoons of olive oil, 23 good tablespoon(s) of flour, flour for the breadcrumbs, olive oil for the frying bath
Preparation
Grate the courgettes (unpeeled). Mix this preparation well with the salt, then let it rest for 60 minutes in a large colander to allow it to drain. Peel the onions, slice them, do the same with the parsley and oregano. Crumble the feta. Mix the onions, parsley, oregano, feta, eggs, olive oil and 2-3 tablespoons of flour. Take the grated zucchini in handfuls and press hard with your hands to extract all the water. The preparation must be very compact in order to be able to form balls. Add the other ingredients and mix well. In a large deep frying pan, pour olive oil to a height of 5 cm. Heat it to approx. 180°C. This temperature is reached as soon as small bubbles form around a spatula immersed in the oil. Form donuts with moistened hands or using two tablespoons, coat in flour and fry for 6 minutes in oil until golden brown. Drain them on kitchen paper and keep them warm in the oven (50°C, avoid convection heat), covered with aluminum foil, until they are all well cooked.

Tsipoúra se prásino paltó kai rizóto spanáki

Ingredients
1 beautiful fillet of sea bream. 200 g of spinach. 2 small tomatoes. 2 tbsp. at s. of yogurt. 2 twigs of thyme. 1 bay leaf. salt pepper.
For the risotto : 50 g of spinach. 1 tomato. 1 small onion. 50 g of washed rice. 1/2 lemon. 1 sheep's milk yoghurt. 2 tbsp. at s. olive oil. salt pepper
Preparation
Prepare the risotto :Trim, wash and drain the spinach. Peel the onion and chop it. Scald, peel and chop the tomato. Pour the spinach into 2 tbsp. at s. of hot olive oil, stir well. Add the onion, mix, put the tomato, salt, pepper. Pour the rice, a little water and leave on low heat until cooked. Off the heat, add the juice of half a lemon. Preheat the oven to 250° (th 8/9). Put a pot of salted water on the fire. Cut and rinse the tails of the spinach, immerse them in boiling water for 3 minutes, drain them and pat them dry. Scald and peel the tomatoes, cut them in half, remove the seeds, crush the pulp. Place the spinach leaves on your work surface to make 2 paupiettes. Salt and pepper the sea bream fillets. Place the sea bream fillets on the spinach with 1 tbsp. at s. of yogurt, 1 sprig of thyme, 1/2 bay leaf and half the tomatoes per roll. Fold the leaves over. Bake for 10 minutes in the oven. Serve the fish with the risotto. Present the sheep's milk yoghurt separately.

Kotolétes moscharioú me koukounári kai kaméni ntomáta

Ingredients
6 veal cutlets, thin and wide. 2 shallots. 2 cloves garlic. 6 pinches of grated cheese. 6 balls of breadcrumbs (the value of a walnut). 25 cl of milk. 50 g of pine nuts. 1 C. at s. olive oil. a few sprigs of parsley. nutmeg. salt pepper.
For the filling : 6 large tomatoes. 1 clove of garlic. 1 tbsp of olive oil. a few sprigs of parsley. sugar. salt pepper.
Preparation
Put the cutlets in a deep dish. Salt, pepper. Cover with milk. Add 1 pinch of nutmeg and leave to macerate for 1 hour in the fridge. Also put the breadcrumbs to soak in a little lukewarm milk. Chop the garlic, parsley and shallots. Preheat the oven to 210° (th 7), leaving the 2 racks inside.
Prepare the filling :Chop the garlic with the parsley. Pass the tomatoes under cold water and cut them in 2. Arrange the tomatoes in a dish over oiled heat. Pour 1 drop of olive oil on each tomato half, 1 pinch of salt and sugar. Give a turn of the pepper mill. Add some minced parsley and garlic. Make a stuffing with the shallots, chopped garlic and parsley, the Gruyère cheese, the drained breadcrumbs and the pine nuts. Spread the cutlets with a little stuffing. Coat a baking dish with olive oil. Store the cutlets in it by rolling them on themselves with a wooden pick. Put the 2 dishes in the oven, placing the tomatoes on top, and cook for 30 minutes

Garídes me angoúri

Ingredients
16 prawns. 1 cucumber. 2 tbsp. at s. of wine vinegar. 1 C. at s. coriander seeds. 4 sprigs of fresh coriander. 10 saffron threads. 2 pinches of ground sweet pepper. 2 tbsp. at s. olive oil. 1 pinch of sugar. 4 pinches of coarse gray salt. salt, ground pepper.
Preparation
The day before, peel the cucumber and cut it into thin slices with a large sparing knife Put them in a bottom of water added wine vinegar with 1 c. c. fine salt and sugar. Leave to macerate for 12 hours in a cool place The same day, peel the prawns Pour over a few drops of olive oil Sprinkle with saffron and sweet pepper Pepper. Drain the cucumber Arrange it in a circle on the plates, overlapping the slices Sprinkle with coriander seeds Heat the oil in a frying pan Sear the prawns in it for 1 minute on each side Season with coarse salt Place the prawns in the center of the plates Chop the fresh cilantro on top.

Soupiés me spanáki

Ingredients
1 kg of cuttlefish. 1.5 kg of spinach. 1 onion. 20 cl of white wine. 1 C. at s. of tomato puree. 4 tbsp. at s. olive oil. 2 tbsp. at s. chopped parsley. salt pepper.
Preparation
Clean the cuttlefish by pulling on the head to extirpate the "bag" Cut the tentacles at eye level Rinse the bodies and tentacles Cut the flesh into thick strips Tail and wash the spinach Peel and slice the onion Sauté the onion in hot olive oil, in a large pot Add the cuttlefish, brown them for a few seconds over high heat Pour the wine, the tomato puree Add the parsley Leave to cook gently for 10 minutes Add the spinach to the preparation and let continue cooking for 10 minutes. Season with salt and pepper.

Kotópoulo ánitho

Ingredients
1 chicken. 1 onion. 500 g of dill. 5 cl of olive oil. salt pepper. 2 lemons. 1 egg.
Preparation
Cut the chicken into pieces. Peel and finely chop the onion. Wash the dill and chop it. Heat the oil in a large Dutch oven and sauté the chicken pieces on each side. Add the chopped onion and the dill. Leave to cook for 5 minutes and add 10 cl of water, salt and pepper. Cook over low heat for 20 minutes (while the chicken is cooked). Turn off the fire. Crack the egg into a bowl and whisk lightly. Squeeze the two lemons and pour the juice into the bowl. Mix the lemon juice and the egg with a little broth from the pot. Mix everything well.

Boureki Haniotiko

Ingredients
750g courgettes. 3 medium potatoes (about 300g). 2 medium sized ripe tomatoes, diced. 200g of feta. 400 g of fresh sheep's cheese. 1 C. at s. chopped mint. 2 tbsp. at s. creme fraiche. 2 tbsp. at s. olive oil. 40g of flour. salt pepper.
Preparation
Wash and cut the courgettes into thin slices. Peel the potatoes. Wash them then cut them into thin strips Put the cut vegetables in a very large salad bowl Cut the peeled tomatoes into cubes Chop the mint. Take half the fresh sheep's cheese and half the feta and mash the two cheeses in a bowl Add the tomato, the chopped mint, the cheese mixture, the 2 tablespoons of fresh cream, the olive oil to the salad bowl. olive, a little pepper and 30g of flour. Mix everything with your hands and distribute well Lightly oil a baking dish and pour the mixture Mash the rest of the feta and sheep's cheese together and cover your vegetables with Sprinkle with a little flour Put in the oven 45 minutes in a moderate oven (5), then 30 minutes covered with a sheet of

Zestá-krýa sýka

Ingredients
3 figs. 1 tsp of cinnamon. 3 tbsp. c. brown sugar. 1 C. at s. of port. 1 scoop of vanilla ice cream. 1 knob of butter. 1 mint leaf.
Preparation
Open the figs crosswise Saute them in butter and sugar over low heat until caramelized Pour in the wine and cinnamon Give a broth by scraping the bottom of the pan well Serve warm with the ball vanilla ice cream and garnish with the fresh mint leaf.

Karameloména míla me karýdia

Ingredients
6 apples. 6 tbsp. c. brown sugar. 12 nuts. 1/2 lemon. 1 knob of butter.
Preparation
Peel and cut the apples into thin slices Sprinkle with lemon juice Break the walnuts Coarsely chop the walnut kernels Butter an ovenproof dish Arrange the walnuts at the bottom Put the apples on top, reconstituting them Sprinkle with sugar Slide the dish under 5 minutes the grill, watching Let stand 5 minutes in the oven off until the apples cool down

No special drinks, apart from Raki (or Tsikoudia ), a non-aniseed brandy.