Greece is a gastronomic paradise that has not been displayed as much as it should. With “Greek taste beyond borders”, we want to achieve that! “Aris Tsanaklidis says.

Aris Tsanaklidis as a knowledgeable and quite important chef of Greek gastronomy emphasizes that:

Greek Taste Beyond Borders will be one of the huge “platforms” we will be promoting for our Greek gastronomy. We have tremendous possibilities and we must show our kitchen by all means! If our country acquires a high gastronomy identity it will do much. Estiatoria.gr will plan the platform to teach us the world abroad. Greek cuisine is not only moussaka, spinach pie and souvlaki! An engagement through the Greek Taste Beyond Borders  with other countries will be an important element for our gastronomic visibility abroad!

Greece is a gastronomic paradise that has not been displayed as much as it should. With “Greek taste beyond borders”, we want to achieve that! “Aris Tsanaklidis says.

Aris Tsanaklidis presents one of his favorite recipes: Loukoumades with Feta Mousse and  Cream Cheese.

MATERIALS

500 g. CREAM CHEESE

250 g. FETA grated

130 g sundried tomatoes

130 g OILS RODELLES

50 g di pistacchi grated

250 ML OLIVE OIL

 

IMPLEMENTATION

We feed feta cheese and renew it with the cream cheese. Thinning the sundried tomatoes and oils rodeles and put them mixture with the  cheese. Then we draw the pistacchi grated, mint and olive oil. We replace  all the materials  to be mixed. Refitting does not damage the mix for why we want to keep white color of cheeses. We put in bottles of 40 g.

 

VAMA RHODES

MATERIALS

 

50 g butter

50 g sugar

1lt red wine

1lt crembury juice

300 ml granadin

3 korn flower

 

IMPLEMENTATION

In a saucepan make caramel butter with sugar and then  red wine.When the level of wine in half put cranberry juice and allowed to come back on half. Dissolve the cornflour the grenadine and pour in the saucepan with wine and juice . We are running red sauce.

 

ΧΥΛΟΣ ΜΠΥΡΑΣ

MATERIALS

1 lt bear

900 g farinaup

2 eggs

Salt, pepper

100 g sousami

150 ml olive oil

IMPLEMENTATION

We allow the materials in a bassina outside of the farinaup and returned with a fue. Then we put farinaup until included all.

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