Chickpea Salad

Chickpeas are a traditional ingredient in the cuisine all over Greece. This salad recipe is one of the many ways it’s prepared. Greek Style Chickpea Salad (Revithia Salata) Recipe Ingredients: 30 ounces chickpeas soaked1  cucumber, chopped20 cherry or grape tomatoes, cut in half1 small onion or 1 shallot, chopped2 cloves garlic, minced1 recipe ladolemono1/2 cup crumbled feta cheese2 tablespoons fresh, chopped parsley1/2 cup pitted Greek olives, chopped Instructions on How to Prepare Greek Chickpea Salad:Drain the chickpeas into a strainer Read more…

Fakes Soup – Lentil Soup

Fakes (lentils) are a staple in the Greek kitchen. Fakes soupa is traditionally served with a drizzle of olive oil and lots of vinegar to give the lentils extra flavor. Lentil Soup Ingredients: 1/2 lb. lentils 2 tablespoons olive oil 1 medium onion, chopped 2 whole garlic cloves, peeled 2 teaspoons salt 1 bay leaf 3 tablespoons vinegar Parsley, to garnish (if desired) Directions to Prepare Greek Lentil Soup: Wash the lentils and soak in warm water for 2 hours. Read more…

Digenakis Winery / Marisini Red Wine

Type: CRETE: PROTECTED GEOGRAPHICAL INDICATION. Varieties: Syrah 70%,Mantilari 30%Alcohol : 13,5 % VolSyrah, and Mantilari have combined an exceptional red wine. It is characterised by its intense smell, its rich exuberant body and its long and mature aftertaste. This particular wine is round in character, with soft tannins, great volume and almost oily in taste. It matures for 12 months in French oaken barrels and rests for 6 months in the bottle. Best served at 15o C – 18o C.

Akis’ Greek Christmas honey cookies Melomakarona

Recipe ingredients For the syrup 500 g water 800 g granulated sugar 150 g honey 3 stick(s) cinnamon 3 cloves 1 orange, cut in half 1st mixture 400 g orange juice 400 g seed oil 180 g olive oil 50 g icing sugar 1/2 teaspoon(s) cloves 2-3 teaspoon(s) cinnamon 1/4 teaspoon(s) nutmeg 1 teaspoon(s) baking soda orange zest, of 2 oranges 2nd mixture 1-kilo all-purpose flour 200 g semolina, fine To serve Honey Walnuts Directions: These amazingly aromatic little cookies Read more…

Digenakis Winery / Marisini White Wine

Type: CRETE: PROTECTED GEOGRAPHICAL INDICATION. Varieties: Spinas muscat 100%Alcohol : 13.0 % VolLocal variety Spinas muscat made this fine, fresh white whine of a “noble” spirit. The gentle aromas of jasmine, apricot and a finish of bitter orange, ideally accompany the rich nose and the mouth-filling. The acidity exceptionally balances with the lively aromas of the varieties and with the, long-lasting, aftertaste. Best served at 9o C – 11o C.

Miliarakis Winery / Malvazia White Dry Wine

Type: CRETE: PROTECTED GEOGRAPHICAL INDICATION. The revival of an original and very promising Cretan variety in a dry white wine version. A unique wine with a characteristic identity. The yield, 950 kilos of grapes per 1.000 sq.m., the cultivator’s care, and the 75-year-old experience of our winery, contribute to the production of a rich golden-yellow wine with composite flavors and distinct taste. The harvest was done in mid-September and the total production of 6.000 bottles come exclusively from the first Read more…

Tzatziki – Greek Cucumber Garlic Dip

Tzatziki is a Greek dipping sauce served with grilled meats such as lamb and chicken. Although the spelling can be intimidating, it’s pronounced “tza-tzi-ki.” Every Greek family has its own “secret” to making their tzatziki sauce great but here is the basic tzatziki recipe!  Garlic Cucumber (Tzatziki) Dip Recipe Ingredients: 1 medium, peeled and grated cucumber without the seeds 1/2 pint Greek Yogurt 1 tablespoon extra virgin olive oil 1/2 teaspoon salt 1-2 cloves garlic to taste 1-2 tablespoons white Read more…

Digenakis Winery / Ypopsia – Rose Semi-dry Wine

Type: CRETE: PROTECTED GEOGRAPHICAL INDICATION. Varieties: Syrah, Kotsifali, MandilariRed variety Syrah combined with Kotsifali and Mandilari red local varieties gives an allusion of rose wine in the color of onion skin. Gentle freshness, balanced acidity and crunchy scents of cherry dried rose and a finish of bergamot, discreetly lavish with an aftertaste patiently waiting to fade away. Best served at 12 o-15o C.

Akis’ Greek almond snowballs – Kourabiedes

Recipe ingredients 900 g all-purpose flour 500 g butter, sheep butter 220 g icing sugar 2 stick(s) vanilla powder 1 teaspoon(s) bitter almond liqueur 200 g almond slivers, blanched slivered, toasted 1 teaspoon(s) rosewater To serve 300 g icing sugar 1 tablespoon(s) rosewater Directions: This is delicious, melt in your mouth, traditional Greek sweet called “Kourabiedes”. Sweet and crumbly, with crunchy toasted almonds and they look so Christmassy!! Remove the butter from the refrigerator about 2-3 hours before using, so Read more…