Ingredients 500 gr cucumbers 300 gr full fat greek type yoghurt 1 garlic clove 10-15 mint leaves salt pepper olive oil Εκτέλεση Wash the cucumbers and take off all seeds Place all ingredients in a blender and mix until smooth Place in the fridge for about an hour and serve cold
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Ingredients 1 sea bream 1 carrot 1 zucchini thyme olive oil salt pepper 1 lemon Εκτέλεση Thoroughly clean and wash the sea bream Wash the vegetables and cut in thin slices Season the sea bream and add slices of carrot, zucchini and lemon inside the fish Place the rest of the vegetables on parchment paper,…
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[ plating by Dimitris Karatzaferis ] for the sourdough bread croutons 1kg of sourdough bread 500ml extra virgin olive oil We cut the sourdough bread in cubes & combine it with the evoo. Lay a baking tray and put it in the oven for 12 minutes at 180c. for the salad 1/2kg of cherry tomatoes…
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[a dish by Dimitrios Karatzaferis ] for the sea bream tartar 300gr of skinless sea bream fillet a few drops of Tabasco zest & juice from 1 lime 20gr of ginger zest 50gr of pink grapefruit flesh 1 little chilli pepper Fleur de sel Pepper Extra virgin olive oil We cut the fillet in cubes,…
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For the Beef Tartar 350gr beeffillet 35gr choppedcapers 50gr choppedonion 15gr dijonmustard 25grs mustard seeds 35gr Extra Virgin Olive Oil Preparation Finely chop our beef and mix with the rest of the ingredients for the jalapeño mayonnaise 250ml Extra VirginOlive Oil 1 eggyolk 1 tablespoon dijon mustard 1 tablespoon lemon juice 1 jalapeño pepper salt…
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[a dish by Dimitrios Karatzaferis ] for the sweet potato puree 1Kg sweet potatoes 50 gr. butter 2 Ts maple suryp 2 sprigs of fresh thyme 50 ml heavy cream 35% Salt/pepper Preparation method In a baking tray put the sweet potatoes, poke some holes with a knife or fork, and bake at 220 degrees…
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[ a dish by Dimitrios Karatzaferis ] For the asparagus rosotto 200gr Arborio rice 120gr onion 60gr white wine 700ml vegetable broth 80gr grated parmesan cheese 60gr diced butter 4 asparagus 60gr extra virgin olive oil 1 pork fillet Salt/pepper Preparation method Clean the asparagus and boil them in salted water for 1 minute. Sauté…
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for the dough: 100ml extra virgin olive oil 1 Tbs. honey Juice from 1 lime for the stuffing: 500g pancetta 120g cream cheese 40g yogurt salt / pepper 20g parsley Preparation method Mix all the dough ingredients and let it rest in the fridge for 30 minutes. Open with the help of a rolling pin…
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For the Super Juice : 3 cups chicken broth 2pcs of tender spring onions [the white part / we keep the green for plate] 2 garlic cloves 1tsp fresh grated ginger 2 chili peppers 2 Tsp mirin 2 Tsp dark soya sauce 200g dried shitake mushrooms or golden trumpets Preparation method Put all the ingredients…
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For the limedressing: 100ml extra virgin olive oil 1 Tbs. honey Juice from 1 lime For theajo blanco: 170gr almonds (without their skin) 720ml cold water 2 garlic cloves 225grsourdough bread 7ml apple cider vinegar 22ml extra virgin olive oil 1 tsp. chives Preparation method Prepare the lime dressing and marinate the scallops for 2-3…
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For the risotto: 200gr. arborio rice 30ml extra virgin olive oil 30gr. butter 400ml vegetable broth 30gr. portobello mushrooms, thinly sliced 20gr. shimejiwhite mushrooms, thinly sliced 20gr. champignonmushrooms, thinlysliced 20gr. porcini mushroomssoaked in 50ml of vermouth 1 tsp. truffle paste 2 spring onions, thinly sliced 30gr. freshly grated Parmesan cheese 20gr. butter salt/pepper Preparation…
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