Αρχείο

For the vinaigrette 100ml white balsamic vinegar 140ml Castello del Barone extra virgin olive oil 1 tsp mustard 1 Tsp honey Mix all ingredients with

For the mayonnaise 1 egg yolk Juice from one lemon 1 tsp.Dijon mustard Salt, pepper 150ml sunflower oil 100ml Ranis extra virgin olive oil Put

200gr quinoa 270gr vegetable broth 100gr edamame 2 grilled peaches For the shrimps 10 cleaned prawns 200gr fine salt 200gr sugar 35ml Castello del Barone

For the risotto 200gr Arborio rice 700ml fish stock 60gr onion 60ml Ranis extra virgin olive oil 70ml white wine 40fr fennel 80gr grated parmesan

For the filling 500gr feta cheese 2 eggs 20ml Ranis extra virgin olive oil Salt / Pepper 500gr Crust Filo Pastry In a bowl, mix

For the Ponzu 1 tsp sugar 1 Tsp lime juice 1 Tsp rice vinegar 1 Tsp mirin 1 Tsp soya sauce 1 kombu leaf Put

50gr spring onions 2 eggs 50gr caramelized onions 5-6 cherry tomatoes cut in 4 500gr finely diced tomatoes 100gr xynomizithra or sour mizithra cheese 40gr

1 egg 40gr. heavy cream 15gr butter 80gr sauté bacon 6-7 cherry tomatoes cut in 4 1 avocado Juice & zest of 1 lime Fresh

150gr medium orzo 40gr broccoli florets 20gr pesto Genovese 40gr caramelized onion Extra virgin olive oil Castello del Barone Juice from half a lime 60gr

150gr. peeled artichokes 50gr. extra virgin olive oil Ranis 150gr mizithra cheese 2 eggs 100gr full fat Greek yoghurt 60gr spring onions 1 savory tart