Αρχείο

500gr. capellini pasta 60gr. extra virgin olive oil Castello del Barone 250gr. sliced white mushrooms 50gr. roughly chopped roasted almonds with skin 250gr. almond milk

500gr penne pasta 200gr. sliced sausage with leek 100gr. feta cheese 60gr. extra virgin olive oil Ranis 1 sliced greek pepper 250gr. sliced white mushrooms

500gr. fusilli pasta 100gr. sauté chicken 2 spring onions finely chopped 1 sliced green pepper 1 zucchini sticks 100gr. greek style yoghurt 40gr. Raisins soaked

3 medium sized potatoes 100gr. greek yoghurt 2 spring onions finely chopped 20gr. finely chopped dill 60gr. extra virgin olive oil Castello del Barone 60gr

30gr extra virgin olive oil Ranis 6 asparagus sauted in extra virgin olive oil 6 prosciutto slices 100gr mixed green salad 50gr balsamic vinegar cream

1 eggplant 1 zucchini 100gr pleurotus mushrooms 1 red long pepper 1 garlic clove 3gr grated parmesan cheese 30gr balsamic vinegar cream 40gr extra virgon

1 egg 30ml extra virgin olive oil Castello del Barone 200gr egg xylopites (traditional greek pasta) 30gr grated parmesan cheese 30gr butter 1 garlic clove

30ml extra virgin olive oil Ranis 30gr butter 3 eggs 40gr black trumpet mushrooms 4 asparagus Salt / Pepper Some rocket for serving Soak the

For the chocolate mousse 200gr chocolate 57% 120gr extra virgin olive oil Ranis 4 eggs 80gr caster sugar 20gr Espresso 20gr orange liqueur or amaretto

For the cake 250gr extra virgin olive oil Castello del Barone 250gr Moscato Rio 220gr powdered sugar 400gr self rising flour 60gr coarsely chopped hazelnuts