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For the cake 3 eggs 170gr caster sugar 170gr extra virgin olive oil Castello del Barone Ranis 1 tsp vanilla extract 230gr self rising flour

For the cake 4 eggs 250gr brown sygar 450gr type Τ55 flour 250gr full fat milk 200gr extra virgin olive oil Ranis 3 Tsp Cocoa

For the orzo 500gr. orzo with red peppers “Φιλεντέμ” 100gr. Roquefort cheese 100gr. Graviera cheese 50γρ. Extra virgin olive oil “Castello del Barone” 100gr. butter

For the soup 200gr. trachanas 50gr. Craterellus lutescens mushrooms 450gr. Vegetable broth 100gr. tomato juice 100gr. Feta cheese 50gr. Extra virgin olive oil “Castello del

For the crispy bacon Put 10 slices of bacon onto a baking tray with parchment paper and bake in the oven at 180◦C for 15-20

For the focaccia 500gr Type 00 flour 35gr fresh yeast 1 pinch of salt 1 T.s. extra virgin olive oil 350 gr lukewarm water Method

For the sardines 1Kg sardines, cleaned 28gr white wine vinegar 100gr extra virgin olive oil 25gr finely chopped parsley 25gr finely chopped dill 5 spearmint

For the scrambled eggs 3 egss 25gr full fat heavy cream 25gr unsalted butter Salt/pepper Method Break the eggs into a pan, add butter, salt

For the French omelette 3 eggs 25gr full fat heavy cream 25gr unsalted butter Salt/pepper Method Break the eggs into a bowl and add the

For the potatoes 1Kg potatoes, peeled and cleaned 50gr extra virgin olive oil Salt/pepper Method Cut the potatoes into slices and spread them on a