RECIPES

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Macaroni (Skioufichta)

Knead the flour with the water, the salt and the olive oil. Leave the dough for one hour and then make the macaroni. Mold the dough into finger-sized strips and cut it in small pieces (about 3 cm long). Then put a finger in the middle of each

Minced beef with macaroni

Heat the oil in a pan and add the minced meat. Stir for a few minutes, add the finely chopped onion and sauté all together. Pour over the wine and add the finely chopped tomatoes. Season, and if necessary add a little water. Cover the pan and

Pilàfi rice from Hania

Boil the meat, strain and collect its stock. Measure the stock and pour it again in the pot to boil with the rice. When the rice is half done, add the lemon juice. Remove from heat. Heat some butter and pour over the rice. For 3 glasses of stock

Almond pie

Beat the sugar with the egg yolks until the mixture whitens. Dissolve the baking powder in the cognac and add to the mixture along with the almonds, crumbed rusks, and lemon zest. Beat the egg whites to a stiff meringue and add to the

Aniseed cookies

Knead all ingredients well into a dough and proceed with shaping the cookies. Bake them at a moderate temperature.

Galaktoboureko

Butter a baking dish and spread out half of the fyllo pastry in it, buttering each sheet as you lay it on top of the other. Butter the remaining sheets in the same way and set them aside. If using fresh milk, boil it and then allow it to cool. Beat the

Oil cookies with wine

Combine the olive oil with the sugar in a large bowl and stir well. Add the wine, the orange juice, the baking soda, the baking powder, the cinnamon and the cloves. Then, stir in the flour gradually. Knead very well, shape cookies, place them

Peach Sangria Sorbet

Combine all ingredients in a medium saucepan over medium high heat. Stir until the sugar is dissolved. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes. Remove the mint sprigs. Pour the mixture into a blender and puree

Quince preserve

Wash the quinces well, peel them and remove the hard part in the heart containing the cores. Slice them and chop them into small and narrow pieces. Combine all the ingredients in a pot: the quinces, the sugar, the water, the lemon rinds, and

Sparkling Watermelon Sangria

In a pitcher place 3 cups of the watermelon cubes (saving some for garnish) and white port. Be sure these are cold as they can become mushy when room temp. (You can even freeze them for 30 minutes first.) Add 8 to 10 slices of lime. Add the