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Baked chicken in the oven, with honey and lavender!

Let’s try this amazing recipe! Our favorite chicken, with some different touches…

Baked chicken in the oven, with honey and lavender!

Baked chicken in the oven, with honey and lavender!

Ingredients

A whole chicken, cut into small pieces

Salt

Chicken marinade

1 tablespoon grated lavender

4 tablespoons of extra vergin olive oil

4 tablespoons honey

juice of 1 lemon

Thyme

Preparation

Mix well all the marinade ingredients and marinate the chicken. Refrigerate for 2-3 hours. Place the chicken in a baking pan and bake for 40-45 minutes. Serve hot with fried potatoes or wild rice!

Bon Appétit!

In our online store, you can find great quality of extra virgin olive oil, honey and cretan herbs.

Visit www.cretaneshop.gr and for any information contact us: 0030-2810821050 or eshop@arolithos.com

 

Ηomemade halva with sesame, tahini & honey!

An amazing and healthy recipe! Cook a delicious dessert, for you and your family with minimal effort! Lets go! :)

χαλβάς με σουσάμι, ταχίνι & μέλι

halva with sesame, tahini & honey

Ingredients

1 ½ cup Sesame

3 to 4 tablespoons tahini

¾ cup honey

1 tablespoon vanilla extract

3 tablespoons cocoa

Recipe

Mix in a deep dish well all the ingredients to be homogenized.

We divide our halva into two parts. In one place add the cocoa and knead the halva to incorporate the cocoa. If we want we can add some more honey to the cocoa halva.

In a small cake form (long or round, we put the halva and press it with the fingers to take the form)

We can lay it first and over it with cocoa.

Put for an hour in the refrigerator. Serve it in small pieces with cinnamon or nuts.

Bon Appétit!

 

 

GREEK MOUSSAKA

Traditional Greek Mousakas

Traditional Greek Mousakas

 

 

Greek moussaka (Mousakas)

The spices you have to use for this delicious greek specialty you may find them in cretaneshop.gr

  • eggplants: 3-4
  • potatoes: 4, peeled
  • beef (or lamb): 500g, ground
  • onions: 2 large, finely diced
  • garlic: 2 cloves, minced
  • red wine: ½ cup
  • parsley: 1/4 cup, fresh, chopped
  • tomato paste: 2 tablespoons
  • crushed tomatoes (or tomato puree): 1 cup
  • sugar: 1 teaspoon
  • salt a bit
  • pepper freshly ground
  • breadcrumbs: 2 cups
  • kefalotyri or parmesan cheese: 1 cup, grated
  • For the bechamel sauce:
  • butter: 1 cup
  • flour 1 cup
  • milk: 4 cups, warmed
  • eggs: 4, lightly beaten
  • ground nutmeg a pinch

Directions

  1. Slice eggplants into 1/2 inch slices, salt them and place them in a colander in the sink for 20 minutes (the salt helps to remove some of the bitterness). Boil the potatoes whole until they are just done and slice them in 1/4 inch slices. Preheat the oven to 200oC. Lightly grease a big flat plate and add breadcrumbs on it. Rinse the eggplants, dry them and fry in hot olive oil, from both sides until colored.
  2. In a large sauté pan, brown the ground beef (or lamb). Add onion and sauté for about 5 minutes. Add garlic and cook for 1 more minute. Add wine and allow it to simmer. Add parsley, tomato paste, crushed tomatoes and sugar. Allow the sauce to simmer uncovered for 15 minutes so that excess liquid can evaporate. Season to taste with salt and pepper.
  3. Make the béchamel: Melt butter over low heat. Using a whisk, add flour whisking continuously to make a smooth paste. Add warmed milk to mixture whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat and stir in the beaten eggs and a pinch of nutmeg. Return to heat and stir until sauce thickens.
  4. Place the potatoes in the flat pan. Top with a layer of eggplant slices. Add meat sauce and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese. Pour the béchamel sauce over the eggplants, smooth on top with a spatula and sprinkle with remaining grated cheese. Bake in a 180-200°C oven for 45-50 minutes or until béchamel sauce gets a nice golden brown color. Allow to cool for 15–20 minutes before slicing and serving.

Tips

Mousakas is by all means the most famous and best selling Greek specialty. The layers of ground beef, potatoes, eggplant and béchamel are simply superb.

http://www.icookgreek.com/

 

The miracle of Cretan Diet!

For hundreds of years Cretan edible products and their combinations, are the most healthy and rich flavors of the Mediterranean area! There is also no coincidence that Cretans have good health, especialy in the past years since they used Cretan diet daily! Pure olive oil, cretan herbs, milk and cheese, greens, pulses, pasta, snails, honey, vegetables and fruits, are a few of the many foods that the Cretan nature have given to us! Συνέχεια