Les recettes du mois!

...de Vassilis Alexiou

Salade d' haricots yeux noirs

Ingrédients:
300 gr d' haricots
1 oignon rouge
agrumes selon saison ( orange, pommelo, citron, bergamote)
feuilles de persil
huile d'olive
vinaigre balsamique
sel et poivre à votre convenance

Réalisation:
Faire bouillir les haricots à feu doux sans les laisser eclater, rincez les à l'eau froide abondamment.
Couper les oignons en 4, ensuite les blanchir dans l'eau bouillante pendant 1 minute et immediatement après dans l'eau froide.
Découper les agrumes en filet et conservez le jus de ces derniers.
Nous réalisons une émulsion à base du jus, de l 'huile d'olive et du vinaigre, ajouter sel et poivre selon votre goût.

Sardines marinées

Ingredients:
Filets de sardines
Gros sel
Vinaigre de framboise
Groseilles
Feuilles de basilic
huile d'olive

Réalisation
Recouvrir les filets de gros sel pendant 10 minutes, rincer les abondamment et plonger les dans le vinaigre de framboise pendant 30 min et laisser refroidir au réfrigérateur.
Ensuite retirer les du vinaigre et éponger les dans du papier absorbant.
Servir avec quelques feuilles de basilic et groseilles ainsi que de l' huile d 'olive 

Chaniotiko boureki (légumes gratinés)

Ingredients:
Pommes de terre
Courgettes
Tomates
Oignons
Menthe fraiche
Fromage Mizithra ( fromage de chèvre frais)
Huile d'olive
Sel et poivre
Réalisation:
Découper les Pdt et courgettes en tranches fines et placer les dans un grand Pyrex comme un millefeuille.
Couper les oignons, les tomates et la menthe finement et recouvrer les légumes
Saler et poivrer, ajouter l'huile d'olive généreusement et mettre le fromage au dessus.
Placer au four à 180 deg pendant 40 minutes.
Servir à température ambiante et regalez vous!

Yaourt

Pour 1.3k
Ingrédients
3L de lait frais entier fermier de vache ou de brebis & chevre
100g de yaourt grec bio

Realisation
Chauffer 1lt de lait à 40deg. en y mélangeant le yaourt. Verser le dans les 2L de lait restants et le mettre  dans un endroit chauffé à 40deg  pendant 12 heures.

Ensuite mettre la préparation au frigo  pendant 3 heures

Pour finir égoutter la préparation avec une toile de fromager.

The ‘sweet pebbles’ by Dragées Hatziyiannakis, inspired by the Greek islands

PIRAEUS, GREECE

Dragées Hatziyiannakis was founded by Nikolaos Hatziyiannakis. It started its journey as a family business with the production of dragées as its principal activity in 1950, in the area of Piraeus.

Today, it preserves its family character, but is also adapted to the increased requirements of the present years, gaining in this way a worthy place in the Greek market and acquiring an important stance in the European, American and Middle Eastern markets.

The “sweet pebbles” product category is the company’s innovation for both the domestic and international market. Inspired by the Greek islands, this category includes products of exceptional quality and taste, texture and original appearance / decoration. The products look like real pebbles and have a core of whole fruits in syrup which is coated with chocolate (milk or 70% cocoa) and a very thin layer of sugar.

IOS – Whole cherry amarena in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

PATMOS – Whole cherry in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

SKYROS – Crushed walnut & chocolate (70% cocoa) coated with a thin layer of sugar

ITHAKI – Whole sour cherry in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

CORFU – Whole kumquat in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

Designed by Mousegraphics, a creative office that realizes this basic principle since 1984, and in a way that concerns each one of its partners / clients separately. This consistent approach has been rewarded with a significant circle of longstanding cooperations and has also resulted into new and successful professional relationships in a variety of applications within the design field.

Mousegraphics said: “To paraphrase the famous Marshall McLuhan expression, “the medium is the content” in this packaging extravaganza. Τhe symbiotic relationship of medium and message, (of which the media guru preached), is here translated into the eccentric coupling of package-product. Αn ‘outer-inner’ game of illusions is played here, for the eyes of the consumer. Τhe paradox of a sweet, edible, even appetizing pebble, the beauty of an open crop, with its shockingly realistic flesh, fake cherries which can fool birds into coming to nibble at them like in the ancient paintings of Zeuxis, rocky-tasty formations: all these are mind treats we prepared for the consumer within a heightened – reality design environment.”

Silver award – European Design Awards 2012 – Packaging Food & Beverages.
Gold award – Dieline Package Design Awards 2012 – Confections, Desserts, Pastry, Chocolate, Candy, Sweets.
Gold award – Ermis Awards 2012
Winner – Red dot award 2012 – Communication design
Gold award – Pentawards 2013
Winner – iF design award 2013 – Packaging design

Disponibles sur commande : grecegourmande@gmail.com et par messagerie sur le site www.la-grece-gourmandecom 

Greek restaurant ranks in world's top 25

Greek restaurant ranks in world's top 25

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TAGS:Gastronomy

Funky Gourmet, a restaurant situated in down town Athens, has been selected as one of the best eateries worldwide by TripAdvisor users. The Metaxourgeio restaurant known for its creative contemporary Greek cuisine came in 21st on a global scale and 13th on the website's European list. The world's best restaurant according to the website's Traveler's Choice 2015 was Martin Berasategui’s eatery in Lasarte, Spain.

Funky Gourmet topped the top Greek restaurants list, traced by Eleas Gi (Kifissia), Tamam (Rhodes), Lotus Eaters (Elounda, Crete), Sea Side by Notos (Perivolos, Santorini), Manimani (Athens), Prima Plora (Rethymno, Crete), To Psaraki (Vlychada, Santorini), Kerasma (Rhodes) and Melenos Lindos Restaurant (Lindon, Rhodes).