• 10 zucchini flowers
• 250 gr soft white cheese, well drained
• a little fresh chopped mint
• salt

Βreading

• a little flour
• 1 beaten egg
• toast
• olive oil for the frying
• quince or anything of your choice

Implementation

We mix the cream cheese with mint and salt in a bowl. We fill kolokythanthous (zucchini) and carefully insure them, closing 4 edges carefully so as not to break. Fry them, putting them first in the flour, then in the egg and finally in the breadcrumbs. Fry over high heat from all sides until browned.
Serve with quince on the top.

• 1 1/2 kg of medium zucchini
• 1 kg medium sized potatoes
• 1 of cheese (mezithra)
• 1 large, ripe tomato, grated
• 4 tablespoons flour
• 1 bunch mint
• 1 cup olive oil
• Salt, pepper

• 1/2 kg flour
• 1 glass olive oil
• 1 teaspoon salt,
• a little raki (tsikoudia)

• water for a moderate dough

Implementation

Knead, pretty, leaf, stirring all the dry ingredients to liquid and only homogeneous, let it rest. Cut the zucchini into slices of medium thickness and the potatoes a little thinner and season. Add the mint, the cheese olive oil. Mix well to go our materials everywhere. Roll out the dough, making two leaves moderately thick and oil the pan. Spread one sheet, drizzle with olive oil and lay the potatoes first, then the pumpkins and top sprinkle with two tablespoons of flour. We follow the same procedure until all our materials. Finally add the tomatoes and cover with the second sheet. Wet the dough with a little water and sprinkle with white and black sesame. Bake at 180 degrees in preheated oven for one and a half, about an hour until golden brown. Serve soon after you get it out of the oven.
When iced, it tastes magic.

• 500 gr flour
• 1 glass of water
• 1 shot of raki (tsikoudia)
• 1 spoon of lemon juice

For the filling

• 100 gr of any type of Cretan cheese
  (Cream cheese: anthotiros, graviera, malaka, mizithra)
• 200 gr spinach
• 200 gr wild greens
• 40 gr salt
• 20 gr pepper
• 1/2 bunch flower, parsley, fennel

Implementation

Wash, drain and thick cut grasses and herbs. Then saute with olive oil, chopped onion and drain.
Mix greens with cheese until it becomes a paste. We make the roll sheet, cut it into squares and place a heaped teaspoon of the filling in the center.
We close, carefully pulling the four corners to the center and fry in olive oil at 170 degrees.

• 1 kr ascolipmrous
• 500 gr green beans
• olive oil
• salt
• lemon or vinegar

Implementation

Heat plenty of salted water in a saucepan. Boil, their first askolymprous until cooked the roots and just remove them, boil the beans. Serve them askolymprous with a few beans on each plate, throwing more than enough olive oil and lemon or vinegar. Eaten warm or cold as a salad.

• 2 large oranges
• 3 avocados
• 1 fennel

 For the dressing

• juice of 1 orange
• 60 gr olive oil
• 30 gr vinegar
• 2 teaspoons sugar
• 3 gr salt
• 3 gr pepper

Implementation

Peel the oranges and cut into middle size cubes. Peel avocados and cut into vertical slices. Cut the fennel into very thin slices. Put them all together in a bowl.

For the dressing

Pour all the ingredients in a mixer and mix well. Pour over the salad and toss gently.

• 1 kg chestnuts
• 1 kg onions for stew
• 4 cloves garlic
• 1/2 glass of wine, olive oil
• 4 large Portobello mushrooms
• 1/2 glass of white wine
• 3 large diced tomatoes
• 1 teaspoon tomate paste
• salt, pepper, cinnamon, 4-5 μοσχοκάρφια, 2 bay leaves
• water

Implementation

With a knife, carve the chestnuts and put them in the oven -for more or over high heat so that they can be peeled easily. Keep aside in a pot and sauté the onions and the garlic in olive oil. Add the mushrooms and the wine. Then we add thw chestnuts, and leave them little to get a brown color in a casserole with the remaining ingredients and the, add the crushed tomatoes, tomato paste, salt and spices. Water is added, almost to cover it and just get the food is ready, lower the heat and leave to patiently to be cooked slowly, stirring occasionally. It may need to add water. Once the sauce thickens our food is ready.

• 1 kg of goat meat
• 400 gr Vretan cheese (anthotiros)
• 200 gr vine leaves
• 2 sprigs rosemary
• 30 gr salt
• 15 gr pepper
• some olive oil

Implementation

With a sharp knife cut the meat into thin slices.
In a counter spread vine leaves, the thin slices of the meat and place it on. Sprinkle salt, pepper and spread the ricotta and rosemary.
Then wrap in a roll, tie with sponge and wrap in foil.
Bake at 160 for 2 hours.

• 2 kr rustic rooster, cut into portions
• 4 large chopped onions
• 4 finely chopped cloves of garlic
• 300 gr red wine
• 6-7 very ripe grated
• 100 gr olive oil
• salt, pepper, a little sugar
• 500 gr pasta

Implementation

In a wide pan pour the oil and let it burn. Then sauté the pieces of rooster on both sides and forced out of the pot. Then add the onion with the garlic, sauté and add the wine. Allow the alcohol to evaporate and then add the tomatoes, salt, pepper, sugar and let them get 1-2 boils. Then add the rooster in the pot with hot water and parboil. When the cock is soft (not too), pour in a pan with the pasta and put it in the oven for about 40 minutes at 180 degrees.