What makes this dish tasty is the cheese and egg mixture, which is poured over the vegetables and of course the taste of butter and chicken stock.
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Santorinian vegetable mix
Serves/Yields: 4 - 6 persons
Time: 1 hour
Difficulty: Easy
Season: Summer
Greek: Tiravgoulo
Fried rissoles with zucchini blossoms
Serves/Yields: 4 - 5 persons
Time: 30 minutes
Difficulty: Easy
Season: Autumn
Greek: Tiganites me kolokytholoyloyda
Cheese and onions pie
Season: Spring/Summer/Autumn/Winter
Greek: Kalasouna
Kalasouna is the traditional cheese pie of Folegandros island.
You can also use frozen filo, purchased from the super market. The taste of home made filo is much better.
Baked rice milk pudding
Serves/Yields: 6 persons
Time: 1 - 1,5 hour
Difficulty: Easy
Season: All seasons
Greek: Rizogalo sto fourno
Very easy recipe, since it takes only 5 – 10 minutes to prepare for baking. The recipe can be easily halved if you need less servings.
Ancient charcoaled swordfish with zucchini and mushrooms
Serves/Yields: 6 persons
Season: All seasons
Greek: Arxaios ksifias me kolokythakia kai manitaria
Source: http://www.sintagigiagias.gr/recipes.asp?id=43
Tartori
Season: Autumn
Greek: Tartori
Source:
http://www.sintagigiagias.gr/recipes.asp?id=16. You can make a nice soup out of this appetizer if you dissolve it by adding some water and then adding some drops of vinegar and some cucumber slices.
Cretan Boureki
Serves/Yields: 8 persons
Difficulty: Medium
Season: Autumn
Greek: Kritiko boureki
To prepare the filo sheets you can follow the recipe we provide for traditional home made filo. If you follow this recipe you might yield dough for more than 2 filo sheets. If you do not adjust the portions to you needs and yield more dough just preserve the remaining dough in deep freeze for future use. Boureki can be either closed on top with filo or open like in the recipe.
Stuffed baked zucchini flowers
Serves/Yields: 4 persons
Difficulty: Medium
Season: Autumn
Greek: Yemistoi kolokythoanthoi sto fourno
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