Eggs with tomatos1

Ingredients

      • - a couple of large ripe tomatoes, peeled and chopped in small pieces
      • - six tablespoons extra original olive oil
      • - 4 eggs
      • - fresh Thyme





  


Instructions

Put the tomatoes in a pan, salt and boil them on low fire for 6-7 minutes, until liquids are absorbed. Add extra original olive oil and stir for 2-3 minutes.
Put the eggs, sprinkle with pepper and cook for a few minutes adding the tomato sauce slowly.
If you wish you may add a little grated cheese.
Serve them with their sauce and oil.

eggs with tomatos

Tabouleh

Ingredients

  • - 100g bulgur ( soak in cold water to swell)
  • - 2 bunches of parsley
  • - 1 bunch of mint
  • - 2,3 fresh onions
  • - 80gr. Olive oil
  • - Lemon juice from one lemon
  • - 1 tomato cut in cubes




Instructions

Drain the bulgur with your hands, put it in a salad bowl and add salt, pepper, the lemon juice (of half a lemon), extra original olive oil and stir slowly. Add cut vegetables, the remaining lemon juice and a large tomato sliced in pieces. Served with bread and crisp lettuce leaves.


Tabouleh


HalvasIngredients

  • - 1 1 / 2 teacup of original olive oil
  • - 1 pack of fine semolina
  • - 1 teacup of tea of flour (any type)
  • - Cinnamon (grated)

  • For the syrup:
  • - 3 teacups of sugar
  • - 6 teacups of water
  • - 1 tbsp. sweet. lemon zest


Instructions

Prepare the syrup by pouring sugar in six cups of hot water. Stir well with a spoon to dissolve the sugar. Add the zest and boil for 2 minutes.
Pour olive oil in a heavy-bottomed saucepan and let it warm up so as to begin to show smoke. Immediately pour semolina and stir with a wooden spoon until the semolina begins to darken. Then add the flour and stir well. Once the semolina is cooked and takes dark brown color, slowly add the syrup and then stir not to let the mixture rise much and overflow. When the semolina absorb the syrup, remove the saucepan from the heat and cover with a towel for about 10 minutes.
Pour the halva into a pan and pave it. Let it cool down and turn it over a on a platter. Sprinkle with granulated sugar and cinnamon and cut in pieces in the shape of a diamond. 

Aromatic oil


Ingredients

- 2 cups (500 ml) extra original olive oil
- 1 tablespoon grated ginger root
- 1 / 3 teaspoon fennel seed soup, grated


Instructions

Grind the fennel seeds in a mortar. Fill a clean bottle with olive oil. Add the fennel and ginger and screw the lid tightly. Keep it in a dark, cool place for 2 weeks until it is ready for consumption. We use it to marinate grilled meats, or as a salad dressing. 

Olive Oil Pate

Ingredients

  • - 250 gr. Olives pitted
  • - 80gr. anchovies
  • - 50gr. capers
  • - Lemon juice (one small lemon)
  • - 200g. olive oil
  • - 1 tablespoon brandy
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Instructions

Place the pitted olives, anchovies (washed) and the chopped capers in a bowl and mash them. Add the juice of a lemon, a tablespoon of brandy, olive oil, salt, pepper and stir them well. Keep the pâté in a closed jar in refrigerator and serve on bread - (preferably lightly toasted).

Special thanks to the painter Constantinos Rammos for the disposal of his paintings! www.constantinosrammos.eu