Ingredients:
> 4 medium tomatoes
> 2 small onions
> 1 cup flour
> 200gr Greek "feta" cheese
> 1 teaspoon salt
> 1 teaspoon oregano
> 1 teaspoon mint
> 4 teaspoons Extra Virgin Olive Oil
> 1+1/2 cup of Extra Virgin Olive Oil
In a large bowl, cut in very small pieces the tomatoes, which are well washed, the onions and the cheese. Add the flour, the salt, the oregano, the mint and the extra virgin olive oil (4 teaspoons). Mix all the ingredients very well until you get a well done mix. Make small balls and cook them in a pan where you put and heat the 1+1/2 cup of extra virgin olive oil. Fry the balls all over until they
get a golden brown color. Serve them immediately.
> 4 medium tomatoes
> 2 small onions
> 1 cup flour
> 200gr Greek "feta" cheese
> 1 teaspoon salt
> 1 teaspoon oregano
> 1 teaspoon mint
> 4 teaspoons Extra Virgin Olive Oil
> 1+1/2 cup of Extra Virgin Olive Oil
In a large bowl, cut in very small pieces the tomatoes, which are well washed, the onions and the cheese. Add the flour, the salt, the oregano, the mint and the extra virgin olive oil (4 teaspoons). Mix all the ingredients very well until you get a well done mix. Make small balls and cook them in a pan where you put and heat the 1+1/2 cup of extra virgin olive oil. Fry the balls all over until they
get a golden brown color. Serve them immediately.
Ingredients:
> 4 firm tomatoes
> 1 average onion
> 250gr Greek "feta" cheese
> 6 tbsp. Extra Virgin Olive Oil
> 1 green pepper
> 10-15 Kalamata Olives
> 1 cucumber
> Salt and Pepper
Wash the tomatoes well and cut them in small pieces in a salad ball. Peel the onion and slices in thin rings. Peel the cucumber and cut it in round slices. Wash the green pepper and cut it in thin round slices. Cut the cheese in small pieces and put it all over the salad. Add salt and pepper. Mix all the ingredients, add the Kalamata Olives and pour all over it the Extra Virgin Olive Oil. You are ready to enjoy on of the most popular dishes all around the year and especially in summer time.
> 4 firm tomatoes
> 1 average onion
> 250gr Greek "feta" cheese
> 6 tbsp. Extra Virgin Olive Oil
> 1 green pepper
> 10-15 Kalamata Olives
> 1 cucumber
> Salt and Pepper
Wash the tomatoes well and cut them in small pieces in a salad ball. Peel the onion and slices in thin rings. Peel the cucumber and cut it in round slices. Wash the green pepper and cut it in thin round slices. Cut the cheese in small pieces and put it all over the salad. Add salt and pepper. Mix all the ingredients, add the Kalamata Olives and pour all over it the Extra Virgin Olive Oil. You are ready to enjoy on of the most popular dishes all around the year and especially in summer time.
Ingredients:
> 1 Rooster 1500-1900 grams
> 1 cup of Extra Virgin Olive Oil "Mani Castles"
> 3 garlic cloves
> 1 cup of dry red wine
> 4 medium size onions
> 5-6 medium size tomatoes
> 3 spoons tomato paste
> ½ cup of water
> 3 laurel leaves
> 10 pepper grains
> Salt & Pepper
You wash the rooster and cut in pieces. Wash the pieces thoroughly and dry them off. Pill off the onions and wash them good. You pass the onions from a medium size grater and put them in a bowl together with the pilled garlic.
In a big casserole you put the Extra Virgin Olive Oil and after heating it you add the onions and the garlic until they get a brownish color. At that time you add the rooster and you turn the pieces slowly until both two sides get a brownish color. When you finish with the pieces of the rooster, add the cup of dry red wine and let it boil for 5 minutes.
You wash and grate the tomatoes at the grater. In a ceramic-pot with a cover, place the content of the casserole. Melt the 3 spoons of tomato paste in ½ cup of water and add it with the grated tomatoes in the casserole. Add pepper, salt, the laurel leaves and two cups of water. Cover the ceramic-pot and put it in the oven at 180°C.
The secret is to simmer the rooster in his own broth at a low fire for about 2 hours. The food will be ready when the meat is soft and the sauce is thicken.
You can serve it with pasta.
> 1 Rooster 1500-1900 grams
> 1 cup of Extra Virgin Olive Oil "Mani Castles"
> 3 garlic cloves
> 1 cup of dry red wine
> 4 medium size onions
> 5-6 medium size tomatoes
> 3 spoons tomato paste
> ½ cup of water
> 3 laurel leaves
> 10 pepper grains
> Salt & Pepper
You wash the rooster and cut in pieces. Wash the pieces thoroughly and dry them off. Pill off the onions and wash them good. You pass the onions from a medium size grater and put them in a bowl together with the pilled garlic.
In a big casserole you put the Extra Virgin Olive Oil and after heating it you add the onions and the garlic until they get a brownish color. At that time you add the rooster and you turn the pieces slowly until both two sides get a brownish color. When you finish with the pieces of the rooster, add the cup of dry red wine and let it boil for 5 minutes.
You wash and grate the tomatoes at the grater. In a ceramic-pot with a cover, place the content of the casserole. Melt the 3 spoons of tomato paste in ½ cup of water and add it with the grated tomatoes in the casserole. Add pepper, salt, the laurel leaves and two cups of water. Cover the ceramic-pot and put it in the oven at 180°C.
The secret is to simmer the rooster in his own broth at a low fire for about 2 hours. The food will be ready when the meat is soft and the sauce is thicken.
You can serve it with pasta.
Ingredients:
> ½ cup of Extra Virgin Olive Oil
> 2-3 ripen tomatoes
> 4 eggs
> 1 teaspoon of sugar
> Salt & pepper
You wash and grate the tomatoes. In a big frying pan put the grated tomatoes and the sugar and mix them until the water is soaked up (in low heat). Add the Extra Virgin Olive Oil and the eggs, after you stir them in a bowl. Add some salt and pepper. Check the eggs and the mixture of the tomatoes until they get a brownish color and take them out of the frying pan (the time depends on your taste). Serve at a big plate.
> ½ cup of Extra Virgin Olive Oil
> 2-3 ripen tomatoes
> 4 eggs
> 1 teaspoon of sugar
> Salt & pepper
You wash and grate the tomatoes. In a big frying pan put the grated tomatoes and the sugar and mix them until the water is soaked up (in low heat). Add the Extra Virgin Olive Oil and the eggs, after you stir them in a bowl. Add some salt and pepper. Check the eggs and the mixture of the tomatoes until they get a brownish color and take them out of the frying pan (the time depends on your taste). Serve at a big plate.
Ingredients:
> 2 cups of Extra Virgin Olive Oil
> 2 cups of orange juice
> 2 cups of sugar
> 1 teaspoon of cinnamon
> 2-3 packs of farina flour
> Gratings of orange skin
In a big bowl we put the Extra Virgin Olive Oil and the sugar. We mix them with a mixer until it becomes mushy, and the sugar is melt. We add the orange juice and the orange gratings, the cinnamon and mix. We add slowly the farina flour kneading the mixture until we have a uniform and not tight leaven.
Make small cookies and put them at baking-tins after you have buttered them. Bake the cookies at 180°C for 45 minutes, and until they get a brownish color.
> 2 cups of Extra Virgin Olive Oil
> 2 cups of orange juice
> 2 cups of sugar
> 1 teaspoon of cinnamon
> 2-3 packs of farina flour
> Gratings of orange skin
In a big bowl we put the Extra Virgin Olive Oil and the sugar. We mix them with a mixer until it becomes mushy, and the sugar is melt. We add the orange juice and the orange gratings, the cinnamon and mix. We add slowly the farina flour kneading the mixture until we have a uniform and not tight leaven.
Make small cookies and put them at baking-tins after you have buttered them. Bake the cookies at 180°C for 45 minutes, and until they get a brownish color.
Get
the best possible satisfaction using
"ARCADAS" or "MANI CASTLES"
Extra Virgin Olive Oil.
"ARCADAS" or "MANI CASTLES"
Extra Virgin Olive Oil.
