Αυθεντικές τυρόπιτες των Λειψών, γευστική δημιουργία με χαρακτηρίζει την Πάτμο, τους Λειψούς, την Λέρο και τα γύρω νησάκια. Γεύση που θα θυμάστε όσα χρόνια και αν περάσουν.

Εμείς φτιάξαμε τις καλύτερες με τον Νικήτα και σας δίνουμε και την συνταγή.

Αυθεντικές τυρόπιτες των Λειψών

Από τον φημισμένο ζαχαροπλάστη Νικήτα Καίρη, Λειψοί 

Υλικά

 Για την γέμιση

1 κιλό τυρί ντόπιο σκληρό τριμμένο ή άλλο τυρί αρεσκείας μας

1 κιλό ντόπια φρέσκη μυζήθρα

300 γρ. ξερό ντόπιο τυρί τριμμένο

25 αυγά

1 πρέζα κανέλα

1 πρέζα μοσχοκάρυδο

Για την ζύμη

2 κιλά αλεύρι 70%

500 γρ. φαρίνα

700 γρ. φυτικό βούτυρο

150 ml ελαιόλαδο

150 γρ. ζάχαρη καστανή

1 κ.γ. αλάτι

400 γρ. γιαούρτι στραγγιστό

500 ml γάλα

Μία πρέζα μαστίχα σε σκόνη

Για το φινίρισμα

Κανέλα

Ελάχιστη καστανή ζάχαρη

Τρόπος Παρασκευής

Από την προηγούμενη μέρα σε μια λεκάνη βάζουμε τα τυριά και τα ανακατεύουμε δυνατά με μεταλλική κουτάλα. Την μαλακή μυζήθρα την λιώνουμε με ένα πιρούνι.

 Στο μίγμα με τα τυριά που έχουν ομογενοποιηθεί ρίχνουμε και 5 αυγά τα ανακατεύουμε και ρίχνουμε και το μοσχοκάρυδο.

Σκεπάζουμε με μεμβράνη και τα αφήνουμε στο ψυγείο.

Την επόμενη μέρα ρίχνουμε στο μίγμα και τα υπόλοιπα αυγά και ανακατεύουμε καλά στο τέλος ρίχνουμε λίγο ακόμα μοσχοκάρυδο και την κανέλα.

Ετοιμάζουμε την ζύμη. Στο μπολ του μίξερ βάζουμε το βούτυρο και το χτυπάμε για 20 λεπτά μέχρι να αφρατέψει. Προσθέτουμε το ελαιόλαδο, την ζάχαρη και το αλάτι και χτυπάμε λίγο ακόμα μέχρι να ομογενοποιηθεί το μίγμα. Ρίχνουμε το γιαούρτι, το γάλα, την μαστίχα και αργά αργά την φαρίνα και το αλεύρι για να γίνει μια εύπλαστη όμορφη ζύμη. Αφήνουμε να «ξεκουραστεί» για 30 λεπτά και ανοίγουμε φύλλα με τον πλάστη.

Σε λαδωμένες στρογγυλές φορμούλες βάζουμε την ζύμη. Την γεμίζουμε με το μίγμα των τυριών αφήνοντας 1 δάκτυλο περιθώριο από το στόμιο της ζύμης.

Ψήνουμε σε καλά προθερμασμένο φούρνο στους 175ο C για 40-45 λεπτά.

Βγάζουμε από τον φούρνο και πασπαλίζουμε με κανέλα και ζάχαρη αν θέλουμε.

Authentic cheese pies of Lipsi

Authentic cheese pies of Lipsi, a tasty creation that characterizes Patmos, Lipsi, Leros and the surrounding islands. A taste you will remember as many years go by.

We have prepared the best with Nikita and we give you the recipe.

Authentic cheese pies of Lipsi

From the famous confectioner Nikita Kairi, Lipsi

Ingredients

For the filling

1 kg of local grated hard cheese or our other favorite cheese

1 kg of fresh local mizithra cheese

300 gr dry local cheese grated

25 eggs

1 pinch cinnamon

1 pinch nutmeg

For the dough

2 kg flour 70%

500 gr farina

700 gr vegetable butter

150 ml olive oil

150 gr brown sugar

1 tsp salt

400 gr strained yoghurt

500 ml of milk

A pinch mastiha powder

For finishing

Cinnamon

Little brown sugar

How to prepare

From the day before, in a bowl put the cheeses and stir vigorously with a metal spoon. The soft mizithra cheese mash with a fork.

 In the homogenized cheese mixture add 5 eggs mix and pour also the nutmeg.

Cover with food film and leave in the refrigerator.

The next day, pour in the mixture the remaining eggs and mix well. In the end, add some more nutmeg and cinnamon.

Prepare the dough. In the mixer bowl, add the butter and whisk for 20 minutes until it becomes fluffy. Add the olive oil, sugar and salt and whisk a little longer until the mixture is homogenous. Pour the yogurt, milk, mastiha and slowly the farina and flour to make a beautiful pliable dough. Let it “rest” for 30 minutes and roll sheets with a rolling pin.

In oiled round formulas put the dough sheet. We fill with the mixture of cheese leaving one finger margin from the dough edges.

Bake in a well preheated oven at 175 °C  for 40-45 minutes.

Remove from the oven and sprinkle with cinnamon and sugar if you want.

Σουπιές μαγειρευτές με ελίτσες – Cuttlefish cooked with small Olives

Από την Στέλλα Πισσαδάκη, Tαβέρνα «Του Πισσά το Πασαπόρτι», Δημοτική Αγορά Χανίων

Η συνταγή δική σας.

Υλικά για 4 άτομα

1 κιλό σουπιές φρέσκιες

2 κρεμμύδια ξερά ψιλοκομμένα

3 ώριμες ντομάτες περασμένες από τον τρίφτη

1 ματσάκι φρέσκα κρεμμύδια ψιλοκομμένα

1 ματσάκι μάραθο ψιλοκομμένο

500 γρ. πατάτες κομμένες στρογγυλές

1 ποτήρι ελιές μαύρες

1 φύλλο δάφνης

Λίγο κόκκινο κρασί ρωμαίκο

Λίγο αλεύρι

1 κ. σ. πελτέ ντομάτας

1 ποτ. κρασιού ελαιόλαδο

Φρεσκοτριμμένο πιπέρι

Τρόπος παρασκευής

Πλένουμε καλά τις σουπιές, τις καθαρίζουμε και τις κόβουμε κομμάτια.

Τις βράζουμε με λίγο νερό και τις σουρώνουμε.

Κόβουμε τα κρεμμύδια και τα σοτάρουμε με ελαιόλαδο σε βαθύ τηγάνι.

Προσθέτουμε τις σουπιές, την δάφνη και «σβήνουμε» με το κρασί.

Αφήνουμε για λίγο να εξατμιστεί το κρασί και προσθέτουμε τις ντομάτες, τις πατάτες, τα φρέσκα κρεμμυδάκια, τον μάραθο και τον πελτέ ντομάτας.

Ανακατεύουμε ελαφρά.

Σιγοβράζουμε τις σουπιές για είκοσι λεπτά σε σκεπασμένη κατσαρόλα.

Κατεβάζουμε την κατσαρόλα μας από το μάτι και την αφήνουμε για πέντε λεπτά να κατέβει λίγο η θερμοκρασία.

Τότε προσθέτουμε τις ελίτσες.

Σερβίρουμε τις σουπιές χλιαρές για να αναδυθούν όλα τα αρώματα!

Cuttlefish cooked with small Olives

From Stella Pissadaki of the “Tou Pissa to Pasaporti” Tavern, in the Municipal Market of Chania

Ingredients for 4 people

1 kg fresh cuttlefish

2 dry onions finely chopped

3 ripe tomatoes past though the grinder

120 gr fresh green onions, chopped

120 gr finely chopped fennel

500 g. potatoes cut — rounded shape

1 cup black olives

1 bay leaf

a little red Roman wine

flour

1 Tbsp.. Tomato paste

one glass olive oil

freshly ground pepper

How to prepare

Wash the cuttlefish, peel them and cut in pieces.

Boil them with a little water and strain.

Chop the onions and sauté with olive oil in a deep pan.

Add the cuttlefish, the bay leaf and sprinkle with wine.

We leave for a while, for the wine to evaporate and add the tomatoes, potatoes, onions, the fennel and tomato paste.

Mix gently.

Let the cuttlefish simmer for twenty minutes in a covered pot.

Remove the saucepan from the heat and leave for five minutes in order for the temperature to drop.

Add the small olives.

Serve the cuttlefish lukewarm for all the flavors to emerge!

In dreamy Chania, at the crossroads of civilizations, we discovered a delicious paradise. Along in our tasty stroll is friend Spyros Mamaloukakis. At the port of Chania Sotiris won us with a flavorful mussel pilaf …

The whole sea to your plate especially if you combine it with an Assyrtiko wine which makes it unforgettable. So we present to you the recipe!

By Sotiris Sotiropoulos chef and co-owner of the restaurant Glossitses, Chania.

Ingredients for 4 people

½ kg mussels live in shells

½ kg Thessaloniki peeled mussels in their water

Two ripe medium tomatoes, grated

Three cloves of garlic chopped without the green sprouts

Two medium dry onions, chopped

A finely chopped bunch of parsley

A finely chopped bunch of mint

A finely chopped bunch of anise

400 g. arborio rice or Carolina

80 ml extra virgin olive oil

Sea salt

Freshly ground black pepper

Hot peppers, if you can handle it !!

How to prepare

In a shallow sauté pan with half the amount of oil add half of the chopped garlic, onion and chilli peppers.

Once “shine”, add the mussels in the shell, thoroughly cleaned.

Deglaze with a glass of white wine.

When the mussels open, remove them from the stove and keep them warm. Those mussels that do not open, throw away.

In another shallow pan, sauté the remaining olive oil, garlic, onion and hot peppers leave them to “shine” and add the rice.

Stir for 1-2 minutes and “deglaze” with our wine. Watch the rice while boiling, adding alternately boiled water, grated tomato and juice of peeled mussels until the rice is boiled — al dente.

Then add your spices (anise, mint, parsley) and the peeled mussels. Cover the saucepan off the stove for 3-4 minutes to make the mussels as seeds of medlars.

Empty the contents of the first pot of mussels with shell, mix lightly and sprinkle with a little freshly ground black pepper and if necessary add a little salt and serve.

Little Secrets

The mussel pilaf requires great attention in the salt because sometimes live mussels depending on the region and season cause great salt retention.

The mussels are always cleaned under running water. Remove first with the help of a toothed blade all that is stuck to the shells and then pull and debeard.

From our nutritional agenda we must remove the meat, dairy and fish. Who said, however, that we cannot enjoy delicious culinary creations ‘overflowing’ with health ….

The discovery of delicious culinary creations, with original combinations maybe the opportunity to discover our roots. To preserve traditional authentic flavors and finally to highlight our significant culinary culture.

Our first stop, Crete, a point of reference in the global culinary scene with hidden secrets for long life, rich sunny nature, strong water elements, “open” people, imaginative cuisine with flavor, color and imagination.

By Sotiris Sotiropoulos Chef and co-owner of the restaurant ”Glossitses” in Chania harbor.

Ingredients for 4 people

1250 gr. small fresh cuttlefish

50 gr. cuttlefish ink

400 gr. arborio rice

Two onions finely chopped

4-5 cherry tomatoes cut in half

A bunch of anise finely chopped

A bunch of parsley finely chopped

100 ml extra virgin olive oil

A glass of Assyrtiko wine

Juice from a fresh juicy lemon

Sea Salt

Freshly ground black pepper

Hot water

How to prepare

Clean very carefully our cuttlefish, not to break the thin film enclosing the precious, for this recipe, ink.

In a shallow pan, sauté an onion and half the olive oil and once dissolved, add the cuttlefish and ink.

“Steam” for about half an hour, sprinkle with a little salt and freshly grounded black pepper, tasting everything in the meantime.

Withdraw the pot from the stove, keeping the contents warm and then add the tomatoes.

 Then, prepare a classic risotto.

 In a clean saucepan, heat the remaining olive oil with an onion and add our rice and sauté it for three minutes.

“Deglaze” with wine, salt it lightly and slowly add hot water to our rice so it becomes almost al dente.

Then add our cuttlefish with their ink, spices and lemon juice and boil for one minute.

Our risotto is ready when every grain of rice is surrounded with juice.

We taste the salt and serve.

Small secrets

The ink of the cuttlefish is very nutritious and gives our risotto an earthy feel.

Delicatessen stores are selling it separately at an expensive price, making our dish extremely “festive”, combined with the thin, slightly sour and tender flesh of the cuttlefish.

This is not right, just the opposite. Therefore we will give you many ideas for enjoying life … even when fasting.

Our pasta has fragrance, cheerful colors, it is easy and above all delicious. I was so shocked that I forgot my soup diet that I follow to lose a few kilos … The sin was worth it because really this spaghetti offers a playful fan for all the senses. Here is a secret to “win” the ones you love..

By Fotini Kassavetis

Ingredients for 4 people

60 gr Florina peppers cut into very thin slices

80 gr hot chili peppers cut into very thin slices

20 gr onion chopped

2 cloves of garlic cut into thin slices

80 ml fine olive oil

10 gr finely chopped parsley

10 gr finely chopped basil

3 tomatoes peeled without seeds, cut in very thin slices

400 gr spaghetti No. 6

Sea salt

Variety of pepper

For finishing

Fresh basil leaves for extra flavor

How to prepare

We prepare our sauce first.

In a wide pot sauté the peppers in olive oil for 4-5 minutes.

Add the onion and garlic and let sauté for 2 minutes, stirring with a wooden spoon.

Add the tomatoes and simmer for 10-12 minutes throwing salt and pepper variety. Mix gently and turn down the heat.

After 2 minutes add the fresh herbs.

While in salted boiling water, add the pasta and cook for about 6 minutes.

Strain the pasta and using forceps pour into the sauce, turning so the sauce will go on all the pasta.

If necessary add a little more pepper or salt.

Serve as they are still hot.

Serving

The best way of serving pasta that really makes the difference in the appearance of our dish is to create nests.

It is very simple since with the pasta fork we twirl a small amount of pasta until a small cylinder is created.

In each plate put three or four cylinders.

In the center we put a basil leaf.

Small secrets

If you do not have fresh chili peppers just put Fiorina peppers and simply add dry bukovo.

If we like olives we can put a few slices of black olives also.

If you do not fast you can add a while before serving and a little finely grated feta cheese.

Vegetables “yield” best their aroma and taste when they are cut emince, in lateral cut slices.

The pepper variety also gives pepper aroma and distinctive taste.

Giant beans baked in the oven, a favorite flavor, symbolic I would say of the Greek cuisine.

Now during the Great Lent – Megali Sarakosti we ask for this recipe even more. We give you the recipe and some tips.

Giant beans baked in the oven

By Maria Georgie of the restaurant «Gia mia boukia” meaning “For a bite» at N. Makri

Ingredients for 4 people

500 g. giant beans

1 cup olive oil

3 tomatoes

1 red pepper cut into rings

1 tbsp crushed tomatoes or tomato paste

1 tbsp brown sugar

Little celery

6 carrots

Sea salt

Freshly ground black pepper

Little pepper

White wine Moschofilero or Roditi

How to prepare

The night before place the beans in water to swell.fasolia-gigantes-2

  We change the water a couple of times.

The next day drain them and put them in a pot with cover for 1 hour with white wine, Roditis or Moschofilero that are aromatic. Then strain and keep a little of the wine and put the giant beans in the pot again.

Chop the carrots, onions, celery and tomatoes and add with the oil in the pot by adding lukewarm water and a bit of wine until you cover them. Then add the crushed tomatoes or else the tomato puree with a little sugar.

Boil for 20-30 minutes and pour them into a baking pan.

Bake in a well preheated oven at 180 °C, until the giant beans absorb all liquid and become a bit crunchy.

Serve sprinkling with a little pepper or variety of freshly ground pepper or fresh herbs of the Greek land

Small secrets

If you like olives, before you remove the giant beans from the oven, add seedless small olives.

Herring, mackerel and sardenes tie with the giant beans incredibly …and also some fresh mizithra cheese

Unless you fast you can sprinkle the giant beans with grated graviera cheese and to accompany them with grilled sausage …

Tasty, quick and healthy culinary creation with a lot of color suitable for the festive dinner parties. In Chios, the beautiful island of Mastiha, mandarins, wild tulips, of Campos and Kastropoliteia I discovered another amazing taste. Our friend Maria, our famous cook from Chios presents. Extraordinary taste …

Hios

By Maria Anastasaki, of the restaurant Porto Emporio, at Mavra Volia beach in Chios

Ingredients for 4 people

500 g. peas broken

2 medium onions cut into thick slices

1½ liter water

1/4 tea cup. olive oil

1 sprig fresh thyme

sea salt

For garnish

2 dry waterless onions

4 tablespoons olive oil

2 tablespoons caper

Cherry tomatoes, whole or cut in half

1 tbsp vinegar

anchovies in vinegar

How to prepare

1 Place the peas in a bowl, cover with water and let it soak for half an hour. Then strain the peas.

2 Heat the oil in a saucepan and add the onions with thyme to soften for 7-8 minutes over medium heat.

3 Add the peas and the water and stir until it boils. Then lower the heat and remove the thyme. Note: Every so skim the dark foam that comes to the surface.

4 Allow the peas to simmer for 50 minutes (depending on how much boiling it requires) Note: Do not stir while simmering because it will “grip”. Boil until almost melted. Salt the peas towards the end of cooking.

5 Then puree in the blender, and if we want more smooth texture we pass it through a fine strainer.

6 We can serve our peas with pure olive oil and lemon or mix them together.

Tip: The fava is accompanied perfectly with anchovies in vinegar, marinated sardines, octopus salad, smoked mackerel etc.

Tasty fasting recipe, easy and fast. We have prepared it along with George in the fairytale guesthouse “Milia” that has been awarded by many organizations abroad. The flavors, genuine and favorite. The recipe we share with you.

Black eyed beans with fennel

By George Makraki- of the awarded traditional guesthouse Milia, Chania.

Ingredients

500 gr black eyed beans

1 1/2 cup fine olive oil

3 chopped onions

2 or 3 large bunches fennel (preferably wild)

Be careful not to use only a small amount of fennel, because when you cook it will be lost.

1 bunch anise

Juice of two tomatoes and a little tomato paste

2 carrots cut into slices

Sea salt

Freshly ground pepper

How to prepare

Boil the beans in a “traditional pot” with a little olive oil for 20 minutes.

We strain our beans.

After we get a shallow traditional pot “tsikali” add olive oil and let it “burn.”

Lightly sauté the onions and add the beans and stir with a wooden spoon for three to five minutes.

Add the fennel and stir again leaving to a boil. Finally add the tomatoes, tomato paste, carrots and our spices and “bake” at moderate temperature

Once the beans are ready – caution, they have to be crispy – remove from fire.

Allow to cool slightly and serve.

Wonderful aromas of Nature!

Note: The pot in the traditional dialect is called “tsikali” and they use “bake” instead of cook, so we also use it for authentication purposes.

Customary Easter culinary creation, so dear that you can find it all the other days of the year as well. The best, we tasted on Leonidas Halaris’ pastry served by his sweet wife.

The recipe, your own..

Sweet cheese pies pizzicato

From the famous confectioner Leonidas Halaris, Tinos

Ingredients

For the filling

1kg local myzithra cheese thoroughly petrified or another sweet myzithra cheese

500 gr brown sugar

2 eggs

1/2 tsp. cinnamon

1/2 tea cup freshly squeezed orange juice

1/4 tsp. clove

For the sheet (filo)

1 kg flour for all uses

Juice of one orange

1/4 tsp. salt

1 egg

2 tablespoons fine olive oil

How to prepare

In the mixer bowl, add the flour and the remaining ingredients for the sheet and whisk until the dough is pliable; that is neither too hard nor too soft.

Once it unsticks from the bucket walls the dough is ready.

Divide into balls like oranges and roll the sheet as thin as possible.

In a bowl, add the myzithra cheese and all ingredients in order and mix until the mixture is homogenous and “standing.”

Cut the sheet into round pieces by means of a glass or a hoop.

In the middle put a teaspoon of the filling.

Catch the sheet and lift upwards “pinching» around in order to form a fine pleated shape.

In a baking pan lay a baking paper and array with a short distance between them, all of the pies.

Sprinkle each one with sugar.

Bake in a well preheated oven at 180 °C and bake until golden brown.

Remove the pan from the oven and wait to cool without overdoing it.

They are kept fresh outside the refrigerator for 4 days.

The first time I tried taramokeftedes was in Thirassia and there they call them pancakes with roe salad and they also add grated small tomatoes from their own cultivations of waterless small tomatoes…a special taste.

At the table I remember there was this lovely fava salad, octopus, red wine and good company. I will never forget this wonderful view of Oia viewed from the opposite side …

taramokefte

Ingredients

170 gr red roe or white roe 140 gr

170 gr stale rustic bread

4 tablespoons flour for all uses

1 onion, finely chopped

3 tablespoons chopped dill

1 tsp chopped fresh mint

10 cherry tomatoes past through the mixer

Half a glass of sweet wine

Olive oil

How to prepare

Soak the bread in water and squeeze well in our two hands. Put in a bowl and «pinch» to make crumbs.

Add the roe, dill, mint, cherry tomatoes and flour.

Knead until the ingredients become homogeneous in the mixture.

In a skillet sauté the onions until they get a golden brown color.

«Deglaze» with the wine and let it caramelize. Allow to cool and add these to the mix of roe salad while stirring.

Cover the bowl and leave for 30 minutes for the aromas to emerge.

Wet a spoon with water and begin to take the mixture spoonful by spoonful,.

In a deep frying pan with hot olive oil pour the taramokeftedes and let them get brown on one side and then turn them on the other.

On a platter spread absorbent paper and place the taramokeftedes, to absorb the excess oil.

They are consumed while they are very hot and to stay crisp we do not cover them.

Small secrets

If the mixture is not so thick, you can put a little more flour and knead them again.