"KLEONES" EXTRA VIRGIN OLIVE OIL by LAFAZANIS WINERY

      Spyros Lafazanis' vision was always to expand and complete his range with Greece's other top product - besides Wine - and that would be a  Superb Extra Virgin Olive Oil  from the notorious  for their excellent quality of the "raw material", regions of  Kortinthia  &  Sparta, Peloponnese.

      This vision became a reality by the recent launching of KLEONES Extra Virgin Olive Oil, at a limited number of bottles of its very first production (2010).

    By using carefully selected indigenous Manaki & Koroneiki olive varieties and following "cutting - edge" procedures (e.g. cold extraction obtained directly from the olives and solely by mechanical means) the final product  has a gold-green colour, soft and rich taste always  keeping the original  flavours of the olives and a consistent level of superb quality. Kleones extra virgin olive oil  is rich in vitamins and mono -  unsasturated fatty acids; free of cholesterol it is a necessary ingridient of the modern nutrition (Acidity 0,2 - 0,5)

Supported by :

Touch the skies with a Real Greek Bouyourdi and loads of Retsina

One should not be considered as a real Greek, if on his table - at least on a Saturday or Sunday meal -  there's not a "Bouyourdi''....

Let me explain myslef...Bouyourdi, is a tasty appetiser or side dish - very easy to prepare!

The recipe is for 4 people and if you want to serve it in one ceramic dish, it should be about 20 - 25 cm diameter and 5 cm high.

Alternatively you can split it into 2 bowls, like the one in the photo, or even serve it in small individual ceramic bowls.

Ingredients

• 6 medium size ripe tomatoes

• 300g original feta cheese

• 1 tablespoon finely chopped red chilli ( no matter if chilli is from Mexico)

• 4 tablespoon of extra virgin olive oil, preferably Greek

•  Salt, as much as you like

Preparation

Cut the tomatoes into 1cm slices.

Put 1 tablespoon of olive oil in the ceramic bowl(s).

Put a layer of tomatoes on top of the oil.

Sprinkle a little salt, but not too much as the feta is salty.

Spread 1/3 of the feta crumbled on top.

Sprinkle 1/3 of the chilli on top.

Add 1 tablespoon of olive oil and add the tomatoes, salt, feta and chilli as before.

Add another tablespoon of olive oil and once more add layers of tomato, feta and chilli.

Add the final tablespoon of olive oil on top.

Bake in a preheated oven at 180 degrees Celsius for 30 – 40 minutes.

VERY IMPORTANT NOTE

YOUR BOUYOURDI IS CRAVING FOR FRESH & HOT BREAD AND CHILLED RETSINA, SO DO NOT MAKE THE MISTAKE NOT HAVE LOADS OF THEM WHEN READY TO BEGIN THE FEAST!!

YAMAS!!

LAFAZANIS SELECTIONS IN 1L BOTTLES



Lafazanis Winery - always following the global trends -  has recently launched a new duo of wines tailor made for the Canadian markets, the "Lafazanis Selections 1 liter - stelvin screw caps".

The unprecedented reception of this duo by the Canadian market in both British Columbia & Alberta, led the producer to also present them to other export markets (such as Germany) with very promising results.

Lafazanis wines are available in Western Canada by WHITEHAL AGENCIES INC (www.whitehall.ca) & Eastern Canada by SYLVESTRE WINES & SPIRITS INC (www.sylvestre.ca)

For more information on Lafazanis Selections, please contact us at : dseitanidis@gmail.com

Walnut Cake (Karydopitta) with Greek Dessert wines

The day before yesterday, I had the pleasure to enjoy a couple (!!!) of Karydopitta pieces at a friend's home and I thought to myself.."it's about time to upload a traditional Greek cake for all my friends around the world"...just to give an alternative to those who are willing to try something from my homeland!!

Karydopitta (kah-ree-do-pee-tah) is a moist and flavorful walnut cake that is flavored with cinnamon and bathed in sweet syrup. It’s a great cake to make ahead because it will keep well covered and at room temperature.

Prep Time: 20 minutes

Cooking Time:  40 minutes

Total Time: 60 minutes

Yield: Approx. 24 pieces, enough to feed your family & friends :)

Ingredients:

• For the cake:
• 7 eggs
• 1-cup vegetable oil
• 1/2 cup milk
• 2 cups sugar
• 2 tbsp. brandy or cognac
• Zest of 1 lemon
• 2 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 3 1/2 cups self-rising flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 cup walnuts, coarsely ground (plus more for topping if desired)
• For the syrup:
• 2 cups sugar
• 2 1/2 cups water
• 1 small piece cinnamon stick
• Juice of 1/2 lemon (strained)

Preparation:

Note: It may seem unusual to be using self-rising flour together with baking powder and soda, but I tried it and it worked well, producing a light and airy cake.

Preheat the oven to 350 degrees. Grease and flour a 9 x 12 rectangular baking pan or a similarly sized round pan. Kyria Eleni uses a round pan approximately 32 cm in diameter.

If you’d like, you can line the bottom of the pan with parchment to make it easier to remove the pieces.

In a large bowl, using an electric mixer beat the eggs until they are a light yellow color, about 5 minutes. Add the oil, milk, and sugar and mix well. Add cognac, lemon zest, cinnamon and clove and mix until just incorporated.

In a separate bowl, sift the flour with the baking powder and baking soda.

With the mixer on lowest speed, incorporate the flour into the batter. Stir in the ground walnuts and turn off the mixer once the ingredients are combined.

Pour the cake batter into the prepared baking pan and bake in a preheated 350-degree oven for 35-40 minutes or until a cake tester inserted in to the center of the cake comes out dry.

While the cake is baking, prepare the syrup. In a medium saucepan, add the sugar, water and cinnamon stick and bring to a low boil. Simmer uncovered for ten minutes until the syrup thickens slightly. Remove from heat, remove the cinnamon stick and stir in the lemon juice.

Allow the syrup to cool to room temperature. Remove the cake from the oven and carefully pour the cooled syrup over the warm cake.

This cake is traditionally topped with more chopped walnuts & ice cream...yummy!!

To complete the feast, accompany your Karydopitta with a Greek dessert wine, such as the notorious VINSANTO by San..torini Winery, FILEMA by Spyros Lafazanis and  Mavrodaphne of Patras or Muscat by George Karelas.

CHICKEN SOUP (KOTOSOUPA) WITH MOSCHOFILERO

CHICKEN SOUP (KOTOSOUPA)

Now that the weather is so cold, what would be better than a hot  chicken soup, made the way our grand mothers used to make and here is the recipe to enjoy it with friends & family. INGREDIENTS One medium chicken 3 onions 1 cup of extra virgin olive oil 1 cup of rice salt pepper COOKING INSTRUCTIONS Clean the chicken well and remove any unnecessary giblets. Put it in a deep pan, add as much water is needed to cover it and boil it. When it starts boiling skim the fat off the soup and add the onions (chopped) and the olive oil. Leave the chicken to boil for an hour. Check that the chicken is coming apart easily; If not, boil it for more minutes (the boiling hour depends on how fresh the chicken is). Remove the chicken from the deep pan and put it on a plate. Boil the rice on the water you used to boil the chicken. While the soup is boiling, remove all the bones from the chicken. Add the clean parts of the chicken on the soup, salt and pepper. Serve the soup when the rice is ready. Chicken soup can also be served with egg and lemon sauce (avgolemono). A fresh & crisp  Moschofilero from Peloponnese would be an excellent choice for those who love to explore the world of wines. For more info on where you may find the nearest importer or distributor of Greek Wines to your location, you may e- mail us at : dseitanidis@gmail.com

AU GOURMET GREC - LUXEMBOURG

www.augourmetgrec.com

Depuis l’'année 2005 dans la ville de Luxembourg se trouve l’'épicerie «Au Gourmet Grec». Il s'’agit de la première épicerie grecque du pays, avec la gamme la plus complète, qui vend des produits alimentaires, des vins, de boissons spiritueuses helléniques ainsi que des produits cosmétiques à base de plantes et d’'huile d’'olive crétoise.

Since 2005 in the city of Luxembourg the unique grocery store "Au Gourmet Grec" is located.  This is the first Greek grocery store in the country offering  the most complete range of food products, wines & spirits as well as Greek  cosmetics & oil olive from Creete.

PAN - FRIED FETA CHEESE with GREEK WHITES

       The very first time I've tasted this outstanding dish, was somewhere in Southern Germany, by the hands of an excellent Greek chef, quite a few years ago...

      Since then, wherever I go, I always ask for this starter to enjoy a glass of chilled white wine and here is the recipe for you to enjoy it at home with your beloved ones.

PAN-FRIED FETA CHEESE

Ingredients:

 
• 200gr Feta Cheese• 1 egg
• 1/2 teaspoons ground pepper
• 1/2 teaspoons ground paprika
• 6 tablespoons Greek extra virgin olive oil
• plain flour (enough to coat the feta)
• 50gr sesame seeds
• 3 tablespoons of Greek honey (preferably something light)

Preparation

- Cut the feta cheese into 1cm x 2cm chunks, and place them in the freezer for 15 minutes.

- Blend the egg, the pepper & paprika in a bowl and beat well.

- Roll each piece of chilled feta in the egg mixture, then roll it in the flour. 

- Once you have done with all of them, roll each piece in the egg for a second time, then roll it on the sesame seeds.

Heat the olive oil in a frying pan, and cook the feta on each side until it  gets golden. 

In the meantime, warm the honey in a saucepan until it becomes very liquid.

Remove the feta pieces from the frying pan, drizzle with a little honey, and serve warm.

Interesting option

Accompany your "Pan Fried Feta" with a slice of smoked bacon

Wine pairing

Choose a Greek  dry white wine, either a Chardonnay from Peloponnese by Spyros Lafazanis to enjoy your Pan-Fried Feta, you can always though match it with a Sauvignon Blanc / Semillon from the region of Drama (Chateau Nico Lazaridi) or a Xinomavro (blanc de Noir)with Roditis from the region of Rapsani (White Chrisohoou).