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Chicken sautéed with curry, pineapple and basmati rice


8 chicken fillets 120 gr. each

200 gr. pineapple

20g. Curry

200 ml coconut milk

50 ml cream

20 gr. corn flour

20 gr. butter

10 gr. coriander powder

20 gr. ginger (fresh ginger)

20 gr. Salt

2 gr. Pepper

for rice

350 gr. basmati rice

20 gr. Salt

20 gr. Pepper

10 gr. cardamom granules

2 pcs. lime leaves

20 gr. butter

700ml water & ½ cube chicken broth


Season the fillets of chicken with the spices (salt, pepper, curry, coriander) and saute in butter. Add the ginger, cream and coconut milk and simmer for 10 minutes. Add the chopped pineapple and tie the corn flower. In another pot prepare the basmati rice. Pour 700ml water, cube chicken, butter, salt, pepper, cardamom, the lime leaf and bring to a boil. Then add the basmati rice and simmer for 10-12 minutes or until liquid absorbed. Serve rice in a hoop or some other form and place it next to the chicken. Garnish with fresh coriander leaves.

Pasta with broccoli & bacon


400 gr. tagliatelle

100 gr. bacon

150 gr. Broccoli

200ml cream

100ml white wine

80 gr. butter

60 gr. parmesan flakes

salt and pepper


In a saucepan of salted water, cook the tagliatelle. The drain and leave aside. Cook broccoli in salted water for 5 minutes. After cooled, finely chop the strained juices. In a sauté pan with garlic butter, bacon and broccoli. Pour wine, add cream, salt and pepper. Once sauce thickens, add what As tagliatelle, stir and serve. Garnish with parmesan flakes.

Vegetable Briam with fresh herbs & feta


400 gr. potatoes

400 gr. eggplant

400 gr. zucchini

100 gr. red peppers

100 gr. onion

400 gr. fresh tomatoes

100 gr. feta cheese

fresh herbs (oregano, mint, thyme, marjoram)

100 ml virgin olive oil

1 clove garlic

salt and pepper


Cut into slices thick 3cm our vegetables and marinate with fresh herbs and add our olive oil, salt, pepper, garlic and chopped tomatoes into small cubes. Let them marinate for at least 6 hours.

Bake in preheated oven at 170 degrees for 1 hour.

Then add the grated cheese and leave in oven for 5 more minutes.

Tas Kebab with beef risotto etzipsien

1 kilo of beef cut into cubes

300 gr. fresh tomatoes

120 gr. onion

1 clove garlic

100 ml olive oil

150 ml white wine

salt and pepper

1 cinnamon stick

1 bay leaf

allspice uncut

for risotto

250 gr. Rice bonet

70 gr. vermicelli

80 gr. fresh onion

100g. Dutch butter

20 gr. dill

700ml water around

chicken broth

salt and pepper


For the calf

In a saucepan add olive oil, onion and garlic and let sotaristoun over medium heat. Add the beef and sauté. Pour white wine, add tomatoes, spices, our salt, and enough water until it covered the food.

Let it simmer for about 1.5 hours, adding water as needed.

For the risotto

In a saucepan put the butter and when hot, add the vermicelli and sauté over medium heat for 4-5 minutes. Leave the noodles until we get dark. Then add the onion and sauté, and since it adds the rice, salt, the ratio of water (700ml approx) and chopped dill. Serve by placing rice on our plates around the calf and in the middle. Garnish with chopped dill and serve hot.

Cretan Souchli


  • 1kg beef loin thinly sliced
  • 250g gruyere
  • 250g butter
  • 250g crust pastry
  • 1kg tomatoes
  • salt
  • pepper



Salt and pepper the meat and fry it with butter. Cut the pastry into pieces and put it in the center a piece of meat, a slice of gruyere and a slice of tomato. Fold first the two opposite edges and afterward the other two. Wet a little bit the pastry crust where the edges are going to meet in order for the pastry to stick. Place them on a greased baking sheet with points of join facing down. Pour over a little butter and bake for 25-35 minutes at 180 degrees until the pastry takes a golden brown color.


Papakonstantis Michalis

Chef at Technical Institute of Education, Heraklion, Crete

Brownies with Rum and Raisins



  • ¾ cup σταφίδες

Τις βράζουμε

  • ½ cup ρούμι


  • 200 γρ. βούτυρο


  • 125 γρ. σοκολάτα


  • 2 cups ζάχαρη (1)


  • 4 αυγά (2)


  • 1 cup αλεύρι (3)


  • 2 tsp κακάο (3)


  • ¼ tsp μπείκιν πάουντερ




Σ’ένα μικρό κατασαρολάκι βάζουμε τις σταφίδες με το ρούμι μέχρι να πάρει μια βράση.

Σε ένα μπαιν μαρι λειώνουμε την σοκολάτα με το βούτυρο.

Σε ένα μπωλ κοσκινίζουμε το αλεύρι με το κακάο και το μπέϊκιν πάουντερ.

Σε ένα μεταλλικό μπωλ χτυπάμε με το σύρμα τ’αυγά με την ζάχαρη, προσθέτουμε το μίγμα σοκολάτας ανακατεύοντας με μια σπάτουλα σιλικόνης, προσθέτουμε το ρούμι με τις σταφίδες και στο τέλος το  μίγμα αλευριού ανακατεύοντας απαλά με την σπάτουλα.

Τοποθετούμε το μίγμα σ’ ένα  ταψάκι 20* 25 εκ. αφού πρώτα το έχουμε αλείψει με λίγο λιωμένο βούτυρο και το έχουμε πασπαλίσει με λίγο αλεύρι κουνώντας το ταψάκι να πάει παντού και πετώντας το περιττό. Εναλλακτικά μπορούμε να στρώσουμε ένα κομμάτι λαδόχαρτο ή να χρησιμοποιήσουμε ένα αντικολλητικό ταψάκι. Ψήνουμε σε φούρνο 170 βαθμών για 40 λεπτά περίπου.


Μελούδης Απόστολος

Executive Chef Κεντρικής Μονάδας Παραγωγής

Cretan Sofegada

Some historical aspects concerning the recipe.  


Sofegada is a traditional Cretan food, dating from 1909.


It is a food that is also eaten during Lent fasting, due to the fact that its ingredients are vegetables.


In those times there were neither markets nor greenhouses; therefore housewives maintained gardens and orchards. So they would go out and gather vegetables that were available. The ingredients that we have used in this recipe are the most popular.


Ingredients for 5 people


Eggplants                   300gr       

 Zucchini                   300gr        

Green Pepper (horn)   100gr   

Red Pepper (horn)      100gr    

Notchweeds               50gr        

Potatoes                    300gr       

Garlic                        2 cloves    

Fresh Onions              2 pieces  

Onions                      1 piece

Olive oil                     100ml

Fresh tomato              400gr

Φασολάκια                 200gr

Okras                        200gr

Parsley                      150gr


Herbs - Spices:












Cut all the vegetables into small pieces. Wash well the notch weeds and parsley, chop them and add them with all your ingredients in a pan and mix well. Bake in the oven at 170-180 degrees of Celsius for about 45 to 50 minutes.


Herbs should be put in equal amounts. If you find fresh herbs the result will surprise you.


Good appetite with a scent of Crete!


Papakonstantis Michalis

Chef at Technical Institute of Education, Heraklion, Crete