Place in a small saucepan the water and xinochontro and leave on very low heat for 20 minutes. Then turn up the heat and boil for another 20 minutes, while stirring to break all the large pieces ofxinochontros. Add salt, pepper and olive oil 10 minutes before the end.
If you boil in broth instead of water the result will be even more delicious
Drain the water completely from the soaked rice.
Now to this rice add chopped parsley, salt, onion, chopped mint, chilli powder, ¼ cup lemon juice and mix well.
Separate the grape leaves individually from the jar. Make sure not to break them. Take one grape leaf (remove any hard stems if any) and place shiny side down. Make sure the edges are flat and that the leaf veins are on the top.
Spoon about 1 tablespoon of the rice mixture in the center near the base of the leaf. Fold the top sides over to cover the filling. Next fold both sides inward lengthwise and then tightly roll leaf to make it look like a closed cigar/burrito. The rolled grape leaf is done. Repeat this procedure with the remaining leaves and the rice filling.
Take a medium sized pot and line the bottom with sliced carrots or potatoes. Make sure they are sliced flat and have the same height. This forms the base for placing the rolled stuffed grape leaves. Place the rolled grape leaves on the sliced carrots making sure they are compact and arrange the stuffed leaves in layers. Place a heavy plate on top to weight them down. Cover them with BOILING water to a little above the level of the plate. Bring to a boil, reduce heat, and simmer for as long as it takes the rice to cook. Cook for 45 minutes-1 hour on low heat. Check the water level often and add more as necessary. Now add 1/4 cup of olive oil and cook for 15 more minutes.
Once the rice inside is done, remove plate, top off with the remaining lemon and let them cool really well while still in the pot.
Put everything in a plate. Then add olive oil, salt and vinegar. Mix well and enjoy.
Soak the bread in water, then squeeze it to remove as much water as possible. Combine it with the potatoes, garlic, and nuts in an electric food processor and process until it becomes a smooth paste. With the processor running, add the olive oil in a thin stream. Add the lemon juice, salt and pepper to taste. Serve with fish, pork and/or raw vegetables for dipping.
Makes about 3 cups.
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Pour the olive oil on the rusks. Grate the tomato and feta and spread on the rusks. Add some salt and oregano.
Decorate with Cretalicious olives if you wish.
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Slice the potatoes in small pieces and fry them in a large frying pan with extra virgin olive oil until they are golden and crispy. Move the potatoes to a new pan. Beat the eggs and mix them with the potatoes. Fry for 4 minutes with a little extra virgin olive oil (1 tablespoon). Turn the omelette over with and fry for 4 minutes. Cut the omelette into triangle pieces and serve.
To turn: Run a spatula under the sides and bottom of the omelet to loosen. Put a plate over the top of the pan and turn the omelet out onto the plate. Slide the omelet back into the pan to cook the other side.
Cut courgettes, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano. Toss potatoes and courgettes with flour. In an oiled medium pan, layer half of the potatoes and courgettes. Then spread half of the feta and half of the mint over the top. Repeat the procedure with the remaining potatoes, courgettes and feta. Top with tomato slices, then spoon on cream and olive oil and enough water to cover.
Bake in medium temperature oven for about two hours. Serve warm and decorate with sesame.
Steam celery slightly and drain. In a heavy pot, sauté pork chunks with onion in olive oil until meat turns white with no traces of pink color. Add salt, pepper and hot water to cover meat and cook over low heat until ready (about 1 hour) and add tomato towards the end. Add celery and cook together for another 10 – 15 minutes.
Finally, beat the lemon juice with the flour and some liquid from the pork and stir into the pot and cook for another 5 minutes until mixture thickens slightly.
Remove the artichoke pieces from the jar put them in a medium size nonstick frying pan, add the olive oil and fry gently for 5 minutes. Pour beaten eggs over the artichoke hearts add salt and distribute evenly in the pan. Cook for 3 minutes, turn, cook for 3 minute, and serve.
To turn: Run a spatula under the sides and bottom of the omelet to loosen. Put a plate over the top of the pan and turn the omelet out onto the plate. Slide the omelet back into the pan to cook the other side.
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In a heavy pot, sauté lamb with onion in olive oil until meat turns white with no traces of pink color. Preheat the oven to 200 c.
Put the lamb into an oven tray with the juices. Add 50ml olive oil, the bay leaves, the garlic, half a glass of water, salt & pepper. Roughly chop the tomatoes them and add them to the oven too.
Cover this with foil and leave in the oven for about one and a half hours. Then add the 500ml of water and the 500g of rice pasta, stir, cover and put back in the oven for 20 minutes.
Then uncover and check that the pasta is cooked. If it needs a little extra water add it now, cover again and cook a further few minutes.
Serve and put some grated cheese on top for extra flavor.