150g Alelma tuna paste
1 tablespoon mayonnaise
juice from ½ a lemon
1 tablespoon finely chopped onion
½ tablespoon finely chopped parsley
2 lettuce leaves
2 thin tomato slices
3 slices of toast bread
You can enjoy this delicacy in the Mavros Gatos (Black Cat) and Peri Orexeos (About Taste) restaurants of chef Panagiotis Karayiannidis in Alonnisos.
For the cake:
250 gr butter, melted
500 gr granulated sugar
5 eggs
1 teaspoon vanilla extract
2 tablespoons baking powder
250ml milk
400 gr flour
100 gr cocoa powder
Orange zest, of 1 orange
For the ganache:
150 gr chocolate couverture 50%-55%
150 gr heavy cream 35%
1 tablespoon honey
For the cake:
For the chocolate ganache:
2 pieces of salmon (fillet or not)
lime juice, of 1 lime
Serve with rice and cherry tomatoes. You can add extra ground pepper and extra virgin olive oil.
Roasted pleurotus mushrooms (in oven)
500 gr pleutorus mushrooms
2 cloves of garlic
2 tbsp extra olive oil
freshly ground pepper
Serve with balsamic vinegar and scallions. You can add extra ground pepper and extra virgin olive oil.
1 ½ kilo octopus
1 kilo pearl onions
2 cloves of garlic
400 gr canned tomatoes
1 tablespoon tomato paste
2 ½ tablespoons extra olive oil
1 teaspoon granulated sugar
50 gr red wine
2 bay leaves
1 teaspoon allspice berries
1 tablespoon thyme
Serve with extra olive oil, pepper, rosemary, thyme.
1 spaghetti pack
1 jar spicy Alelma tuna in olive oil
1 tomato juice 500gr
Salt
Pepper
Oregano
1 medium sized onion
1 garlic glove
Grated cheese can be added.
For calamari:
1 kilo calamari (fresh or frozen)
250 ml extra olive oil
1 large onion
2 cloves of garlic
400 gr canned tomatoes
3 tablespoon tomato paste
2 beans of nutmeg
2 bay leaves
250 ml red wine
1 litre water
1 teaspoon sugar
For orzo:
2 tablespoon extra olive oil
1 teaspoon sweet paprika
500 gr orzo pasta
Calamari:
1.Clean the calamari and cut it into pieces.
2.Cut the onion and garlic into small pieces.
3.Place a large pot over high heat and add the extra olive oil.
4.Add the onions and garlic into the pot, and sauté for 5 minutes until they caramelize. Add the canned tomatoes, tomato paste, salt, pepper, nutmeg, bay and mix.
5.Deglaze with the red wine. As it evaporates, add the water, sugar and calamari.
6.Lower the heat to medium and boil for ½ hour.
Orzo:
In a pan add the extra olive oil, paprika, salt, and orzo pasta for 4-5 minutes.
Then, transfer to an ovenproof baking dish the orzo and calamari(with its sauce).
Put into a preheated oven to 180°C for 20 minutes.
Serve with mint leaves, basil leaves and freshly ground pepper.
250g dark chocolate
250g margarine
5 eggs
200g sugar
100g flour
1 tablespoon chopped baking powder
200g cream cheese
50g powdered sugar
50ml mastic liqueur
40 ml Mastic Tears Lemon
2 tbsp. lemon cream
15 ml sweet n ’sour
Glass: coupette
Production method: shaker
Garnish with dark chocolate crumbs and lemon zest
for the dough:
1 pack of ready-made pizza dough
for the sauce:
1 teacup fresh tomato sauce
1 tablespoon olive oil
1 teaspoon sugar
oregano
salt
for the topping:
1 jar Alelma tuna of your choice
1 thinly sliced tomato
1 thinly sliced green pepper
thinly sliced pitted olives
1 thinly sliced onion
mozzarella cheese