Preparation

1. In a small pot, bring the water to a boil.
2. Add the ginger, turmeric and cinnamon.
3. Lower the heat and let it simmer for 8-10 minutes.
4. Strain and serve warm.
5. Add a little honey or lemon juice if desired.

Health Benefits

• Ginger: Relieves colds, aids digestion and reduces inflammation.
• Turmeric: Powerful antioxidant, boosts immunity and protects the joints.
• Cinnamon: Helps regulate blood sugar, improves blood circulation and has antibacterial properties.

Perfect for cold days, ideal for boosting energy and preventing seasonal colds and flu.

As the Assumption period approaches, fasting turns into a flavorful celebration. Our store proudly presents a delicious, Lenten-friendly recipe inspired by the richness of Cretan ingredients, featuring our premium “El-αιώνας” extra virgin olive oil for deep, aromatic flavor.

Instructions:

1. Boil the shrimp: In a pot with salted water, boil the shrimp for 4–5 minutes until pink. Strain, peel the shrimp, and save the broth. Pass the broth through a sieve to clarify.

2. Sauté the vegetables: In a large pan, heat the “El-αιώνας” olive oil and sauté the onion until translucent. Add the pumpkin cubes and cook for 4–5 minutes.

3. Add the rice: Stir in the rice and cook until glossy, about 2–3 minutes.

4. Add spices: Add curry and basil, stirring to release the aromas.

5. Cook the risotto: Add the warm shrimp broth gradually, one ladle at a time, stirring constantly until absorbed. Continue until the rice is al dente (about 18–20 minutes).

6. Add the shrimp: Add the previously boiled, peeled shrimp during the final 3–4 minutes of cooking, just to heat through.

7. Finish with lemon juice: Stir in the lemon juice gently and remove from heat.

Nutritional Information (per serving):

• Calories: approx. 420 kcal

• Protein: 23 g

• Carbohydrates: 45 g

• Fat: 18 g (mostly healthy unsaturated fats from olive oil)

• Rich in omega-3 fatty acids (shrimp), antioxidants (pumpkin, basil), and vitamin C (lemon).

Enjoy a wholesome, Cretan-inspired Lenten dish prepared with the finest ingredients from
cretancorner.gr – Cretan Corner | Olive Oil | Maleme, Chania

Light, nutritious, and delicious, baked fish is one of the most beloved choices for summer. Ideal for the whole family—even for young children or adults who prefer boneless fish, such as cod bites, Codfish (“bakaliarakia”)—it offers an easy, quick, and healthy solution for everyday meals. With just a few simple ingredients and straightforward steps, you can create a dish full of flavor and the rich tradition of Mediterranean cuisine.

Ingredients

• 1 whole fish (sea bream, sea bass, cod — known as Codfish “bakaliarakis” in Greek — or any fish of your choice, cleaned
• Extra virgin Cretan olive oil such as “El-αιώνας,” or organic brands like “Mythos” or “Moni Chrysopigis,” all available at our physical store “Cretan Corner_olive Oil_Maleme” and online shop: cretancorner.gr
• Juice of 2–3 lemons
• ½ teaspoon dried oregano
• Sea salt
• Optional: garlic or fresh parsley for extra flavor

Instructions

1. Choose and Prepare the Fish
   For families with young children or those who don’t enjoy dealing with bones, opt for fish with fewer small bones like sea bream, sea bass, or cod (“bakaliarakis”). Ask your fishmonger to clean it thoroughly — this saves time and effort in the kitchen.
2. Place in a Baking Dish
   Lay the fish in an enameled baking dish. While non-stick pans are practical, an enameled dish offers durability and classic charm.
3. Bake the Fish
   Preheat your oven to 200°C (390°F) and bake the fish for about 20–25 minutes, depending on its size. There’s no need to flip it. The fish is ready when the flesh pulls away easily from the bone.

Lemon-Olive Oil Dressing

While the fish is baking, prepare this simple yet aromatic dressing:

• Squeeze the juice of 2–3 lemons into a small jar or bowl with a lid.
• Add 4–5 tablespoons of the extra virgin Cretan olive oil (such as “El-aionas,” “Mythos,” or “Moni Chrysopigis”).
• Add ½ teaspoon of dried oregano.
• Shake or whisk well until fully blended.

This lemon-olive oil mixture adds freshness, aroma, and extra nutritional value to the dish.

Suggested Sides

To complete your meal, pair the fish with:

• Greek Village Salad: chopped tomatoes, cucumber, onion, feta cheese, vinegar-cured olives, sea salt, olive oil, and oregano.
• Healthy Carbs: barley rusks or brown rice.
• Or simply indulge with some homemade fried potatoes — it’s summer, after all!

Beverage Pairing

Enjoy with your drink of choice — cold water, white wine, or even a bit of tsikoudia (Greek spirit).
We recommend a chilled Moschofilero, a floral white wine that pairs beautifully with the delicate flavor of fish.

Enjoy Your Meal!

This baked fish recipe brings together the simplicity, nutrition, and soul of Greek summer cuisine. With just a little care and a handful of ingredients, you can create a family meal that’s comforting, healthy, and unforgettable.

Cretan Dakos – The simplicity of flavor, the wisdom of tradition…

Simple ingredients, rich in nutritional value… Kritikos Dakos!

Preparation:
Place the rusks on a plate. Add grated tomato, top with cheese, drizzle with olive oil, sprinkle oregano, and garnish with olives.
Pair with: chilled white wine or ice-cold tsikoudia.

In the past – in our grandparents’ time and earlier – economic prosperity was rare. People had to survive with what the land gave them. Every household had a small garden, a few animals, an olive grove, some vineyards and wheat fields.

During summer, tomatoes were plentiful. In September, the wheat was harvested – essential for making bread and rusks that would last all year. Livestock provided milk for creamy myzithra cheese, and large clay jars stored the precious olive oil from the winter harvest.

This humble yet complete meal — rusks, cheese, tomatoes, olives, and olive oil — was often the main food for many Cretan families. It could also serve as a mezze with a glass of tsikoudia.

Over time, this basic survival meal evolved into one of the most iconic dishes of the Cretan diet – the “Kritikos Dakos”, globally known and praised for its simplicity and nutritional richness.

Variations across Crete

Depending on the region:

• In Chania: served with sour myzithra.

• In Heraklion and Rethymno: known as “Koukouvagia” (Owl).

• In Lassithi: referred to as “Ladopsomo”, “Lantouristo”, or “Kouloukopso”, referring to the act of moistening the rusk with olive oil (“lantourizo” = to sprinkle).

Regardless of the name, the essence remains the same: taste, nutrition, and tradition.

Dakos as a superfood

Rich in:

• Vitamins C & E

• Polyphenols

• Antioxidants

• Fiber

Supports digestion, lowers blood pressure, boosts immunity, and promotes heart health. A timeless dish, with the wisdom of generations.

 Kritikos Dakos: a bite of Crete, a taste of history.

A sun-kissed dish, full of color, flavor, and tradition!

This authentic Mediterranean recipe is light, delicious, and incredibly easy to prepare. Packed with seasonal vegetables and the essence of Crete, it’s a summer favorite for the whole family.

Preparation:

1. Prep the ingredients:
   Wash all vegetables thoroughly and slice them thinly.
   Preheat your oven to 180°C (356°F).

2. Layering in the baking dish:

   • Lightly oil the bottom of a deep baking pan or Dutch oven.

   • Begin with layers of potatoes and zucchini. Drizzle with olive oil and sprinkle with salt.

   • Add a layer of eggplant and crumble some white cheese on top.

   • Sprinkle half the spices (curry, cumin), mint, and some salt.

   • Add chopped parsley and optional garlic cloves.

   • Continue layering with zucchini and eggplant, adding more cheese.

   • Add sliced onion and finish with the green bell pepper and tomato slices.

   • Drizzle generously with olive oil, season with the remaining spices, and pour in the water.

3. Baking:

   • Cover with a lid or aluminum foil.

   • Bake at 180°C for at least 1 hour.

   • Check doneness by piercing the vegetables with a fork – when soft, it’s ready!

Serving suggestion:

Serve with a chilled glass of Cretan Moschofilero white wine and a crisp salad of cucumber, onion, lemon juice, olive oil, and a sprinkle of wild Cretan oregano.

Get these top-quality ingredients:

• Extra virgin Cretan olive oil – “El-aionas”, “Mythos”, “Chrysopigi”

• Cretan sea salt

• Spices: oregano, curry, cumin

• Feta-style white cheese in brine

• Cretan white wine – Moschofilero

Available in-store or online at cretancorner.gr

 Pure summer on a plate! Healthy, tasty, and deeply satisfying.
Try it today – and don’t forget to share it with friends and family!

In the heart of the authentic Cretan diet, one dish stands out for its rich flavor and deep history: Stigariasto — a slow-cooked mountain meat stew in olive oil and wine.

Today a beloved traditional meal, Tsigariasto was once a humble necessity for Cretan shepherds living high in the mountains of Mauntains Psiloritis, the White Mountains and the Asterousia range during summer months.

With minimal supplies like dry onions, olive oil, wine, olives, rusks, sourdough bread, salt, and foraged herbs.

They also had black pepper, evidently due to its beneficial properties, such as:

• Antimicrobial action
  It combats pathogenic microorganisms, which explains its traditional use in food preservation.

• Aids digestion
  Piperine, its main active compound, stimulates digestive enzymes and enhances the absorption of nutrients.

• Boosts metabolism
  It helps increase thermogenesis and fat burning, which is why it is often used in dietary supplements.

and meat from free-roaming goats — known as “fourgiariko” — they crafted flavorful, hearty meals with what nature offered.

The Authentic Recipes

Version from Rethymno & Heraklion

Ingredients:

• 1.5 kg lamb or goat (cut into small portions)
• 1 wineglass of extra virgin olive oil
• 1 finely chopped dry onion
• 1 wineglass of dry Cretan wine (preferably “Romaiko”)
• Salt, freshly ground pepper

Instructions:

1. Heat the olive oil in a heavy pot.
2. Add the onion and sauté until soft.
3. Add the meat and brown it on all sides.
4. Deglaze with wine and let the alcohol evaporate.
5. Add just a splash of water and cook on low heat for about 45–50 minutes, until the meat is tender and the sauce thickens.
6. Season to taste with salt and pepper.

Version from Chania (with lemon)

Ingredients:

• 1.5 kg lamb or goat (in small pieces)
• 1 wineglass of extra virgin olive oil
• 1 finely chopped dry onion
• Juice of 1 fresh lemon
• 1 wineglass of Cretan wine
• Salt, pepper

Instructions:

1. Sauté the onion in olive oil until translucent.
2. Add the meat and brown it well.
3. Deglaze with wine and let it reduce.
4. Add minimal water and cook on low heat until tender (approx. 45 minutes).
5. Add lemon juice shortly before serving.
6. Season with salt and pepper.

Serving Suggestion:

Pair with crispy fried potatoes and a refreshing summer salad: tomato, onion, cucumber, purslane & arugula.
And of course — enjoy it with a glass of traditional Cretan marouvas wine.

A gourmet dish rooted in our garden

When we talk about gourmet cuisine, unique flavors and richer taste experiences, this is what we mean. We cooked, we tasted, and now we proudly present: linguine with tomato sauce, Cretan raki-honey (rakomelo), late-harvest grape berries, oregano and sea salt, generously topped with grated Cretan graviera cheese.

The way the tomato, grape, and pasta come together is beyond words. We’re lucky to enjoy food made with ingredients from our own gardens, our olive groves, and local producers who craft world-class products with passion and imagination.

Method

1. Boil linguine in salted water until al dente. Reserve a bit of pasta water before draining.
2. In a large pan, warm the olive oil and rakomelo together.
3. Add the tomato juice, diced fresh tomato, oregano, salt and pepper. Simmer for 10–12 minutes.
4. Stir in the grape berries and let them heat through for 2–3 minutes.
5. Add the linguine to the sauce and toss well. Add a splash of pasta water if needed.
6. Serve immediately, topped generously with grated graviera cheese.

Wine Pairing

Pair this dish with a glass of red Romeiko wine – a robust, native Cretan variety that enhances the sweet and savory profile of the dish.

Closing Note

The rakomelo brings warmth, the grape adds unexpected depth, and the graviera ties it all together with its nutty, salty kick.
This is the essence of creative Cretan cuisine – simple, soulful, unforgettable.

Enjoy every bite!

“Tradition is not about preserving the ashes, but passing on the flame.”

Every time we set the table in our home, we share something precious: love, heritage, and the wisdom of our ancestors.

In mountainous Mylopotamos, where the land blesses us with aromas and flavor, our cuisine remains simple, honest, and imaginative. This recipe was born from our own hands, using ingredients from our land: goat from our flock, olive oil from our grove, lemons from our garden, and wild oregano from the slopes of Mount Psiloritis. We added a pinch of curry—not just for its aroma, but for its healing properties.

Preparation

1. Sauté
   In a deep pot or Dutch oven, sauté the goat meat in olive oil until nicely browned on all sides. Season with salt and pepper, then add the oregano and curry.

2. Simmer
   Add enough warm water to cover the meat and simmer gently over low heat for about 1.5–2 hours, until the meat is tender and falling off the bone.

3. Add Bulgur
   Temporarily remove the meat. Add the bulgur into the broth. If needed, pour in a bit more warm water. Stir and let it simmer until the bulgur is fluffy and tender (15–20 minutes).

4. Finish with Lemon
   Just before serving, add the fresh lemon juice. Return the goat to the pot, placing it on top of the bulgur to warm and allow the flavors to meld.

What to Drink with This Dish?

A perfect match for this dish is a glass of raki with honey (rakomelo) – served warm on cooler days or chilled as an aperitif. Its notes of honey and spices pair beautifully with the lemon and curry tones of the dish.

Alternatively, a dry white wine from Vidiano or Thrapsathiri varieties balances the citrus and elevates the richness of the goat.

From Our Land – To Your Table

Authentic Cretan cuisine isn’t measured in ingredients, but in emotion. It carries the care of a mother, the wisdom of a grandmother, and the strength of family.

Through this recipe, we share the richness of our land – a priceless treasure that connects nature, people, and hospitality.

If you serve it with local mizithra cheese or fresh stone-milled bread, don’t hesitate to snap a photo and share it with us!

Coming home tired after work? On vacation and want something quick but delicious? Unexpected guests at your door?
We’ve got you covered! This recipe is simple, quick, and full of Cretan flavor — as long as you have a pack of our authentic skioufikta with carob flour in your pantry.

Find them exclusively at:

🔸 cretancorner.gr
🔸 Cretan Corner_olive oil – Maleme / Chania

Our recipes are tested, loved, and reviewed by real customers. Trust us – we know taste!

Instructions:

1. Bring the water to a boil in a pot.
2. Add the skioufikta, olive oil, sea salt, and curry.
3. Stir gently and boil all together for about 10 minutes.
4. Serve hot and enjoy!

No cheese needed – the flavor stands on its own!

 Serve it with:

• A fresh green salad
• Grilled fish
• A glass of semi-dry white Assyrtiko wine (available in-store and online)

💡 Tip:

For a truly delightful meal, choose quality ingredients.
Opt for local, authentic, premium Cretan products, exclusively from Cretan Corner!