- Choose a good quality bread, whole meal or multigrain, and if possible, handmade.
- Graviera of 24 months maturity of Mylopotamos.
- Extra Virgin Cretan olive oil ‘Cretan Corner’ Unless you have your own.
- Kalamon vinegar Olives, Mousterakis are delicious and crunchy!
- Add some raisins, blonde or black
Welcome ala Cretan!
Choose good quality, whole meal or multigrain bread, if possible handmade.
Mylopotamos Graviera aged for 24 months.
Extra Virgin Cretan olive oil “Cretan Corner” Unless you have your own.
Vinegar Kalamon olives, Moustorakis are tasty and crunchu!
Add some raisins, blond or black.
Cut the bread into intidoro pieces, as well as the graviera, then on a large plate, place the bread first, on each piece of bread add one piece of cheese, until you have put in all the buns ( If you want, pin with a toothpick for more easy of serving), sprinkle with olive and oregano, place the olive and raisins in the empty spots.
Our dish is ready
The quantity you will make is proportional to the individuals and your own preference with in limits of normal.
- 2 cups coconut milk
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon thyme honey (organic sugar, grape syrup, carob syrup, stevia)
Sunday morning at home!
Delicious hot chocolate with coconut milk…
2 cups coconut milk
1 tablespoon of cocoa powder
1 teaspoon of cinnamon
1 teaspoon thyme honey ( Organic sugar, grape syrup, carob syrup, stevia).
Heat all the ingredients over a medium heat, stirring constantly. Once warmed and smooth, fill 2 cups and serve
For a delicious, healthy and easy morning soup ideal for the whole family, you will need:
- 5 cups of water
- 1 cup sour
- Juice of 1 lemon (optional)
- 2 tablespoons olive oil
- salt, pepper
Start your day with foods that provide energy!
Start your day with food that provide energy!
For a delicious, healthy and easy breakfast soup perfect for the whole family, you will need:
5 cups of water
1 cup sour cream juice of 1 lemon (optional)
2 tablespoons of olive oil
Put all the ingredients in the pot, except the lemon, let it boil for 10 minutes, turn off the stove and let it sit for another 15 minutes.
It is served hot.
Served with bread or nuts.
Note: you can prepare it the night before.
The recipe is for 4 people.
Nutrition & Dietetics executive
In our store you will find:
- Askyfos ThickMilk
- Extra Virgin Cretan Olive Oil
- Organic Oregano
- Mylopotamos Graviera and many other first quality products!
- Cretan Corner-Fine Cretan Products-Maleme Chania
Foods that boost the immune system!
Make sandwiches for the kids with strongest foods!
myzithra of Chania (spreadable cheese for dako)
bean sprouts, lentils or asparangus.
2 lettuce leaves
A slice of ham or two and three
Slices of apaki
Extra virgin olive oil, one tablespoon for each slice of bread.
We have made a combination with, a thin slice of cheese (Cretan graviera), a slice of ham (good quality), myzithra of chania, fresh lettuce, white bean sprouts (from our own pot).
We spread the bread with extra virgin Cretan olive oil!
We suggest sprinkling with a little oregano ( it’s healing properties are countless).
Wash the vegetables very well!!!
We are what we eat. And what we eat determines our thoughts, our lives, our present, our future and our destiny. (Alexis karel, biologist doctor, Nobel prize in medicine!).
You will need:
- Mylopotamos Graviera of 24 months old
- Mylopotamos Graviera of 24 months maturity with boukovo
- Smoked Graviera of Mylopotamos
- Mylopotamos dry cream cheese (it is one of the most delicious we have tried). Add your own balls of mizithra with flaxseed, walnuts and sesame.
Cheese variety for demanding cheese eaters!
You will need to choose piece of cheeses such as:
Graviera Mylopotamos classic flavor, with thyme flavor, with oregano flavor, with bukovo and smoked flavor. The more aged cheeses, the tastier the dish will make.
Mylopotamos “Psiloritis” dry flower cheese ( It’s one of the tastiest we’re tried). Add your own myzithra (Soft tried) balls with flaxseed, walnuts and sesame seeds, tomatoes and reed olive. Quantity according to people.
How to make myzithra balls:
You will need about:
200gr of fresh galomyzithra
1 tablespoon of flaxseed
1 tablespoon of sesame seeds
In the mortal, pound the flaxseed, sesame and walnuts, then form small balls, drop them into the fruit mixture and use your finger to make circular movements one by one with the balls, until material from the mixture goes everywhere.
Cut the cheese into medium pieces, you have the balls ready. Serve on a cheese board. Add color with cherry tomatoes and some reed olives.
Combines with: Whole meal, bread crumbs
Served with: Cold tsikoudia, Rakomelo
Ingredients for 2 servings:
- 2 chicken fillets
- As much as we want from, Lettuce, spinach, arugula, spring onion
- 6 pieces of sun-dried tomatoes in oil
- 1 tablespoon pumpkin seeds
- 1 tablespoon flaxseed
- 2 tablespoons Cretan olive oil
- 2 tablespoons white or red vinegar
- salt at will
- 2 barley nuts, broken into small pieces
You can also add peels of Cretan Graviera of Mylopotamos
Green salad with sun-dried tomatoes
Sun-dried tomatoes are in a rich source of nutrients and vitamins. They supply the body with vitamins K (strong bones, skin elasticity, arthritis , reduction of wrinkles) and C (improves microcirculation, thus the proper oxygenation of cells) as well as iron and are essential nutrients for someone who runs.
Lycopene, which is considered an anti-cancer substance, is found in the skin of the tomato.
Ingredients for 2 servings:
2 chicken fillets
As much as we want from, lettuce, spinach, arugula, spring onion.
6 pieces of sun-dried tomato in oil
1 tablespoon of pumpkin seeds
1 tablespoon of flaxseed
2 tablespoons of Cretan olive oil
2 tablespoons white or red vinegar
Salt to taste
2 barley nuts, broken into small pieces
You can also add Mylopotamos Cretan gruyere skins….
How is it done:
Like all salads.
Accompang with: Cratan white wine…..such a assyrgito or moschofilero.
- 2 large aubergines cut into slices or slices
- 1 ripe tomato moderately grated
- 2 spring onions
- 1 clove of garlic, finely chopped
- 250 grams of smoked grated cheese
- 250 grams of hand grated feta
- 1 cup olive oil for frying eggplant
- 2-3 tablespoons olive oil for the sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped parsley
- 1 teaspoon grated cumin
Baked eggplants with tomato sauce & smoked cheese!
2 large eggplants, sliced
1 medium ripe tomato, grated
2 fresh onions
Clove of garlic , chopped
250gr of smoked cheese, grated
250gr of hand-grated feta cheese
1 cup of olive oil for frying the eggplant
2-3 spoons of olive oil the sauce
2 spoons of balsamic vinegar
2 spoons of chopped parsley
1 tea spoon ground cumin
Fry eggplants in a pan and place them om kitchen paper to drain the excess oil, place kitchen paper on top of them as well.
Drain the oil and clean the pan, put it back on the heat with 2-3 spoons of olive oil and fry the onion and garlic in soft.
Add the grated tomato, season with salt and pepper and add the cumin.
Cook until our sauce thickens, when it’s ready add the parsley and remove from the heat. In a Pyrex we put a large of eggplant and sprinkle with a spoonful of balsamic vinegar, then add our sauce, the grated feta and 1/3 of the smoked cheese, put another spoonful layer of eggplant, sprinkle with another spoonful of balsamic vinegar and finish with a brave layer of the remaining smoked cheese.
Bake in an oven that burns at 180 degrees for 20-25 minutes and eat it hot.
- 500 gr. dark pasta
- 150 gr. apaki, (or smoked pancetta) cut into cubes
- 150 gr. Cretan Graviera, grated + extra for serving
- 150 gr. buttermilk, at room temperature
- 3 egg yolks
- Freshly ground pepper
Skewers with Cretan Graviera and smoked apaki or pancetta.
Recipe by chef Dimitris Karatzaferis.
500 gr. fried pasta
150 gr. apaki, (or smoked pancetta) diced
150 gr. Cretan graviera, grated + extra for serving
150 gr. milk butter, at room temperature
3 egg yolks
freshly ground pepper
Boil the skiufichtas in salted water. We strain them and reserve 400 ml of the boiling water that will serve us later. We don’t refrigerate the skiufichts.
In a pan, sauté the apaki without fat until golden brown. Pour in the pasta boiling water, let it boil, strain the water and keep it aside. We return the apaki back to our pan. In a bowl, mix the egg yolks and add the grated gruyere and the butter. Put in the bowl the water that we had previously strained. With the help of a blender, beat the egg mixture well until it becomes a cream. The texture will be like an eggnog. Pour the cream into the pan with the apaki and put it on a low heat, adding the boiled squiofichtas and salt and pepper. At first, our sauce will be very runny, but if we leave it for 5 minutes with the spaghetti and stir frequently, it will slowly thicken.
Serve with freshly ground pepper and grated Cretan graviera.
- 400 grams of pure Cretan soft cottage cheese ( myzithra )
- a dollop of sheep yogurt,
- one egg
- 2 to 3 tablespoons of white flour
- a teaspoon of sea salt
- half a handful of raisins, Sesame, Crust
Cheesecake with few ingredients
Oil the surface of the pan with extra virgin Cretan olive oil from our shop. Spread the first sheet, lightly oil, continue the same process with as many sheets as you want. We recommend a maximum of five sheets of Crust. In a bowl mixe all the ingredients together until they become a paste that is not too hard. Spread the paste on the pan with the oiled sheets of Crust.
Cover with three or four more sheets of Crust. Follow the same process as the oiling. Cut the excess outside the pan and close the pie in a circle. Brush with beaten egg. sprinkle with sesame seeds.
You bake the pie at the oven , in the air mode , at 200 degrees for about 40 to 50 minutes. After the first 15 minutes, cover with aluminum foil and let your pie bake.
Serve in small pieces. Enjoy !