Ancient sweet with honey

You’ll Need:

* 200gr white flour * 50gr peeled almonds
* 50gr walnuts
* 50gr sesame
* 150gr honey (thyme fed)
* 3 eggs

Procedures : Crush the almonds and walnuts well. Grind the sesame. Preheat the oven to 200oC. Beat the eggs with the honey and slowly add the flour and all the other ingredients, beating constantly. Grease a cake pan and sprinkle with the ground sesame and add the batter. Bake for 45 minutes, leaving the oven door open a bit for the first 10 minutes. When done remove from the oven and take the cake out of the pan. Cover with a towel until cool

Ancient Greek Shrimps in a glace of honey

You’ll Need:

* 225 gr cooked, cleaned shrimps (if frozen, defrost and strain them) * 1 spoon olive oil
* 2 spoons garos
* 1 spoon honey
* 2 spoons fresh oregano
* Black pepper

Procedures : Place the oil, garos and honey in a baking pan and add the shrimps. Saute the shrimps on this juice for 2-3 minutes until they soften. Remove the shrimps and keep them warm. Boil the juice until half of it remains. Add the oregano and pour the sauce over the shrimps. Dredge black pepper over them and serve

Ancient Greek Pulp

You’ll Need:

* 3/4 cup (120 gr) semolina * 375 gr riccota cheese
* 2 spoons honey
* 1 small beaten egg

Procedures : Soak the semolina for 10 – 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil

Ancient Greek Mullet

You’ll Need:

* 6 small or 3 large red mullets, cleaned * 2 handfuls of fresh herbs finely chopped (thyme, mint, coriander, marjoram, parsley, rosemary. If you do not have fresh herbs use one soupspoon of each.
* 3 soupspoons olive oil
* juice of one lemon
* salt and pepper

Procedures : Mix the herbs together with the oil, the lemon juice, the salt and pepper. Spread the mixture on the belly and the outside of the mullets. Line a pan with aluminum foil and put the fish on top. Put it on the grill and grill the fish 4-10 minutes on each side, according to the size of the fish. Sprinkle continuously with lemon juice. Grill until the flesh easily comes away from the bone. Serve immediately with bread and green salad

Ancient Fruit Salad

You’ll Need:

* 1 melon * 2 peaches
* 2 pears
* 1 bunch of grapes
* 2 glasses Mosxato wine
* 1/2 cup peeled and chopped almonds
* 1/2 cup golden grapes
* 1/2 cup honey

Procedures : Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refridgerator for an hour

Ancient cooked tuna

You’ll Need:

* 8 tablespoons olive oil * 8 leek cut in rounds
* 8 celery sticks finely chopped
* 1 full teaspoon rosemary
* 1 full teaspoon thyme
* salt and pepper
* half of a medium sized cucumber cut in rounds
* 2 1/2 cups water
* 2 1/2 cups dry white wine
* 6 pieces of tuna

Procedures : Heat the oil in a large saucepan and saute the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables. Cover the pan and boil on a low heat for 30 – 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad

Ancient Bean soup

You’ll Need:

* 2 cups white beans * 1/2 liter water
* 200 gr. lard
* 3 onions finely chopped
* 1/2 liter beef broth
* 2 garlic cloves
* 2 tablespoons olive oil
* 1 tablespoon honey
* 1/2 teaspoon coriander
* 1 bunch parsley
* 2 bay leafs
* salt and pepper

Procedures : Soak the beans in water over night. Then boil them in a little water for 5 minutes. Take the pressure cooker off the heat and cover for 1 hour. Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Sauti the onion in the lard and then add the parsley, the coriander, the salt and pepper. Add this to the beans. Add the honey and allow to boil slowly for a few more minutes. Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil

Almond sweets from Lesvos

You’ll Need:

# 1/2 kg blanched almond kernel# 180 gr sugar
# Rosewater
# Icing suga

Procedures : Mix with a blender the sugar with the almond kernel. Gradually add the rosewater and continue mixing until the mixture becomes a unified pulp. Shape the mixture into different shapes coat with icing sugar and serve

Almond sweet

You’ll Need:

* 640 gr almonds, grinded * 640 gr sugar
* 8 egg yolks
* Marmelade

Procedures : Beat the egg yolks. Mix them with sugar and almonds and knead. Seperate the dough in two pieces. Roll out each part of the dough and place in two seperate buttered baking pans. When baked, baste with marmelade of your choice, warm as it is, the sweet in the first pan and place on top of it the sweet of the second baking pan, in a way that the resulted sweet has marmelade on the middle

Almond rolls

You’ll Need:

Filling * 1 kg almond kernel, thickly grated
* 4-5 spoons sugar
* 5 spoons hard tack (finely grated rusk)
* 1 nutmeg, grated
* 1 kg sugar
* 3 glasses water
* lemon peel of one lemon
* Juice of one lemon
* A pinch of vanilla powder
* 2 glasses water
* 2 cups oil
* Flour, as much as it takes to make an elastic dough
* A pinch of salt

Procedures : Prepare the dough by mixing all the appropriate ingredients. Mould until an elastic dough is prepared. Then roll out the dough and make a thin filo sheet. Mix all the ingredients for the filling. Then dredge the filling over the filo sheet and roll the filo sheet to make a cylinder, which will have the filling on its center. Cut the cylinder in even pieces and pour over each piece a spoon of heated oil. Bake in moderate temperature until golden. In the meantime prepare a cold syrup by mixing all its ingredients. When the sweet is baked remove from the oven and pour the syrup over it , cold as it is