Modern Greek Cuisine - Michalis Ntounetas - ebook

The well-known chef Michalis Ntounetas demonstrates his view of Greek cuisine, applying a modern touch in a book against the spirit of the times. Culinary teacher and top award-winning professional, proposes, with his personal style, 103 creative recipes of Greek cuisine "Made in Greece", that are worth seeing. Using only local ingredients combined with modern cooking techniques, he presents high gastronomy in the 300+ pages of this luxurious ebook.

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Copyright © 2017 Michalis Ntounetas

All Rights Reserved.

Food is a necessity.

If you can enjoy it, it΄s an art...

























I personally see Greek cuisine, based exclusively on our products with respect to local ingredients, but given through my own personal way and approach...



who tolerates my"love affairs"









with cooking.

Η ενασχόληση με τη μαγειρική εκφράζει τον έρωτά μου γι’ αυτήν.

My personal involvement with

cooking expresses my love for it.



Many ask me what I feel about my work. I could say:

Passionfor creation

Need for integration

Agonyfor continued search

Yes, my relationship with the cooking is pure love!

As a child I used to carefully watch the women of the house mixing materials, flour and yeast, as well as frying and making delicious traditional pies, fish soups and food in wooden oven.

Thus, despite the different wishes of my parents I chose to pursue cooking. The road was long! Going abroad, Greece, with large and small restaurants, sorrows and joys, and rapid changes in the kitchen technology.

After many years of work and experience in the culinary arts, I am delighted and touched as a teacher to see my students to prosper, being myself one a key factor that contributed to it.

The book, you are holding in your hands, is the result of all these experiences and expresses my three major needs:

• to deposit and share all the knowledge of my professional career

• to give preprocessed “food” and inspiration to all young cooks to be put in large kitchens

• to talk proudly about Greek products such as the red shrimp from Kilada, the Tsakonian eggplant, the bottarga of Messolonghi, the piny chicory of Crete, the virgin olive oil of Kranidi, which is also my home land, the thyme honey from Mani and the thousands of products that highlight the cuisine of Greece.

I submit to you this book with respect and dedicate it to all young chefs of Greece who must continue to struggle.


Michalis Ntounetas

I believe that knowledge should be passed on and not be hidden behind the walls of a kitchen... so there will be continuity and future.

The book you hold in your hands is mainly intended for the professional cook, assistant cook, or even chef, without precluding its utility for the experienced housewife cook for her family.

In its pages you will find dishes that require three or four different cooking techniques.

As a professor of a cooking arts school, I wanted to get through to young people the messages, as well as the knowledge and techniques that are applied to these recipes, which are truly handcrafted, hoping for them to become better, and for all of us to have a better future.

Because even a chip from the skin of a sea bream needs its time, patience and technique to be cooked properly. It is irrelevant that our client will never realize this.

The mashed potato is not a simple affair. We have to achieve the perfect texture, the best taste of the potato, but also the almost non-easily understood combination of the potato with spices and other vegetables. Αnd how to ideally cook it? In a frying pan, in a roner, and what texture will it have? Will it have grains, or will it be velvety? Note that the velvety texture does not fit everywhere and in everything. The objective is a combination that will heighten the enjoyment. Our next concern is to supply with our raw materials, the place of their production and the way that you will highlight their quality.

It is not a simple thing to clean an eggplant. It is not a simple thing to choose the right meat.

So, in this book you will find techniques that sometimes require specialized tools of the kitchen.

For these reasons, I wanted a production with techniques and knowledge, a rule for the future that would show how I see the Greek cuisine, based only on our own products, with respect for local ingredients. It is given in my own personal way, and with my point of view, that I would like to share with you. Surely for someone to be so personal has its risks, but I tried to convey my knowledge to others through real recipes, hoping that this way I will put my own mark within the development of gastronomy in my country. My intent is to advertise and highlight it in my country, but also abroad.

I would also like to give an example to the younger budding chefs that now begin this difficult job, highlighting the appropriate concerns from the beginning, and showing them the proper, but difficult path.

Teacher to thousands of students. This book is the condensed knowledge that every new chef needs for his materials, techniques and appearance of dishes.

I deliver this book and hope it never ends up in a library, but instead, always a part of the kitchen where you work.

With love

Michalis Ntounetas

Demanding and revered chef, recording three decades of continuous and successful experience in the kitchens. Author of cookbooks, among which the book «Mediterranean Aroma» has already been sold out .

His cooking trip starts at a very young age, upon completing his culinary studies by graduating from the Culinary Department of Anavissos School for Tourism professions.

His apprenticeship in restaurants starts from Crete and goes on in Athens Intercontinental. There, he meets his mentor, the acclaimed chef Claus Feuerbach, sits and trains under him for two years at the legendary Pajazzo restaurant.

His trip abroad starts from Luxemburg, experience that transforms the man into a professional. His work at Intercontinental, in a two Michelin-starred restaurant La Bargerie, is the milestone in his professional career.

Upon returning to Greece, he works for two continuous summers in a restaurant in Myconos. His next professional station is in Athens. He works in Athens Golf of Glyfada, in Casa di Pasta (chain restaurant), in Red of multi-purpose-venue of Athinais, in Vive Mar, in Baraonda, in Dionisos by the Acropolis and acts as a consultant and executive chef in the group of VS Hospitality Group of Vlasis Stathokostopoulos (25 dining venues, café, catering, clubs) and in several Greek and international hotels and restaurants, receiving several accolades, including gold hats, Greek cuisine and gourmet awards.

Attending seminars of Italian and French cuisine (Etoile School Italy, Ritz School and Ducasse-French) as well as confectionery (chocolate preparation in Valrhona-French) abroad and in Greece (e.g Haccp), he completes and accomplishes his experiences in Culinary Arts and culminates into a deep adept of Italian, French and generally of Mediterranean cuisine. Perhaps, the only Greek chef-cook certified by Valrhona chocolate for his pastry skills. Adept of the Moroccan and Cuban cuisine, trained at restaurants in Morocco and in Athens by Cubans, he gets to know and master another aspect of Culinary Art with different experiences in the variety of these different cultures which he gives prominence in Cubanita and Marrakech restaurants.

At the same time, he did consulting in food and catering companies, listed or not in the stock market. He continues rest aurant and catering consulting in Greece and abroad.

Culinary recipes writer for several newspapers and magazines, seminar speaker in Greece and abroad and collaborating chef in many catering companies.

He has appeared and participated on several TV culinary programmes.

Today, he continues his long career as a culinary teacher in Le Monde School for Tourism Professions, passing on to his students his long expertise and experience.

A book is never the result of just one person.

To write it, I needed support, which I found of course from my wife and life partner, Elli. I thank for her support, corrections and points on this book.

I thank photography artist Lambros Mentzos and appreciate his patience, courage and mainly, boundless diligence in supporting this effort.

I thank Harris Nikolouzos and Thodoris Macheras for their help in cooking.

I thank Xanthie Maroula who translated the book into English and graphic designer Michalis Valsamakis for setting up the book.

I thank Travlos family for their kind contribution to the realization of this book.

I thank, also, Mr. Vlassis Stathokostopoulos, who kindly provided us with the setting for the Acropolis restaurant «Dionysos», which we used for photography.

I thank the friend and chef Athenagoras Kostakos and the owner of Bill and Coo hotel in Mykonos Theodosis Kakoutis for their generous support, and all those who helped me realize this book.

I would also like to say a big “thank you” to all the cuisines of this world that, in one way or another, provide knowledge to young and old cooks of the Greek cuisine.


Michalis Ntounetas - Ban Ki-moon (Secretary-General of the United Nations)

Michalis Ntounetas - Lampros Mentzos

For me, taste is the most important aspect of food. Everything else just follows.






LAND part 1

LAND part 2



SEA part 1

SEA part 2















On the center of plate, spoon celeriac root puree and top

with marinated vegetables and salads, as desired. Decorate with olive and parsley soil and chervil. Dust with sweet paprika.

To plate


Ingredients for 4 servings

My version for a salad with winter vegetables. Multi-coloured

and marvellous, it respects both seasonality and beauty.

Simple in its intricacy

My winter vegetable garden

For the celeriac root puree,boil celeriac with milk covered with parchment paper in a pot or thermomix at temperature not more than 80°C, otherwise milk will curdle. Once boiled,

blend puree in thermomix adding required oil (300-900 ml).

For the cauliflower, divide cauliflower into florets. Thinly slice the 4 largest florets with meat-slicer. Boil rest à l’anglaise. Marinate in oil-lemon sauce, sliced raw cauliflower, together with half boiled cauliflower. Puree baked beetroot and combine with olive oil, garlic and vinegar. In this mixture

marinate half boiled and half raw cauliflower. This way, there are two different red cauliflowers (raw and boiled) and two different white ones (raw and boiled).

For the marinated vegetables, cut mushrooms and season with oil-lemon sauce. Add a little spring onion optional. Marinate in oil-lemon sauce, remaining baked and raw

vegetables together with salads. Otherwise, add truffle slices

from Pindos mountains.

For the celeriac root puree

1 kg celeriac root

1 litre milk


Olive oil

For the cauliflower

1 large cauliflower

1 baked (or boiled) beetroot

Olive oil

Red wine vinegar

1 garlic clove (optional)

Lemon juice

For the marinated vegetables

1 baked and 1 raw beetroot

1 baked and 1 raw carrot

Tips of salad heart leaves



Cherry tomatoes of various colours


Raw yellow beetroots

White asparagus spears


200 ml oil-lemon sauce

A little finely chopped spring onion


To decorate


Parsley soil

Olive soil

Sweet paprika

Place eggplant slice on center of plate. Top with sautéed and fried vegetables, shrimps, feta cheese spheres and eggplant chips. Garnish with red and yellow pepper fluid gel, mushroom slices, apple batonettes and surround with apple caramel and basil oil.

Eggplant slices with summer textures and apple caramel

Summer with its lively colours, plays with winter seasonings,

apple caramel and mushrooms, into a beautiful match.

To plate


Ingredients for 4 servings

For the eggplant preparation,cut 1,5 cm thick slice from the middle of each eggplant and place in salted water for 10 minutes to draw out bitterness. Strain well and season with salt and pepper. Using non-stick frying pan, sauté in olive oil. Place on cooking rack and finish in oven to remove excess oil. Blot on absorbent paper. Slice baby eggplants with meat-slicer and deep fry chips at 180°C. Drain and season with salt and pepper.

For the apple caramel,wash apples and place in juicer. Strain juice and immediately add ascorbic acid to prevent oxidation. In a small pot boil juice into caramel. Re-strain caramel and keep in bain-marie.

For the feta cheese spheres, homogenize feta cheese, water and brine (preserving liquid for feta) and pass through fine-mesh sieve. Add first, xanthan, then calcic and blend with immersion blender. Allow mixture to rest for at least 6 hours. Immerse spherification spoon into algin and then into mixture. Drop spheres into bath and leave for 20-30 seconds until a film is created around spheres. Using a straining spoon, collect spheres and drop in water. Warm in small pot shortly before serving.

To finish the dish,season shrimp tails with salt and pepper. Peel mushroom caps. Cut the two mushrooms in quarters. Using Japanese mandolin, cut the third one into thin round slices and marinate in oil-lemon sauce and a little salt. In frying pan sauté mushroom quarters, add shrimps, garlic confit and one minute later baked peppers and tomato confit. Off heat, add basil leaves.

For the eggplants

4 eggplants

8 small baby eggplants

Olive oil

1 red baked pepper

1 yellow baked pepper

8 small baby tomatoes confit (see basic recipes) or 8 tomato petals confit

Basil leaves

3 mushrooms

1 spring onion

8 red shrimps from Kilada

40 ml oil-lemon sauce

For the apple caramel

3 green apples

A little ascorbic acid

For the feta cheese spheres

300 g feta cheese

200 ml feta brine

200 ml water

2 g xanthan gum

0,36 g calcium chloride (calcic)

For the bath

1 litre bottled water

17 g alginate sodium (algin)

To decorate

Basil oil (see basic recipes)

Yellow and red pepper fluid gel (see basic recipes)

Basil leaves

Place barley rusk on the bottom of a mould, top with tomato tartar, avocado puree, a thin layer of rusk-tomato and finish with cream of cheeses. Arrange goat cheese balls, green and black olive spheres. Surround with marinated salads, vegetables and cherry tomatoes and drizzle with dehydrated black olive and oregano oil.

Modern barley rusks with a small salad cream of cheeses, cheese balls and olive spheres

During a seminar on the island of Crete, I attempted to demonstrate that even the most traditional dishes can become gourmet. Hence the dish that is described here, where the popular and full of flavor “ntakos” turns into a masterpiece!


Ingredients for 4 servings

To finish and plate

1 barley rusk (dakos)

Salt, pepper and


Olive oil

For the tomato


1 large ripe tomato

Olive oil

Salt, pepper and


A little white

balsamic vinegar

For the avocado


1 ripe avocado

Oil-lemon sauce

For the cream of


100 g tsalafouti cheese

100 g xinomitzithra


For the goat cheese


100 g soft goat cheese

Freshly ground black


For the green olive


200 ml juice of

green olives

8 g gluco

1 g xanthan gum

For the black olive


200 ml juice of black


8 g gluco

1 g xanthan gum

For the bath

1 litre bottled water

5 g alginate sodium


For the salad

Variety of salad


Wild rocket

4 red and 4 yellow

cherry tomatoes



4 mushrooms

4 asparagus spears

Variety of salads or

vegetables of your


Olive oil

Kalamata balsamic




To decorate

Dehydrated black

olive oil (see basic recipes)

Oregano oil (see basic recipes)

In a basin, crush barley rusk and marinate in olive oil, salt, pepper and oregano.

For the tomato tartar, finely chop or grate tomato and reserve juices to soften barley rusk. In a basin marinate tomato in olive oil, salt, pepper, oregano and a dash of vinegar.

For the avocado puree,puree avocado and add a little oillemon sauce, salt and pepper.

For the cream of cheeses,homogenize tsalafouti and xinomitzithra cheeses.

For the goat cheese balls,pass cheese through fine-mesh sieve, add pepper and shape into 10g balls.

For the bath, a day ahead, blend algin with water using immersion blender to eliminate bubbles and prevent lumps.

For the green and black olive spheres, pit green and black olives and beat flesh in thermomix. Strain, add gluco to pulp and blend with immersion blender to disperse. Add xanthan and stir. Refrigerate for at least 12 hours. Using spherification small teaspoons, dip into algin and then, in mixture. Drop spheres into bath and leave for 20-30 seconds. A film will form on the outside of the spheres. Using special slotted spoon put spheres in cold water and rinse. Keep olive spheres in olive oil, flavoured with fresh oregano.

For the salad,rinse and trim vegetables and salads. Marinate in olive oil and balsamic vinegar.

All of us have thought of different forms of Greek salad. The dish was an instant inspiration and was given instead of sorbet on a Greek menu, to my friend chef Athenagoras Kostakos at BILL and COO hotel’s restaurant in Mykonos.

Summer “frozen” Greek salad

For the tomato powder, blanch, skin, halve and deseed tomatoes. Slice thinly and place either in microwave oven to dehydrate or in dehydrator at 55-60°C for 24 hours or in oven at 80°C for 8 hours. Process into powder.

For feta cheese “snow”,in a pacojet container put water with feta cheese and chill. Process into “snow”.

For the ice layer,pour water into glasses to half full, and freeze. Once ice is formed on surface, prick in two places, pour water out and freeze again.

To plate


Ingredients for 4 servings

For the tomato


2 large firm


For the feta cheese


200 ml water

200 g finely

chopped feta


For the Greek salad

4 petals of baked

yellow pepper

4 petals of baked

red pepper

8 marinated

Kalamata olives

8 cherry tomatoes

confit (see basic recipes)

4 caper buds with stems

1 cucumber

16 shallot rings

osmosed in red

wine vinegar (see recipe “Greek

Salad 2015»)



Dill oil (see basic recipes)

Green pepper fluid

gel (see basic recipes)

Some wild rocket


4 Martini glasses

To serve, inject in the hollow bottom of a Martini glass, dill oil with a syringe. Top with a thin layer of tomato powder. In a bowl marinate Greek salad ingredients in a little olive oil. Top with a spoonful of “feta snow”. Arrange peppers, cherry tomatoes, green pepper fluid gel, cucumber in 1 cm dice, olives, 1 caper with stalk, osmosed shallot rings and oregano. When eating, break the thin layer of ice with spoon and eat, having the filling of iced “sorbet” with country salad.

“Bavaroise” of Santorini white and black split peas on tomato jelly

Or else, how a simple dish of split pea (fava) can be transformed

into a work of art, using exactly the same ingredients as the

ones used when serving it in the well-known traditional way.


Ingredients for 4 servings

To finish and plate

For the split peas (fava)

100 g Santorini split peas

1 carrot

1 onion

1 celery stalk

500 ml water

200 ml olive oil

Juice of 1 lemon

1 tbsp cuttlefish ink

Gelatine sheets

Salt and pepper

For the biscuit

100 g grated barley rusk

100 g butter

100 g flour

50 g almond powder

For the tomato jelly

750 ml tomato water

3 g agar

7,5 g gelatine sheets

Salt and pepper

Fresh basil leaves

For the οsmosed onions

with balsamic vinegar

2 shallots

Balsamic vinegar

To decorate

Caper buds

Caper leaves

Cherry tomatoes

Salad hearts

1/2 fennel bulb (with leaves)

Baby rocket leaves

Oregano oil (see basic recipes)

Lemon fluid gel (see basic recipes)

For the two kinds of split pea,boil fava, skim off and add vegetables. When almost done, season, lift out vegetables, and divide in two parts. To one part, add cuttlefish ink, half lemon juice and half olive oil. Bind every 100 g fava with 5g gelatine sheets. Repeat the same process with the remaining fava.

For the biscuit, combine all ingredients and allow to rest for 15 minutes. Crush, fluff up and bake in baking sheet or in individual moulds, at 170°C until golden brown.

For the tomato jelly, blanch ripe tomatoes, skin, cool, quarter, and pass through cheese cloth, reserving tomato water. Boil 150 g tomato water with agar. Add softened gelatine sheets, let mixture cool down and add remaining tomato water. Adjust seasoning. Spoon mixture on plates and refrigerate to set.

For the osmosed onions with balsamic vinegar,thinly slice shallots and place in a container with balsamic vinegar.

Place the container 3 times into vacuum machine without bag for onions to absorb vinegar. Place biscuit in moulds and press into firm consistency. Top with a layer of black fava and chill. Top with a layer of white fava, chill and finish with tomato jelly. Keep under refrigeration and unmould shortly before serving. On plates with tomato jelly, place one bavaroise of multi-coloured fava. Garnish with onions, vegetables and lemon fluid gel. Drizzle with oregano oil.

Vegetables “a` la grecque”

During the time I was working abroad, most chefs, particularly French ones, kept asking me of a recipe for vegetables “à la grecque” - so I created this one completely out of the blue. Usually, a dish with tomato would definitely contain fresh and dried coriander. However, I felt obliged to inform my Greek colleagues about what foreigners consider vegetables “à la grecque”, even though such a recipe is non-existent for us.

In a deep plate place boiled vegetables, marinated in cold sauce. Thoroughly strain crispy fresh vegetables, dress with sauce and season with fleur de sel and pepper. Top boiled vegetables and garnish with tomatoes confit and fresh coriander.

To plate


Ingredients for 4 servings

For the vegetable preparation, thoroughly rinse vegetables. Trim 4 artichokes and cut into 6 pieces. Keep 1 artichoke in cold water with a little ascorbic acid or lemon juice. Trim radishes, quarter half of them and finely slice the rest. Keep in ice water. Quarter 4 zucchinis, and finely slice the other 2 with meat-slicer. Hold slices in ice water. Quarter celery heart and hold beautiful leaves in ice water. Halve mushrooms and 4 carrots. Finely slice the other 2 carrots with meat-slicer. Keep slices in iced water. Trim shallots.

For the Greek vegetable stock,sauté vegetables in a little olive oil over high heat, preventing browning. Deglaze with wine, and simmer for 5 minutes. Add stock and simmer for a further 20 minutes. Allow flavours to infuse, strain and cool.

For the vegetable cooking, separately boil each kind of vegetable in a little stock. Separately, boil beetroots in salted water with vinegar. Cut in quarters and marinate in a little stock.

For the cold sauce,combine in a pot all glazed vegetable stocks from vegetable boils, and bring to a rapid boil. Allow to cool at room temperature, bind with olive oil and adjust seasonings.

For the garnish, keep in iced water all thinly sliced vegetables (carrot, radish, zucchini, artichoke, celery heart, fennel bulb, fresh coriander).

For the Greek vegetable


100 ml olive oil

2 onions

2 small celery stalks

6 garlic cloves

250 trimmings of


Zest of 5 lemons

2 bay leaves

1 fennel bulb

2 tbsp dried coriander

2 tbsp white pepper

4 thyme sprigs

2 wild fennel sprigs

10 parsley stalks

1 litre dry white wine

4 litres chicken stock

(see basic recipes)

For the vegetables and


5 baby artichokes

5 mini fennel bulbs or 2 large


8 radishes

8 shallots

12 small mushrooms

6 zucchinis with their flower

1 celery heart

1 red beetroot

1 yellow beetroot

A little vinegar

6 baby carrots

40 g wild rocket

1/2 bunch fresh coriander


8 tomato petals confit (see basic recipes) or cherry tomatoes of

various colours

Fleur de sel

Freshly ground black pepper

Pea cream with almond blanc manger

Traditional dish with springtime ingredients. The sweetness of the fresh almonds and the fresh peas that we ate raw straight from our farm keeps coming to my mind till now.

Spoon pea cream on a plate and blanc manger in the center. Top with cream with truffle and surround with sautéed vegetables. Garnish with salad hearts, basil leaves and fresh almonds.

To plate


Ingredients for 4 servings

For the blanc manger, boil cream with almond powder and almond milk, add gelatine sheets, bitter almond extract and allow to cool at room temperature. In the end, add whipped cream, making a kind of almond bavaroise. Place mixture into moulds and seal with cling film. Keep under refrigeration.

For the pea cream,sweat onion and garlic in butter. Add peas and chicken stock (or cream) and simmer. Alternatively, blend all ingredients in thermomix at 80°C for 8 minutes. Strain, season and cool mixture at room temperature.

For the cream with truffle, simmer milk and reduce 1 litre to 400 ml. Add 1 softened gelatine sheet and a little truffle oil. Keep mixture under refrigeration for 24 hours. Beat in mixer next day.

For the garnish, first,boil asparagus spears and then sauté with mushrooms in a little butter. Add fresh peas cut in julienne, and cherry tomatoes.

For the blanc manger

250 g almond powder

1 litre cream 35% fat

150 ml almond milk

150 ml cream 35% fat

Bitter almond extract,


6 gelatine sheets

Salt and white pepper

For the pea cream

1 kg fresh shelled peas

80 g spring onion

2 garlic cloves

50 g butter

Salt and pepper

2 litres chicken stock

(see basic recipes)

For the cream with


1 litre full fat milk

5 g gelatine sheets

Truffle oil

For the garnish

Butter (to sauté)

100 g forest (wild)


8 green asparagus


400 ml chicken stock

Fresh peas (mange


12 cherry tomatoes

To decorate

Salad hearts

Basil leaves

Fresh almonds

Forest mushrooms hazelnut praline, apaki, gruyere croquettes, mushroom sheets

Greece is a country where mushrooms do grow - different varieties in different regions: morels, grow in Delphi and locals call them “little monks”, oyster mushrooms grow in Crete and are called “amanites”, the “vasilomanitara” grow on the mountains of Iti and Thirfi, along with truffles which are known to have been consumed since ancient times. There are plenty of local recipes with mushrooms. Here, we have a modern combination with cretan gruyere and apaki.

With a brush, drag a line of hazelnut praline across the Arrange sautéed mushroom puree “buttons” and garnish with apaki, gruyere flakes, mushroom sheets, gruyere croquettes and onion and garlic sprouts. Sprinkle with parsley.

For the hazelnut praline,toast hazelnuts in oven at 130°C for 12-15 minutes. Transfer warm nuts onto kitchen towel and rub in towel vigorously to remove skins. Puree in thermomix with sunflower oil at 40°C into homogeneous pulpy consistency.

For the mushrooms,cut mushrooms in quarters or medium slices and add salt and pepper. Sauté apaki in hot oil and brown thoroughly with garlic cloves. Remove apaki, add thyme and then mushrooms. Sauté thoroughly, sprinkle parsley and chives and season.

For the gruyere croquettes,in a basin combine cream cheese, grated gruyere and pepper. Refrigerate mixture and when set, shape into 10 g balls. Dredge in flour, egg and breadcrumbs. Fry shortly before serving.

For the wild mushroom phyllo sheet, make strong stock from trimmings and dried mushrooms. Allow to cool. Measure 500 ml of this stock, add 100 g tapioca powder and boil to thicken. Spread mixture on greaseproof paper or silicon mat into thin layer and leave to dehydrate overnight over or on the oven or table food warmer at 50°C. Cut out into desired shapes and use.

For the «mushroom buttons»,in covered pot boil all ingredients but xanthan, until mushrooms have absorbed all liquids. Puree mixture in thermomix. If needed, add xanthan during blending to absorb any liquid. Serve hot or cold.

For the hazelnut praline

150 g hazelnuts

85 ml sunflower oil

For the mushrooms

120 ml olive oil

3 whole garlic cloves

120 g apaki, thinly sliced

40 g oyster mushrooms

40 g king oyster


40 g Portobello


200 g various fresh

mushrooms of the greek countryside

Parsley, finely chopped

Chives, finely chopped


Salt and pepper

For the gruyere


100 g cream cheese

100 g grated cretan


Freshly ground black




Breadcrumbs to bread

For the forest (wild)

mushrooms phyllo pastry

500 ml dried mushrooms


100 g tapioca powder

For the «mushroom


30 g onion, finely chopped

5 g garlic

100 g forest (wild)


50 ml Mavrodaphni wine

Salt and pepper

Xanthan gum, optional

To decorate

Gruyere flakes

Onion sprouts

Garlic sprouts

Parsley, finely chopped

To plate


Ingredients for 4 servings

Greek “Saint Ηonore” cheese pie filling, spinach, feta cheese whipped cream and a small salad

Greek-French inspiration, an artistic combination of cheese pie with spinach pie and technique.

For the frozen little cheese pie,melt 50 g butter and cool. In a basin, combine flour, salt, sugar, water and melted cold butter. Work to a pastry. Use remaining quantity of butter to make the «turns» of the puff pastry, as usual. Roll out into sheets. Cut sheets into 12 cm diameter circles. On the center of each circle, place frozen cheese pie filling 8x1cm diameter, top with another puff phyllo sheet and freeze.

For the cheese pie filling,in basin combine all filling ingredients, place in round moulds of 8x1cm, freeze and unmould.

For the choux dough,in a pot combine milk, water, butter, salt, sugar and bring to boil. Off heat, add sieved flour. Return over low heat, and work with spatula until all liquids have evaporated and dough leaves sides of pot clean. In mixer cool dough and gradually add beaten eggs. Place mixture in a pastry bag and chill under refrigeration.

For the cheese craquelin,in a basin combine all ingredients to dough. Place dough between two pieces of greaseproof paper and roll out with rolling pin. Freeze and cut out disks of the same diameter as choux buns with pastry cutters.

For the feta cheese whipped cream,in thermomix puree feta cheese, add cream, a dash of pepper and bind mixture. Do not overwork mixture because it will curdle. If needed, add some extra cream.

For the spinach cream,sauté onion in olive oil. Add a little water if needed and low steam for 5-6 minutes until done. Once juices evaporate, add spring onion, garlic and sauté gently. Add spinach, simmer for 1-2 minutes to release juices, add flour, parsley and dill. Season with salt, pepper, nutmeg and strain thoroughly. Cool and puree. Spoon cream in pastry bag.

For the little

spinach pie

500 g flour

6 g salt

30 g sugar

250 ml water

50 g melted butter

350 g butter

For the spinach pie


400 g coarsely

crumbled feta


3 eggs

Freshly ground black


For the choux


125 ml milk

125 ml water

2,5 g salt

5 g sugar

100 g butter

150 g flour

250 g eggs

For the cheese


80 g butter

80 g grated gruyere

50 g flour

For the feta cheese

whipped cream

200 g feta cheese

200 ml cream 35%


White pepper

For the spinach


100 ml olive oil

75 g dry onion,

finely chopped

75 g spring onion

10 g garlic

500 g spinach,

trimmed and washed

15 g parsley, finely


20 g dill, finely chopped

2 tbsp flour


Salt and white pepper

To decorate

12 cherry tomatoes

confit (see basic recipes)

Leaves of small salad


Wild rocket leaves

Baby spinach

Salt and pepper

Olive oil


Dill oil (see basic recipes)

A variety of sprouts

4 yellow cherry


Brush with egg frozen filled little pies, place 4 choux buns on, and top with 4 gruyere craquelins. Bake at 175°C for 35-40 minutes. Remove from the oven and cool to warm. Slit choux buns and fill with spinach cream. Garnish with feta cheese whipped cream and a little spinach cream. On the center, place a small salad with rocket, red cherry tomatoes confit, various salads, yellow cherry tomatoes and sprouts, marinated in salt, pepper and oil-vinegar sauce. Drizzle dill oil.


Ingredients for 4 servings

To finish and plate

Another version with Greek salad ingredients

Greek salad 2015

On the plate with cucumber jelly, arrange Greek salad ingredients. Garnish with tomato spheres, feta cheese foam, tomato sponge, olive spheres, rocket leaves, caper leaves, caper and fresh oregano.

To plate


Ingredients for 4 servings

For the cucumber jelly,bring 1/3 cucumber juice with agar to boil. Off heat, add gelatine and remaining juice. Season and cool on a plate.

For the tomato sponge,in thermomix beat thoroughly eggs until light and fluffy. Add flour, tomato powder, salt and pepper. Place in siphon, charge with 2 cartridges and refrigerate for at least 3 hours. Shortly before serving, spoon mixture in buttered plastic glasses and bake in microwave oven at 500 Watt for about 20 seconds.

For the baked peppers,quarter peppers, discard stems and seeds. Marinate in olive oil and salt, bake at 150°C for 30 minutes and peel.

For the feta cheese foam,in thermomix boil cream at 85°C and add feta cheese processing into pulp. Add gelatine, salt and pepper and put mixture in siphon, charging with 2 cartridges. Keep in bain-marie.

For the marinated onions, slice shallots into rings. Put onions and vinegar in a basin and place them in a vacuum machine without bag for 3 times. This way, onions will be