#cretan

It was hot that day in Vamos, a small Cretan village nestled in the hills near Chania. In an old oil mill converted into a cooking workshop, Koula, the hostess, gently poured the warm honey into a large copper saucepan. Around us, the semolina was slowly browning in olive oil, cinnamon perfumed the air […] The post Cretan halvas with semolina: honey, dried fruits and aroma of spices first…

Cretan pumpkin is sliced ​​and boiled and then placed in containers or bags suitable for the freezer. Blanning protects the color and nutritional value of the vegetable. The pumpkin stored in the freezer can be easily used in meals after dissolving. Cleaning and chopping Wash the pumpkin and peel the shell (optional) and chop into slices or cubes. Blinking Boil the vegetable in boiling water for…

I already told you how chef Alexis Lefkaditis had made me change my mind a few years ago on the Dolmadakia (stuffed vineyards). Its version, a little more sophisticated, with grated zucchini, tomatoes and herbs in abundance, was simply stunning. I had never redone until I went to Crete this summer. There, in a […] The post stuffed vine leaves: the family recipe Cretoise First appeared on Papillas…

When it comes to travel, some of the best experiences happen when you go off-script. That’s exactly what I discovered during my time in Heraklion, Crete. Skipping the group excursion and setting out on my own turned out to be the perfect decision. Armed with a 25-euro hop-on hop-off bus ticket, I spent the day exploring the city’s rich history, uncovering ancient treasures, and deepening my…