Portfolio

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Margarita cocktail

Ingredients (1 serving): 1 1/2 oz tequila 1/2 oz premium triple sec (preferably Cointreau) 1 oz lime juice Rum the rim of a cocktail glass with lime juice, and dip in Trikalinos fleur de sel. Shake all ingredients with ice, strain into the glass, and serve.

Zafeiri’s trahanas (frumenty)

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Ingredients: 3/4 cup sweet frumenty zest of 1 lime or half of a lemon 10 thin slices of Trikalinos  avgotaraho ½ teaspoon of freshly ground pepper Boil 1 litre of water, add the frumenty and the zest and cook until the soup thickens. Cut the avgotaraho into transparent slivers or small [...]

Lentil soup with Trikalinos bottarga

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Ingredients (serves 6): 500 g of peeled lentils 1 medium peeled onion 1 clove of garlic 1 bay leaf ½ cup of olive oil 1 liter of water 24 g. of Trikalinos  sliced bottarga freshly ground pepper olive oil and chives to garnish Boil the lentils with onion, garlic, bay leaf [...]

Foie gras terrine with truffle and Trikalinos avgotaraho

Ingredients (serves 4): 4 large slices of foie gras (340 gr.) 1/4 teaspoon of salt 1 pinch of pepper 1 pinch of sugar 1 sprig of rosemary 1 sprig of oregan 1 goblet of Metaxa brandy 20 thin slices of truffle 20 slices of Trikalinos  avgotaraho Remove fibres from the foie [...]

Trikalinos Avgotaracho tortillas

Ingredients : 8 small tortillas 3/4 cup of cream cheese 1/4 cup of strained yoghurt 1tablespoon of finely chopped dill 1 finely chopped green onion (only the green part) 8 medium-sized lettuce leaves (washed and dried) 1 medium-sliced cucumber 40 thin slices of Trikalinos avgotaraho Combine the cream cheese with the [...]

Bruschetta with avgotaraho

Ingredients : 15 slices of avgotaraho 3/4 cup of celery 15 medium-sized cherry tomatoes 2 tablespoons of olive oil 1 teaspoon of freshly ground pepper juice of1 lemon4 slices of dark bread or 8 rusks Finely chop the celery and the tomatoes. Mix with the salt, olive oil and lemon juice and [...]

Red mullets with bottarga espuma

Ingredients : ½ a kilo of red mullets juice of half an orange juice of half a lime 10 sprigs of fresh thyme 1 spoonfull of oil for sautéing 2 sp. of bottarga espuma 1 pinch of Trikalinos fleur de sel Marinate the red mullets in the citrus juices and thyme [...]

Bottarga and crab (in its own broth)

Ingredients : 4 medium sized crabs (fresh or frozen) 4 teaspoons of Trikalinos bottarga powder 1 large onion (finely chopped) 1 tsp of grated ginger ½ of a fennel (finely chopped) ½ a clove of garlic (finely chopped) 1 glass of Malagouzia wine (or Chardonnay) 150 ml of water 2 tbsp of [...]

Spaghetti with Trikalinos avgotaraho

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Ingredients (serves 4) : 1 packet of spaghetti (500 g) 25 slices of Trikalinos avgotaraho (bottarga) 8 tablespoons of olive oil 1 cup of finely chopped leek ½ of lemon both juice and zest salt and freshly ground pepper Boil the spaghetti according to the instructions on the package. Heat 4 tablespoons [...]