Les recettes du mois!

...de Vassilis Alexiou

Salade d' haricots yeux noirs

Ingrédients:
300 gr d' haricots
1 oignon rouge
agrumes selon saison ( orange, pommelo, citron, bergamote)
feuilles de persil
huile d'olive
vinaigre balsamique
sel et poivre à votre convenance

Réalisation:
Faire bouillir les haricots à feu doux sans les laisser eclater, rincez les à l'eau froide abondamment.
Couper les oignons en 4, ensuite les blanchir dans l'eau bouillante pendant 1 minute et immediatement après dans l'eau froide.
Découper les agrumes en filet et conservez le jus de ces derniers.
Nous réalisons une émulsion à base du jus, de l 'huile d'olive et du vinaigre, ajouter sel et poivre selon votre goût.

Sardines marinées

Ingredients:
Filets de sardines
Gros sel
Vinaigre de framboise
Groseilles
Feuilles de basilic
huile d'olive

Réalisation
Recouvrir les filets de gros sel pendant 10 minutes, rincer les abondamment et plonger les dans le vinaigre de framboise pendant 30 min et laisser refroidir au réfrigérateur.
Ensuite retirer les du vinaigre et éponger les dans du papier absorbant.
Servir avec quelques feuilles de basilic et groseilles ainsi que de l' huile d 'olive 

Chaniotiko boureki (légumes gratinés)

Ingredients:
Pommes de terre
Courgettes
Tomates
Oignons
Menthe fraiche
Fromage Mizithra ( fromage de chèvre frais)
Huile d'olive
Sel et poivre
Réalisation:
Découper les Pdt et courgettes en tranches fines et placer les dans un grand Pyrex comme un millefeuille.
Couper les oignons, les tomates et la menthe finement et recouvrer les légumes
Saler et poivrer, ajouter l'huile d'olive généreusement et mettre le fromage au dessus.
Placer au four à 180 deg pendant 40 minutes.
Servir à température ambiante et regalez vous!

Yaourt

Pour 1.3k
Ingrédients
3L de lait frais entier fermier de vache ou de brebis & chevre
100g de yaourt grec bio

Realisation
Chauffer 1lt de lait à 40deg. en y mélangeant le yaourt. Verser le dans les 2L de lait restants et le mettre  dans un endroit chauffé à 40deg  pendant 12 heures.

Ensuite mettre la préparation au frigo  pendant 3 heures

Pour finir égoutter la préparation avec une toile de fromager.

The ‘sweet pebbles’ by Dragées Hatziyiannakis, inspired by the Greek islands

PIRAEUS, GREECE

Dragées Hatziyiannakis was founded by Nikolaos Hatziyiannakis. It started its journey as a family business with the production of dragées as its principal activity in 1950, in the area of Piraeus.

Today, it preserves its family character, but is also adapted to the increased requirements of the present years, gaining in this way a worthy place in the Greek market and acquiring an important stance in the European, American and Middle Eastern markets.

The “sweet pebbles” product category is the company’s innovation for both the domestic and international market. Inspired by the Greek islands, this category includes products of exceptional quality and taste, texture and original appearance / decoration. The products look like real pebbles and have a core of whole fruits in syrup which is coated with chocolate (milk or 70% cocoa) and a very thin layer of sugar.

IOS – Whole cherry amarena in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

PATMOS – Whole cherry in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

SKYROS – Crushed walnut & chocolate (70% cocoa) coated with a thin layer of sugar

ITHAKI – Whole sour cherry in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

CORFU – Whole kumquat in syrup & chocolate (70% cocoa) coated with a thin layer of sugar

Designed by Mousegraphics, a creative office that realizes this basic principle since 1984, and in a way that concerns each one of its partners / clients separately. This consistent approach has been rewarded with a significant circle of longstanding cooperations and has also resulted into new and successful professional relationships in a variety of applications within the design field.

Mousegraphics said: “To paraphrase the famous Marshall McLuhan expression, “the medium is the content” in this packaging extravaganza. Τhe symbiotic relationship of medium and message, (of which the media guru preached), is here translated into the eccentric coupling of package-product. Αn ‘outer-inner’ game of illusions is played here, for the eyes of the consumer. Τhe paradox of a sweet, edible, even appetizing pebble, the beauty of an open crop, with its shockingly realistic flesh, fake cherries which can fool birds into coming to nibble at them like in the ancient paintings of Zeuxis, rocky-tasty formations: all these are mind treats we prepared for the consumer within a heightened – reality design environment.”

Silver award – European Design Awards 2012 – Packaging Food & Beverages.
Gold award – Dieline Package Design Awards 2012 – Confections, Desserts, Pastry, Chocolate, Candy, Sweets.
Gold award – Ermis Awards 2012
Winner – Red dot award 2012 – Communication design
Gold award – Pentawards 2013
Winner – iF design award 2013 – Packaging design

Disponibles sur commande : grecegourmande@gmail.com et par messagerie sur le site www.la-grece-gourmandecom 

Greek restaurant ranks in world's top 25

Greek restaurant ranks in world's top 25

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TAGS:Gastronomy

Funky Gourmet, a restaurant situated in down town Athens, has been selected as one of the best eateries worldwide by TripAdvisor users. The Metaxourgeio restaurant known for its creative contemporary Greek cuisine came in 21st on a global scale and 13th on the website's European list. The world's best restaurant according to the website's Traveler's Choice 2015 was Martin Berasategui’s eatery in Lasarte, Spain.

Funky Gourmet topped the top Greek restaurants list, traced by Eleas Gi (Kifissia), Tamam (Rhodes), Lotus Eaters (Elounda, Crete), Sea Side by Notos (Perivolos, Santorini), Manimani (Athens), Prima Plora (Rethymno, Crete), To Psaraki (Vlychada, Santorini), Kerasma (Rhodes) and Melenos Lindos Restaurant (Lindon, Rhodes).

How and Why to Make Traditional Greek/Italian Bombonieres for Your Wedding

Paulina Björk Kapsali

And for more information and original ideas check : 

http://www.mariages.net/cadeaux-invites-mariage/la-grece-gourmande--e132055

E-mail contact : grecegourmande@gmail.com

Bomboniere? Boubounieres? Koufeta? What are these? Find out the history of this delicious Greek/Italian tradition which is probably the cheapest wedding favor ever, and learn how to make your own.

What is a Bomboniere

A bomboniere, as the Italians call it, or boubouniera, as the Greeks call it, is the traditional wedding favor at Italian and Greek weddings. Jordan almonds, called koufeta by the Greeks, are wrapped in tulle or packed in other creative ways, and handed to the guests as they exit the church, or incorporated in the table setting. While unique wedding favors can be a fun element of surprise, the bomboniere is a gift of tradition and meaning.

The jordan almonds represent many things. Their egg shape, first of all, represents fertility and the new life that the couple's union will hopefully bring. The sweet coating represents a sweet life. There is also meaning in the way it is presented, and served to the guests. The number of jordan almonds is always an odd number, symbolizing the newlywed's two lives that are now intertwined, and can never be split apart again. Usually, it is also a prime number, hinting that there is only one thing that can ever divide them (death). A suitable number of koufeta in the bomboniere is therefor 5 or 7. Koufeta is also incorporated in the wedding in other ways, such as on the tray that holds the stefana (wedding crowns) during an orthodox ceremony, and the number of almonds is always an odd number there as well.

Since jordan almonds wrapped in tulle is a cheap alternative to other favors anyway, price isn't really an important factor when you're deciding how many koufeta to gift each guest. Choose 7 if you want a religious message. It symbolizes the 7 divine mysteries/sacraments. 5 koufeta in the bomboniere symbolize health, prosperity, joy, fertility, and long life.  

Alternatives to Jordan Almonds

The serving of sweet almonds at celebrations dates back to roman times. Back then, the almonds were dipped in honey and then consumed, and for a long time the priest would feed honey-dipped almonds to the couple getting married during the ceremony. However, while the almonds have history, some people today prefer chocolate, and fill their bombonieres with panned chocolate instead. There is nothing stopping you from filling yours with your favorite dragee candy, or other chocolate treats. Choose candy in your wedding colors if you like. Traditional jordan almonds are now made in different flavors and colors, so that you can personalize your bombonieres and still keep tradition alive.   

Koufeta Bar

A different way to serve koufeta at your wedding that has become popular during the last few years, is by letting your guests scoop some up and fill their own bags; candy bar style. This is great for you if you want to include tradition in a modern wedding. Who doesn't love a candy bar? Also, it gives the guests the chance to eat as much koufeta as they like. Because really, 5 pieces of candy is never enough 

Fabric Options

The bomboniere doesn't necessarily have to be made with tulle. Get creative with your choice and use of fabric. Tie them up in any way you want, or use paper cones. You can even tie the koufeta into fabric one next to the other, like a string of pearls, and tie the ends together, so that the guests can wear them around their wrists. Jordan almonds won't melt or soften, so you don't have to worry too much about the packaging  

Tiny Boxes

Another popular and easy way to wrap the bombonieres is in tiny boxes. Use simple paper boxes for a cheap alternative, or fancier ones made of crystal or metal, which the guests can use in their home decor. 

Koufeta Machine

Fill tiny gumball machines with koufeta. Kids will love it. And really...so will everyone else.

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Buckets

These tiny buckets are cute, and the guests can use them later as flower pots or candle holders. 

Roses

If you are really crafty, try creating these fabric roses, with koufeta tied into them.

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Jars

Small jars will also work. You can buy these cheap in bulk, and print out your own labels, for a 

quick diy.

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