Spread out a layer of quartered onions in a big pot, cover with the quartered potatoes and top with the fish. Add salt and fill with water up to 4cm below the fish’s surface. Then pour enough water to cover the fish. Cover the pot and boil at high temperature for 20 minutes and then continue with the pot uncovered for another 15 minutes. Removethe soup from the heat, add lemon, cover and let stand for 10 minutes. Serve the kakavia warm with plenty of pepper.
Clean and rinse the mushrooms under tap water. Slice them into small pieces and let them drain well. Pour and heat the olive oil in a pot, then add the onion. When the onion slices turn light brown, add the mushrooms and stir for 1-2 minutes. Then gradually pour the wine and 4 cups of water. Cover the pot and simmer for 20 minutes. Add the chopped spring onions and dill. Mix well and continue cooking for 15 minutes with pot covered. Add salt and/or pepper to taste. Whisk the eggs into a “foam” in a glass bowl and then gradually add small quantities of lemon juice and mushroom stock alternatingly. When done, pour the mixture from the bowl into the pot and stir well. Serve the soup warm with pepper to taste and a little fresh dill.
Pour the water, the olive oil and diced tomato in a small pot and let simmer for 4-5 minutes. Next, add the xinohondros, season with salt and stir well. Cover the pot and continue for 35-40 minutes, but first lower the heat. Serve the soup with a lot of pepper.
Soak the beans in water overnight to soften them. Next morning, change the water and boil them for about 15 minutes. Change the water again and add the onions, celery and finely chopped green peppers, chopped tomatoes, salt, pepper and oil. Allow all to boil for 20 minutes and then add the carrots cut into rounds. Remove from the heat after about ½ hour, when the beans have cooked and the sauce has thickened.
Boil the meat. Then place it on a platter and drain off the broth. Return the broth into a clean pot, add water and when it starts boiling, add the hondros and some salt. After the hondros is done, remove the pot from the heat and prepare the egg-lemon sauce: first beat the two egg yolks, then add the egg whites and stir in gradually some cooking broth. Finally, place all the ingredients in the pot and stir.
Prepare and wash the fish and the vegetables. Cut the carrots, celery, potatoes and onion into medium-sized pieces and leave the courgettes whole. Half-fill a saucepan with water and add the oil, carrots, onions and celery. Boil for about 15 minutes and then add the potatoes, courgettes, fish and seasonings. After about half an hour, when the fish and vegetables have cooked, remove them from the pan with a slotted spoon and transfer to a plate. If liked, retain about half of the vegetables and one piece of the fish, pulp them through a sieve and add them to the liquid in the pan. Bring to the boil and add the rice. Leave to cook for 20 minutes until soft and then turn off the heat. Make the egg and lemon mixture: Beat the yolks of the eggs and without stopping gradually add the lemon juice and a little of the soup. Now pour the mixture into the pan, stir well, and the soup is ready.
Crete, the 5th biggest Med Island, lies in the southern frontier of Europe. The proud and hospitable Cretan people are famous for its culture, innovative spirit and nutritional habits. Crete combines mountains and sea, the new alongside with the old and ancient with contemporary history. Itʼs a cultural crossroad due to its strategic geographical position. The island is one of the most popular Greek tourism destinations. The Region along with local national and international tourism agencies is programming and executes actions based on promotion and making known islandʼs competitive advantages by creating and enhancing infrastructure and related services.