Recipes

Roasted Summer Vegetables

Roasted Summer Vegetables

Ingredients For a Delicious Roasted Summer Vegetables Recipe 5 Courgettes 4 Aubergines 3 Garlic Cloves 4 Large Potatoes 3 Green Long Peppers (not the spicy ones) 4 Onions 7 Big and ripe Tomatoes 5 tbsp of Euzoea Organic Extra Virgin Olive Oil 3 tbsp Euzoea Balsamic Vinegar  Salt, Pepper, Oregano and for some Extra Tastiness: Feta Cheese Serves 6 people. Instructions Start by preheating the oven at 200C. Ideally, we use a large roasting tin to prepare this delicious roasted Summer Vegetables recipe. Slice the courgettes, aubergines, peppers, potatoes, onions and 2 of the tomatoes. [...]

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A delicious Greek Fava Recipe

INGREDIENTS 500g yellow split peas 2 red onions A leaf of Laurel Parsley 1 spring onion capers 1 lt water Euzoea White Vinegar as needed 2 tablespoons of Euzoea extra virgin olive oil salt and pepper INSTRUCTIONS Heat the water in a pot and once it boils add the split peas, a whole red onion and the leaf of laurel. When a white foam appears on the water remove it with a spoon.  Let it simmer until the water disappears and the peas begin having a mushier texture.  When done remove the [...]

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A Black-Eyed Peas Tasty Salad

INGREDIENTS FOR THIS TASTY SALAD 2 cans of Black-Eyed Peas 1 red onion 5 slices of honey smoked turkey breast Parsley leaves 3 tablespoons of Euzoea Olive Oil Juice of a lemon 1 tablespoon of Euzoea Honey 1 tablespoon of mild mustard Salt Pepper INSTRUCTIONS Empty the peas in a colander and leave to drain In the meantime, chop the onion, the parsley and the turkey Place the Olive Oil, the honey, some of the lemon juice and the mustard in a bowl and whisk until they combine. This is a sauce that [...]

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Sfakiani Pie

Sfakiani Pie

INGREDIENTS 2 cups flour 1 raki shot 2 cups fresh myzithra cheese or ricotta Half cup water 2 tablespoons Euzoea olive oil Half tablespoon salt Some Euzoea Honey Sesame seeds INSTRUCTIONS This recipe for the Sfakiani Pie is quick and easy-to-make! Begin by mixing in a big bowl the flour, the olive oil, the raki shot, the salt and the water. Mix well until the dough becomes really soft. When the dough is soft and thick enough leave it aside for an hour. Cover it with a towel to keep [...]

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Melomakarona Recipe
Melomakarona Recipe

Melomakarona-Traditional Greek Christmas Cookies drenched in honey-based syrup

Let’s Celebrate with a great and tasty Melomakarona Recipe, the Traditional Greek Christmas Cookies! INGREDIENTS • 3 cups Euzoea Olive Oil • Half a Cup of Cognac • Half a Cup of Orange Juice and a half spoon of Orange zest • 1 tablespoon ground cinnamon, nutmeg and ground cloves • 1 cup sugar • 9 cups wheat flour • 1 teaspoon baking soda • 2 teaspoons baking powder • 1 teaspoon salt SYRUP • 3 cups sugar • 2 cups greek Euzoea honey • 3 cups water • 1 cup walnuts INSTRUCTIONS Mix the Euzoea [...]

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Amaretti peaches with honey & chocolate

An Italian classic with a twist, the perfect end to an Italian Sunday lunch   PREPARATION ‘ COOKING TIME ‘ DIFFICULTY SERVES 40′-45′ N/A EASY 6   kcal fat saturates carbs sugars fibre protein salt 254 11g 3g 37g 16g 3g 6g 0.23g   Ingredients   6 large just ripe but firm peach 15 loose (or 9 paper-wrapped) amaretti biscuit scant 50g blanched almond 85g dark chocolate (minimum 60% cocoa solids), roughly broken 1 large egg, beaten 2 tbsp honey – clear or set To serve 500g tub crème fraîche or mascarpone a little cocoa powder   Method   Preheat the oven to 200C/gas 6/fan 180C. Halve and stone the peaches, then dig out a little flesh from the centre of [...]

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Mediterranean sardine salad

  PREPARATION ‘ COOKING TIME ‘ DIFFICULTY SERVES 15′ N/A Easy 4   kcal fat saturates carbs sugars fibre protein salt 140 10g 2g 1g 1g 1g 10g 0.9g   A superhealthy salad that’s full of intense flavours with oily fish, olives and capers   Ingredients   90g bag salad leaves handful black olives, roughly chopped 1 tbsp caper, drained 2 x 120g cans sardines in tomato sauce, drained and sauce reserved 1 tbsp olive oil 1 tbsp red wine vinegar   Method Divide the salad leaves between 4 plates, then sprinkle over the olives and capers. Roughly break up the sardines and add to the salad. Mix the tomato sauce with the oil and vinegar and drizzle over the [...]

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Olive Oil Crispy squid with caponata

Crispy squid with caponata

  PREPARATION ‘ COOKING TIME ‘ DIFFICULTY SERVES 30′ 30′ Hard 4   kcal fat saturates carbs sugars fibre protein salt 569 32g 4g 37g 8g 6g 37g 3.34g   Ingredients 800g cleaned squid tubes (about 3 large tubes) 150g plain flour 1 tbsp cayenne pepper or chilli powder sunflower oil, for frying For the caponata 1 large aubergine 4 tbsp extra-virgin olive oil 1 onion, chopped 3 celery sticks, sliced 250g cherry tomatoes 3 garlic cloves, crushed 1 tsp caster sugar 1 tbsp balsamic vinegar 150g green olive, stoned 30g caper, rinsed if salted handful basil leaves, shredded   Method   To prepare the squid, lay the squid flat on a board. Insert a long, thin knife in the opening and neatly cut it along [...]

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honey Succulent honey & lemon chicken

Succulent honey & lemon chicken

  PREPARATION ‘ COOKING TIME ‘ DIFFICULTY SERVES 5′-10′ 1hr EASY SERVES 4   kcal fat saturates carbs sugars fibre protein salt 647 35g 14g 47g 12g 3g 39g 0g Ingredients 3 juicy lemons 50g butter 3 tbsp clear honey leaves from 4 rosemary sprigs 1 garlic clove, finely chopped 8 chicken pieces, such as thighs and drumsticks, with skin 750g potatoes , peeled and cut into smallish chunks green salad, to serve Method Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant. Lay the chicken in a roasting tin – don’t [...]

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olive oil risotto rice tomatoes

Risotto-stuffed tomatoes

  PREPARATION ‘ COOKING TIME ‘ DIFFICULTY SERVES 40′-45′ 20′ EASY 2   kcal fat saturates carbs sugars fibre protein salt 173 5.4g 1.4g 26g 0g 2.8g 6.4g 0.57g   Ingredients 2 beef tomato 2 tsp olive oil 50g risotto rice 2 spring onion , chopped 1 small courgette , chopped 50g chestnut mushroom, wiped and sliced 250ml vegetable stock (such as Marigold) ½ tsp dried mixed Italian herbs 6 fresh basil leaves 1 tbsp finely grated Parmesan (or vegetarian alternative) handful of rocket leaves Method Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the [...]

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