St. John’s Wort can be used in salads?
And the flowers of onions?
The millet is not just for the birds?
Many well known herbs and spices for their cullinary uses and others rarerly
used in cooking gave flavor to dishes prepared at Syros Atlantis Hotel in Vari, Syros.
Special cheese from Syros and Ios Cycladic islands and vegetables organically grown
were the main ingredients for the dishes we cooked.
We had a really good time cooking and eating all together!!
Even during the dry season there are herbs available.
In the summer we collect the seeds of the plants we collected earlier.
We also collect Saint John’s wort which matures now, sea fennel, shoots and flowers and fruit.
Which fruit? Figs of course!!
We made a delicious apperizer using local cheese and fennel leaves.
Hands on ooking lessons can be great fun!!
But cooking after having collected wild herbs to use in the dishes, is really more joyfull, interesting and creative.
Cycladic dishes, α real delight to the palate, using infusions and unexpected herbs for wellbeing too is what we learn to cook in our workshps.
HANDS ON COOKING LESSON AT ALKYON HOTEL
With fresh herbs and wild flowers which we collected from the nearby fields.
FENNEL, THYME, SAGE. FLOWERS OF WILD CARROT AND WILD CHRYSANTHEMUM gave “wild” taste to our dishes!!!
We had a great time cooking 4 Cycladic recipes using only vegetables and cheese as people used to do.
The highlight of our cooking was the salad which connected ancient, byzantine, traditional and contemporary greek cuisine.
When finished we had a delicious and joyful lunch.
Saturdays: March 19 and 2 – 9 to 16 April 17.00-20.00
by MARIA KRINA in Vardakeios School in Ermoupolis, Syros
COOKING TALES WITH HERBS AND GRAINS
THE ROLE OF GRAINS, HERBS AND SPICES
in every day cooking with surprising combinations for wellness
Spices and herbs besides their magic taste and aroma are essential to the digestion of food and offer the body valuable nutrients.
Grains, almost forgotten now, are absolutely necessary for proper nutrition.
Time to remember those which from antiquity had dominant position in our diet and get to know new ones. To experiment, to cook and enjoy their flavors.
In the courses were ginen recipes for the cooking of grains and information on how to use them, in which dishes and how to combine them with spices and herbs in a way to strengthen and stabilize their action in our bodies.
Wellness, joy and proper nutrition with awareness and knowledge.
tel: 6940 108 628/22810 82573
On May 19th I gave a cooking demonstration of four dishes from the Aegean aboard Celestyal Olympia one of the ships of Celestyal Cruises at the invitation of Mr. George Kalostos. Eggs Buleri, Vourliotiki salad, dellagratsiano eggplants and cheese pie with honey. All inspired by traditional recipes except from the sweet, which is a recipe of Antonia Chalavazi from Syros. George by organasing these presentations aboard the ships of Celestyal Cruises offers passengers the opportunity to experience the culinary tradition of the Aegean tasting various and interesting dishes and local products they would’t have the chance to taste otherwise.
There was great interest and participation and I thank George for giving me the opportunity to become an ambassador of our culinary tradition to so many people of different nationalities and share with them my knowledge, flavors and fragrances from Greece. I admit that the wild herbs which I gathered from Syros stole the show !! Smells and tastes unprecedented for them…
Thyme, sage and fennel sent them over to the island and livened up the demonstration and the dishes.
Dance Center Akropoditi
This hands on cooking seminar talked about the “rules” of food preparation so as to be complete in all aspects. In the theoretical part we referred to the sense of taste, the basic tastes (sweet – sour – salty – bitter – caustic – astringent – Umami) and gave sufficient data in order to give the participants the chance to classify the herbs and greens tested. Also basic guidelines were given for combining the materials available to create a wwell balanced and tasty salad combining cultured vegetables with wild greens and herbs. We then discussed their qualities and their uses, because wild greens can have many culinary uses.
Basic recipes of salad sauces were given and they improvised using the materials available.
Last but not least, we enjoyed our salads together, because food ,if not shared with love, loses its tastiness.
Flowers and herbs, which we collected in walks in Ano Meria and elsewhere, were tested. There was great excitement and they all felt very surprised by how many plants are edible and with so much interesting taste. Afterwards each team created and presented a salad so as the rest would taste it and find the dominant taste and see whether there was a balance of flavors. At the same time I presented my own salads with their sauces.
We had a really good time, shared new knowledge and tried new flavors, hade fun and renewed our appointment for more detailed presentation and work after the fall and the first rains !!!
The herbs that were tested:
Wild celery smyrnium olusatrum (leaves, shoots, buds)
Kritama crithmum maritimum
Fennel foeniculum vulgare
Wild carrot daucus carrota
Agoglosos cynoglossum columnae
Mallow flowers malva sylvestris
Peratzounia lotus edulis
Radishes, dandelion etc
Lagoudochorto pracium majus
Daisies flowers chrysanthenum coronarium
Fruit of lathyrus clymenum
“TRADITIONAL COOKING IN DINING ENTERPRISES”
Wie all talk about the traditional greek cuisine, tourist destinations and tourist products. The issue is, however, if we say something essential, that may find practical application. So how does the local cuisine can be part of restaurant menus ? Greek cuisine is not only souvlaki and mousakas. Which is the Cycladic cuisine after all? How to use this incredible gastronomic richness and unique products that are available?
These and other more practical issues were discussed in this two days seminar. Composition of menus and costing. Because, what local cuisine will any restaurant support, if the business is not viable?
Common concerns of all those who own or work on restaurants or hotels.
The local Cycladic cuisine as a cultural and tourist product.
Practical guidelines on the use of local traditional products and recipes in restaurant menus.
Hours: 16:00 to 21:00
Instructor: Maria Krina
• Listing of local traditional products
• Ranking them according to seasonality and their adequacy
• Recording local “forgotten” syntagon- Standard recipes
• Study actual restaurant menus
• Menu composition principles – costing, examples
• Presentation and selection of local recipes for inclusion in the menu
• Creating a standard menu
Region of S. AEGEAN / The KOINSEP “ELICHRYSOS” &
KEK GENNIMATAS SA
WITHIN THE PROJECT “VOCATIONAL TRAINING PROGRAMMES OF UNEMPLOYED, EMPLOYEES & employed people in Cyclades» implements the TRAINING PROGRAMME
“Local cuisine in dining enterprises”
“Native” SPICES OF Syros !!
Trees and shrubs we pass by every day in the countryside of the island have fruits used as flavorings from antiquity.
Spices except from their magical taste and smell are needed to digest food and provide to our body valuable components which are hard to get otherwise.
Their use is therefore not a “luxury” but they are absolutely necessary and it is good to learn how to use them.
The seminar presented the main spices used in Greek cuisine together with other less known that suit Greek flavors creating unexpected results.
We talked about the properties and proper cooking in order to have an easy to digest food reaping all the benefits of their use.
We experimented with our own mixes in neutral tasting bread bases and vegetables choosing some of the five basic tastes as a basis for making our own mixture.
We made our own bread with spices unknown for such use.
We enjoyed aromas and flavors, we got to know each other and had great fun !!!
tel: 6940 108 628