Until the next time we meet, relive your vacation experience with recipes suggested from our Hotels' Chefs: GREEK OMELETTE FROM THE CHEF OF KOSTA PALACE CITY HOTEL
Ingredients:
6 EGGS
3 MUSHROOMS
½ EACH OF A RED, YELLOW AND GREEN BELL PEPPERS
6 CHERRY TOMATOES
100GR OF FETA CHEESE
SALT, PEPPER, PARSLEY
 
How to:
Sauté in a non-stick pan the mushrooms and the peppers with some olive oil. Beat the eggs with the salt and pepper and empty in another pan with olive oil, lightly stirring with a spatula. Place on top the sauteed vegetables, the cherry tomatoes and the feta cheese, adding the parsley at the end.
 
CHEESE PUFFS FROM THE CHEF OF KOSTA PALACE CITY HOTEL
For the dough:
250GR GREEK YOGHURT
100GR. BUTTER OR MARGERINE
100GR OLIVE OL
1 EGG
1 TSP SALT
10GR BAKING POWDER
FLOUR AS NEEDED
 
For the stuffing:
250GR FETA
200GR RICOTTA CHEESE
2 EGGS
3 TBSP FINELY CHOPPED SPEARMINT
BLACK PEPPER
SESAME
 
How to:
Dough: Pour all the wet ingredients in a mixing bowl and knead adding the baking powder and enough flour until a soft dough forms that pulls away from the sides of the bowl. Let the dough rest.
Stuffing: Mix all the ingredients of the stuffing, take a small piece of the dough, form it in a round shape, fill it with a tablespoon of the stuffing and fold in half to close it. Press with a fork to seal.
Beat an egg with some water and brush the puffs with the mixture, adding some sesame on top. Bake until golden brown. KLEFTIKO LAMP FROM THE CHEF OF EUROVILLAGE ACHILLEAS HOTEL
Ingredients:
350 GRAMS LEG OR SIDE OF LAMP
1 SLICED ONION
1 CUBED CARROT
1 GREEN + 1 RED BELL PEPPER CUT IN STRIPS
1 CUBED POTATO
100 GRAMS OF A HARD CHEESE
2 CHOPPED GARLIC CLOVES
1 TSP OREGANO
1 TSP THYME 
1TSP SALT
1 TSP FRESHLY GROUND PEPPER
100 GRAMS OLIVE OIL
100GRAMS OF WHITE WINE
150GRAMS OF BROTH/STOCK
 
How to:
Mix all the ingredients together except for the wine and stock and place on top of two layers of waxed baking sheet. Tie up the sheet with jute twine to form a pouch. Place the pouch in an oven appropriate casserole (with a lid) adding the wine and stock.
Bake in a preheated oven at 180C for two hours. Remove from oven and serve immediately with your choice of side dishes.
FISH A LA SPETSIOTA FROM THE CHEF OF ACHILLEAS BEACH HOTEL
Ingredients:
2 FISH FILLETS OF MEDIUM SIZE
3 TBSP OILIVE OIL
2 TSP CHOPPED ONION
1 TSP CHOPPED GARLIC
1 TSP CHOPPED FRESH PARSLEY
2 BIG SLICES OF TOMATO
2 TBSP NAPOLITANA SAUCE (FROM JAR OR MAKE YOUR OWN)
PINCH OF SALT
PINCH OF BLACK PEPPER
2 TBSP LEMON JUICE
30GR WHITE WINE
 
How to:
Heat the olive oil in a pan and add the onion and garlic to sauté. Then lay the fillets, cook for 3 minutes each side. When cooked add the lemon and wine and then place a slice of tomato on top of each fillet. Pour over the napolitana sauce and season with salt, pepper and parsley.
  SAGANAKI WITH SHRIMPS, OUZO AND FETA CHEESE FROM THE CHEF OF ATLANTIS HOTEL
Ingredients:
500GR OF MEDIUM SIZED SHELLED SHRIMPS
100GR CHOPPED ONIONS
50GR GARLIC CLOVES
200GR FETA CHEESE
80GR OLIVE OIL
100GR DICED TOMATOES
50 GR TOMATO PASTE
200ML OUZO
100GR GREEN BELL PEPPER
1 TBSP MUSTARD  
SALT, BLACK PEPPER, DRIED HOT PEPPER FLAKES, PARSLEY
 
How to :
Heat the olive oil in a stove-to-over pan, add the onion and pepper until partly dehydrated and then add the shrimps and sauté for two minutes stirring with a wooden ladle. Pour the ouzo and let sizzle for a minute to help the alcohol evaporate, then add the tomatoes, the watered-down tomato paste, the mustard, the garlic, half the feta cheese, the parsley, salt and pepper and water as needed. Let simmer in low heat for ten minutes. Remove the pan from the stove top and place in the oven (preheated at 220C), pouring the rest of the feta cheese and let gratinate for two minutes.
Serve with extra parsley and the pepper flakes. SPINACH SALAD
Ingredients:
200GR ROMAINE LETTUCE
100GR ARUGULA
50GR BABY SPINACH LEAVES
100GR COOKED CORN KERNELS
50GR POMEGRANATE HUSKS
100GR CRUMBLED SOFT CHEESE (GOAT/SHEEP)
50GR SHELLED WALNUTS
50GR PARMESAN FLAKES
100GR CHERRY TOMATOES
100GR RYE BREAD CRUMBS
OLIVE OIL
BALSAMIC VINEGAR
 
How to:
In a salad bowl mix sightly the lettuce, the arugula, the spinach, the walnuts, the corn and pomegranate. Place on top the soft cheese, the parmesan flakes and the tomatoes. Before serving add the olive oil and the vinegar. STUFFED GRAPE LEAVES - DOLMADAKIA FROM THE CHEF OF KOUROS PALACE
Ingredients:
500GR OF GRAPE LEAVES
100GR OLIVE OIL
200 GR SCALLIONS
100GR ONION
100GR GARLIC
200GR LONG GRAIN RICE -CAROLINA VARIETY
200GR STOCK/BROTH
4 LEMONS AND JUICE OF 3 LEMONS
20GR CORIANDER
20GR SPEARMINT
40 GR DILL
10GR BLACK PEPPER
20GR SALT

How to:
Immerse the grape leaves in hot water until softened (if from a jar, use directly).
In a large pan sauté the scallions, onions and garlic with the olive oil. We then add the rice, salt, black pepper, spearmint, dill, coriander and the stock. Remove from the stove once it boils over and let it cool.
Fill each grape leaf with a spoonful of the prepared stuffing, roll and fold.
Add some olive oil in a pot, then a layer of lemon slices and then arrange the stuffed grape leaves on top finishing with some fresh lemon juice. Place an inverted plate on top of everything to prevent the stuffing from coming out. Bring to a boil, and then simmer for about 1and a 1/2 hour.
Serve with a yoghurt sauce.
SOUTZOUKAKIA MEAT BALLS FROM THE CHEF OF KOUROS PALACE 
Ingredients:
500GR FINELY GROUND BEEF OR HALF BEEF/HALF LAMP
2-3 GARLIC CLOVES
1 TSP SALT
1 TSP CUMMIN
½ TSP BLACK PEPPER
2 TBSP OLIVE OIL
30GR STALE BREAD
¼ CUP RED WINE
FLOUR AND FRYING OIL FOR THE FRYING
          
SAUCE:
750GR FINELY CHOPPED FRESH TOMATOES
600GRE CANNED TOMATOES
2 TBPS TOMATO PASTE
3-4 TBSP OLIVE OIL
¼ CUP OF WINE
1 FINELY CHOPPED ONION
SALT, CINNAMON STICK
 
How to:
Soak the bread in the wine. Mix the rest ingredients and add the bread at the end. Work the mixture thoroughly with your hands and then form small meat balls (round or elongated).
Roll the meatballs in flour and place them in a frying pan with preheated frying oil. Fry briefly just to give a golden color. Remove them from the pan and let them sit on an absorbing paper sheet.
In a pot combine all the sauce ingredients and boil for 15 minutes.  Add the meatballs carefully and let them simmer for a few minutes until sauce thickens.
Serve over a bed or rice or sautéed angel hair.