SUMMER FOOD MEMORIES

Today, Greek Debt Gastronomy travels in Crete! Actually, I do not know anyone who has been to Crete and did't promise himself to return at least once! The Cretan people, the landscapes, the beaches, the  drinks and of course the food - are all wonderful! It is the authenticity of the island that makes it so special! From my holidays to Chania I cannot even remember one restaurant or a tavern that I didn't like the food!

My uploaded photos will give you a brief view of Chania and my Ntakos (a local and famous appetizer) recipe will  give you a taste of Cretan gastronomy!

Materials

100 gr. feta cheese
1 ripe tomato
4 tbsp olive oil
4 black olives
2 Cretan rusks
Capers (optional)
Salt

Execution

1. Chop finely the tomato.
2. Crumble the feta cheese using your hands.
3. Remove the stones of olives and cut them into slices.
4. Put the rusks under running water for a moment (only 1-2 seconds to avoid over-soaking).
5. Place the rusks on a plate and put on them the chopped tomato.
6. Salt.
7. Sprinkle rusks with the crumbled cheese and the olive slices.
8. Pour the olive oil and sprinkle with capers.

SEPTEMBER AT BEACH!!! (ROASTED FISH)

There is nothing more relaxing after a tiring week at city than a break at beach...On September the beaches are wonderful, quiet and peaceful. Last weekend I visited a beach at Northern Greece; at one of my walks I discovered this beautiful scenery that you can see in the photos- which is a small port for fishermen, where I had the opportunity to buy some fishes from the local fishermen. I bought these two fishes (one chiona and one salpa) that I cooked them the next day for me and a friend. I served them with a risotto, a Greek salad and ouzo!

Ingredients

2 whole fishes (700gr each- you can use also fillet of fishes)

2 tablespoons dried rosemary

Juice from 2 lemons

Juice from one lime

Salt

½ teaspoon oregano

½ teaspoon thyme

2 spring onions

Baking paper

1/4 cup of extra-virgin olive oil

Directions

Preheat the oven to 200 degrees Celsius. Scrape the scales, gut and remove the gills. Rinse the fishes under cold running tap water. Don’t forget to remove blood coagulated on the inside of the fish. In Greece you can ask fishermen to clean the fished for you (It saves a lot of time!). Cut a piece of baking paper big enough to cover twice the bottom of your baking dish. Place the sheet of parchment paper on baking dish leaving enough around it to cover. Place the fishes in the center. Mix the rest of ingredients (except for the spring onions) and pour the half quantity over the fishes. Don’t forget to pour some at the inside of the fish. Chop the spring onions and add them to the baking dish. Bring edges of the paper together and fold together to crimp closed living some room inside the bundle.  Leave it to marinate at your refrigerator for about two hours (or till you do a bath at sea, it is said that on September the sea water is warmer than it is on other months. Then place in the preheat oven and roast for about 40 minutes then add the rest of your mixture with lemon juice, olive oil and herbs and roast about 15 minutes more or until you think the fish is just cooked through!! Serve it hot! Delicious!!!