Tag Archives: feta

Minoan, Cretan Nutrition-Recipes: Dakos

1982 – 06/02/2022, Heraklion, Crete, Greece

Greek Recipes: Cretan Dakos

Prescriptions

  1. Ingredients
  2. 3 Big Barley Rusks
  3. 3 Big Spoons of virgin olive oil: 1 spoon for each rusk
  4. 9 gr of sea salt: 3 gr salt for each rusk
  5. 300 gr trimmed tomatoes (100 gr for each rusk) or 30 gr compressed tomatoes (10 gr for each rusk)
  6. 30 gr oregano (10 gr for each rusk)
  7. 300 gr yogurt and / or Feta minimum (100 gr for each rusk).

II.      Implementation and Guidelines

Firstly, we take the rusks, then we pour the virgin olive oil on each rusk and then we put the sea salt. Finally, we pour the trimmed or compressed tomatoes and spread the oregano.

We “escort” and put yogurt and / or feta on our plate. So, we are ready to serve, eat and drink.

III.     Properties-Quality-Cost-Value-Profit-Nutrition-Experience-Satisfaction-Market-Registration…

This is an all around the day and night snack-plate and the cost of this high quality snack-plate must be no less than 9 euros for precious and profitable reasons.

This snack – plate is highly nutritious, healthy, with antioxidants, proteins and vitamins. I have prepared and enjoyed it many thousand times and I estimate that it will satisfy efficiently the hunger of many people-customers-clients and tourists. Last but not least one-two-three treated shots of raki or rakomelo and you might feel more satisfied.

Michael Kassotakis MCIM, FCMI, CMktr

Greek hamburger with feta cheese

INGREDIENTS

1 piece of bread with hamburger shape

1 slice of Feta Cheese

1 big spoon of olive oil poured inside the bread

1 big spoon of oregano poured inside the bread

1 slice of tomato

3 to 9 sliced olives

EXECUTION

We toast the hamburger for 3 to 10 minutes until it is baked well or becomes crispy.

Note: Free Creative Commons License for all Lovers of Greek and Mediterranean food, Master Chef Michael Kassotakis.

Best Value for Money Recipes for Middle – High Class People

“MenuTanned Octopus”

1. Ingredients.

1.1. 1-3 kg Fresh or Frozen Octopus

1.2. 100 ml Olive Oil

1.3. 200 gr vinegar

1.4. 200 gr Origano

1.5. 300 gr Lemon Juice

1.6. 5 Roasted Toast Pieces of Wheat Bread

1.7. “Country Salad” with Tiny Tomatoes, virgin olive oil, feta,

30 medium-large olives that have been put in vinegar for maturity and better taste.

1.8. Greek Tzatziki made by a mix of cow-goat yogurt, wine vinegar, tiny slices of cucumber and virgin olive oil.

1.9. 3 Blonde or 3 Black Trappist Beers.

2. Preparation and Cooking

Fresh Octopus: Hit it on a Hard surface for a minimum 2000 times, then bring it in the house, put it in a large plate, cover the octopus

with  origan and vinegar, let it there for a minimum 2 Hours, then put it  in a pan for frying, then put the pan on fire or on “kamineto”, light  the fire and start frying it. Keep frying it until it becomes “tanned”.

When it becomes “tanned” put it in a plate, then pour the lemon juice on, below, right, left, center. Serve it, with the tzatziki and The Three Beers.

3. We eat them and drink them.

4. We offer a Free Bowl of Chilled Chocolate Creme.