http://www.freeslots.la Food and Wine Tous in Crete

Κυριακή, 18 Ιανουαρίου 2015

BIG SAVINGS FOR SMALL GROUPS!

Great for travelling with friends and family!  


GREECE 2015


Travel 5 and Pay 4


 FOOD, WINE AND COOKING HOLIDAYS IN CRETE
Guided Cooking Tour of Crete Explores Island’s Local Cuisine and Ancient Culture

This holiday is for people who would like to learn some basic skills in preparing the famous Cretan Mediterranean Vegetarian Cuisine. They will gain hands on experience through class participation.

Participants will learn various cooking methods, the big protein question, what foods replace meat, how to balance their diet, eat nutritiously, meal planning tips, and where to shop for ingredients. 
Dear friends,
Porto Club and Paleologos S. A want to thank you for your past patronage, as a thank you to you, we are delighted to offer an Exclusive Guest Offer.
Travel 5 and Pay 4:
Take advantage of the special discount for the superb cooking holiday in Crete on AprilMay, JuneOctober and November, 2015.
Five different available dates/weeks have been chosen from our side for you. Each of these dates is based on maximum eight (8) persons (individuals, couples or families).

Dates: April 19-25, May 03-09, June 28- July 04, October 04- 10, November.01-07, 2015

REGULAR RATE: $3328
SPECIAL RATE: $3060*
$3060 per person for a small group of 5 traveler package

You travel 5 but you pay for 4: $3060 X 4 = $12240 instead the $16640 value and save $4400
This special offer is addressed to small groups of 5 people specially and any other you feel like to invite friend or family.
Additionally! No need to pay now! Keep your money for longer. This is how it works: there's no need to pay for the entire holiday course up front – all you do is pay a small deposit  of $800 now, and then pay the remainder in cash by arrival at the airport when we meet each other the day of arrival in Crete … 
We can really promise of a wonderful week.



FOOD AND WINE HOLIDAY IN GREECE: 14 Days Culinary travel in Central and Northern Greece with Accommodations, All meals, Wineries visits and tasting and Excursions
A CULTURAL AND HISTORICAL JOURNEY THROUGH FOOD AND WINE 
This vacation will be so much more than tasting fine wines and eating. You'll meet many of the locals, be touched by how warm and welcoming they are and by their passion for their region their wines and their food. It will be a truly local and memorable experience where you'll go home having made many New Greek friends!
Travel 5 and Pay 4:
Take advantage of the special discount for the superb wine and food holiday in Central and Northern Greece SPRING AND FALL 2015:  April, May, June, October and November, 2015.
Five different available dates  have been chosen from our side for you. Each of these dates is based on maximum eight (8) persons (individuals, couples or families).
Dates: April 03-17, May 10-23, June 01 -14, October 11- 24, November.08-21, 2015
REGULAR RATE: $5989 (For One Person, Double Occupancy)
SPECIAL RATE: $5500*
$5500 per person for a small group of 5 traveler package
You travel 5 but you pay for 4: $5500 X 4 = $22000 instead the $29945 value and save $7945
This special offer is addressed to small groups of 5 people specially and any other you feel like to invite friend or family.
Additionally! No need to pay now! Keep your money for longer. This is how it works: there's no need to pay for the entire holiday course up front – all you do is pay a small deposit  of $1500 now, and then pay the remainder in cash by arrival at the airport when we meet each other the day of arrival in Greece 

We can really promise of a wonderful holiday.
11:33 μ.μ. George Portokalakis

BIG SAVINGS FOR SMALL GROUPS!

Great for travelling with friends and family!  


GREECE 2015


Travel 5 and Pay 4


 FOOD, WINE AND COOKING HOLIDAYS IN CRETE
Guided Cooking Tour of Crete Explores Island’s Local Cuisine and Ancient Culture

This holiday is for people who would like to learn some basic skills in preparing the famous Cretan Mediterranean Vegetarian Cuisine. They will gain hands on experience through class participation.

Participants will learn various cooking methods, the big protein question, what foods replace meat, how to balance their diet, eat nutritiously, meal planning tips, and where to shop for ingredients. 
Dear friends,
Porto Club and Paleologos S. A want to thank you for your past patronage, as a thank you to you, we are delighted to offer an Exclusive Guest Offer.
Travel 5 and Pay 4:
Take advantage of the special discount for the superb cooking holiday in Crete on AprilMay, JuneOctober and November, 2015.
Five different available dates/weeks have been chosen from our side for you. Each of these dates is based on maximum eight (8) persons (individuals, couples or families).

Dates: April 19-25, May 03-09, June 28- July 04, October 04- 10, November.01-07, 2015

REGULAR RATE: $3328
SPECIAL RATE: $3060*
$3060 per person for a small group of 5 traveler package

You travel 5 but you pay for 4: $3060 X 4 = $12240 instead the $16640 value and save $4400
This special offer is addressed to small groups of 5 people specially and any other you feel like to invite friend or family.
Additionally! No need to pay now! Keep your money for longer. This is how it works: there's no need to pay for the entire holiday course up front – all you do is pay a small deposit  of $800 now, and then pay the remainder in cash by arrival at the airport when we meet each other the day of arrival in Crete … 
We can really promise of a wonderful week.



FOOD AND WINE HOLIDAY IN GREECE: 14 Days Culinary travel in Central and Northern Greece with Accommodations, All meals, Wineries visits and tasting and Excursions
A CULTURAL AND HISTORICAL JOURNEY THROUGH FOOD AND WINE 
This vacation will be so much more than tasting fine wines and eating. You'll meet many of the locals, be touched by how warm and welcoming they are and by their passion for their region their wines and their food. It will be a truly local and memorable experience where you'll go home having made many New Greek friends!
Travel 5 and Pay 4:
Take advantage of the special discount for the superb wine and food holiday in Central and Northern Greece SPRING AND FALL 2015:  April, May, June, October and November, 2015.
Five different available dates  have been chosen from our side for you. Each of these dates is based on maximum eight (8) persons (individuals, couples or families).
Dates: April 03-17, May 10-23, June 01 -14, October 11- 24, November.08-21, 2015
REGULAR RATE: $5989 (For One Person, Double Occupancy)
SPECIAL RATE: $5500*
$5500 per person for a small group of 5 traveler package
You travel 5 but you pay for 4: $5500 X 4 = $22000 instead the $29945 value and save $7945
This special offer is addressed to small groups of 5 people specially and any other you feel like to invite friend or family.
Additionally! No need to pay now! Keep your money for longer. This is how it works: there's no need to pay for the entire holiday course up front – all you do is pay a small deposit  of $1500 now, and then pay the remainder in cash by arrival at the airport when we meet each other the day of arrival in Greece 

We can really promise of a wonderful holiday.

Σάββατο, 17 Ιανουαρίου 2015

REVITHÁDA: SLOW BAKED CHICKPEAS WITH TOMATO, ONIONS, OLIVE OIL AND OREGANO
In Crete and Aegean islands like Sifnos and Kalimnos chick pea (revithia in Greek) stews are a favourite dish all year long.
In this recipe the slow baking is what makes chick peas really tender, so tasty, and easy to digest.

It is simple and worth trying.

HOW TO DO IT!
The night before, place your dried chickpeas in a bowl and enough water to cover the chickpeas by about 2 inches. 
The next morning, strain and rinse your chickpeas and reserve.
Boil the chickpeas until just tender (about 1 hour).
and then bake them in the oven with tomato and onion rings afterward.

You need:
1 cup dry chickpeas (150 gr)


The night before, place your dried chickpeas in a bowl and enough water to cover the chickpeas by about 2 inches.

Next day, strain and rinse them 

and add them to a pot. Add water to cover them and simmer till cooked, about 1 hour.
Place tomato rings at the bottom of the baking pot first.

Add the chick peas on top of the tomatos, 

and arrange second lay of the tomato rings over them.

The onion rings over the tomatoes,

Olive oil, salt, pepper and oregano, 

50-60 gr olive oil (1/3 of a cup or wine glass or 5 table spoons)


Boiling water- about 2/3 of a cup (100 gr)

Now add boiling water as needed just to cover the chick peas.
Cover with the top of the pot and bake for 1 1/2 hours at 200 degrees.

An hour later remove the top 

and cook the chickpeas, uncovered, for 30 more minutes until tender. 

Serve the dish hot, warm or even at room temperature with some feta cheese , crusty bread, olives, or as it is, plain! 
Its just delicious!

ENJOY!
Questions? Feel free to contact: info@portoclub.gr  
11:48 μ.μ. George Portokalakis
REVITHÁDA: SLOW BAKED CHICKPEAS WITH TOMATO, ONIONS, OLIVE OIL AND OREGANO
In Crete and Aegean islands like Sifnos and Kalimnos chick pea (revithia in Greek) stews are a favourite dish all year long.
In this recipe the slow baking is what makes chick peas really tender, so tasty, and easy to digest.

It is simple and worth trying.

HOW TO DO IT!
The night before, place your dried chickpeas in a bowl and enough water to cover the chickpeas by about 2 inches. 
The next morning, strain and rinse your chickpeas and reserve.
Boil the chickpeas until just tender (about 1 hour).
and then bake them in the oven with tomato and onion rings afterward.

You need:
1 cup dry chickpeas (150 gr)


The night before, place your dried chickpeas in a bowl and enough water to cover the chickpeas by about 2 inches.

Next day, strain and rinse them 

and add them to a pot. Add water to cover them and simmer till cooked, about 1 hour.
Place tomato rings at the bottom of the baking pot first.

Add the chick peas on top of the tomatos, 

and arrange second lay of the tomato rings over them.

The onion rings over the tomatoes,

Olive oil, salt, pepper and oregano, 

50-60 gr olive oil (1/3 of a cup or wine glass or 5 table spoons)


Boiling water- about 2/3 of a cup (100 gr)

Now add boiling water as needed just to cover the chick peas.
Cover with the top of the pot and bake for 1 1/2 hours at 200 degrees.

An hour later remove the top 

and cook the chickpeas, uncovered, for 30 more minutes until tender. 

Serve the dish hot, warm or even at room temperature with some feta cheese , crusty bread, olives, or as it is, plain! 
Its just delicious!

ENJOY!
Questions? Feel free to contact: info@portoclub.gr  

Τρίτη, 6 Ιανουαρίου 2015

PLASTOS:

A PIE FOR FASTING, A PIE FOR VEGANS

Hello,
Through my recipes I want to impart my knowledge about Cretan and Greek Traditional Mediterranean foods and nutrition, in general.
I am doing my best giving you simple recipes, easy to make methods for the lazy and impatient ones. 

The "Plastos" is basically a savoury pie of greens and cornmeal crust known throughout Greece with various names.

It is a corn bread a cross between bread and a type of pie. Mixture of greens in between the corn meal, (sandwich style) water and olive oil to create wonderful and filling bread. The filling is similar to spinach pie/spanakopita, but with a little more variety.

Very easy to make, but the final result is delicious,healthy, nothing short from perfect.

In this recipe I used few herbs and greens easy to find in Crete having flat leafs as lapatha (sorrel), wild leeks, fennel, dill, and onion - you can replace lapatha with spinach – but don’t forget leeks / fennel / dill and onion. Those ones give the taste and perfection!

Need:
First, clean (and dry) all your greens (“horta”). You can use anything you want, really.

4 leafs of sorrel,

¼ bunch of fennel,
a few sliced leeks (make sure to wash them well),

1 medium size onion finely chopped (or 2 small spring onions)
1/2 cup of fresh dill.  
Mix them all together.


To the greens, you will want to add a pinch of salt.



What to do:
Spread some olive oil on the bottom of the pan.

Bring 2 cups of water in a pot to boil.
Mix in the boiled water the corn meal

Mixture should be soft and moist.
Place half the cornmeal mixture in the pan.

Press the mixture down, evenly, to form a crust.
Now, add the greens mixture over the bottom crust.


Put the other half of the cornmeal mixture on top of the greens 

to form an upper crust.
Sprinkle with olive oil and a little flour on top.
Now it’s ready to go into the oven.

Oven temperature 350 - 380 for 45 - 50 minutes, or until the crust is set and golden brown.

It’s done!

Slice It!

…and plate it up.


ENJOY!


Questions? Feel free to contact: info@portoclub.gr
6:33 π.μ. George Portokalakis
PLASTOS:

A PIE FOR FASTING, A PIE FOR VEGANS

Hello,
Through my recipes I want to impart my knowledge about Cretan and Greek Traditional Mediterranean foods and nutrition, in general.
I am doing my best giving you simple recipes, easy to make methods for the lazy and impatient ones. 

The "Plastos" is basically a savoury pie of greens and cornmeal crust known throughout Greece with various names.

It is a corn bread a cross between bread and a type of pie. Mixture of greens in between the corn meal, (sandwich style) water and olive oil to create wonderful and filling bread. The filling is similar to spinach pie/spanakopita, but with a little more variety.

Very easy to make, but the final result is delicious,healthy, nothing short from perfect.

In this recipe I used few herbs and greens easy to find in Crete having flat leafs as lapatha (sorrel), wild leeks, fennel, dill, and onion - you can replace lapatha with spinach – but don’t forget leeks / fennel / dill and onion. Those ones give the taste and perfection!

Need:
First, clean (and dry) all your greens (“horta”). You can use anything you want, really.

4 leafs of sorrel,

¼ bunch of fennel,
a few sliced leeks (make sure to wash them well),

1 medium size onion finely chopped (or 2 small spring onions)
1/2 cup of fresh dill.  
Mix them all together.


To the greens, you will want to add a pinch of salt.



What to do:
Spread some olive oil on the bottom of the pan.

Bring 2 cups of water in a pot to boil.
Mix in the boiled water the corn meal

Mixture should be soft and moist.
Place half the cornmeal mixture in the pan.

Press the mixture down, evenly, to form a crust.
Now, add the greens mixture over the bottom crust.


Put the other half of the cornmeal mixture on top of the greens 

to form an upper crust.
Sprinkle with olive oil and a little flour on top.
Now it’s ready to go into the oven.

Oven temperature 350 - 380 for 45 - 50 minutes, or until the crust is set and golden brown.

It’s done!

Slice It!

…and plate it up.


ENJOY!


Questions? Feel free to contact: info@portoclub.gr

Δευτέρα, 5 Ιανουαρίου 2015


ΣΟΥΠΑ ΜΕ ΛΑΧΑΝΙΚΑ

SOUPA ME LAHANIKA: 

GREEK VEGETABLE SOUP

A SOUP DURING THE FASTING
COOKING FOR 1: 

During the cold months of winter, nothing better for the stomach than a nice warm soup.
A very easy soup to make, a way to use up small quantities of vegetables that may be hanging around the fridge.
Feel free to add to or remove any of the vegetables shown in this recipe.
Vegetable soup (σούπα με λαχανικά) is an easy and wholesome meal and will warm you up in no time!


For 1–2 portions you will need:
1 medium sized potato

1 onion chopped

1 medium size carrot, chopped

3 sticks of celery, chopped

1 medium size ripe tomato, chopped

1 medium sizel zucchini, chopped

2 tablespoons rice  

1/2 cup of olive oil

Salt, pepper

What to do:
Peel the potato and dice it.
Do the same to the zucchini, the carrot and the onion.
Cut the tomato into small sections.
Put all of the ingredients into a saucepan 



 and cover with plenty of water.

Allow the soup to boil for 20 minutes

Add the rice and salt.

Cook for 8-10 more minutes
Lemon juice.

Serve adding olive oil 

and freshly ground black pepper to taste




Don’t forget the chunky bread to dip into the soup!


ENJOY!

Questons? Feel free to contact: info@portoclub.gr  
8:12 π.μ. George Portokalakis

ΣΟΥΠΑ ΜΕ ΛΑΧΑΝΙΚΑ

SOUPA ME LAHANIKA: 

GREEK VEGETABLE SOUP

A SOUP DURING THE FASTING
COOKING FOR 1: 

During the cold months of winter, nothing better for the stomach than a nice warm soup.
A very easy soup to make, a way to use up small quantities of vegetables that may be hanging around the fridge.
Feel free to add to or remove any of the vegetables shown in this recipe.
Vegetable soup (σούπα με λαχανικά) is an easy and wholesome meal and will warm you up in no time!


For 1–2 portions you will need:
1 medium sized potato

1 onion chopped

1 medium size carrot, chopped

3 sticks of celery, chopped

1 medium size ripe tomato, chopped

1 medium sizel zucchini, chopped

2 tablespoons rice  

1/2 cup of olive oil

Salt, pepper

What to do:
Peel the potato and dice it.
Do the same to the zucchini, the carrot and the onion.
Cut the tomato into small sections.
Put all of the ingredients into a saucepan 



 and cover with plenty of water.

Allow the soup to boil for 20 minutes

Add the rice and salt.

Cook for 8-10 more minutes
Lemon juice.

Serve adding olive oil 

and freshly ground black pepper to taste




Don’t forget the chunky bread to dip into the soup!


ENJOY!

Questons? Feel free to contact: info@portoclub.gr