Until the next time we meet, relive your vacation experience with recipes suggested from our hotel's Chef: SAGANAKI WITH SHRIMPS, OUZO AND FETA CHEESE
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-oven 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.