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🇬🇷 “Honestly, I think Greek cuisine is better than Italian cuisine” - Gordon Ramsay on ’Gordon, Gino, and Fred Go Greek” as they sail and explore the beautiful island of Crete in #Greece. Their first episode aired last night on iTV in the UK. Bravo to Chef Gordon Ramsay. Video Credit: ITV | GREEK GATEWAY
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Ingredients for the Syrup - 500g sugar - 400ml water - 1 cinnamon stick - The peel of 1 orange Ingredients for the Filling - 80g walnuts - 80g toasted almonds - 80g toasted sesame seeds - 50g raisins - 300g Greek Macedonian halva - 50ml honey - Zest of 1 orange - 1 1/2 tsp cinnamon - 1/2 tsp nutmeg - 12 sheets of Filo dough for baklava (or double if you make them smaller) - 400ml olive oil - 30ml rose water Method 1. In a small pot, combine all the ingredients for the syrup and boil for 5 minute
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ΑΡΝΙ ΓΚΙΟΥΛΜΠΑΣΙ LAMB GIOULMPASI Ingredients 4 kg lamb (leg and shoulder) 1 kg potatoes 3 ripe tomatoes 6 cloves of garlic 200 g animal butter salt and pepper 200 g kefalograviera cheese METHOD 1. Make holes in the meat in various places, then insert half cloves of garlic, salt, and pepper into the meat. Next, butter the meat on all sides. 2. In our baking tray, line it with aluminum foil, then parchment paper. Place the tomatoes and cheese in small pieces, put the meat on top, arrange the potat
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