Recipes of Tsirigo

Below we present just some of the local flavors of Kythera, as well as the way to make them. In any case, you can “tweak” the recipes according to your taste preferences and enjoy “Kythera on your plate”…

Eggplants with sour cream

A classic dish of Tsirigo is eggplants with sour cream.

a) Preparation of Xynohontro
In order to prepare the sourdough, we grind the wheat, (preferably in a hand mill), and boil it with milk a few days old, so that it is sour. We mix it slowly, until it thickens and becomes like a cream. Then we place this cream in pans or platters, cover it with tulle and leave it in the sun to dry.

When it dries, cut it into small pieces and expose it again to the sun, so that it dries completely. After it dries, we use it in our various foods such as eggplants, spinach pie, (kalisouni) etc.

b) Execution
First, saute the onion and garlic with the oil. Then add the sliced eggplants to soften a little. Then, extinguish with the wine, add the tomatoes, sour cream and the rest of the ingredients.

Finally, add 2 glasses of water and cook over low heat until the sauce thickens.

Then let them cool down a bit and serve.

INGREDIENTS

1 kg of eggplants

5 ripe tomatoes

1 large dried onion

3 fresh onions

2 garlic cloves

1 cup of oil

1 glass of red wine

Chopped parsley

1 spoon of sugar

100 gr of Xynohontro

Kythira fleur de sel, pepper

The month when you can enjoy this unique delicacy of the island is May. Then the artichokes of Kythira come out, which differ as a species from all other known varieties.

INGREDIENTS

5-6 tender Cytherian artichokes (the ones that are open like a flower)

100 gr Cytherian fleur de sel

200 gr pure virgin olive oil from Kythira

Roasted artichokes

We choose the tender artichokes and cut the stem completely. Wash the artichokes, knock them upside down a little to remove any insects or soil, sprinkle them with a sufficient amount of Kythira salt and pour pure virgin olive oil between the leaves.
Then we put them on coals that we have already prepared. If we don’t have coals, we can put them in a pan and bake them in the oven or in a robot baking device.
Bake the artichokes (in the oven) for about an hour at 100 degrees. Then we test if the outer leaves come out easily and if they do, let them cool down a bit.
First we eat the leaves one by one, (only the lower part of the leaf that has “skin”) and then the lower part, the “heart” of the artichoke, which is also the tastiest part.
You can accompany this excellent dish with various types of cheeses and cold meats as well as with Chirigot wines.

Roasted artichokes

We choose the tender artichokes and cut the stem completely. Wash the artichokes, knock them upside down a little to remove any insects or soil, sprinkle them with a sufficient amount of Kythira salt and pour pure virgin olive oil between the leaves.
Then we put them on coals that we have already prepared. If we don’t have coals, we can put them in a pan and bake them in the oven or in a robot baking device.
Bake the artichokes (in the oven) for about an hour at 100 degrees. Then we test if the outer leaves come out easily and if they do, let them cool down a bit.
First we eat the leaves one by one, (only the lower part of the leaf that has “skin”) and then the lower part, the “heart” of the artichoke, which is also the tastiest part.
You can accompany this excellent dish with various types of cheeses and cold meats as well as with Chirigot wines.

The month when you can enjoy this unique delicacy of the island is May. Then the artichokes of Kythira come out, which differ as a species from all other known varieties.

INGREDIENTS
5-6 Tender Kythera artichokes (They are open like a flower)
100 gr. Salt flower of Kythira
200 gr. pure virgin olive oil of Kythira

Mill Cake

Separate the eggs into yolks and whites.
Add half the amount of sugar to the yolks and beat them in the mixer.
Then pour the semolina and add the milk, little by little. (Be careful, the milk must be hot so it doesn’t curdle the mixture.) Continue beating until the mixture has a creamy texture.
Pour the mixture into a saucepan and let it boil over medium heat until it thickens. Stir constantly so that the mixture does not lump. When it is ready, let it cool.
During the above process we make the meringue. Take the egg whites and beat them in the mixer (on high speed) with the rest of the sugar.
Add the vanilla powder, drops of bitter almond aroma and the zest of a lemon to the cooled cream. Add the grated almond. Mix well.
Then pour the meringue. But be careful, because if we mix it too much it can deflate.
Spread the mixture on a baking sheet and bake at 180 degrees for 45 minutes.
Put the sweet submarine (vanilla) in a saucepan and mix well until it melts and becomes like a syrup (it can also be done in a bain-marie). We do not melt the vanilla too much so that it does not become too runny and the dessert drinks inside. Spread quickly – quickly on the mill paste so that it does not cool down. Vanilla gives a sweet taste, so the dessert needs a very thin coating so that it is not too sweet.
Leave it in the fridge for a while for the vanilla to cool down (to become like an icing) and it’s ready.

INGREDIENTS

7 eggs

250 gr of semolina

1 liter of milk

350 gr of ground almonds

500 gr of sugar

800 gr of the so-called vanilla “submarine”

1 lemon

3 drops of bitter almond essence

1 teaspoon of sweet vanilla powder

INGREDIENTS

650 gr ground almonds

300 gr sugar

200 gr honey

200 gr fine semolina

1 tablespoon cinnamon

½ tablespoon powdered cloves

Floral water (optional)

Powdered sugar to sprinkle over the rose

Rosedes

In Kythira, rosedes are traditionally a dessert served at weddings together with Tsirigotika xerotigana. This wonderful and so simple sweet can be made and enjoyed with a nice Greek coffee.

Preheat the oven to 180°C. Grind the almonds with the sugar in a blender until they become like broken rice.
Dilute the honey with ½-¾ cup warm water. Mix the almonds with the semolina, spices and honey until you have a firm dough.
Shape the mixture with wet hands, (so that they don’t stick), into round cookies or cut it with a heart-shaped cookie cutter and arrange the rosettes on a buttered baking sheet or on parchment paper.
Bake the rosettes in the preheated oven for 15-20 minutes, until they are lightly browned. Attention, they should not be overcooked.
Let the rosettes cool, sprinkle them or smear them with flower water if you want and roll them in powdered sugar until they are completely covered. The roses are kept fresh in a metal box.

Rosedes

In Kythira, rosedes are traditionally a dessert served at weddings together with Tsirigotika xerotigana. This wonderful and so simple sweet can be made and enjoyed with a nice Greek coffee.

Preheat the oven to 180°C. Grind the almonds with the sugar in a blender until they become like broken rice.
Dilute the honey with ½-¾ cup warm water. Mix the almonds with the semolina, spices and honey until you have a firm dough.
Shape the mixture with wet hands, (so that they don’t stick), into round cookies or cut it with a heart-shaped cookie cutter and arrange the rosettes on a buttered baking sheet or on parchment paper.
Bake the rosettes in the preheated oven for 15-20 minutes, until they are lightly browned. Attention, they should not be overcooked.
Let the rosettes cool, sprinkle them or smear them with flower water if you want and roll them in powdered sugar until they are completely covered. The roses are kept fresh in a metal box.

INGREDIENTS
650γρ. αμυγδαλόψιχα ακαθάριστη
300γρ. ζάχαρη
200γρ. μέλι
200γρ. σιμιγδάλι ψιλό
1 κουτ. σούπας κανέλα
½ κουτ. σούπας γαρίφαλο σε σκόνη
Ανθόνερο (προαιρετικά)
Ζάχαρη άχνη για το πασπάλισμα των ροζέδων

Useful information

The most important tip to implement the above savory and sweet recipes is to use pure ingredients and the authentic Kythera products mentioned in them.

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