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Greek(Greek) Το Ethos of Crete στο Κτήμα Αλωάδες
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(Greek) Το MYST BIO στο Κτήμα Αλωάδες
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(Greek) Το Elawon στο Κτήμα Αλωάδες
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Theo’s Slow Baked Preserved Aubergine with Aloades Extra Virgin Olive Oil
Serves 4 Ingredients 12 baby aubergines Handful sea salt 1 bulb garlic 3 strips lemon rind 3 bay leaves Pinch chilli flakes Few sprigs of thyme or rosemary Pinch pink peppercorns 750ml Aloades extra virgin olive oil Tahini dressing: 1 tbsp tahini 1 tbsp yogurt 1 tbsp water Few drops lemon juice 1 tsp
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ORZO LEMON CHICKEN TRAY BAKE – ALOADES OLIVE OIL
A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like. This post is sponsored;
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Theo is cooking for Aloades
Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford. Sponsored by Aloades Olive Oil Ingredients 1 tin cannellini beans
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