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Greek(Greek) Το MYST BIO στο Κτήμα Αλωάδες
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(Greek) Το Elikto 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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Rhian Williams is presenting her new recipe with Aloades
Rhian Williams, one of the most promising food bloggers and recipe developers in the UK, is presenting Aloades Early Harvest. Do you want an effortlessly easy, salty-sweet, tangy salad dressing that’s guaranteed to transform a pile of boring leaves into something unbelievably delicious that you won’t be able to stop eating?? Then you just HAVE
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