Eastern Brioche “Tsoureki”
Ingredients Mother dough 60ml water 40gr organic yeast 75gr high gluten flour Tsoureki dough 428gr high gluten flour 175gr mother dough 105ml full fat milk a pinch of salt 140gr sugar 100gr free range eggs 5gr ground Mastic drops 10gr Mahleb 1 Madagascar Vanilla bean 5gr Orange zest 85gr clarified dairy fat ( butter )...
Warm Vegetable Taboule Seasoned with Chios Mastiha
MAIN INGREDIENTS 4 PORTIONS 200 gr. ( 6 2/3 oz.) medium-grain bulgur wheat 2 cups water 40 gr. (1 1/3 oz.) extra-virgin Greek olive oil 1 Tbsp. Zucchini, finely diced 1 Tbsp. Carrot, finely diced 1 Tbsp. Red pepper, finely diced 1 Tbsp. Green pepper, finely diced 1 Tbsp. Yellow pepper, finely diced 1 Tbsp....
Cocktail with Chios Mastiha
Cocktail “Nika” Fill a glass of water or a glass of champagne with 1/3 liquor mastic, add 1 teasppon of lemon juice and then sparkling water. Cocktail Blue mastic 3 oz mastic 1 oz vodka 2 oz strawberry juice 1 oz Blue Curaçao 1 oz pineapple juice Mix all the components in a mixing glass....
Cooked Cream with Chios Mastiha and Pistachios
This dish, for all intents and purposes, is a variation of the traditional Italian pana cotta. It’s the Chios Mastiha that makes all the difference, lending something decidedly exotic to the cream. This is a lovely, year-round dessert, easy to make and elegant. Ingredients Makes 8 servings 2 sheets gelatin, 7 gr. (1/4 oz.) each...
Our Recipes Team
Recipies
Eastern Brioche “Tsoureki”
August 21, 2019
Warm Vegetable Taboule Seasoned with Chios Mastiha
May 31, 2019
Cocktail with Chios Mastiha
May 31, 2019
Cooked Cream with Chios Mastiha and Pistachios
May 31, 2019
