Α visit to our village, is your chance to experience the island of Crete,through many different services!
Enjoy what you liked most! We will do our best to give you beautiful experiences!
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A delicious recipe! Try it at home 🙂
Ingredients
1/2 kg of sugar
1/2 liter of water
a few drops of lemon juice
40 g gelatine
a few drops of pastry color
little rose water
200 g powdered sugar
2-3 tablespoons of cornflaur
Recipe
Mix the sugar with water and lemon in a deep saucepan and boil in a low heat to make syrup. Make gelatine according to the instructions of the package and add it to the syrup together with the rose water and the color.
Pour the mixture into a square baking pan which has a height of up to 2 or 2.5 cm at most. Let it all night long.
The next day, cut into cubes (loukoumia) and pass the pieces of icing sugar mixed with little corn flour. If we want our loukoumia to have nuts ( almonds), put them on the baking pan before the syrup mix.
Good luck!
If you want, you can visit www.cretaneshop.gr to find excellent quality of Cretan Delights!
cretaneshop.gr
An amazing and healthy recipe! Cook a delicious dessert, for you and your family with minimal effort! Lets go! 🙂
halva with sesame, tahini & honey
Ingredients
1 ½ cup Sesame
3 to 4 tablespoons tahini
¾ cup honey
1 tablespoon vanilla extract
3 tablespoons cocoa
Recipe
Mix in a deep dish well all the ingredients to be homogenized.
We divide our halva into two parts. In one place add the cocoa and knead the halva to incorporate the cocoa. If we want we can add some more honey to the cocoa halva.
In a small cake form (long or round, we put the halva and press it with the fingers to take the form)
We can lay it first and over it with cocoa.
Put for an hour in the refrigerator. Serve it in small pieces with cinnamon or nuts.
An amazing recipe to prepare a delicious greek dessert!
Ingredients
Sugar 260 gr
10 g glucose
450 g tahini
80 g chocolate couverture finely chopped
1 vanilla
Recipe
In a saucepan, put the sugar together with a spoonful of water and start stirring continuously. When preparing tahini halva we need attention in grams of material.
Then add glucose. Stir with a wire constantly to prepare the mixture of caramel.
Caramel is ready when it gets a dark brown color. We do not stop to mix because the sugar can stick to the pot.
In a bass we’ve thrown the tahini. Add vanilla and chocolate. We prepare this shortly before the caramel mixture is completed.
When the caramel is ready it starts the most important step. Wearing the special glove, add carefully (because the caramel is at high temperature) the caramel in the mixture with the tahini.
The mixture of caramel is added gradually and not all with the first attempt. Pour the caramel mixture in 2 successive phases, stirring constantly.
When we have finished adding the caramel to the tahini mix, we mix cyclically until the two blends are joined and all the halva materials are united .
Our halva is ready when all the ingredients are homogenized and when we lift the materials of the halva with tahini they are not scattered. All materials must be bonded.
Pour the halva into a bowl and give to halva the shape we want.
Let the halva cool down for 20-30 minutes. Depending on how ‘’hard’’we want to be the halva, we can leave it for longer. We turn around very carefully.
If you want, you can visit www.cretaneshop.gr to find excellent quality of Halva!
Because many people do not know what the word “sariki” is the scarf wearing the Cretans in their heads! The word sariki is a Turkish remnant and comes from the Latin Caissarion, which was the overlap of Caesar’s head that declared the degree of power. Before that name, the Cretan dialect was called a petsa! It is said that the Cretans wore a specific sariki since the end of the 15th century, which they called “tzevre” when it was colorful…The modern knitted ‘’sariki’’ with thick fringes that look like tears, appeared in the 20th century. Its fringes symbolize the many years of Ottoman rule in Crete and the sorrow and the lament that caused the Holocaust of the Monastery of Arkadi in 1866. It is knitted in two embroidered colors, in white and black! White is usually worn in joyful circumstances such as weddings and baptisms, while black shows pride and mourning…
Find the amazing cretan sariki in our cretaneshop.gr
Knives of Crete are famous even outside Greece. Among other things, they are also a gift for the Cretans. Proof of this is that they are carving mantinades on many of them.
The typical Cretan knife in the form it retained until our time, was born at the end of the 18th century and has a shape that resembles a “shuttle”. His characteristic figure was enthusiastically inspired by the Cretans and resisted over time. Fire, anvil, steel, hammer, long-arm pliers and the craftsman’s craftsmanship are the necessary elements for the construction of the Cretan knife. Its steel blade is solid and has only one edge, while the opposite side of the knife is planar, reinforced towards its base and gradually tapering as it approaches the edge to reach an acute edge .
The shape of the blade is straight, the side of the cut shortly before the end of the blade becomes heavily curved and ends at the tip, which has a slight upward inclination. The length of the blade varies. In the middle of the 19th century, the Cretan knives made over-sized knives, the length of which reached up to 0.80 million meters. These huge knives could also be used as spades. The constructional peculiarity of the cutting edge of the Cretan knife results in a great drilling capacity. In the 19th century, the knife was making the steel itself, the raw material for the blade. Today the raw material is a long-made conical blade made of steel that is bought ready for trade. The process starts by cutting the piece to the length we want, shaping it with scissors or scissors around the shape of the blade, the flame and the forging of the piece, the finishing on the wheel and the polishing of the back. The socket for the blade is made in the blade, it is drilled to pass later the rivets and the ridge with the characteristic traditional designs is carved.
Then the painting of the blade takes place until the color is deep orange (about 1500 degrees Celsius), allowed to cool because it is steel air, while other steels want to be poured into the water or oil, is rubbed to become abrasion, sanding with sandpaper to be polished and whole with pure wax. With a sharp tool, the pattern is sculpted on the waxed surface, acid is poured on the engraved patterns, and so only the engraved points are “eaten” by the acid, and thus the patterns are created. Then the blade is well washed and ready to fit the knife.
In recent years the Cretan knife seems to be reborn. Today, after many years, a complete Cretan knife with a blade and a case (leather or silver) can be made to match the old ones.
Τhe Cretan knife, it is the sign of friendship that constitutes this formally lethal means.
This is also reflected in the mantinades that the Cretans blaze on the bridges, thus perpetuating the spirit of hospitality and friendship that governs the island.
Find great Cretan knives in www.cretaneshop.gr and choose what you like!
It takes about 60,000 bees to travel up to 90,000 km to visit more than 2 million flowers to gather enough nectar to make just half a pound of honey!
Once the bees collect the nectar, they store it in their extra stomach where they are mixed with enzymes. Τhen passes into the mouth of another bee. This process is repeated until the nectar is digested “partially and then deposited in a honeycomb.
Τhe bees flutter the liquid nectar with their wings, helping the water evaporate and create the thick stuff we know as “honey.” This honeycomb is then sealed with a liquid discharge from the bee belly, which hardens and becomes the beeswax known to us all. As reported in Live Science
“Away from air and water, honey can be stored indefinitely, providing bees with the perfect source of food for the cold winter months.”
Light honey, like honey made from orange blossoms, tends to be gentler, while dark honey, like those made from wildflowers, tends to have a stronger flavor!
We prefer cretan honey from cretaneshop.gr!
We can make tsikoudia in our house as long as there is appetite and passion for creation!
We need
Grapes ripe and clean, the more sweet grapes the more tsikoudia will give.
Plastic containers, open from top and closed with lid.
Ambuka, retriever (we can find a shop with agricultural supplies but we can also make ourselves with an old pressure cooker).
Alcohol measurement track.
And we begin:
Step 1
We clean the grapes from any rotten
Step 2
We push the grapes to the same degree that the berries break and put them in the pot.
Allow 20-30 cm of vacuum from the top to avoid overflowing with boiling.
Lay up clean and washed blocks and clean them with clean and washed stones or marbles. (no metals)
Cover the container without storing it for the boil fumes to escape.
We check it every day.
Step 3
After 20-30 days of boiling, the sugars have been converted into alcohol, we set the retort.
Put the grapes in the retort mixed with the juice, seal it and boil it on medium heat.
Once boiled, lower the heat to make distillation slowly.
We check the container with the water that passes the spiral with the steam, always be cold and refresh it to make the liquefaction complete.
We start collecting raki that is 25-28-30 degrees. This depends on how sweet the grapes were, raki will start with high points.
As the distillation progresses, the grades are lowered, they will go down to 15-14-13 until ‘’water’’ runs. So we put the raki together in a pot and we measure it at intervals and when we see that it has around 18-19 degrees we stop distilling.
However, the easiest way to drink raki, is to visit www.cretaneshop.gr to buy the best quality!
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