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Recipes for dressing Kyklopas by the Executive Chef George Chrysanidis

Recipes for dressing Kyklopas by the Executive Chef George Chrysanidis

Guacamole with Basil

3 avocados

6 tbs Kyklopas Basil naturally infused olive oil

10 tbs Kyklopas Garlic naturally infused olive oil  

1/2 tbs chopped coriander leaves

2 tomatoes, cut into cubes

Zest from one lemon

Juice from one lime

Salt

Pepper

 

 

Hummus

500g raw chickpeas

3l water

2 tbs salt

Juice from 4 lemons

6 tbs Kyklopas Orange naturally infused olive oil

4 tbs Kyklopas Lemon naturally infused olive oil

1 tbs Kyklopas Chilli naturally infused olive oil

200g Tahini (sesame seed paste)

2 tsp ground cumin

1 tbs olive oil

1 tbs paprika

 

 

Citrus dip with prosciutto

300g Katiki cheese

3 tbs Kyklopas Orange naturally infused olive oil

1 tbs Kyklopas Chilli naturally infused olive oil

60 slices of prosciutto

50g walnuts

1 sprig of rosemary

 

 

Potatoes with garlic and chilli

1600g potatoes

4 tbs Kyklopas Garlic naturally infused olive oil

2 tbs Kyklopas Chilli naturally infused olive oil

Rock salt

Freshly ground pepper

 

 

Yoghurt dip

600g Greek yogurt

400g cream cheese

6 tbs Kyklopas Lemon naturally infused olive oil

4 tbs Kyklopas Garlic naturally infused olive oil

1 tbs Kyklopas Chilli naturally infused olive oil

Salt

Pepper

 

Grilled Tomatoes

Whole tomatoes

Sprinkle with Kyklopas Chilli naturally infused olive oil

Add salt and pepper

Bake for 10 minutes at 170°C

 

Recipes by the Executive Chef George Chrysanidis

 

 

 

 


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