Mike's Kritharaki recipe: 1 broth cube (chicken or veggie) 50g butter or olive oil 250g kritharaki pasta 250 ml food cream (or substitute with full milk) + 500ml water 150g blue cheese 150-200g mushrooms garlic/oregano/black pepper/salt to taste. Mix everything in an oven safe bowl. Bake in 180C for about 1,5 hours or until it solidifies, stirring well every 30 minutes. If the pasta is soft but there's still free liquid, turn the oven off and leave the bowl in there for about 15 minutes.
Cheese aging in an old traditional "mitato" close to Filoti village, Naxos island, Cyclades, GREECE The different kinds of cheese produced in Naxos (graviera, kefalotiri or "arseniko", xynotyro, anthotyro, etc.) are considered among the very best and more tasteful Greek cheeses
Ginger beer is the trademark of Eptanisa since the times of the English. Today, it is only produced in Corfu by a small factory of the island. It is made from lemon juice, natural lemon oil, grated ginger of excellent quality, white raisins, water and sugar. It is delicious and refreshing and after three weeks of fermentation it is served ice cold in all cafes from Easter till fall and because of the great demand it is always fresh
Kitron Naxou is a lemon liqueur produced on the Greek island of Naxos. It is made from the fruit and leaves of the citron tree, which is similar to the lemon tree but stronger and slightly different in taste. Kitron comes in three varieties. The green variety is sweeter and contains less alcohol. The yellow variety is the strongest and has the least sugar. Clear Kitron is somewhere in between, and is perhaps the best for a new drinker to sample.