Column Antonis Foskolos
Fish roe dip (Taramas)
Chef Antonis Foskolos shares a Greek speciality this week. He made for us a fish roe dip called
Seabass Risotto
Antonis Foskolos is back this week with a new recipe of seabass risotto.
Red velvet soft cookies
Antonis Foskolos shares his recipe of red velvet soft cookies. He is the Executive Chef at the Emelisse Nature Resort located in Fiscardo,
Tortillas rolls with chili con carne and salsa dip
Ingredients: For rolls tortillas 6 tortillas (Large size) 12 tortillas (small size) 150gr cheese cheddar For chilli con Carne 500gr. minced beef 100gr. onion …